The Effect of Heat Treatment on Cow's Milk Protein Profiles

被引：16

作者：

Curlej, Jozef ^{[1
]}

Zajac, Peter ^{[1
]}

Capla, Jozef ^{[1
]}

Golian, Jozef ^{[1
]}

Benesova, Lucia ^{[1
]}

Partika, Adam ^{[1
]}

Feher, Alexander ^{[2
]}

Jakabova, Silvia ^{[1
]}

机构：

[1] Slovak Univ Agr, Inst Food Sci, Fac Biotechnol & Food Sci, Tr Andreja Hlinku 2, Nitra 94976, Slovakia

[2] Slovak Univ Agr, Inst Environm Management, Fac European Studies & Reg Dev, Tr Andreja Hlinku 2, Nitra 94976, Slovakia

来源：

FOODS | 2022年 / 11卷 / 07期

关键词：

milk; heat treatment; denaturation; whey protein; casein; protein fraction; RECONSTITUTED SKIM MILK; WHEY-PROTEIN; BETA-LACTOGLOBULIN; THERMAL-DENATURATION; CASEIN MICELLES; KAPPA-CASEIN; AGGREGATION; STABILITY; COMPLEXES; GELATION;

D O I：

10.3390/foods11071023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products. The heating process directly affects the molecular structure of whey proteins by the process of denaturation. It leads to the formation of a whey protein-casein polymer complex. Based on these facts, milk heat-treatment conditions should be controlled during milk processing. This work focuses on describing the whey protein denaturation process and formation of the complex of whey protein with casein. The effect of heat treatment on individual milk protein fractions alpha-casein (alpha-cas), beta-casein (beta-cas), kappa-casein (kappa-cas), beta-lactoglobulin (beta-lg) and alpha-lactalbumin (alpha-la) was studied by SDS-PAGE. Formation of the whey protein-casein polymer complex increased significantly (p < 0.05) on increasing the temperature and duration of the heat treatment.

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页数：15

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