Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process
スポンサーリンク
概要
- 論文の詳細を見る
To investigate the effects of production-related heat treatments on physicochemical properties of skim milk powder, four kinds of skim milk powder were prepared under different heating conditions. The degree of heating was expressed as the integrated caloric content added to the powders. The four skim milk powders were dispersed in water, and the physicochemical properties of them were compared. Solution turbidity increased with an increase in integrated caloric content, but the protein content in the supernatant decreased; the latter characteristic indicated that severe heating conditions resulted in aggregate formation of denatured whey protein molecules. The content of sulfhydryl groups and surface hydrophobicity of skim milk solutions were closely related to the heating conditions in the production process. SDS-PAGE analysis revealed that β-lactoglobulin and α-lactalbumin were main proteins involved in aggregate formation. The powder that had been treated with the most severe heating condition was found to be the most suitable for making bread.
- 社団法人 日本食品科学工学会の論文
- 2009-11-01
著者
-
MATSUMURA Yasuki
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Gradu
-
Miyamoto Yuka
Lab. Of Quality Analysis And Assessment Div. Of Agronomy And Horticultural Sci. Graduate School Of A
-
Miyamoto Yuka
Department Of Food Science And Nutrition Doshisha Women's College Of Liberal Arts
-
Matsumura Yasuki
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
-
NISHIMURA KIMIO
Department of Internal Medicine, Takanohara General Hospital
-
Nishimura Kimio
Dep. Of Food Sci. And Nutrition Doshisha Women's Coll. Of Liberal Arts
-
Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
-
Noda Masayuki
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
-
MIYAMOTO Yuka
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Gradu
-
MATSUMIYA Kentaro
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Gradu
-
KUBOUCHI Hiroaki
Technology and Research Institute, Snow Brand Milk Products Co. Ltd.
-
Miyamoto Yuka
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
-
Matsumiya Kentaro
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
-
Matsumura Yasuki
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
-
Kubouchi Hiroaki
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
-
Nishimura Kimio
Department of Chemistry, Faculty of Science, Konan University
関連論文
- Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction
- Occurrence of Thiyl Radical on a Myosin derived from Carp by Superoxide Anion Radical
- Beneficial Effects of Ascorbic Acid on Heat-Induced Fish Gel (Kamaboko) from the Superoxide Anion Radical
- Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions
- CASE OF HEMORRHAGE FROM A DUODENAL DIVERTICULUM TREATED SUCCESSFULLY BY ENDOSCOPIC INJECTIONS OF EPINEPHRINE
- Microscopic Polyangiitis That Presented Liver Dysfunction Prior to Noted Renal Manifestations
- Participation of the Superoxide Radical in the Beneficial Effect of Ascorbic Acid on Heat-induced Fish Meat Gel (Kamaboko)
- The Use of Ascorbic Acid to Promote the Polymerization of 11S Globulin
- Acute hepatic failure due to hepatosplenic B-cell non-Hodgkin's lymphoma in a patient infected with hepatitis C virus
- Action of Ascorbic Acid on a Myosin Molecule Derived from Carp
- Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko)
- Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process
- Rennet-Induced Aggregation and Curd Formation from Skimmed Milk Powders Prepared under Different Sterilizing Conditions
- Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation
- Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
- Action of Ascorbic Acid on a Myosin Molecule Derived from Carp
- Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
- Vertical concentration distributions of arsenic in a reservoir and its sediment.
- Optimum Preparative Method for Storing Cream Puff Paste without Deterioration.