pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2

Abstract : Soluble (SA) and micelle-bound (MA) protein aggregatesformed during the heat-treatment of milk are thought to increase the gelation pH and gel strength of acid milk gels.The ratio SA/MA increases as heat-treatment pH is increased and the resulting gels are stronger. The objective was to study the pH-dependent behaviour of SA produced by heattreatment at pH 6.5 (SA6.5) and 7.2 (SA7.2) in order to get a better understanding of their role in acid gelation of heated skim milk.
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Submitted on : Thursday, August 1, 2019 - 8:08:07 PM
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  • HAL Id : hal-02244977, version 1
  • PRODINRA : 478182

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Marie Renan, Omar Mekmene, Marie-Hélène Famelart, V Arnoult-Delest, D Paquet, et al.. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2. Confrence on food structure and food quality, Oct 2004, Cork, Ireland. 2004. ⟨hal-02244977⟩

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