Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates

High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85°C, 20 min) and high hydrostatic pressure (up to 676 ...

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Veröffentlicht in:	Journal of dairy research 2007-11, Vol.74 (4), p.452-458
Hauptverfasser:	Harte, Federico M, Gurram, Subba Rao, Luedecke, Lloyd O, Swanson, Barry G, Barbosa-Cánovas, Gustavo V
Format:	Artikel
Sprache:	eng
Schlagworte:	analytical ultracentrifugation Animal productions Animals application rate Biological and medical sciences Calcium phosphates casein casein micelles Caseins - chemistry Cattle Dairy products Food industries Fundamental and applied biological sciences. Psychology heat treatment High hydrostatic pressure high pressure treatment Hot Temperature Hydrostatic Pressure micelle Micelles Milk - chemistry Milk and cheese industries. Ice creams Milk Proteins - chemistry Molecular weight processing stages protein isolates protein structure Proteins skim milk Studies Terrestrial animal productions Transmission electron microscopy ultracentrifugation Velocity Vertebrates whey protein Whey Proteins
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