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Title:

Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions

Document type:
Zeitschriftenaufsatz
Author(s):
Bulca, S.; Dumpler, J.; Kulozik, U.
Abstract:
Heat treatment of milk products induces several physico-chemical changes that can compromise rennetability and milk protein functionality. The aim of this study was to investigate the kinetic parameters of heat-induced polymerisation of whey protein-free casein micelles in the native environment of skim milk, which were produced by microfiltration and ultrafiltration in a diafiltration mode. The intra- or intermolecular polymerisation of casein monomers by covalent cross-linking of amino acids w...     »
Keywords:
Casein; Heat stability; Membran processes; microfiltration
Journal title:
International Journal of Dairy Technology
Year:
2016
Journal volume:
69
Journal issue:
4
Pages contribution:
489--496
Fulltext / DOI:
doi:10.1111/1471-0307.12357
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