pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2

The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstituted skim milk at 90 degrees C for 10 min was studied, in order to understand the role of these aggregates in acid gelation of heated milk. The following milk samples were prepared: (1) control (unheated...

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Veröffentlicht in:	Journal of dairy research 2006-02, Vol.73 (1), p.79-86
Hauptverfasser:	Renan, Marie, Mekmene, Omar, Famelart, Marie-Hélène, Guyomarc'h, Fanny, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Animals Chemical Precipitation Chromatography - methods Electrophoresis, Polyacrylamide Gel Gels - chemistry Hot Temperature Hydrogen-Ion Concentration Life Sciences Micelles Milk - chemistry Milk Proteins - analysis Milk Proteins - chemistry Milk Proteins - metabolism Particle Size Solubility
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