Приказ основних података о документу
Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk
dc.creator | Pešić, Mirjana | |
dc.creator | Barać, Miroljub | |
dc.creator | Stanojević, Sladjana | |
dc.creator | Vrvić, Miroslav M. | |
dc.date.accessioned | 2020-12-17T20:55:49Z | |
dc.date.available | 2020-12-17T20:55:49Z | |
dc.date.issued | 2014 | |
dc.identifier.issn | 0958-6946 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/3396 | |
dc.description.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. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43004/RS// | |
dc.rights | restrictedAccess | |
dc.source | International Dairy Journal | |
dc.title | Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 183 | |
dc.citation.issue | 1 | |
dc.citation.other | 39(1): 178-183 | |
dc.citation.rank | M21 | |
dc.citation.spage | 178 | |
dc.citation.volume | 39 | |
dc.identifier.doi | 10.1016/j.idairyj.2014.06.006 | |
dc.identifier.scopus | 2-s2.0-84904875448 | |
dc.identifier.wos | 000340932000024 | |
dc.type.version | publishedVersion |