Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

被引：192

作者：

Anema, SG

Pinder, DN

Hunter, RJ

Hemar, Y

机构：

[1] Fonterra Res Ctr, Palmerston North, New Zealand

[2] Massey Univ, Inst Fundamental Sci, Palmerston North, New Zealand

[3] Massey Univ, Riddet Ctr, Palmerston North, New Zealand

来源：

FOOD HYDROCOLLOIDS | 2006年 / 20卷 / 2-3期

关键词：

milk protein concentrate; MPC85; solubility; storage; temperature;

D O I：

10.1016/j.foodhyd.2005.03.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The effect of storage time and temperature on the solubility of milk protein concentrate (MPC85) was investigated using solubility tests, gel electrophoresis and mass spectrometry. It was found that, at a given temperature, the solubility of MPC85 decreased exponentially with time and a master curve was obtained using a temperature-time superposition. Gel clectrophoresis indicated that the insoluble proteins were the caseins, whereas the whey proteins remained soluble. Mass spectrometry showed that, with storage time, the casein was lactosylated. In the light of these measurements, it is speculated that the insolubility of the MPC85 could have been due to cross-linking of the proteins at the surface of the MPC85 powder. However, other mechanisms, such as the cross-linking of the proteins by hydrophobic and/or hydrogen bonding, are not ruled out. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：386 / 393

页数：8

共 16 条

[1]

Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin [J].