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Effect of polar lipids on heat induced changes in concentrated milk systems

Marios Kasinos (UGent)
(2014)
Author
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(UGent)
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Abstract
During the last decades, several researchers tried to clarify and fully explain the exact mechanism of the heat-induced coagulation which occurs during heating milk at elevated temperatures. Based on literature data, this phenomenon is mainly a consequence of heat denaturation and unfolding of the globular whey protein fraction of milk, which results in the exposure of the previously buried hydrophobic and free thiol groups. As the denaturation process proceeds, several interactions start to take place leading to the formation of a product with modified organoleptic and physicochemical characteristics. The most important interactions which are believed to take place during heating milk at high temperatures are the interactions between denatured whey proteins with themselves and/or the complex formation of denatured whey proteins (or whey protein aggregates) with casein micelles. The heat-induced network between milk proteins is essentially built due to the hydrophobic bonding between the denatured whey proteins, as well as the thiol-disulfide exchange between the denatured whey proteins with themselves and/or with the κ-caseins. In order to be able to apply high temperatures and at the same time to decrease the degree of protein complexation, the application of surface active molecules (surfactants) has been proposed. Previous studies described that the effect of surfactants on the heat stability of whey protein containing emulsions is based on the protein displacement or interaction with proteins bound on the oil interface, and/or interaction with free proteins in solution.
Keywords
Milk proteins, Milk, Heat treatment, Phospholipids, Heat stability, Heat coagulation

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Citation

Please use this url to cite or link to this publication:

Chicago
Kasinos, Marios. 2014. “Effect of Polar Lipids on Heat Induced Changes in Concentrated Milk Systems”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Kasinos, M. (2014). Effect of polar lipids on heat induced changes in concentrated milk systems. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Kasinos M. Effect of polar lipids on heat induced changes in concentrated milk systems. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2014.
MLA
Kasinos, Marios. “Effect of Polar Lipids on Heat Induced Changes in Concentrated Milk Systems.” 2014 : n. pag. Print.
@phdthesis{5721342,
  abstract     = {During the last decades, several researchers tried to clarify and fully explain the exact mechanism of the heat-induced coagulation which occurs during heating milk at elevated temperatures. Based on literature data, this phenomenon is mainly a consequence of heat denaturation and unfolding of the globular whey protein fraction of milk, which results in the exposure of the previously buried hydrophobic and free thiol groups. As the denaturation process proceeds, several interactions start to take place leading to the formation of a product with modified organoleptic and physicochemical characteristics. The most important interactions which are believed to take place during heating milk at high temperatures are the interactions between denatured whey proteins with themselves and/or the complex formation of denatured whey proteins (or whey protein aggregates) with casein micelles. The heat-induced network between milk proteins is essentially built due to the hydrophobic bonding between the denatured whey proteins, as well as the thiol-disulfide exchange between the denatured whey proteins with themselves and/or with the \ensuremath{\kappa}-caseins. 
In order to be able to apply high temperatures and at the same time to decrease the degree of protein complexation, the application of surface active molecules (surfactants) has been proposed. Previous studies described that the effect of surfactants on the heat stability of whey protein containing emulsions is based on the protein displacement or interaction with proteins bound on the oil interface, and/or interaction with free proteins in solution.},
  author       = {Kasinos, Marios},
  isbn         = {9789059897359},
  keyword      = {Milk proteins,Milk,Heat treatment,Phospholipids,Heat stability,Heat coagulation},
  language     = {eng},
  pages        = {IV, 199},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Effect of polar lipids on heat induced changes in concentrated milk systems},
  year         = {2014},
}