With the aim of studying the interactions among goat milk proteins induced by heat treatment, samples of goat milk, both unheated and heated at 95°C for 10 min, were analysed by means of gel permeation chromatography under both non dissociating and dissociating conditions. The obtained results indicated that heating produced the formation of aggregates between denatured whey proteins and caseins.
Interazioni indotte dal trattamento termico tra proteine del latte di capra
CAPONIO, Francesco;PASQUALONE, Antonella;
2003-01-01
Abstract
With the aim of studying the interactions among goat milk proteins induced by heat treatment, samples of goat milk, both unheated and heated at 95°C for 10 min, were analysed by means of gel permeation chromatography under both non dissociating and dissociating conditions. The obtained results indicated that heating produced the formation of aggregates between denatured whey proteins and caseins.File in questo prodotto:
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