Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins

被引：9

作者：

Baier, Daniel ^{[1
]}

Schmitt, Christophe ^{[2
]}

Knorr, Dietrich ^{[1
]}

机构：

[1] TU Berlin, Dept Food Biotechnol & Food Proc Engn, Berlin, Germany

[2] Nestle Res Ctr, Dept Food Sci & Technol, Lausanne, Switzerland

来源：

INTERNATIONAL DAIRY JOURNAL | 2015年 / 43卷

关键词：

HIGH HYDROSTATIC-PRESSURE; PARTICLE-SIZE CHANGES; BOVINE-MILK PROTEINS; TREATED SKIM MILK; BETA-LACTOGLOBULIN; INDUCED DENATURATION; RENNET COAGULATION; FREEZING KINETICS; ALPHA-LACTALBUMIN; DISSOCIATION;

D O I：

10.1016/j.idairyj.2014.11.008

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The aim of this study was to identify the impact of high pressure treatments at sub-zero temperatures (high pressure - low temperature; HPLT) on milk proteins. Whey protein solutions, micellar casein dispersions and two mixtures (micellar caseins: whey proteins, 80: 20 and 20: 80, w/w) were pressure treated (100-600 MPa) at pH 7.0 or 5.8 at -15 degrees C, -35 degrees C and ambient temperature. Solubility data showed that whey proteins could only be affected by HPLT treatments at pH 7.0 if caseins were present, while effects could be induced at pH 5.8 without the presence of caseins. The caseins formed on the one hand large aggregates (flocs) and on the other hand the solubility was increased by the creation of smaller micelles. The formation of flocs could only be observed for HPLT treated samples, which indicates the formation of different protein interactions in milk protein based samples compared with common HP treatments. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：51 / 60

页数：10

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