Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk
Samo za registrovane korisnike
2014
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Skim caprine and bovine milk, adjusted to pH 6.5-7.1 were heated at 90 degrees C for 10 min. The distribution of caseins, alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) between micellar and serum phases of both types of milk were determined. Depending on milk pH, the involvement of kappa-casein (kappa-CN) ranged from similar to 8 to 52% and from similar to 65 to 70% of total kappa-CN in bovine and caprine milk, respectively. alpha(S2)-Casein and beta-casein were only a part of micelle-bound complexes at all pH values in caprine milk. Denatured bovine beta-LG and alpha-LA were involved in both soluble and micelle-bound heat-induced protein complexes. Conversely, denatured caprine beta-LG was mainly associated with casein micelles (98-86% at pH 6.5-7.1) and was found in soluble complexes at higher pH (6-12% at pH 6.9-7.1). All denatured caprine alpha-LA was micelle-bound at all pH values. This knowledge could be very useful for understanding, controlling and modification o...f technological-functional properties of caprine milk.
Izvor:
International Dairy Journal, 2014, 39, 1, 178-183Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Simultana bioremedijacija i soilifikacija degradiranih prostora, za očuvanje prirodnih resursa biološki aktivnih supstanci i razvoj i proizvodnju biomaterijala i dijetetskih proizvoda (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43004)
DOI: 10.1016/j.idairyj.2014.06.006
ISSN: 0958-6946
WoS: 000340932000024
Scopus: 2-s2.0-84904875448
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Pešić, Mirjana AU - Barać, Miroljub AU - Stanojević, Sladjana AU - Vrvić, Miroslav M. PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3396 AB - Skim caprine and bovine milk, adjusted to pH 6.5-7.1 were heated at 90 degrees C for 10 min. The distribution of caseins, alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) between micellar and serum phases of both types of milk were determined. Depending on milk pH, the involvement of kappa-casein (kappa-CN) ranged from similar to 8 to 52% and from similar to 65 to 70% of total kappa-CN in bovine and caprine milk, respectively. alpha(S2)-Casein and beta-casein were only a part of micelle-bound complexes at all pH values in caprine milk. Denatured bovine beta-LG and alpha-LA were involved in both soluble and micelle-bound heat-induced protein complexes. Conversely, denatured caprine beta-LG was mainly associated with casein micelles (98-86% at pH 6.5-7.1) and was found in soluble complexes at higher pH (6-12% at pH 6.9-7.1). All denatured caprine alpha-LA was micelle-bound at all pH values. This knowledge could be very useful for understanding, controlling and modification of technological-functional properties of caprine milk. PB - Elsevier Sci Ltd, Oxford T2 - International Dairy Journal T1 - Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk EP - 183 IS - 1 SP - 178 VL - 39 DO - 10.1016/j.idairyj.2014.06.006 ER -
@article{ author = "Pešić, Mirjana and Barać, Miroljub and Stanojević, Sladjana and Vrvić, Miroslav M.", year = "2014", abstract = "Skim caprine and bovine milk, adjusted to pH 6.5-7.1 were heated at 90 degrees C for 10 min. The distribution of caseins, alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) between micellar and serum phases of both types of milk were determined. Depending on milk pH, the involvement of kappa-casein (kappa-CN) ranged from similar to 8 to 52% and from similar to 65 to 70% of total kappa-CN in bovine and caprine milk, respectively. alpha(S2)-Casein and beta-casein were only a part of micelle-bound complexes at all pH values in caprine milk. Denatured bovine beta-LG and alpha-LA were involved in both soluble and micelle-bound heat-induced protein complexes. Conversely, denatured caprine beta-LG was mainly associated with casein micelles (98-86% at pH 6.5-7.1) and was found in soluble complexes at higher pH (6-12% at pH 6.9-7.1). All denatured caprine alpha-LA was micelle-bound at all pH values. This knowledge could be very useful for understanding, controlling and modification of technological-functional properties of caprine milk.", publisher = "Elsevier Sci Ltd, Oxford", journal = "International Dairy Journal", title = "Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk", pages = "183-178", number = "1", volume = "39", doi = "10.1016/j.idairyj.2014.06.006" }
Pešić, M., Barać, M., Stanojević, S.,& Vrvić, M. M.. (2014). Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk. in International Dairy Journal Elsevier Sci Ltd, Oxford., 39(1), 178-183. https://doi.org/10.1016/j.idairyj.2014.06.006
Pešić M, Barać M, Stanojević S, Vrvić MM. Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk. in International Dairy Journal. 2014;39(1):178-183. doi:10.1016/j.idairyj.2014.06.006 .
Pešić, Mirjana, Barać, Miroljub, Stanojević, Sladjana, Vrvić, Miroslav M., "Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk" in International Dairy Journal, 39, no. 1 (2014):178-183, https://doi.org/10.1016/j.idairyj.2014.06.006 . .