Effect of thiol reagents on the acid-heat-induced gelation of high-heat skim milk

Journal of Dairy Research

Volumn 63, Issue 4, 1996, Pages 639-642

  Goddard, Simon J ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0013388833     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/s0022029900032192     Document Type: Article

References (7)

1. GODDARD, S. J. & AUGUSTIN, M.-A. 1995 The formation of acid-heat-induced skim milk gels in the pH range 5·0-5·7: effect of the addition of salts and calcium chelating agents. Journal of Dairy Research 62 491-500
2. HASHIZUME, K. & SATO, T. 1988 Gel-forming characteristics of milk proteins. 2. Roles of sulfhydryl groups and disulfide bonds. Journal of Dairy Science 71 1447-1454
3. HILL, A. R. 1989 The β-lactoglobulin-κ-casein complex. Canadian Institute of Food Science and Technology Journal 22 120-123
4. MEANS, G. E. & FEENEY, R. E. 1971 Chemical Modification of Proteins, pp. 112, 149. San Francisco, CA: Holden-Day
5. ROWLAND, S. J. 1937 The soluble protein fraction of milk. Journal of Dairy Research 8 6-14
6. SHIMADA. K. & CHEFTEL, J. C. 1989 Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate. Journal of Agricultural and Food Chemistry 37 161-168
7. ZOON, P., VAN VLIET, T. & WALSTRA, P. 1988 Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate. Netherlands Milk and Dairy Journal 42 295-312