Effect of SDS on Acid Milk Coagulability

Autor:	B. Tarodo De La Fuente, E. Lefebvre-Cases, J.-L. Cuq
Rok vydání:	2001
Předmět:	Hydrophobic effect Demineralization Chromatography Pulmonary surfactant Chemistry Sodium Casein chemistry.chemical_element Chemical modification Micelle Dissociation (chemistry) Food Science
Zdroj:	Journal of Food Science. 66:555-560
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2001.tb04601.x
Popis:	To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, acid milk coagulability was either enhanced or reduced. Main pH-induced biochemical changes were preserved despite the presence of SDS (such as pH-induced demineralization and pH-induced protein solubilization). It could be assumed that SDS-modified casein micelles ability to coagulate by lowering of pH might seem to be governed essentially by the level of SDS-induced k-casein micellar dissociation, at natural milk pH. La coagulation du lait a 30° en presence de dodecyl sulfate de sodium est etudiee. Les modifications qui ont lieu suite a la diminution du pH ne sont pas influencees par la presence de SDS (demineralisation et solubilisation des proteines). Le comportement des micelles de caseine modifiees par le SDS et les interaction hydrophobes entre proteines sont observees.
Databáze:	OpenAIRE
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