Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

Journal of Dairy Research

Volumn 63, Issue 3, 1996, Pages 441-449

  Corredig, Milena ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001192133     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/s0022029900031940     Document Type: Article

References (25)

1. CORREDIG, M. & DALGLEISH, D. G. 1996a Effect of temperature and pH on the interactions of whey proteins with casein micelles. Food Research International (In press)
2. CORREDIG, M. & DALGLEISH, D. G. 1996b The binding of α-lactalbumin and β-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51 123-127
3. DALGLEISH, D. G. 1990 Denaturation and aggregation of serum proteins and caseins in heated milk. Journal of Agricultural and Food Chemistry 38 1995-1999
4. DALGLEISH, D. G. & BANKS, J. M. 1991 The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft 46 75-78
5. DANNENBERG, F. & KESSLER, H. G. 1988 Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 53 258-263
6. DARLING, D. & BUTCHER, D. W. 1978 Milk-fat globule membrane in homogenized cream. Journal of Dairy Research 45 197-208
7. DE FEIJTER, J. A., BENJAMINS, J. & TAMBOER, M. 1987 Adsorption displacement of proteins by surfactants in oil-in-water emulsions. Colloids and Surfaces 27 243-266
8. FINK, A. & KESSLER, H. G. 1985a The effect of heating on the state of the emulsion in homogenized cream. Milchwissenschaft 40 394-397
9. FINK, A. & KESSLER, H. G. 1985b Changes in the fat globule membrane produced by heating. Milchwissenschaft 40 261-264
10. HOULIHAN, A. V., GODDARD, P. A., NOTTINGHAM, S. M., KITCHEN, B. J. & MASTERS, C. J. 1992 Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk. Journal of Dairy Research 59 187-195
11. HUNT, J. A. & DALGLEISH, D. G. 1994 Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions. Food Hydrocolloids 8 175-187
12. KIM, H.-H. Y. & JIMÉNEZ-FLORES, R. 1995 Heat induced interactions between the proteins of milk fat globule membrane and skim milk. Journal of Dairy Science 78 24-35
13. MCPHERSON, A. V., DASH, M. C. & KITCHEN, B. J. 1984 Isolation and composition of milk fat globule membrane material. I. From pasteurized milks and creams. Journal of Dairy Research 51 279-287
14. MCPHERSON, A. V. & KITCHEN, B. J. 1983 Reviews of the progress of dairy science. The bovine milk fat globule membrane - its formation, composition, structure and behaviour in milk and dairy products. Journal of Dairy Research 50 107-133
15. MULDER, H. & WALSTRA, P. 1974 The Milk Fat Globule. Emulsion science as applied to milk products and comparable foods, pp. 67-98. Wageningen: Pudoc
16. PARRIS, N., PURCELL, J. M. & PTASHKIN, S. M. 1991 Thermal denaturation of whey proteins in skim milk. Journal of Agricultural and Food Chemistry 39 2167-2170
17. QI, X. L., BROWNLOW, S., HOLT, C. & SELLERS, P. 1995 Thermal denaturation of β-lactoglobulin: effect of protein concentration at pH 6·75 and 8·05. Biochimica et Biophysica Acta 1248 43-49
18. RAMSEY, J. A. & SWARTZEL, K. R. 1984 Effect of ultra high temperature processing and storage conditions on rates of sedimentation and fat separation of aseptically packaged milk. Journal of Food Science 49 257-262
19. ROEFS, S. P. F. M. & DE KRUIF, K. G. 1994 A model for the denaturation and aggregation of β-lactoglobulin. European Journal of Biochemistry 226 883-889
20. SAS 1988 SAS/STAT User's guide: Statistics. Cary, NC: SAS Institute
21. SHARMA, S. K. & DALGLEISH, D. G. 1993 Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. Journal of Agricultural and Food Chemistry 41 1407-1412
22. SHARMA, S. K. & DALGLEISH, D. G. 1994 Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk. Journal of Dairy Research 61 375-384
23. VAN BOEKEL, M. A. J. S. & FOLKERTS, T. 1991 Effect of heat treatment on the stability of milk fat globules. Milchwissenschaft 46 758-765
24. VAN BOEKEL, M. A. J. S. & WALSTRA, P. 1989 Physical changes in the fat globules in unhomogenized and homogenized milk. International Dairy Federation Bulletin no. 238 13-16
25. WALSTRA, P. & JENNESS, R. 1984 Dairy Chemistry and Physics, pp. 254-278. New York: John Wiley & Sons