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Kinetics of the heat-induced aggregation of milk protein

Published online by Cambridge University Press:  01 June 2009

J. C. D. White  and
A. W. M. Sweetsur
J. C. D. White
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
A. W. M. Sweetsur
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

This investigation was a first attempt to characterize the kinetics of the heat aggregation of the caseinate micelles in milk. The aggregation reaction subsequent to the beginning of visible aggregation in milk heated at temperatures in the range 110–140 °C appeared to be second order, with an activation energy of about 30 kcal/mol (124 kJ/mol). The kinetic parameters of the aggregation reaction were not significantly altered by the removal of serum proteins or of colloidal calcium phosphate, or by the inactivation of β-lactoglobulin.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 2 , June 1977 , pp. 237 - 247
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

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