메뉴 건너뛰기




Volumn 9, Issue 12, 1999, Pages 839-847

Heat-induced changes in the calcium sensitivity of caseins

Author keywords

Calcium sensitivity; Caseins; Heat treatment; Protein charge

Indexed keywords

CASEIN; CHEMICAL REACTION; DEGRADATION; HEAT TREATMENT; MICELLE; PROTEIN CROSS LINKING; PROTEIN MODIFICATION; TEMPERATURE; THERMOSTABILITY; ULTRAFILTRATION;

EID: 0033508415     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00012-1     Document Type: Article
Times cited : (19)

References (39)
  • 2
    • 0000145787 scopus 로고
    • Formation of soluble casein in whey protein-free milk heated at high temperatures
    • Aoki T., Suzuki H., Imamura T. Formation of soluble casein in whey protein-free milk heated at high temperatures. Milchwissenschaft. 29:1974;589-594.
    • (1974) Milchwissenschaft , vol.29 , pp. 589-594
    • Aoki, T.1    Suzuki, H.2    Imamura, T.3
  • 3
    • 0026246641 scopus 로고
    • s1-casein with peptidylarginine deiminase: Preparation of less acid-coagulable and less calcium-sensitive casein
    • s1-casein with peptidylarginine deiminase. preparation of less acid-coagulable and less calcium-sensitive casein Journal of Dairy Research. 58:1991;421-429.
    • (1991) Journal of Dairy Research , vol.58 , pp. 421-429
    • Azuma, N.1    Nara, K.2    Kanno, C.3
  • 4
    • 0001826538 scopus 로고
    • Dephosphorization of casein by heat treatment. I. In caseinate solutions
    • Belec J., Jenness R. Dephosphorization of casein by heat treatment. I. In caseinate solutions. Journal of Dairy Science. 45:1962;12-19.
    • (1962) Journal of Dairy Science , vol.45 , pp. 12-19
    • Belec, J.1    Jenness, R.2
  • 5
    • 0000131192 scopus 로고
    • A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment
    • Bonomi F., Iametti S., Pagliarini E., Peri C. A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment. Milchwissenschaft. 43:1988;281-285.
    • (1988) Milchwissenschaft , vol.43 , pp. 281-285
    • Bonomi, F.1    Iametti, S.2    Pagliarini, E.3    Peri, C.4
  • 6
    • 0000988295 scopus 로고
    • HMF levels in heat treated and stored milk
    • Fink R., Kessler H.G. HMF levels in heat treated and stored milk. Milchwissenschaft. 41:1986;638-641.
    • (1986) Milchwissenschaft , vol.41 , pp. 638-641
    • Fink, R.1    Kessler, H.G.2
  • 7
    • 0343939558 scopus 로고
    • Heat stability of milk: Significance of heat-induced acid formation in coagulation
    • Fox P.F. Heat stability of milk. significance of heat-induced acid formation in coagulation Irish Journal of Food Science and Technology. 5:1981;1-11.
    • (1981) Irish Journal of Food Science and Technology , vol.5 , pp. 1-11
    • Fox, P.F.1
  • 8
    • 0002266872 scopus 로고
    • Heat-induced coagulation of milk
    • P.F. Fox. London: Applied Science Publishers
    • Fox P.F. Heat-induced coagulation of milk. Fox P.F. Developments in dairy chemistry I, proteins. 1982;189-228 Applied Science Publishers, London.
    • (1982) Developments in Dairy Chemistry I, Proteins , pp. 189-228
    • Fox, P.F.1
  • 10
    • 0013473473 scopus 로고
    • The heat stability of milk and concentrated milk containing aldehydes and sugars
    • Holt C., Muir D.D., Sweetsur A.W.M. The heat stability of milk and concentrated milk containing aldehydes and sugars. Journal of Dairy Research. 45:1978;47-52.
    • (1978) Journal of Dairy Research , vol.45 , pp. 47-52
    • Holt, C.1    Muir, D.D.2    Sweetsur, A.W.M.3
  • 12
