β-Lactoglobulin and κ-Casein Disulphide Interactions after Controlled Addition of a Disulphide Reducing Agent
| Autor: | Nguyen, H.A. Nguyen, Anema, Skelte G., Havea, Palatasa, Guyomarc'h, Fanny, Wong, Marie |
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| Přispěvatelé: | Institute of Food, Nutrition and Human Health, Fonterra Research and Development Centre Private Bag 11029, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
beta lactoglobuline
food and beverages food quality caséine kappa lait qualité des aliments traitement thermique de l'aliment ²-lactoglobulin agrégation fluids and secretions milk protein protéine du lait [SDV.IDA]Life Sciences [q-bio]/Food engineering rheology propriété physicochimique du lait rhéologie [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition traitement thermique |
| Zdroj: | NZIFST Conference 2011 NZIFST Conference 2011, Jun 2011, Rotorua, New Zealand. 2011 |
| Popis: | During the heating of milk (> 70°C), the free thiol group of unfolded βlactoglobulin (β-lg) can interact with the disulphide bonds of other milk proteins. This can lead to the formation of intermolecular disulphide bonds, especially between β-lg and κ-casein (κ-cn)1. The addition of low levels of a disulphide reducing agent will change the ratio of free thiol groups to disulphide bonds in milk proteins and therefore the interactions between the proteins. This study investigated the effect of adding low levels of a reducing agent (β-mercaptoethanol,β-ME) on the involvement of β-lg and κ-cn in disulphide bonding in unheated skim milk, heated skim milk and skim milk that was reduced before heating. |
| Databáze: | OpenAIRE |
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