Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

摘要: Abstract Skim milk was heated at temperatures in the range 75–90 °C, pH values of 6.8, 6.2 and 5.8, The amounts α-lactalbumin β-lactoglobulin which interacted with casein micelles during heat treatment were quantified by SDS-polyacrylamide gel electrophoresis micellar fractions isolated ultra-centrifugation. Both appeared to interact similarly up 85 °C. amount whey protein complexed increased time, reaching plateau that, highest temperatures, comparable quantity present original skim milk. In general, faster reaction proteins found lower higher temperatures. rates extent changed also when additional isolates added before heating. between depended a relatively small upon environmental variations (pH temperature), while interactions more affected, so that complex behaviour may be attributed latter protein.