    • 84971928510 scopus 로고
    • Factors affecting the ethanol stability of bovine milk. IV. Effects of forewarming
    • Horne D.S., Parker T.G. Factors affecting the ethanol stability of bovine milk. IV. Effects of forewarming. Journal of Dairy Research. 48:1981;405-415.
    • (1981) Journal of Dairy Research , vol.48 , pp. 405-415
    • Horne, D.S.1    Parker, T.G.2
  • 13
    • 84867648790 scopus 로고
    • Alcohol and heat stability of milk protein
    • Horne D.S., Muir D.D. Alcohol and heat stability of milk protein. Journal of Dairy Science. 73:1990;3613-3626.
    • (1990) Journal of Dairy Science , vol.73 , pp. 3613-3626
    • Horne, D.S.1    Muir, D.D.2
  • 14
    • 0000262960 scopus 로고
    • Chemical modification
    • J.E. Creighton. Oxford, UK: Oxford University Press
    • Imoto I., Yamada H. Chemical modification. Creighton J.E. Protein function. practical approach:1989;247-274 Oxford University Press, Oxford, UK.
    • (1989) Protein Function: Practical Approach , pp. 247-274
    • Imoto, I.1    Yamada, H.2
  • 15
    • 0000547124 scopus 로고
    • Preparation and properties of a salt solution that simulates milk ultrafiltrate
    • Jenness R., Koops J. Preparation and properties of a salt solution that simulates milk ultrafiltrate. Netherlands Milk Dairy Journal. 16:1962;153-164.
    • (1962) Netherlands Milk Dairy Journal , vol.16 , pp. 153-164
    • Jenness, R.1    Koops, J.2
  • 16
    • 0001313867 scopus 로고
    • The heat stability of milk: Formation of soluble proteins and protein-depleted casein micelles at high temperatures
    • Kudo S. The heat stability of milk. formation of soluble proteins and protein-depleted casein micelles at high temperatures New Zealand Journal of Dairy Science and Technology. 15:1980;255-263.
    • (1980) New Zealand Journal of Dairy Science and Technology , vol.15 , pp. 255-263
    • Kudo, S.1
  • 18
    • 0014301121 scopus 로고
    • Reductive alkylation of amino groups of proteins
    • Means G.E., Feeney R.E. Reductive alkylation of amino groups of proteins. Biochemistry. 7:1968;2192-2201.
    • (1968) Biochemistry , vol.7 , pp. 2192-2201
    • Means, G.E.1    Feeney, R.E.2
  • 22
    • 0030297917 scopus 로고    scopus 로고
    • Fluorescence associated with Maillard reaction in milk and milk resembling systems
    • Morales F.J., Romero C., Jiménez-Pérez S. Fluorescence associated with Maillard reaction in milk and milk resembling systems. Food Chemistry. 57:1996;423-428.
    • (1996) Food Chemistry , vol.57 , pp. 423-428
    • Morales, F.J.1    Romero, C.2    Jiménez-Pérez, S.3
  • 23
    • 0018795795 scopus 로고
    • Isolation and characterization of porcine β -casein
    • Mulvihill D.M., Fox P.F. Isolation and characterization of porcine. β -casein Biochimica Biophysica Acta. 578:1979;317-324.
    • (1979) Biochimica Biophysica Acta , vol.578 , pp. 317-324
    • Mulvihill, D.M.1    Fox, P.F.2
  • 24
    • 0032147679 scopus 로고    scopus 로고
    • Effects of tea, coffee and cocoa extracts on the colloidal stability of milk and concentrated milk
    • O'Connell J.E., Fox P.D., Tan-Kintia R., Fox P.F. Effects of tea, coffee and cocoa extracts on the colloidal stability of milk and concentrated milk. International Dairy Journal. 8:1998;689-693.
    • (1998) International Dairy Journal , vol.8 , pp. 689-693
    • O'Connell, J.E.1    Fox, P.D.2    Tan-Kintia, R.3    Fox, P.F.4
  • 26
    • 0025822069 scopus 로고
