Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction

This paper describes a study on the influence of the high-pressure-release rate on the protein distribution between the soluble and colloidal fractions of milk. Skim milk, without or with sulfhydryl-blocking agents, was pressure treated at 250 and 350. MPa for 5 to 15. min at 25°C, applying different pressure-release rates (pressure-release times between 0.07 to 10. min). The liberation of caseins to the soluble phase and the denaturation of whey proteins were assessed. A significantly higher increase in the content of soluble casein took place during the pressure-release phase as compared with a pressure-holding phase. Denaturation of β-lactoglobulin mainly took place by -SH-S-S exchange reactions during the holding phase. The present results, thus, show a negligible influence of whey proteins on the increase in the content of nonsedimentable casein in pressure-treated milk and provide evidence for the importance of the pressure-release rate in this process, so that the slower the pressure release rate, the higher the level of soluble casein. © 2012 American Dairy Science Association.

Bibliographic Details

Main Authors:	Bravo, Francisca I., Molina, Elena, López-Fandiño, Rosina
Other Authors:	Comunidad de Madrid
Format:	artículo biblioteca
Published:	Elsevier 2012
Subjects:	Protein distribution, High-pressure treatment, Milk protein, High-pressure-release rate,
Online Access:	http://hdl.handle.net/10261/101279 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818
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