Micellar calcium phosphate-cross-linkage in buffalo casein micelles

被引：0

作者：

Li, C. P. ^{[1
]}

Peng, J. L. ^{[1
]}

Ke, H. F. ^{[1
]}

Chen, D. Y. ^{[1
]}

Zhu, G. H. ^{[2
]}

Li, C. ^{[1
]}

Ou, L. C. ^{[3
]}

Miao, Y. W. ^{[4
]}

机构：

[1] Yunnan Univ, Sch Chem Sci & Technol, Kunming 650091, Peoples R China

[2] Yunnan Univ, Adv Anal & Measurement Ctr, Kunming 650091, Peoples R China

[3] Yunnan Univ, Sch Dev Studies, Kunming 650091, Peoples R China

[4] Yunnan Agr Univ, Fac Anim Sci & Technol, Kunming 650201, Peoples R China

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2010年 / 65卷 / 01期

关键词：

Buffalo milk (casein micelles); BETA-CASEIN; COLLOIDAL PHOSPHATE; DISSOCIATION; MILK;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The composition of buffalo casein micelles and the physico-chemical properties of micellar calcium phosphate (MCP)-cross-linked casein in buffalo casein micelles were investigated. Micellar casein content was 3.84% in buffalo milk, which was higher than that of bovine milk. The total calcium, micellar calcium, and inorganic phosphorus (Pi) contents were also higher in buffalo milk than in bovine milk. In buffalo milk, micellar calcium and Pi contents were 214.9 and 103.3 mg/100ml, respectively, which were higher than those of bovine milk. The MCP-cross-linked casein in buffalo casein micelles, which was separated from buffalo casein micelles by high-performance gel chromatography on a TSK-GEL G4000SWXL column using 6 M urea-simulated milk ultrafiltrate as the eluent, was 63.46% of total casein content, which was higher than that of the corresponding casein micelles of bovine milk. The serum casein content increased when buffalo milk was cooled at 4 degrees C for 24 h. The higher concentrations of micellar Pi and calcium were considered to be possibly responsible for the more MCP-cross-linked casein in buffalo milk.

引用

页码：41 / 44

页数：4

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