Combined effect of whey protein and αS1-casein genotype on the heat stability of goat milk

被引：22
|
作者：
Morgan, F
Micault, S
Fauquant, J
机构：
[1] Inst Tech Prod Laitiers Caprins, F-17700 Surgeres, France
[2] INRA, LRTL, F-35042 Rennes, France
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2001年 / 54卷 / 02期
关键词：
alpha(S1)-casein; beta-LG/casein complex; goat milk; heat stability; whey protein;
D O I：
10.1046/j.1471-0307.2001.00002.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Goat milk is characterized by a very low hear stability which could be related to compositional factors. In this paper the role of the heat-induced interaction between whey proteins and casein micelles is considered! The effect of the casein micelle structure is evaluated using milk samples with different alpha (S1)-casein genotypes, anti the protein interactions are studied at various pH values in order to take into account the strong pH-dependence of the heat stability? The results suggest that the heat-induced interaction of beta -lactoglobulin with kappa -casein is of minor importance at natural pH, but is promoted at more elevated pH.
引用
收藏
页码：64 / 68
页数：5
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