Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone
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- 作者：Ying-Ching Chena ; Chun-Chi Chena ; b ; Shui-Tein Chenc ; Jung-Feng Hsieha ; b ; 075101@mail.fju.edu.tw" class="auth_mail" title="E-mail the corresponding author
- 关键词：Milk protein ; Glucono-delta-lactone ; Proteomics ; Coagulation
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：137-143
- 全文大小：1652 K
文摘
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We analyzed the coagulation of milk proteins using a proteomics approach.
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The addition of 0.5 M GDL to milk induces the destabilization of casein micelles.
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The αS1-CN, αS2-CN, β-CN, κ-CN, β-LG and α-LA were coagulated by 0.5 M GDL.
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The proteomics approach is a useful tool for the analysis of milk proteins.