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Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration

机译:调节乳清蛋白浓度的脱脂乳中热诱导的乳清蛋白变性和聚集的动力学

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摘要

Microfiltration and ultrafiltration were used to manufacture skim milks with an increased or reduced concentration of whey proteins, while keeping the casein and milk salts concentrations constant. The skim milks were heated on a pilot-scale UHT plant at 80, 90 and 120 degrees C. The heat-induced denaturation and aggregation of beta-lactoglobulin (beta-lg), alpha-lactalbumin (alpha-la) and bovine serum albumin (BSA) were quantified by polyacrylamide gel electrophoresis. Apparent rate constants and reaction orders were calculated for beta-lg, alpha-la and BSA denaturation. Rates of beta-lg, alpha-la and BSA denaturation increased with increasing whey protein concentration. The rate of alpha-la and BSA denaturation was affected to a greater extent than beta-lg by the change in whey protein concentration. After heating at 120 degrees C for 160 s, the concentration of beta-lg and alpha-la associated with the casein micelles increased as the initial concentration of whey proteins increased.
机译:微滤和超滤被用于生产乳清蛋白浓度增加或降低的脱脂乳,同时保持酪蛋白和乳盐浓度恒定。将脱脂奶在80、90和120摄氏度的中试规模的超高温灭菌工厂中加热。β-乳球蛋白(β-lg),α-乳白蛋白(α-la)和牛血清白蛋白的热诱导变性和聚集(BSA)通过聚丙烯酰胺凝胶电泳定量。计算了β-1g,α-1a和BSA变性的表观速率常数和反应顺序。 β-1g,α1a和BSA变性的速率随乳清蛋白浓度的增加而增加。乳清蛋白浓度的变化对α-1a和BSA变性的速率的影响比β-1g更大。在120摄氏度加热160 s后,与酪蛋白胶束相关的β-Ig和α-1a的浓度随着乳清蛋白初始浓度的增加而增加。

著录项

  • 来源
    《Journal of dairy research》 |2005年第3期|p.369-378|共10页
  • 作者

    Oldfield DJ; Singh H; Taylor MW;

  • 作者单位

    Whole Protein Technical Centre, Fonterra Co-operative Group Limited, Private Bag 1, Edgecumbe, New Zealand. david.oldfield@fonterra.com;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 乳品加工工业;
  • 关键词

  • 入库时间 2022-08-17 23:23:56

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