Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Dairy Science & Technology Année : 2009

Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review

Résumé

Abstract – The formation of complexes between whey proteins and κ-casein during heat treatment of milk dramatically affects the protein organisation in both the colloidal casein and the serum phases of milk and consequently, its technological applications. This paper reviews the composition and building interactions of these complexes and their localisation between the casein micelle and lactoserum. The currently proposed mechanisms that lead to their formation are also presented. The physico-chemical properties of these complexes, in terms of structure, size and surface properties are described and the technological means by which these properties could be controlled are discussed. Finally, the current hypotheses that explain the functional properties of these complexes in the heat-induced changes of dairy applications are reviewed, with emphasis on acid gelation of milk.
Fichier principal
Vignette du fichier
2009_Donato_Dairy Science and Technology_1.pdf (483.36 Ko) Télécharger le fichier
Origine : Fichiers éditeurs autorisés sur une archive ouverte
Loading...

Dates et versions

hal-01454057 , version 1 (31-05-2020)

Licence

Copyright (Tous droits réservés)

Identifiants

Citer

Laurence Donato, Fanny Guyomarc'H. Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review. Dairy Science & Technology, 2009, 89, pp.3-29. ⟨10.1051/dst:2008033⟩. ⟨hal-01454057⟩
152 Consultations
487 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More