Properties of casein micelles in high pressure-treated bovine milk

Huppertz, T, Fox, PF and Kelly, AL (2004) Properties of casein micelles in high pressure-treated bovine milk. Food Chemistry, 87 1: 103-110. doi:10.1016/j.foodchem.2003.10.025


Author Huppertz, T
Fox, PF
Kelly, AL
Title Properties of casein micelles in high pressure-treated bovine milk
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2004-01-01
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2003.10.025
Open Access Status Not yet assessed
Volume 87
Issue 1
Start page 103
End page 110
Total pages 8
Place of publication Oxford
Publisher Elsevier Sci Ltd
Language eng
Abstract High pressure (HP) treatment of milk alters many of its constituents and properties; in this study, HP-induced changes in casein micelles were examined. HP treatment of milk at 250 MPa increased casein micelle size by similar to30%, whereas treatment at 400 or 600 MPa reduced it by similar to50%. Pre-denaturing whey proteins in milk by heat treatment or preventing interactions between P-lactoglobulin and K-casein. by addition of sulphydryl-blocking or reducing agents to milk prior to HP treatment, had little influence oil HP-induced changes in casein micelle size. Addition of ethanol to milk, prior to HP treatment, resulted in the formation of large casein aggregates. On treatment at 250 MPa, larger increases in casein micelle size were observed in milk reconstituted from larger micelles, suggesting that increases in micelle size at this pressure are probably due to the formation of casein aggregates. HP treatment reduced the L*-value of milk; these changes were rapidly reversed on storage of milk at 37degreesC, but maintained on storage at 5 degreesC. Similar to untreated milk, micelles in HP-treated milk were susceptible to dissociation by urea and tri-sodium citrate. Altered properties of casein micelles in HP-treated milk may influence the properties of products made from such milk. (C) 2003 Elsevier Ltd. All rights reserved.
Keyword Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
high pressure
milk
casein micelles
aggregation
Skim Milk
Goats Milk
Proteins
Denaturation
Coagulation
Heat
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Sat, 26 Jan 2008, 02:12:52 EST