    • The effects of heating alone or in the presence of calcium or lactose on calcium binding to milk proteins
    • Pappas C.P., Rothwell J. The effects of heating alone or in the presence of calcium or lactose on calcium binding to milk proteins. Food Chemistry. 42:1991;183-201.
    • (1991) Food Chemistry , vol.42 , pp. 183-201
    • Pappas, C.P.1    Rothwell, J.2
  • 28
    • 0016634447 scopus 로고
    • Identification of functional arginine residues in ribonuclease A and lysozyme
    • Patthy L., Smith E.L. Identification of functional arginine residues in ribonuclease A and lysozyme. Journal of Biological Chemistry. 250:1975;565-569.
    • (1975) Journal of Biological Chemistry , vol.250 , pp. 565-569
    • Patthy, L.1    Smith, E.L.2
  • 29
    • 0001319313 scopus 로고
    • The heat coagulation of milk. II. Variations in the sensitivity of casein to calcium ions
    • Pyne G.T. The heat coagulation of milk. II. Variations in the sensitivity of casein to calcium ions. Journal of Dairy Research. 25:1958;467-474.
    • (1958) Journal of Dairy Research , vol.25 , pp. 467-474
    • Pyne, G.T.1
  • 30
    • 0020212652 scopus 로고
    • Heat stability of milk: Influence of modification of lysine and arginine on the heat stability-pH profile
    • Shalabi S.I., Fox P.F. Heat stability of milk. influence of modification of lysine and arginine on the heat stability-pH profile Journal of Dairy Research. 49:1982;607-617.
    • (1982) Journal of Dairy Research , vol.49 , pp. 607-617
    • Shalabi, S.I.1    Fox, P.F.2
  • 31
    • 84974220768 scopus 로고
    • Heat stability of milk: The mechanism of stabilization by formaldehyde
    • Singh H., Fox P.F. Heat stability of milk. the mechanism of stabilization by formaldehyde Journal Dairy Research. 52:1985;65-76.
    • (1985) Journal Dairy Research , vol.52 , pp. 65-76
    • Singh, H.1    Fox, P.F.2
  • 32
    • 0001876853 scopus 로고
    • The heat stability of milk: PH-dependent dissociation of micellar κ -casein on heating milk at ultra-high temperatures
    • Singh H., Fox P.F. The heat stability of milk. pH-dependent dissociation of micellar κ -casein on heating milk at ultra-high temperatures Journal of Dairy Research. 52:1985;529-538.
    • (1985) Journal of Dairy Research , vol.52 , pp. 529-538
    • Singh, H.1    Fox, P.F.2
  • 33
    • 0001353383 scopus 로고
    • The heat stability of milk
    • P.F. Fox. London, UK: Elsevier Applied Science Publishers
    • Singh H., Creamer L.K. The heat stability of milk. Fox P.F. Advanced dairy chemistry I. proteins:1992;621-656 Elsevier Applied Science Publishers, London, UK.
    • (1992) Advanced Dairy Chemistry I: Proteins , pp. 621-656
    • Singh, H.1    Creamer, L.K.2
  • 35
    • 0016168446 scopus 로고
    • Determination of the arginine content of proteins by the Sakaguchi procedure
    • Tomlinson G., Viswanatha T. Determination of the arginine content of proteins by the Sakaguchi procedure. Analytical Biochemistry. 60:1974;15-24.
    • (1974) Analytical Biochemistry , vol.60 , pp. 15-24
    • Tomlinson, G.1    Viswanatha, T.2
  • 36
    • 0032839314 scopus 로고    scopus 로고
    • Heat-induced deamidation, dephosphorylation and breakdown of caseinate
    • van Boekel M.A.J.S. Heat-induced deamidation, dephosphorylation and breakdown of caseinate. International Dairy Journal. 9:1999;237-241.
    • (1999) International Dairy Journal , vol.9 , pp. 237-241
    • Van Boekel, M.A.J.S.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.