The aggregation behavior and interactions of yak milk protein under thermal treatment

The aggregation behavior and interactions of yak milk protein were investigated after heat treatments. Skim yak milk was heated at temperatures in the range of 65 to 95°C for 10 min. The results showed that the whey proteins in yak milk were denatured after heat treatment, especially at temperatures...

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Bibliographic Details
Published in:Journal of dairy science 2016-08, Vol.99 (8), p.6137-6143
Main Authors: Wang, T.T., Guo, Z.W., Liu, Z.P., Feng, Q.Y., Wang, X.L., Tian, Q., Ren, F.Z., Mao, X.Y.
Format: Article
Language:English
Subjects:
Animals
Caseins - analysis
Cattle
disulfide bonds
Disulfides - chemistry
Drug Stability
Electrophoresis, Polyacrylamide Gel
Female
Hot Temperature
hydrophobicity
Lactalbumin - chemistry
Lactoglobulins - chemistry
Milk - chemistry
Milk Proteins - chemistry
Particle Size
Protein Aggregates
Protein Denaturation
SDS-PAGE
thermal aggregation
Whey Proteins - chemistry
yak milk protein
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Summary:The aggregation behavior and interactions of yak milk protein were investigated after heat treatments. Skim yak milk was heated at temperatures in the range of 65 to 95°C for 10 min. The results showed that the whey proteins in yak milk were denatured after heat treatment, especially at temperatures higher than 85°C. Sodium dodecyl sulfate-PAGE analysis indicated that heat treatment induced milk protein denaturation accompanied with aggregation to a certain extent. When the heating temperature was 75 and 85°C, the aggregation behavior of yak milk proteins was almost completely due to the formation of disulfide bonds, whereas denatured α-lactalbumin and β-lactoglobulin interacted with κ-casein. When yak milk was heated at 85 and 95°C, other noncovalent interactions were found between proteins including hydrophobic interactions. The particle size distributions and microstructures demonstrated that the heat stability of yak milk proteins was significantly lowered by heat treatment. When yak milk was heated at 65 and 75°C, no obvious changes were found in the particle size distribution and microstructures in yak milk. When the temperature was 85 and 95°C, the particle size distribution shifted to larger size trend and aggregates were visible in the heated yak milk.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2016-11063