Thermal instability and characteristics of donkey casein micelles

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成果类型：

期刊论文

作者：

Luo, Jie;Jian, Shuyu;Wang, Pengjie;Ren, Fazheng;Wang, Fang;...

通讯作者：

Guo, Huiyuan

作者机构：

[Guo, Huiyuan; Luo, Jie; Ren, Fazheng] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China.

[Luo, Jie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Hunan, Peoples R China.

[Jian, Shuyu; Wang, Pengjie] China Agr Univ, Minist Educ & Beijing Govt, Key Lab Funct Dairy, Beijing 100083, Peoples R China.

[Wang, Fang; Ren, Fazheng] Beijing Agr Univ, Beijing Lab Food Qual & Safety, Coll Food Sci & Engn, Beijing 102206, Peoples R China.

[Chen, Shuxing] Henan Univ Sci & Technol, Coll Food & Bioengn, Zhenzhou 471023, Peoples R China.

通讯机构：

[Guo, Huiyuan] C

China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China.

语种：

英文

关键词：

Casein micelles;Colloidal stability;Donkey milk;Instability;Sedimentation;Thermal treatment

期刊：

Food Research International

ISSN：

0963-9969

年：

2019

卷：

119

页码：

436-443

DOI：

10.1016/j.foodres.2019.02.023

基金类别：

This work was supported by the National Key Research and Development Program of China ( 2018YFC1604303 ), Beijing Science and Technology Project ( Z181100009318005 ) and the Chinese Universities Scientific Fund ( 2019TC031 ).

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

The thermal stability of donkey milk, which largely depends on the stability of casein and whey proteins, plays a critical role in the manufacture of donkey dairy products. However, the thermal stability of donkey casein micelles is poorly understood. Our study first found that donkey milk exhibited poor thermal stability, with sedimentation observed after heating at 75 degrees C for 10min. Moreover, electrophoresis results indicated that donkey casein micelles were more sensitive to heat treatment than whey protein. The characteristics of donkey casein micelles were then studied to determine ...

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Thermal instability and characteristics of donkey casein micelles

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