Rennet-Induced Aggregation and Curd Formation from Skimmed Milk Powders Prepared under Different Sterilizing Conditions

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概要

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• Heat treatment during the production of skimmed milk powder causes denaturation of proteins, thereby affecting the physicochemical properties of the skimmed milk powder. To understand the effects of heat treatment on the sensitivity of the casein micelles in skimmed milk powders, low heating type (L), normal heating type (N), high heating type (H), and super-high heating type (SH), to reaction with rennet, rennet-induced curd formation was investigated. A well-developed network structure with wide spaces was observed only in the curd derived from the solution of type L skimmed milk powder. SDS–PAGE suggested that there was no difference in the amount of glycomacropeptide generated from κ-casein in the four types of skimmed milk powder, but casein micelles in the solution of type L skimmed milk powder formed aggregates most effectively. These results are discussed with respect to the thermal denaturation of proteins in skimmed milk powder.

• 社団法人 日本農芸化学会の論文
• 2009-09-23

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

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