Yak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperature

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dc.contributor.authorWang, Lifeng
dc.contributor.authorMa, Ying
dc.contributor.authorCui, Jie
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorCheng, J
dc.contributor.authorHe, S
dc.date.accessioned2018-06-20T09:53:27Z
dc.date.available2018-06-20T09:53:27Z
dc.date.issued2017-03-22
dc.description.abstractAt the natural pH of yak milk (pH 6.6), a low level (<30%) of κ-casein (κ-CN) was found in the serum phase after heating at 95 °C for 30 min, indicating that as much as 70% of the β-lactoglobulin (β-Lg) and κ-CN complexes is associated with the micelle colloidal particles. The β-Lg and κ-CN levels increased from 13.2% and 2.6% at pH 6.0 to 35.2% and 60.1% at pH 7.0, respectively, when yak milk was heated at 95 °C for 30 min. At pH 6.0–6.4, the denatured whey proteins were associated with the caseins in the colloidal phase, resulting in milk gelation upon heating. The distribution of β-Lg and κ-CN complexes increased in the serum phase, demonstrated by the increasing levels of both β-Lg and κ-CN with increasing pH; at high pH (6.6–7.0), large proportions of β-Lg and α-lactalbumin were lost, presumably forming complexes in the colloidal phase.en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2017.03.010
dc.identifier.urihttp://hdl.handle.net/123456789/600
dc.language.isoenen_US
dc.publisherSpringer for International Dairy Journalen_US
dc.subjectYak milk;en_US
dc.subjectProtein denaturation;en_US
dc.subjectCaseinen_US
dc.titleYak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperatureen_US
dc.typeArticleen_US

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