Biochemical and physico-chemical changes of skim milk during acidification with glucono-δ-lactone and hydrogen chloride

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• 作者：Dasong Liu^a ; ^b ; Yun Yu^a ; Jie Zhang^a ; Xiaoming Liu^a ; Miao Wang^a ; Yacine Hemar^c ; ^d ; Joe M. Regenstein^a ; ^e ; Peng Zhou^a ; ^b ; ^{zhoupeng@jiangnan.edu.cn}
• 关键词：Skim milk ; Casein micelle ; Acidification ; Glucono-δ-lactone ; Hydrogen chloride
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：99-109
• 全文大小：4469 K
• 卷排序：66

文摘

Colloidal mineral diminished and casein dissociation reached maximum at pH 5.6–5.4. Released casein existed as loose particle that finally aggregated into gel network. Micelle lost surface heterogeneity and became more homogeneous with decreasing pH. A 3-phase model for micellar size evolution was proposed based on various changes. Changes were qualitatively similar but quantitatively different for GDL and HCl.