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Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-06-29 , DOI: 10.1016/j.idairyj.2021.105136
Skelte G. Anema

The effects of heat on the casein proteins and the casein micelles, including their interactions with denatured whey proteins are reviewed. Aspects from chemical changes to amino acid functional groups, hydrolysis of peptide bonds, iso-peptide bonds and protein cross-link formation, reactions of thiol groups/disulphide bonds, fibril formation, interaction of denatured whey proteins with caseins/casein micelles and the dissociation of casein micelles on heating is covered. Where appropriate, the relevance of these heat-induced changes in commercial processing is discussed.



中文翻译:

酪蛋白和酪蛋白胶束的热诱导变化,包括与变性乳清蛋白的相互作用

综述了热量对酪蛋白和酪蛋白胶束的影响,包括它们与变性乳清蛋白的相互作用。从化学变化到氨基酸官能团、肽键水解、异肽键和蛋白质交联形成、硫醇基团/二硫键的反应、原纤维形成、变性乳清蛋白与酪蛋白/酪蛋白胶束的相互作用和解离等方面加热时的酪蛋白胶束被覆盖。在适当的情况下,讨论了商业加工中这些热引起的变化的相关性。

更新日期:2021-08-03
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