The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent.
Food Chem
; 138(2-3): 1604-9, 2013 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-23411287
ABSTRACT
Skim milk with low levels of added ß-mercaptoethanol (SM-ME) and untreated skim milk (SM) were heated and then made into acid gels. Acid gels prepared from heated SM-ME had markedly higher firmness and contained more protein connections than acid gels prepared from heated SM. Electrophoretic analyses of the milks showed that the levels of ß-lactoglobulin and α-lactalbumin associated with the casein micelles increased with increasing ß-ME concentration. The levels of disulphide-linked whey proteins were higher in SM-ME than in SM. This suggested that there may be higher levels of initiators for thiol-disulphide exchange reactions, resulting in an increase in the rate of the reactions and the formation of greater numbers of small aggregates, in SM-ME than in SM. Consequently, acid gels made from SM-ME may have more bonds and more particles participating in the network, resulting in firmer gels, than acid gels made from SM.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Substâncias Redutoras
/
Leite
/
Mercaptoetanol
/
Proteínas do Leite
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article