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

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 was analysed by gel-permeation chromatography. The degree of polymerisation and the amounts of polymerisation products such as lysinoalanine and histidinoalanine leading to cross-linking of proteins could be described as zero-order reaction.     «

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...     »