Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 532709
Title Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Author(s) Malmgren, Bozena; Ardö, Ylva; Langton, Maud; Altskär, Annika; Bremer, Maria G.E.G.; Dejmek, Petr; Paulsson, Marie
Source International Dairy Journal 71 (2017). - ISSN 0958-6946 - p. 60 - 75.
DOI http://dx.doi.org/10.1016/j.idairyj.2017.03.002
Department(s) VLAG
RIKILT - Business unit Dierbehandelingsmiddelen
Publication type Refereed Article in a scientific journal
Publication year 2017
Abstract Changes occurring in directly heated UHT milk were studied during storage at 5, 22, 30 and 40 °C. Industrially produced UHT milk samples were analysed for changes in enzymatic activity, protein modification, destabilisation of casein micelles and relocation of milk proteins in relation to sedimentation and gel formation. Sedimentation occurred at all temperatures, and the protein composition of the sediments reflected the composition of its liquid phase; however, there was no α-lactalbumin, β-lactoglobulin or κ-casein present in sediments. Tendrils composed of β-lactoglobulin and κ-casein were seen on casein micelles after UHT treatment and grew in length prior to gelation. High degrees of lactosylation of proteins and peptides were clearly correlated with the absence of gelation and long tendrils. Gelled samples showed complete hydrolysis of intact β-casein, and limited lactosylation of β-lactoglobulin and κ-casein.
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