CERPTA, XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
J Dairy Sci. 2012 Sep;95(9):4796-4803. doi: 10.3168/jds.2012-5351.
The objective of this study was to investigate the influence of conventional and ultra-high-pressure homogenization on interactions between proteins within drained rennet curds. The effect of fat content of milk (0.0, 1.8, or 3.6%) and homogenization treatment on dissociation of proteins by different chemical agents was thus studied. Increasing the fat content of raw milk increased levels of unbound whey proteins and calcium-bonded caseins in curds; in contrast, hydrophobic interactions and hydrogen bonds were inhibited. Both homogenization treatments triggered the incorporation of unbound whey proteins in the curd, and of caseins through ionic bonds involving calcium salts. Conventional homogenization-pasteurization enhanced interactions between caseins through hydrogen bonds and hydrophobic interactions. In contrast, ultra-high-pressure homogenization impaired hydrogen bonding, led to the incorporation of both whey proteins and caseins through hydrophobic interactions and increased the amount of unbound caseins. Thus, both homogenization treatments provoked changes in the protein interactions within rennet curds; however, the nature of the changes depended on the homogenization conditions.
本研究旨在探讨常规和超高压均质化对沥干凝乳中蛋白质相互作用的影响。因此，研究了牛奶脂肪含量（0.0、1.8 或 3.6%）和均质化处理对不同化学试剂分离蛋白质的影响。增加原料奶中的脂肪含量会增加凝乳中未结合的乳清蛋白和钙结合的酪蛋白的水平；相反，会抑制疏水相互作用和氢键。两种均质化处理都会触发未结合的乳清蛋白和通过涉及钙盐的离子键结合的酪蛋白掺入凝乳中。常规均质化-巴氏杀菌通过氢键和疏水相互作用增强了酪蛋白之间的相互作用。相比之下，超高压均质化会破坏氢键，通过疏水相互作用促使乳清蛋白和酪蛋白的掺入，并增加未结合的酪蛋白的量。因此，两种均质化处理都会引起凝乳中蛋白质相互作用的变化；然而，变化的性质取决于均质化条件。
