Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

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Concentrated milk systems can be unstable during heat treatment. In this work, we studied the structural changes in the proteins in skim milk (9, 17 and 25% solids) as a result of pH adjustment to pH 7.5 and heating at 75, 85, 95 100, 110 and 121 °C by Fourier transform infrared spectroscopy (FTIR)...

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Bibliographic Details
Main Authors: Tatijana Markoska, Thom Huppertz, Todor Vasiljevic
Format: Article
Language:English
Published: Croatian Dairy Union 2021-01-01
Series:Mljekarstvo
Subjects:
concentrated milk
heating
protein structure
protein partitioning
Online Access:https://hrcak.srce.hr/file/393966
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