Cross-linking of proteins and other changes in UHT milk during storage at different temperatures

Australian Journal of Dairy Technology

Volumn 63, Issue 3, 2008, Pages 93-99

  Al Saadi, Jasim M S ^a   Deeth, Hilton C ^b  

^a Technical College of Agriculture   (Iraq)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 62449283202     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Andrews, A.T. (1975), Properties of aseptically packed ultra-high-temperature milk. III. Formation of polymerized protein during storage at various temperatures. J. Dairy Res. 42, 89-99.
2. Corredig, M. and Dalgleish, D. (1999), The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. Int. Dairy J. 9, 233-236.
3. Dalgleish, D.G. and Hunt, J.A. (1995), Protein-protein interactions in food materials. In Ingredient Interactions. Effects on Food Quality (Ed. A.G. Gaonkar). Marcel Dekker, NewYork, pp. 199-233.
4. Drickamer, K. (1996), Breaking the curse of the AGEs. Nature 382,211-212.
5. Feeney, R.E. and Whitaker, J.R. (1988), Importance of cross-linking reactions in proteins. Adv. Cereal Sci. Technol. 9,21-43.
6. Friedman, M. (1996), Food browning and its prevention: An overview. J. Agric. Food Chem. 44, 631-653.
7. Friedman, M. (1999), Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. J. Agric. Food Chem. 47, 1295-1319.
8. Gaucher, I, Molle, D., Gagnaire, V and Gaucheron, F. (2008), Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocolloids 22, 130-143.
9. Gerrard, J.A. (2002), Protein-protein crosslinking in food: methods, consequences, applications. Trends Food Sci. Technol. 13,391-399.
10. Gillis, W.T., Cartledge, M.F., Rodriguez, I.R. and Suares, E.J. (1985), Effect of raw milk quality on ultra-high temperature processed milk. J. Dairy Sci. 68, 2875-2879.
11. Henle, T., Walter, A.W. and Klostermeyer, H. (1996), Irreversible crosslinking of casein during storage of UHT-treated skim milk. In Heat Treatments and Alternative Methods. International Dairy Federation Special Issue 9602, International Dairy Federation, Brussels, Belgium, pp. 290-298.
12. Hill, S. and Easa, A.M. (1998), Linking proteins using the Maillard reaction and the implications for food processors. In The Maillard Reaction in Foods and Medicine. (Eds. J. O'Brien, H.E. Nursten, M. James, C. Crabbe and J.M. Ames). Royal Society of Chemistry, Cambridge, UK, pp. 133-138.
13. Hull, M.E. (1947), Studies on milk proteins II. Colorimetric determination of the partial hydrolysis of the proteins in milk. J. Dairy Sci. 30, 881-884.
14. Laemmli, U.K. (1970), Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
15. Lauber, S.D., Klostermeyer, H. and Henle, Th. (2001), On the influence of non-enzymatic crosslinking of caseins on the gel strength of yogurt. Nahrung/Food 45, 215-217.
16. Lederer, M.O. and Buhler, H.P. (1999), Cross-linking of proteins by Maillard processes - characterization and detection of a lysine-arginine cross-link derived from D-glucose. Bioorg. Med. Chem. 7, 1081-1088.
17. McMahon, D.J. (1996), Age-gelation of UHT milk: Changes that occur during storage on shelf-life and the mechanism by which age-gelation occurs. In Heat Treatments and Alternative Methods. International Dairy Federation Special Issue 9602, International Dairy Federation, Brussels, Belgium, pp 315-325.
18. Manji, B., Kakuda, Y. and Arnott, D.R. (1986), Effect of storage temperature on age gelation of ultra-high temperature milk processed by direct and indirect heating systems. J. Dairy Sci. 69, 2994-3001.
19. Moiler, A.B., Andrews, A.T. and Cheeseman, G.C. (1977), Chemical changes in ultra-heat-treated milk during storage. II. Lactuloselysine and fructoselysine formation by the Maillard reaction. J. Dairy Res. 44, 268-277.
20. Pearce, R.J. (1989), Thermal denaturation of whey protein. IDF Bull. 238, 17-23.
21. Pellegrino, L., van Boekel, M.A., Gruppen, H., Resmini, P. and Pagani, M.A. (1999), Heat-induced aggregation and covalent linkages in β-casein model systems. Int. Dairy J. 9, 255-260.
22. Renner, E. (1988), Storage stability and some nutritional aspects of milk powders and ultra high temperature products at high ambient temperature. J. Dairy Res. 55, 125-142.
23. Singh, H. (1991), Modification of food proteins by covalent cross-linking. Trends Food Sci. Technol. 2 196-200.
24. Singh, H. and Latham, J. (1993), Heat stability of milk: Aggregation and dissociation of protein at ultra-high temperatures. Int. Dairy J. 3, 225-235.
25. van Boekel, M.A.J.S. (1999), Heat-induced deamidation, dephosphorylation and breakdown of caseinate. Int. Dairy J. 9,237-241.
26. Venkatachalam, N., McMahon, D.J. and Savello, P.A. (1993), Role of protein and lactose interactions in the age gelation of ultra-high-temperature processed concentrated skim milk. J. Dairy Sci. 76, 1882-1894.
27. West F.B., Adams D.M. and Speck M.L. (1978), Inactivation of heat resistant proteases in normal UHT sterilized skim milk by a low temperature treatment. J. Dairy Sci. 61, 1078-1084.