Forces involved in formation of cow milk curd containing soybean protein isolate

To cow milk fermented by lactobacillus, rennet was added, and then soy prot ein isolate (SI) was added. By keeping at 30 degreesC for 12 hours, the cur d was formed. Effects of various reagents (NaCl, NaSCN, 2-mercaptoethanol a nd propylene glycol), which have effects on forces involved in protein-prot ein interactions, on the formation and the solubility of the curd were stud ied. Among these, NaSCN was the most effective reagent for the inhibition a nd the solubilization of cow milk curd containing SI. These effects of the reagents suggested that hydrophobic and electrostatic interactions were mor e important for the formation and the maintenance of the curd containing SI , than disulfide and hydrogen bonds.