Abstract：
:Milk was heated at different pH (pH 6.5-7.1) and temperatures (20-120 °C/10 min). This resulted in different levels of casein and denatured whey proteins to be distributed between the colloidal and serum phases. The milks were subsequently acidified and the distribution of protein between colloidal and serum was monitored at different pH. On acidification to pH 5.4, the serum phase caseins and denatured whey proteins partially reassociated with the caseins, although a complex behaviour was observed at ∼ pH 5.4 where additional casein dissociation occurred in some samples. At pH below 5.4 the caseins and denatured whey proteins rapidly aggregated. No separate aggregation of κ-casein/denatured whey protein complexes or κ-casein depleted micelles was observed. The earlier gelation of milks heated at higher pH was likely to be due to the destabilisation of the entire milk protein system rather than a preferential aggregation of the serum phase proteins.
journal_name
Food Chemjournal_title
Food chemistryauthors
Anema SG,Li Ydoi
10.1016/j.foodchem.2014.11.054subject
Has Abstractpub_date
2015-05-01 00:00:00pages
339-47eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01783-Xjournal_volume
174pub_type
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