Shalabi S I, Fox P F
J Dairy Res. 1982 Nov;49(4):597-605. doi: 10.1017/s0022029900022743.
The heat stability--pH profile of milk is shifted to more acidic values by anionic compounds such as SDS, lysolecithin and beta-lactoglobulin and to more alkaline values by cationic compounds such as quaternary ammonium compounds. Proline, which reduces the hydrophobicity of proteins, destabilized milk slightly. The results suggest that the heat stability of milk and the shape of the HCT-pH curve may be dependent on micellar charge effects.
诸如十二烷基硫酸钠、溶血卵磷脂和β-乳球蛋白等阴离子化合物会使牛奶的热稳定性-pH曲线向更酸性的值偏移，而诸如季铵化合物等阳离子化合物则会使其向更碱性的值偏移。脯氨酸会降低蛋白质的疏水性，会使牛奶略微不稳定。结果表明，牛奶的热稳定性和热凝结温度-pH曲线的形状可能取决于胶粒电荷效应。
