Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment

Qian, Fang; Sun, Jiayue; Cao, Di; Tuo, Yanfeng; Jiang, Shujuan; Mu, Guangqing

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자료유형: 학술저널

저자정보: Qian, Fang (School of Food Science and Technology, Dalian Polytechnic University) Sun, Jiayue (School of Food Science and Technology, Dalian Polytechnic University) Cao, Di (School of Food Science and Technology, Dalian Polytechnic University) Tuo, Yanfeng (School of Food Science and Technology, Dalian Polytechnic University) Jiang, Shujuan (School of Food Science and Technology, Dalian Polytechnic University) Mu, Guangqing (School of Food Science and Technology, Dalian Polytechnic University)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제1호

발행연도: 2017.1

수록면: 44 - 51 (8page)

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Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denaturation degree of whey protein and the combination degree of whey protein and casein when undergoing heat treatment were also determined by using the Native-PAGE and SDS-PAGE analysis. The results showed that the denaturation degree of whey protein and the combination degree of whey protein with casein extended with the increase of the heat-treated temperature and time. The effects of the heat-treated temperature and heat-treated time on the denaturation degree of whey protein and on the combination degree of whey protein and casein were well described using the quadratic regression equation. The analysis strategy used in this study reveals an intuitive and effective measure of the denaturation degree of whey protein, and the changes of milk protein under different heat treatment conditions efficiently and accurately in the dairy industry. It can be of great significance for dairy product proteins following processing treatments applied for dairy product manufacturing.

#whey protein #casein #heat treatment #thermal denaturation

참고문헌 (17)

참고문헌 신청

Cao, Y. / 2005 / Total protein content of Pinellia with ultraviolet absorption / Hubei J. Tradit. Chinese Med 27:48~50

Guyomarch, F. / 2003 / Formation of soluble and micelle-bound aggregates in heated milk / J. Agric. Food Chem 51:4652~4660

Jang, H. D. / 1990 / Disulfide bond formation between thermally denatured β-lactoblobulin and κ-casein in casein micelles / J. Dairy Sci 73:900~904

Jovanovic, S. / 2007 / SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments / Sensors 7:371~383

Lucey, A. / 1998 / Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels / J. Dairy Res 65:555~567

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