| Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction. | |
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MedLine Citation:
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PMID: 22981575 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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This paper describes a study on the influence of the high-pressure-release rate on the protein distribution between the soluble and colloidal fractions of milk. Skim milk, without or with sulfhydryl-blocking agents, was pressure treated at 250 and 350 MPa for 5 to 15 min at 25°C, applying different pressure-release rates (pressure-release times between 0.07 to 10 min). The liberation of caseins to the soluble phase and the denaturation of whey proteins were assessed. A significantly higher increase in the content of soluble casein took place during the pressure-release phase as compared with a pressure-holding phase. Denaturation of β-lactoglobulin mainly took place by -SH-S-S exchange reactions during the holding phase. The present results, thus, show a negligible influence of whey proteins on the increase in the content of nonsedimentable casein in pressure-treated milk and provide evidence for the importance of the pressure-release rate in this process, so that the slower the pressure release rate, the higher the level of soluble casein. |
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Authors:
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F I Bravo; E Molina; R López-Fandiño |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-9-12 |
Journal Detail:
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Title: Journal of dairy science Volume: - ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2012 Sep |
Date Detail:
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Created Date: 2012-9-17 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, 28049 Madrid, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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