当前位置:
X-MOL 学术
›
Int. Dairy J.
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Effect of lactoferrin addition and pH on the protein interactions and the acid gelation properties of heated skim milk
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-05-01 , DOI: 10.1016/j.idairyj.2020.104950 Skelte G. Anema
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-05-01 , DOI: 10.1016/j.idairyj.2020.104950 Skelte G. Anema
Abstract Adding lactoferrin to milk at its natural pH before heating decreased the serum-phase κ-casein and α-lactalbumin+β-lactoglobulin. All lactoferrin was with the colloidal phase. Lactoferrin addition to milk before heating and acidification increased the gelation pH. The gels had lower stiffness, lower yield stress and higher yield strains as the level of lactoferrin increased. For pH adjusted milk, the levels of serum phase κ-casein, α-lactalbumin+β-lactoglobulin and lactoferrin increased with pH, but lower levels were observed at each pH as the level of lactoferrin increased. The stiffness of acid gels increased with increasing pH. At any pH, the stiffness of gels from samples with lactoferrin was lower than those from skim milk. The yield stresses for gels from milk with lactoferrin increased markedly with pH compared with those from skim milk. Lactoferrin addition and pH adjustment of milk before heating can be used to control serum protein levels and manipulate functional properties.
中文翻译:
添加乳铁蛋白和 pH 值对加热脱脂牛奶的蛋白质相互作用和酸凝胶特性的影响
摘要 在加热前将乳铁蛋白添加到处于天然 pH 值的牛奶中会降低血清相 κ-酪蛋白和 α-乳清蛋白 + β-乳球蛋白。所有乳铁蛋白都具有胶体相。在加热和酸化之前添加到牛奶中的乳铁蛋白增加了凝胶化的 pH 值。随着乳铁蛋白水平的增加,凝胶具有较低的刚度、较低的屈服应力和较高的屈服应变。对于 pH 调节的牛奶,血清相 κ-酪蛋白、α-乳清蛋白+β-乳球蛋白和乳铁蛋白的水平随着 pH 值而增加,但随着乳铁蛋白水平的增加,在每个 pH 值下观察到的水平较低。酸性凝胶的硬度随着 pH 值的增加而增加。在任何 pH 值下,含有乳铁蛋白的样品凝胶的硬度低于来自脱脂牛奶的凝胶。与来自脱脂牛奶的凝胶相比,含乳铁蛋白的牛奶凝胶的屈服应力随 pH 值显着增加。加热前添加乳铁蛋白和调整牛奶的 pH 值可用于控制血清蛋白质水平和控制功能特性。
更新日期:2021-05-01
中文翻译:
添加乳铁蛋白和 pH 值对加热脱脂牛奶的蛋白质相互作用和酸凝胶特性的影响
摘要 在加热前将乳铁蛋白添加到处于天然 pH 值的牛奶中会降低血清相 κ-酪蛋白和 α-乳清蛋白 + β-乳球蛋白。所有乳铁蛋白都具有胶体相。在加热和酸化之前添加到牛奶中的乳铁蛋白增加了凝胶化的 pH 值。随着乳铁蛋白水平的增加,凝胶具有较低的刚度、较低的屈服应力和较高的屈服应变。对于 pH 调节的牛奶,血清相 κ-酪蛋白、α-乳清蛋白+β-乳球蛋白和乳铁蛋白的水平随着 pH 值而增加,但随着乳铁蛋白水平的增加,在每个 pH 值下观察到的水平较低。酸性凝胶的硬度随着 pH 值的增加而增加。在任何 pH 值下,含有乳铁蛋白的样品凝胶的硬度低于来自脱脂牛奶的凝胶。与来自脱脂牛奶的凝胶相比,含乳铁蛋白的牛奶凝胶的屈服应力随 pH 值显着增加。加热前添加乳铁蛋白和调整牛奶的 pH 值可用于控制血清蛋白质水平和控制功能特性。