Čurlej Jozef, Zajác Peter, Čapla Jozef, Golian Jozef, Benešová Lucia, Partika Adam, Fehér Alexander, Jakabová Silvia
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. Andreja Hlinku 2, 949 76 Nitra, Slovakia.
Institute of Environmental Management, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Tr. Andreja Hlinku 2, 949 76 Nitra, Slovakia.
Foods. 2022 Mar 31;11(7):1023. doi: 10.3390/foods11071023.
Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products. The heating process directly affects the molecular structure of whey proteins by the process of denaturation. It leads to the formation of a whey protein−casein polymer complex. Based on these facts, milk heat-treatment conditions should be controlled during milk processing. This work focuses on describing the whey protein denaturation process and formation of the complex of whey protein with casein. The effect of heat treatment on individual milk protein fractions alpha-casein (α-cas), beta-casein (β-cas), kappa-casein (κ-cas), beta-lactoglobulin (β-lg) and alpha-lactalbumin (α-la) was studied by SDS-PAGE. Formation of the whey protein−casein polymer complex increased significantly (p < 0.05) on increasing the temperature and duration of the heat treatment.
牛奶是一种经过热处理加工的高营养价值食品。牛奶的热处理是一个旨在抑制微生物生长并延长产品保质期的工艺过程。加热过程通过变性作用直接影响乳清蛋白的分子结构。它导致形成乳清蛋白 - 酪蛋白聚合物复合物。基于这些事实，在牛奶加工过程中应控制牛奶的热处理条件。这项工作着重描述乳清蛋白的变性过程以及乳清蛋白与酪蛋白复合物的形成。通过SDS - PAGE研究了热处理对单个牛奶蛋白组分α - 酪蛋白（α - cas）、β - 酪蛋白（β - cas）、κ - 酪蛋白（κ - cas）、β - 乳球蛋白（β - lg）和α - 乳白蛋白（α - la）的影响。随着热处理温度和持续时间的增加，乳清蛋白 - 酪蛋白聚合物复合物的形成显著增加（p < 0.05）。
