Plasmin activity in UHT milk: Relationship between proteolysis, age gelation, and bitterness

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 28, 2014, Pages 6852-6860

  Rauh, Valentin M ^a,b   Johansen, Lene B ^a   Ipsen, Richard ^c   Paulsson, Marie ^d   Larsen, Lotte B ^b   Hammershøj, Marianne ^b  

^a Arla Foods   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d LUND UNIVERSITY   (Sweden)

Author keywords

age gelation; bitterness; casein; plasmin; proteolysis; UHT milk

Indexed keywords

GELATION; PEPTIDES; PROTEOLYSIS;

BITTERNESS; CASEIN MICELLES; HYDROPHILIC REGIONS; PEPTIDE PROFILE; PHOSPHATE INTERACTIONS; PLASMIN; STORAGE PERIODS; UHT MILK; QUALITY DEFECTS;

CASEIN;

CASEIN; GEL; MICELLE; PEPTIDE; PLASMIN;

AMINO ACID SEQUENCE; ANIMAL; BOVINAE; CHEMISTRY; ENZYME SPECIFICITY; ENZYMOLOGY; FOOD PRESERVATION; GEL; HEAT; METABOLISM; MICELLE; MILK; MOLECULAR GENETICS; PROTEIN DEGRADATION; TASTE;

AMINO ACID SEQUENCE; ANIMALS; CASEINS; CATTLE; FIBRINOLYSIN; FOOD PRESERVATION; GELS; HOT TEMPERATURE; MICELLES; MILK; MOLECULAR SEQUENCE DATA; PEPTIDES; PROTEOLYSIS; SUBSTRATE SPECIFICITY; TASTE;

EID: 84904437474     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502088u     Document Type: Article

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