Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet 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
Vise andre og tillknytning
2017 (engelsk)Inngår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 71, s. 60-75Artikkel i tidsskrift (Fagfellevurdert) 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.

sted, utgiver, år, opplag, sider
2017. Vol. 71, s. 60-75
HSV kategori
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
Tilgjengelig fra: 2017-04-07 Laget: 2017-04-07 Sist oppdatert: 2023-10-06bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekstScopus

Person

Altskär, Annika

Søk i DiVA

Av forfatter/redaktør
Altskär, Annika
Av organisasjonen
I samme tidsskrift
International Dairy Journal

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 63 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
v. 2.43.0