Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting

被引:18
|
作者
Erdem, YK [1 ]
机构
[1] Hacettepe Univ, Dept Food Engn, Fac Engn, TR-06532 Ankara, Turkey
关键词
D O I
10.1016/S0260-8774(99)00165-X
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In this study the fluorescent probe binding method was used to explain the changes on the surface of milk protein caused by ultrafiltration. Raw skimmilk samples were concentrated 2-fold and 3-fold by ultrafiltration. The hydrophobicity of the surface sites of milk proteins in retentates and unconcentrated milk was examined. It was found that the number of surface hydrophobic sires and affinity to the hydrophobic/fluorescent marker decreased with ultrafiltration. The modification of protein functionality was explained as a changed protein surface hydrophobicity. This study suggests that the renneting pattern for milk is changed by this modification and can be one of the main reasons for some problems in hard cheese manufacturing from retentate. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:63 / 70
页数:8
相关论文
共 50 条
  • [1] The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment
    Yüksel, Z
    Erdem, YK
    JOURNAL OF FOOD ENGINEERING, 2005, 67 (03) : 301 - 308
  • [2] Influence of whey protein particles on the renneting properties of milk
    Steffl, A
    Hafenmair, M
    Hechler, A
    Hinrichs, J
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1999, 54 (09): : 510 - 513
  • [3] Influence of whey protein aggregates on the renneting properties of milk
    Steffl, A
    Schreiber, R
    Hafenmair, M
    Kessler, HG
    INTERNATIONAL DAIRY JOURNAL, 1999, 9 (3-6) : 403 - 404
  • [4] Surface modification of hydrophobic substrates by soy protein adsorption
    Salas, Carlos L.
    Rojas, Orlando J.
    Genzer, Jan
    Hubbe, Martin A.
    Lucia, Lucian
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2013, 245
  • [5] SURFACTANT MODIFICATION OF THE SURFACE ENERGETICS OF HYDROPHOBIC POLYMERS AND PROTEIN ADSORPTION
    RUCKENSTEIN, E
    CHEN, JH
    JOURNAL OF ADHESION SCIENCE AND TECHNOLOGY, 1992, 6 (06) : 611 - 623
  • [6] Influence of high altitude and of forage from alpine origin on protein composition and renneting properties of cow's milk
    Leiber, F
    Nigg, D
    Kunz, C
    Scheeder, MRL
    Kreuzer, M
    Wettstein, HR
    PROGRESS IN RESEARCH ON ENERGY AND PROTEIN METABOLISM, 2003, (109): : 781 - 784
  • [7] Protein nanocontainer surface modification for controlled compatibility with hydrophobic polymers.
    Sengonul, MC
    Libera, M
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2003, 226 : U488 - U489
  • [8] Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk
    Quinones, HJ
    Barbano, DM
    Phillips, LG
    JOURNAL OF DAIRY SCIENCE, 1997, 80 (12) : 3142 - 3151
  • [9] SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION - INFLUENCE OF TEMPERATURE ON PERMEATION RATE AND RETENTION
    POMPEI, C
    RESMINI, P
    PERI, C
    JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 867 - 870
  • [10] The Influence of Milk Protein Content on the Surface Tension and Viscosity
    Rodica Caprita
    A. Caprita
    I. Benscik
    Iuliana Cretescu
    Acta Veterinaria Scandinavica, 44 (Suppl 1)