Effect of thiol reagents on the acid-heat-induced gelation of high-heat skim milk

被引：14

作者：

Goddard, SJ

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1996年 / 63卷 / 04期

关键词：

D O I：

10.1017/S0022029900032192

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 [畜牧学];

摘要：

引用

页码：639 / 642

页数：4

共 7 条

[1]

FORMATION OF ACID-HEAT-INDUCED SKIM MILK GELS IN THE PH RANGE 5-CENTER-DOT-0-5-CENTER-DOT-7 - EFFECT OF THE ADDITION OF SALTS AND CALCIUM CHELATING-AGENTS [J].

GODDARD, SJ ;

AUGUSTIN, MA .

JOURNAL OF DAIRY RESEARCH, 1995, 62 (03) :491-500

[2]

GEL-FORMING CHARACTERISTICS OF MILK-PROTEINS .2. ROLES OF SULFHYDRYL-GROUPS AND DISULFIDE BONDS [J].

HASHIZUME, K ;

SATO, T .

JOURNAL OF DAIRY SCIENCE, 1988, 71 (06) :1447-1454

[3]

THE BETA-LACTOGLOBULIN-KAPPA-CASEIN COMPLEX [J].

HILL, AR .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1989, 22 (02) :120-123

[4]

MEANS GE, 1971, CHEM MODIFICATION PR, P112

[5]

ROWLAND S. J., 1937, Journal of Dairy Research, V8, P6, DOI 10.1017/S0022029900001898

[6]

SULFHYDRYL-GROUP DISULFIDE BOND INTERCHANGE REACTIONS DURING HEAT-INDUCED GELATION OF WHEY-PROTEIN ISOLATE [J].

SHIMADA, K ;

CHEFTEL, JC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (01) :161-168

[7]

ZOON P, 1988, NETH MILK DAIRY J, V42, P295

← 1 →