Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Tetra Pak Dairy, Sweden.
University of Copenhagen, Denmark.
SLU Swedish University of Agricultural Sciences, Sweden.
RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.ORCID-id: 0009-0000-1671-4583
Visa övriga samt affilieringar
2017 (Engelska)Ingår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 71, s. 60-75Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Changes occurring in directly heated UHT milk were studied during storage at 5, 22, 30 and 40 °C. Industrially produced UHT milk samples were analysed for changes in enzymatic activity, protein modification, destabilisation of casein micelles and relocation of milk proteins in relation to sedimentation and gel formation. Sedimentation occurred at all temperatures, and the protein composition of the sediments reflected the composition of its liquid phase; however, there was no α-lactalbumin, β-lactoglobulin or κ-casein present in sediments. Tendrils composed of β-lactoglobulin and κ-casein were seen on casein micelles after UHT treatment and grew in length prior to gelation. High degrees of lactosylation of proteins and peptides were clearly correlated with the absence of gelation and long tendrils. Gelled samples showed complete hydrolysis of intact β-casein, and limited lactosylation of β-lactoglobulin and κ-casein.

Ort, förlag, år, upplaga, sidor
2017. Vol. 71, s. 60-75
Nationell ämneskategori
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-29264DOI: 10.1016/j.idairyj.2017.03.002Scopus ID: 2-s2.0-85016613718OAI: oai:DiVA.org:ri-29264DiVA, id: diva2:1087478
Tillgänglig från: 2017-04-07 Skapad: 2017-04-07 Senast uppdaterad: 2023-10-06Bibliografiskt granskad

Open Access i DiVA

Fulltext saknas i DiVA

Övriga länkar

Förlagets fulltextScopus

Person

Altskär, Annika

Sök vidare i DiVA

Av författaren/redaktören
Altskär, Annika
Av organisationen
Jordbruk och livsmedel
I samma tidskrift
International Dairy Journal
Naturvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 51 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf