Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone
作者： Ying-Ching Chen , Chun-Chi Chen , Shui-Tein Chen , Jung-Feng Hsieh
DOI: 10.1016/J.FOODHYD.2015.06.005
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摘要: Abstract This study investigated the glucono-delta-lactone (GDL)-induced coagulation of milk proteins at 30 °C. The addition 0.5 M GDL caused to coagulate following a 1 h incubation period. Approximately 90.7% were coagulated into pellet fraction (MPF), and protein concentration supernatant (MSF) decreased from 29.2 ± 1.1 mg mL −1 (control) 2.7 ± 1.1 mg mL . SDS-PAGE analysis demonstrated that bands corresponding α S -casein, β -casein κ in MSF 0.2 ± 0.1, 0.5 ± 0.2 0.5 ± 0.3% their original levels, respectively. However, only 29.5% -lactoglobulin was MPF treatment with GDL. Two-dimensional electrophoresis indicated isomers S1 S2 as well -lactalbumin,
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