Impact of 伪-lactalbumin:尾-lactoglobulin ratio on the heat stability of model infant milk formula protein systems
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- 作者：Shane V. Crowley ; Aisling P. Dowling ; Veronica Caldeo ; Alan L. Kelly ; James A. O&rsquo ; Mahony ; sa.omahony@ucc.ie" class="auth_mail" title="E-mail the corresponding author
- 关键词：Infant milk formula ; Whey protein ; Humanisation ; Heat stability ; Processing
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：184-190
- 全文大小：782 K
文摘
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Model whey protein-dominant infant milk formula systems were prepared.
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The formulas had different 伪-lactalbumin:尾-lactoglobulin ratios.
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Increased 伪-lactalbumin level improved resistance to heat-induced coagulation.
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Protein-protein interactions were reduced in higher 伪-lactalbumin formulas.
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Viscosity post-heating was lowest in higher 伪-lactalbumin formulas.