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- Title
Effect of heat-induced κ-casein dissociation on acid coagulation of milk.
- Authors
Daiki Oka; Wataru Ono; Shintarou Ohara; Tomohiro Noguchi; Katsumi Takano
- Abstract
In this study, the relationship between the dissociation of κ-casein from casein micelles due to heatinduced denaturation and the strength of acid milk gel was investigated. The κ-casein-dissociated micelles were fractionated by gel filtration chromatography and two-dimensional polyacrylamide gel electrophoresis, and their zeta potential and surface hydrophobicity were measured. The negative charge of the κ-casein-dissociated micelles was lower than that of native micelles, and micellar surface hydrophobicity was higher. For confirmation, the isoelectric point of the casein micelles was measured. The κ-casein-dissociated micelles were found to cohere at an earlier stage of acidification than the native micelles. These results demonstrated that the heat-induced increase in the strength of acid milk gel was partly due to the decrease in micellar surface charge and partly to the increase in surface hydrophobicity caused by the dissociation of κ-casein.
- Subjects
EFFECT of heat on milk; CASEINS; MILK proteins; ISOELECTRIC point; DENATURATION of proteins; GEL permeation chromatography
- Publication
Journal of Dairy Research, 2018, Vol 85, Issue 1, p104
- ISSN
0022-0299
- Publication type
Article
- DOI
10.1017/S002202991700084X