title: Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. I. The preliminary approach.
abstract: The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Campus, TR-06532 Ankara, Turkey. erdem@hacettepe.edu.tr
authors.forename: Y K
authors.initials: YK
authors.lastname: Erdem
authors.forename: Z
authors.initials: Z
authors.lastname: Yuksel
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D011489:Protein Denaturation; D013050:Spectrometry, Fluorescence; D014462:Ultrafiltration; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D008823:Micelles; D008894:Milk Proteins; D000067816:Whey Proteins