title: pH treatment as an effective tool to select the functional and structural properties of yak milk caseins.
abstract: Qula is made from yak milk after defatting, acidifying, and drying. Yak milk caseins are purified from Qula by dissolving in alkali solution. The effects of different pH treatments on the functional and structural properties of yak milk caseins were investigated. Over a broad range of pH (from 6.0 to 12.0), functional properties of yak milk caseins, including solubility, emulsifying activities, and thermal characteristics, and the structural properties, including 1-anilino-8-naphthalene-sulfonate fluorescence, turbidity and particle diameter, were evaluated. The results showed that the yak milk casein yield increased as the pH increased from 6.0 to 12.0. The solubility dramatically increased as the pH increased from 6.0 to 8.0, and decreased as the pH increased from 9.0 to 12.0. The changes in emulsifying activity were not significant. Caseins were remarkably heat stable at pH 9.0. The turbidity of the casein solution decreased rapidly as the pH increased from 6.0 to 12.0, and the results suggested that reassembled casein micelles were more compact at low pH than high pH. At pH values higher than 8.0, the yield of yak milk caseins reached more than 80%. The highest solubility was at pH 8.0, the best emulsification was at pH 10.0 and the greatest thermal stability was at pH 9.0. According to the functional characteristics of yak milk caseins, alkali conditions (pH 8.0-10.0) should be selected for optimum production. These results suggested that pH-dependent treatment could be used to modify the properties of yak milk caseins by appropriate selection of the pH level.
authors.affiliation: College of Food Science and Technology Engineering, Gansu Agricultural University, Lanzhou 730070, China.
authors.forename: H N
authors.initials: HN
authors.lastname: Liu
authors.forename: C
authors.initials: C
authors.lastname: Zhang
authors.forename: H
authors.initials: H
authors.lastname: Zhang
authors.forename: H Y
authors.initials: HY
authors.lastname: Guo
authors.forename: P J
authors.initials: PJ
authors.lastname: Wang
authors.forename: Y B
authors.initials: YB
authors.lastname: Zhu
authors.forename: F Z
authors.initials: FZ
authors.lastname: Ren
mesh_terms: D000818:Animals; D002364:Caseins / Q000032:analysis* / Q000737:chemistry; D002417:Cattle; D005524:Food Technology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D009391:Nephelometry and Turbidimetry; D012995:Solubility / Q000187:drug effects
chemical_list: D002364:Caseins
keywords: functional property; pH; structural property; yak milk casein