The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]
Апстракт
High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.
Кључне речи:
Casein / Coaggregates / Heat treatments / Milk / Proteins / Whey proteinsИзвор:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2002, 8, 1, 123-133Издавач:
- Savez hemijskih inženjera, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Maćej, Ognjen AU - Jovanović, Snežana AU - Djurdjević, J.D.D. PY - 2002 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/369 AB - High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane. PB - Savez hemijskih inženjera, Beograd T2 - Chemical Industry and Chemical Engineering Quarterly / CICEQ T1 - The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka] EP - 133 IS - 1 SP - 123 VL - 8 UR - https://hdl.handle.net/21.15107/rcub_agrospace_369 ER -
@article{ author = "Maćej, Ognjen and Jovanović, Snežana and Djurdjević, J.D.D.", year = "2002", abstract = "High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.", publisher = "Savez hemijskih inženjera, Beograd", journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ", title = "The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]", pages = "133-123", number = "1", volume = "8", url = "https://hdl.handle.net/21.15107/rcub_agrospace_369" }
Maćej, O., Jovanović, S.,& Djurdjević, J.D.D.. (2002). The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]. in Chemical Industry and Chemical Engineering Quarterly / CICEQ Savez hemijskih inženjera, Beograd., 8(1), 123-133. https://hdl.handle.net/21.15107/rcub_agrospace_369
Maćej O, Jovanović S, Djurdjević J. The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2002;8(1):123-133. https://hdl.handle.net/21.15107/rcub_agrospace_369 .
Maćej, Ognjen, Jovanović, Snežana, Djurdjević, J.D.D., "The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 8, no. 1 (2002):123-133, https://hdl.handle.net/21.15107/rcub_agrospace_369 .