Heat induced gelation of acid milk: Balance between weak and covalent bonds

Journal of Dairy Research

Volumn 70, Issue 2, 2003, Pages 253-256

  Surel, Olivier ^a   Famelart, Marie Hélène ^b  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b CEMAGREF   (France)

Author keywords

Disulphide interchange; Mercaptoethanol; Sodium dodecyl sulphate; Texture; Urea

Indexed keywords

ANIMALS; CHEMISTRY, PHYSICAL; DISULFIDES; ELECTROSTATICS; ETHYLMALEIMIDE; GELS; HEAT; HYDROGEN BONDING; HYDROGEN-ION CONCENTRATION; MERCAPTOETHANOL; MICELLES; MILK; MILK PROTEINS; SODIUM DODECYL SULFATE; UREA;

EID: 0037505869     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006174     Document Type: Article

References (16)

1. Augustin MA & Clarke PT 1991 Calcium ion activities of cooled and aged reconstituted and recombined milks. Journal of Dairy Research 58 219-229
2. Goddard SJ & Augustin MA 1995 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
3. Goddard SJ 1996 Effect of thiol reagents on the acid-heat-induced gelation of high heat skim milk. Journal of Dairy Research 63 639-642
4. Guingamp MF, Humbert G & Linden G 1993 Determination of sulfhydryl groups in milk using Ellman's procedure and clarifying reagent. Journal of Dairy Science 76 2152-2155
5. Haque Z & Kinsella JE 1988 Interaction of κ-casein and β-lactoglobulin, predominance of hydrophobic interactions at the initial stages of complex formation. Journal of Dairy Research 55 67-80
6. Haque Z, Kristjansson MM & Kinsella JE 1987 Interaction of κ-casein and β-lactoglobulin: possible mechanism. Journal of Agricultural and Food Chemistry 35 644-649
7. 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
8. Hill AR 1989 The β-lactoglobulin-κ-casein complex. Canadian Institute of Food Science and Technology Journal 22 120-123
9. Jang HD & Swaisgood HE 1990 Characteristics of the interactions of calcium with casein micelles as determined by affinity chromatography. Archive of Biochemistry and Biophysics 283 318-328
10. Lefebvre-Cases E, Gastaldi V, Vidal S, Marchesseau S, Lagaude A, Cuq J-L & Tarodo De La Fuente B 1998 Identification of interactions among casein gels using dissociating chemical agents. Journal of Dairy Science 81 932-938
11. Le Graet Y & Brule G 1993 Mineral balance in milk: influence of pH and ionic strength. Lait 73 51-60
12. Lucey JA, Teo CT & Munro PA 1997 Rheological properties at small (dynamic) and large (yield) deformation of acid gels made from heated milk. Journal of Dairy Research 64 591-600
13. Sawyer WH 1969 Complex between β-lactoglobulin and κ-casein. A review. Journal of Dairy Science 52 1347-1355
14. Singh H & Creamer LK 1991 Aggregation and dissociation of milk protein complexes in heated reconstituated concentrated skim milk. Journal of Food Science 56 238-246
15. Van Marle ME & Zoon P 1995 Permeability and rheological properties of microbially and chemically acidified skim-milk gels. Netherlands Milk and Dairy Journal 49 47-65
16. Walstra P & Jenness R 1984 Dairy chemistry and physics. New York: John Wiley & Sons