Monitoring of Heat-Induced Proteolysis in Milk and Milk-Resembling Systems

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 10, 1998, Pages 4391-4397

  Morales, Francisco J ^a   Jiménez Pérez, Salvio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Fluorescence; Heat induced proteolysis; HPLC; Milk; Model system

Indexed keywords

EID: 0001496349     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980599a     Document Type: Article

References (24)

1. Alais, C.; Jolles, P. and Kieger, N. Degradation of milk proteins by heat. I. Liberation of nonprotein nitrogen and phosphorus. Int. Dairy Congr., [Proc.] 1966, 17, B314-348.
2. Alais, C.; Kiger, K.; Jolles, P. Action of heat on cow k-casein. Heat caseino-Glycopeptide. J. Dairy Sci. 1967, 50, 1738-1743.
3. Andrews, A. T.; Akichandis, E. Proteolysis of caseins and the proteose-peptone fraction of bovine milk. J. Dairy Res. 1983, 50, 275-290.
4. Aoki, T.; Suzuki, H.; Imamura, T. Formation of soluble casein in whey protein-free milk heated at high temperature. Milchwissenschaft 1974, 29, 589-594.
5. Dalgleish, D. G. Denaturation and aggregation of serum proteins and caseins in heated milk. J. Agric. Food Chem. 1990, 38, 1995-1999.
6. de Vilder, J.; Martens, R. Classification of dried skim-milks. II. Influence of the heat treatment during manufacture. Rev. Agric. 1976, 29, 887-900.
7. Fox, K. K; Harper, M. K.; Holsinger, V. H.; Pallansch, M. J. Effect of high-heat treatment on stability of calcium caseinate aggregates in milk. J. Dairy Sci. 1967, 50, 443-450.
8. Fox, P. F. Heat-induced changes in milk preceding coagulation. J. Dairy Sci. 1981, 64, 2127-2137.
9. Fox, P. F. Heat-induced coagulation of milk. In Developments of Dairy Chemistry. I. Proteins; Fox, P. F., Ed.; Applied Science Publishers: London, 1982; pp 189-222.
10. Guo, M.; Fox, P. F.; Flynn, A.; Mahammad, K. S. Heat-induced changes in sodium caseinate. J. Dairy Res. 1989, 56, 503-512.
11. Groves, M. I. Some minor components of casein and other phosphoproteins in milk. J. Dairy Sci. 1969, 52, 1155-1165.
12. Hindle, E. J.; Wheelock, J. V. The release of peptides and glycopeptides by the action of heat on cow's milk. J. Dairy Res. 1970, 37, 397-405.
13. Ismail, A. A.; Mashaley, R. I.; Sirry, I. Effects of heating at three temperatures on the nitrogen constituents of cow and buffalo skim-milks. J. Dairy Sci. 1970, 53, 423-426.
14. Jenness, R.; Koops, J. Preparation and properties of salt solution which simulates milk ultrafiltrate. Neth. Milk Dairy J. 1962, 16, 153-164.
15. Joshi, V. K.; Sharma, U. R. Effect of addition of proteosepeptone fraction to milk in relation to the release of the free fatty acids during cold storage. Indian J. Anim. Sci. 1990, 60, 612-614.
16. Kaiser, K. P.; Belitz, H. D.; Fritsch, R. J. Monitoring Cheddar cheese ripening by chemical indices of proteolysis. II. Peptide mapping of casein fragments by reverse-phase HPLC. Z. Lebensm.-Unters.-Forsch. 1992, 195, 8-14.
17. Kato, H.; Matsumura, M.; Hayase, F. Chemical changes in casein heated with and without D-glucose in the powdered state or in an aqueous solution. Food Chem. 1981, 7, 159-168.
18. Law, A. J. R.; Horne, D. S.; Banks, J. M.; Leaver, J. Heat-Induced Changes in the Whey Proteins and Caseins. Milchwissenschaft 1994, 49, 125-129.
19. Morr, C. V. Protein aggregation in conventional and UHT heated skim-milk. J. Dairy Sci. 1969, 52, 1174-1180.
20. Singh, H. Heat-induced changes in casein, including interactions with whey proteins. In Heat-induced changes in milk; Fox, P. F. Ed.; IDF: Brussels, Belgium, 1995; pp 86-104.
21. Shimizu, M.; Yamauchi, K.; Saito, M. Emulsifying properties of the proteose-peptone fraction obtained from bovine milk. Milchwissenschaft 1989, 44, 497-500.
22. Van Boekel, M. A. J. S. Statistical aspects of kinetics modelling for food science problems. J. Food Sci. 1996, 61, 477-485, 489.
23. Walstra, P., Jenness, R. Eds.; Dairy Chemistry and Physics; J. Wiley and Sons: New York, 1984.
24. Whitney, R. M.; Brunner, J. R. and Ebner, K. E. Nomenclature of the proteins of cows milk: fourth revision. J. Dairy Sci.. 1976, 59, 795-815.