Yak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperature
dc.contributor.author | Wang, Lifeng | |
dc.contributor.author | Ma, Ying | |
dc.contributor.author | Cui, Jie | |
dc.contributor.author | Oyeyinka, Samson | |
dc.contributor.author | Cheng, J | |
dc.contributor.author | He, S | |
dc.date.accessioned | 2018-06-20T09:53:27Z | |
dc.date.available | 2018-06-20T09:53:27Z | |
dc.date.issued | 2017-03-22 | |
dc.description.abstract | At 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.uri | https://doi.org/10.1016/j.idairyj.2017.03.010 | |
dc.identifier.uri | http://hdl.handle.net/123456789/600 | |
dc.language.iso | en | en_US |
dc.publisher | Springer for International Dairy Journal | en_US |
dc.subject | Yak milk; | en_US |
dc.subject | Protein denaturation; | en_US |
dc.subject | Casein | en_US |
dc.title | Yak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperature | en_US |
dc.type | Article | en_US |
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