Are disulphide bonds formed during acid gelation of preheated milk?
| Autor: | Marie-Hélène Famelart, Thomas Croguennec, Florence Rousseau, Ngoc Huyen Tran Le |
|---|---|
| Přispěvatelé: | 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: | 2013 |
| Předmět: |
Diffusing-wave spectroscopy
chauffage Industrial and Manufacturing Engineering chemistry.chemical_compound acidification 0404 agricultural biotechnology Rheology [SDV.IDA]Life Sciences [q-bio]/Food engineering rhéologie gélation chemistry.chemical_classification thio-disulphide Chromatography Strain (chemistry) N-Ethylmaleimide 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science lait Solvent Electrophoresis chemistry Thiol agrégat N-ethylmaleimide Particle size [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | International Journal of Food Science and Technology International Journal of Food Science and Technology, Wiley, 2013, 48 (9), pp.1940-1948. ⟨10.1111/ijfs.12174⟩ |
| ISSN: | 0950-5423 1365-2621 |
| DOI: | 10.1111/ijfs.12174⟩ |
| Popis: | Summary The role of thiol/disulphide exchanges during acid gelation of preheated milk was studied with milk samples with or without N-ethylmaleimide (NEM), a thiol-blocking agent, and acidified to pH 4 by the addition of glucono-delta-lactone at 20 °C. Active or total thiol groups, particle size with light scattering measurements in a dissociating solvent or by SDS-agarose electrophoresis were determined on acidified milk samples. Diffusing wave spectroscopy and rheology in low strain were applied during acidification of sample, while rheology in large strain was applied on final acid gels. The only effect of the presence of NEM was a reduced firmness of acid gels as measured at large strain and a reduced tendency to form large aggregates at pH |
| Databáze: | OpenAIRE |
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