We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effects of K-Casein Dissociation from Casein Micelles on Cheese Curd Formation.
- Authors
Wataru ONO; Daiki OKA; Akihisa HAMAKAWA; Tomohiro NOGUCHI; Katsumi TAKANO
- Abstract
We studied the effects of κ-casein (κ-CN) dissociation from casein micelles upon heating on cheese curd formation. Cheese curd was formed by the addition of chymosin to unheated and heated (80°C, 30 min) defatted milk. In heated defatted milk, cheese curd was not formed; however, the amount of free glycomacropjptides (GMPs) and the degree of formation of para-κ-CN were the same in both the unheated and heated defatted m Ik. In addition, because calcium ions insolubilize upon heating, the calcium ion concentration in the heated defatted milk was adjusted to its equivalent amount in the unheated defatted milk; however, cheese curd was not formed in this case either. Therefore, chymosin was added to the casein micelles, which dissociated κ-CN. As a result, the amount of free GIMP was significantly less (p < 0.05) than that in the native casein micelles. The results suggest that the quantity of formation of para-κ-CN on the micelle surface decreases due to κ-CN dissociation from the casein micelles.
- Publication
Food Science & Technology Research, 2017, Vol 23, Issue 5, p743
- ISSN
1344-6606
- Publication type
Article
- DOI
10.3136/fstr.23.743