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pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2 Inra
Renan, M.; Mekmene, O.; Famelart, M.H.; Guyomarc'h, F.; Arnoult-Delest, V.; Pâquet, D.; Brulé, G..
The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstituted skim milk at 90 °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 reconstituted milk, pH 6·5); (2) milk heat-treated at pH 6·5 (mHtd6·5) and (3) milk heat-treated at pH 7·2 (mHtd7·2). They were centrifuged and the supernatants (SPNT 1) pH-adjusted to yield a series of pH values ranging from 6·5 or 7·2 to 4·6 using HCl at 20 °C or GDL at 20 and 38 °C. pH-Adjusted SPNTs 1 were re-centrifuged. The resulting supernatants (SPNTs 2) were analysed by OD (at 600 and 280 nm) and SDS-PAGE in order to characterise proteins still soluble as a...
Tipo: Journal Article Palavras-chave: MILK PROTEIN AGGREGATES; PH; HEAT TREATMENT; ACIDIFICATION.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20071cb98e30&uri=/notices/prodinra1/2008/02/
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