The heat‐acid‐induced coagulation behaviour of whole milk system (buffalo, cow and mixed milk) was studied by steady‐state fluorescence spectroscopy exploiting tryptophan as a marker molecule. The varied molecular environment of tryptophan residues in the raw milk systems exerted different fluorescence properties. During the coagulation process, cow milk exhibited significant quenching and bathochromic shift in the emission spectra which was attributed to the low buffering ability and high hydration capacity of cow milk caseins. The results indicated that tryptophan residues of cow milk experienced more dynamic environment throughout the reaction as compared to buffalo milk.

中文翻译：

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利用正面荧光光谱研究热酸诱导的全脂牛奶系统的凝结行为

利用色氨酸作为标记分子，通过稳态荧光光谱研究了全脂牛奶（水牛，牛和混合牛奶）的热酸诱导的凝结行为。生乳系统中色氨酸残基的分子环境变化，表现出不同的荧光特性。在凝结过程中，牛奶在发射光谱中表现出明显的猝灭和红移，这归因于牛奶酪蛋白的低缓冲能力和高水合能力。结果表明，与水牛乳相比，牛乳中的色氨酸残留在整个反应过程中经历了更多的动态环境。