title: The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent.
abstract: Skim milk with low levels of added β-mercaptoethanol (SM-ME) and untreated skim milk (SM) were heated and then made into acid gels. Acid gels prepared from heated SM-ME had markedly higher firmness and contained more protein connections than acid gels prepared from heated SM. Electrophoretic analyses of the milks showed that the levels of β-lactoglobulin and α-lactalbumin associated with the casein micelles increased with increasing β-ME concentration. The levels of disulphide-linked whey proteins were higher in SM-ME than in SM. This suggested that there may be higher levels of initiators for thiol-disulphide exchange reactions, resulting in an increase in the rate of the reactions and the formation of greater numbers of small aggregates, in SM-ME than in SM. Consequently, acid gels made from SM-ME may have more bonds and more particles participating in the network, resulting in firmer gels, than acid gels made from SM.
authors: Institute of Food, Nutrition and Human Health, Massey University, Albany, Private Bag 102 904, North Shore Mail Centre, Auckland, New Zealand.
authors: Nguyen H A
authors: NH
authors: Nguyen
authors: Marie
authors: M
authors: Wong
authors: Palatasa
authors: P
authors: Havea
authors: Fanny
authors: F
authors: Guyomarc'h
authors: Skelte G
authors: SG
authors: Anema
mesh_terms: D000818:Animals; D002417:Cattle; D005511:Food Handling; D006358:Hot Temperature; D008623:Mercaptoethanol / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D011485:Protein Binding; D019163:Reducing Agents / Q000737:chemistry*; D012212:Rheology; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D019163:Reducing Agents; D000067816:Whey Proteins; D008623:Mercaptoethanol