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首页> 外文期刊>Journal of dairy research >Reformation of casein particles from alkaline-disrupted casein micelles
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Reformation of casein particles from alkaline-disrupted casein micelles

机译：从碱性破坏的酪蛋白胶束中还原酪蛋白颗粒

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In this study, the properties of casein particles reformed from alkaline disrupted casein micelles were studied. For this purpose, micelles were disrupted completely by increasing milk pH to 10.0, and subsequently reformed by decreasing milk pH to 6.6. Reformed casein particles were smaller than native micelles and had a slightly lower zeta-potential. Levels of ionic and serum calcium, as well as rennet coagulation time did not differ between milk containing native micelles or reformed casein particles. Ethanol stability and heat stability, > pH 7.0, were lower for reformed casein particles than native micelles. Differences in heat stability, ethanol stability and zeta-potential can be explained in terms of the influence of increased concentrations of sodium and chloride ions in milk containing reformed casein particles. Hence, these results indicate that, if performed in a controlled manner, casein particles with properties closely similar to those of native micelles can be reformed from alkaline disrupted casein micelles.
机译：在这项研究中，研究了从碱性破坏酪蛋白胶束重塑酪蛋白颗粒的性能。为此，通过将牛奶pH值提高到10.0完全破坏胶束，然后通过将牛奶pH值降低到6.6来重新形成胶束。重整的酪蛋白颗粒比天然胶束小，且ζ电势稍低。含有天然胶束或重组酪蛋白颗粒的牛奶之间的离子钙和血清钙水平以及凝乳酶凝结时间没有差异。重整酪蛋白颗粒的乙醇稳定性和热稳定性（pH 7.0）低于天然胶束。可以通过含有重整酪蛋白颗粒的牛奶中钠和氯离子浓度增加的影响来解释热稳定性，乙醇稳定性和ζ电位的差异。因此，这些结果表明，如果以受控方式进行，则可以从碱性破坏的酪蛋白胶束中重制性质与天然胶束的酪蛋白颗粒非常相似的酪蛋白颗粒。

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