DOAJ Open Access 2022

Chemical interactions among caseins during rennet coagulation of milk

J.C. Amaro-Hernández G.I. Olivas C.H. Acosta-Muñiz N. Gutiérrez-Méndez C. Rios-Velasco +1 lainnya

Abstrak

ABSTRACT: Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after curd cutting. Hydrophobic inter-protein interactions originally present in casein micelles in milk were substituted by electrostatic, hydrogen, and calcium bonds throughout the curd curing period. Disulfide bonds were not disturbed by the experimental conditions employed in the study, remaining at a constant level in all studied treatments. Acidification of curds increased the availability of soluble ionic calcium, increasing the relative proportion of calcium bridges at the expense of electrostatic-hydrogen bonds. Although pH defined the nature of the interactions established among proteins in curd, temperature modified the rate at which such bonds were formed.

Topik & Kata Kunci

Dairy processing. Dairy products Dairying

Penulis (6)

J.C. Amaro-Hernández

G.I. Olivas

C.H. Acosta-Muñiz

N. Gutiérrez-Méndez

C. Rios-Velasco

D.R. Sepulveda

Format Sitasi

APA MLA BibTeX

Amaro-Hernández, J., Olivas, G., Acosta-Muñiz, C., Gutiérrez-Méndez, N., Rios-Velasco, C., Sepulveda, D. (2022). Chemical interactions among caseins during rennet coagulation of milk. https://doi.org/10.3168/jds.2021-21071

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Informasi Jurnal

Tahun Terbit: 2022
Sumber Database: DOAJ
DOI: 10.3168/jds.2021-21071
Akses: Open Access ✓