Effect of high pressure homogenization on skim milk proteins /
40, 60, 80 and 1 00 MPa. Residual milk fat was removed by
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | 40, 60, 80 and 1 00 MPa. Residual milk fat was removed by 81.5, 74.4 and 56.3 kd. Protein concentrations were affected the percentage of the proteins in milk. The bands for a.-casein, 0-casein, K-casein, []lactoglobulin, []- centrifugation at 4400xg for 10 min. A heat treatment change in the concentration of proteins, which indicates that concentration of samples was equalized and the samples were control not exposed to homogenization was prepared by heating denaturation which resulted from homogenization at an inlet denatured using reducing and nonreducing buffer before density of a standard with a known concentration. design effect. determined by comparing the density of stained bands to the determined using nonreducing electrophoresis. The variations disulfide interactions were generated during homogenization. effects were possibly due to a pressure effect or a valve electrophoresis using 10, 14 and 16% acrylamide gels. Gels electrophoresis. The effect of homogenization pressure on greatest changes in the distribution of proteins were Homogenization inlet temperature significantly (P<.Ol) However, the results from the heat simulation study indicated in protein concentration were mainly caused by heat lactalbumin, bovine serum albumin, lactoferrin and milk to simulate the time and temperature profile to which observed between inlet temperatures of 40 and 75'C when the obtained using reducing electrophoresis showed a significant of homogenization pressure and inlet temperature on the percentage of protein was significant (P<.O I) for all protein concentration was determined using nonreducing proteins except (X.-casein and the effect of the interaction proteins except 0-casein when the protein concentration was proteins in the samples, denaturation and interaction. These samples were subjected during homogenization and cooling. Skim milk was heated to 40 and 75'C and homogenized at 0, 20, temperature contributed to the changes in the distribution of temperature of 75'C. For milk homogenized at 75'C, data that effects due to homogenization pressure in addition to the Coomassie Blue Protein Assay Reagent. The protein the distribution of proteins was significant (P<.01) for all The protein concentration of each sample was determined using unidentified proteins with molecular weights of 161.9, 124.4, were stained and scanned to obtain the densities of protein |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xiv, 77 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |