Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Malmgren, Bozena LU ; Ardö, Ylva ; Langton, Maud ; Altskär, Annika ; Bremer, Maria G E G ; Dejmek, Petr LU
and Paulsson, Marie
LU
(2017)
In International Dairy Journal
71.
p.60-75
- 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... (More)
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.
(Less)
- author
- Malmgren, Bozena
LU
; Ardö, Ylva
; Langton, Maud
; Altskär, Annika
; Bremer, Maria G E G
; Dejmek, Petr
LU
and Paulsson, Marie
LU
- organization
- publishing date
- 2017-08-01
- type
- Contribution to journal
- publication status
- published
- subject
- in
- International Dairy Journal
- volume
- 71
- pages
- 16 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85016613718
- wos:000401380100008
- ISSN
- 0958-6946
- DOI
- 10.1016/j.idairyj.2017.03.002
- language
- English
- LU publication?
- yes
- id
- 086f1a6b-7124-43ea-a6f6-a10d1baa9156
- date added to LUP
- 2017-04-11 08:20:27
- date last changed
- 2024-04-14 08:19:15
@article{086f1a6b-7124-43ea-a6f6-a10d1baa9156,
abstract = {{<p>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.</p>}},
author = {{Malmgren, Bozena and Ardö, Ylva and Langton, Maud and Altskär, Annika and Bremer, Maria G E G and Dejmek, Petr and Paulsson, Marie}},
issn = {{0958-6946}},
language = {{eng}},
month = {{08}},
pages = {{60--75}},
publisher = {{Elsevier}},
series = {{International Dairy Journal}},
title = {{Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures}},
url = {{http://dx.doi.org/10.1016/j.idairyj.2017.03.002}},
doi = {{10.1016/j.idairyj.2017.03.002}},
volume = {{71}},
year = {{2017}},
}