Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor

Heather Taterka*, Manuel Castillo

*Autor corresponent d’aquest treball

Producció científica: Contribució a una revistaArticleRecercaAvaluat per experts

4 Cites (Scopus)

Resum

A pH- and temperature-dependent study was conducted using reconstituted low-heat skim milk at pH 6.3, 6.7 and 7.1 heated for 10 min at 80 and 90 °C to evaluate the relationship between bound and aggregate whey protein and optical light backscatter response. Significant correlations were found between casein micelle particle size and bound whey protein, and light backscatter correlations existed with both bound and aggregate whey protein, thus optical light backscatter may be useful to determine both whey protein attachment to the casein micelle and the formation of whey protein aggregates.

Idioma originalEnglish
Pàgines (de-a)226-235
Nombre de pàgines10
RevistaInternational Journal of Dairy Technology
Volum71
Número1
DOIs
Estat de la publicacióPublicada - 1 de febr. 2018

Fingerprint

Navegar pels temes de recerca de 'Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor'. Junts formen un fingerprint únic.

Com citar-ho