Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process
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- MIYAMOTO Yuka
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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- MATSUMIYA Kentaro
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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- KUBOUCHI Hiroaki
- Technology and Research Institute, Snow Brand Milk Products Co. Ltd.
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- NODA Masayuki
- Technology and Research Institute, Snow Brand Milk Products Co. Ltd.
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- NISHIMURA Kimio
- Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts
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- MATSUMURA Yasuki
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
書誌事項
- 公開日
- 2009
- DOI
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- 10.3136/fstr.15.631
- 公開者
- 公益社団法人 日本食品科学工学会
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説明
To investigate the effects of production-related heat treatments on physicochemical properties of skim milk powder, four kinds of skim milk powder were prepared under different heating conditions. The degree of heating was expressed as the integrated caloric content added to the powders. The four skim milk powders were dispersed in water, and the physicochemical properties of them were compared. Solution turbidity increased with an increase in integrated caloric content, but the protein content in the supernatant decreased; the latter characteristic indicated that severe heating conditions resulted in aggregate formation of denatured whey protein molecules. The content of sulfhydryl groups and surface hydrophobicity of skim milk solutions were closely related to the heating conditions in the production process. SDS-PAGE analysis revealed that β-lactoglobulin and α-lactalbumin were main proteins involved in aggregate formation. The powder that had been treated with the most severe heating condition was found to be the most suitable for making bread.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 15 (6), 631-638, 2009
公益社団法人 日本食品科学工学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390001204458992000
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- NII論文ID
- 10027495742
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- NII書誌ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BC3cXitF2hsLo%3D
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可
