PARÂMETROS DE TEXTURA EM QUEIJOS PROCESSADOS: INFLUÊNCIA DA UTILIZAÇÃO DE CONCENTRADOS PROTEICOS DE LEITE E DE SORO Texture profile in processed cheese: influence of the use of milk protein concentrates and whey protein concentrates

作者: Alisson Borges de Souza , Ítalo Tuler Perrone , Débora de Freitas Almeida , Rodrigo Stephani , Costa Júnior

DOI:

关键词: Milk proteinMilk protein concentrateTexture (crystalline)Denaturation (biochemistry)Whey proteinFood scienceChemistry

摘要: The techno-functional properties of proteins related with the molecular characteristics are facilitated by partial unfolding structures. From these interactions, medium pH is presented as a major interferer in intensity and type reaction that takes place. denaturation interaction different occur forms accordingly to value which they located. This study aimed verify influence interactions between whey protein concentrate/milk concentrate on evolution texture profile processed cheese at values. We have analyzed samples commercial (WPC) milk (MPC) using 112.5g/kg cheese. results were interpreted terms profile. It was also possible optimize proportions WPC MPC, change parameters for creamy an influencing factor this optimization.

参考文章(8)
H. Singh, Protein interactions and functionality of milk protein products Dairy-Derived Ingredients#R##N#Food and Nutraceutical Uses. pp. 644- 674 ,(2009) , 10.1533/9781845697198.3.644
Cassandra Rodriguez del Angel, Douglas G. Dalgleish, Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder Food Research International. ,vol. 39, pp. 472- 479 ,(2006) , 10.1016/J.FOODRES.2005.09.010
CATHERINE SCHORSCH, DEBORAH K. WILKINS, MALCOLM G. JONES, IAN T. NORTON, Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles. Journal of Dairy Research. ,vol. 68, pp. 471- 481 ,(2001) , 10.1017/S0022029901004915
Fanny Guyomarc'h, Andrew J. R. Law, Douglas G. Dalgleish, Formation of soluble and micelle-bound protein aggregates in heated milk. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 4652- 4660 ,(2003) , 10.1021/JF0211783
Pieter Walstra, Casein sub-micelles: do they exist? International Dairy Journal. ,vol. 9, pp. 189- 192 ,(1999) , 10.1016/S0958-6946(99)00059-X
VK Gupta, H Reuter, None, Processed cheese foods with added whey protein concentrates Lait. ,vol. 72, pp. 201- 212 ,(1992) , 10.1051/LAIT:1992214
G. H. McKenzie, R. S. Norton, W. H. Sawyer, Heat-induced interaction of β-lactoglobulin and κ-casein Journal of Dairy Research. ,vol. 38, pp. 343- 351 ,(1971) , 10.1017/S0022029900019476