Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins
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- 作者：N. Veena (1)
Sumit Arora (1)
R. R. B. Singh (2)
Antariksh Katara (3)
Subha Rastogi (3)
A. K. S. Rawat (3)
1. Dairy Chemistry Division ; National Dairy Research Institute ; Karnal ; 132001 ; India
2. Dairy Technology Division ; National Dairy Research Institute ; Karnal ; 132001 ; India
3. Pharmacognosy and Ethnopharmacology Division ; CSIR-National Botanical Research Institute ; Lucknow ; 226 001 ; India - 关键词：Asparagus racemosus ; Shatavari ; Cow milk ; Physico ; chemical properties ; Heat stability ; Rennet coagulation ; Electrophoresis ; Milk proteins
- 刊名：Journal of Food Science and Technology
- 出版年：2015
- 出版时间：February 2015
- 年：2015
- 卷：52
- 期：2
- 页码：1176-1181
- 全文大小：303 KB
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- 刊物主题：Chemistry
Nutrition
Food Science
Chemistry - 出版者：Springer India
- ISSN：0975-8402
文摘
The effects of interaction of Asparagus racemosus (shatavari) with milk constituents and physico-chemical and functional characteristics of milk was studied. Addition of freeze dried aqueous shatavari extract at a concentration of 1 g /100 ml of milk showed a decrease in pH, rennet coagulation time and an increase in acidity, viscosity and heat stability at maximum. The extract also imparted brown colour to milk and showed an increase in a* (redness) and b* (yellowness) values but a decrease in L* (lightness) value. Proteins in milk were modified by reaction with shatavari extract. The derivatives formed were characterized in terms of SDS-PAGE. Electrophoretic pattern of sodium caseinate and whey containing 1% shatavari herb extract did not show any difference in band pattern i.e. there was no difference in mobility based on size of the proteins, but the intensity (width) of bands differed.