INFLUENCE OF PROCESSING ON THE MOLECULAR MODIFICATIONS OF MILK-PROTEINS IN THE COURSE OF ENZYMATIC COAGULATION

Citation
S. Iametti et al., INFLUENCE OF PROCESSING ON THE MOLECULAR MODIFICATIONS OF MILK-PROTEINS IN THE COURSE OF ENZYMATIC COAGULATION, Journal of Dairy Research, 60(2), 1993, pp. 151-159
Citations number
25
Categorie Soggetti
Food Science & Tenology","Agriculture Dairy & AnumalScience
Journal title
ISSN journal
00220299
Volume
60
Issue
2
Year of publication
1993
Pages
151 - 159
Database
ISI
SICI code
0022-0299(1993)60:2<151:IOPOTM>2.0.ZU;2-O
Abstract
The formation of hydrophobic sites on the surface of casein micelles a s a consequence of enzymic coagulation of industrially heat-treated mi lk was studied by following the distribution of a fluorescent hydropho bic probe between a free and an aggregated protein fraction. Results w ere compared with those obtained when coagulation of the same milk sam ples was followed rheologically in a Gelograph apparatus and by tristi mulus colorimetry. Thermal treatment of milk appeared to affect the ac cessibility of casein to enzyme action, while homogenization influence d the rate of cooperative aggregation of casein subjected to proteolys is.