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Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering
- Source :
- Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩
- Publication Year :
- 2010
- Publisher :
- HAL CCSD, 2010.
-
Abstract
- Separation and size measurement of protein particles are a relevant approach to monitor heat-induced changes in skim milk. Unfortunately, no method is currently available at low cost and without excessive preparation of the samples. Therefore, the present study aimed at evaluating the interest of asymmetrical flow field-flow fractionation (AFlFFF) coupled with multiangle laser light scattering (MALLS) for this purpose. Unheated and heated skim milk samples at pH 6.5 and 7.2 were prepared and comparatively analyzed using AFlFFF-MALLS, size exclusion chromatography (SEC-MALLS) and dynamic light scattering. The results showed that AFlFFF could evidence the conversion of the native whey proteins of unheated milk into heat-induced whey protein/κ-casein complexes in the serum phase of milk and possibly on the surface of the casein micelles. The pH-induced changes in the partition of the complexes between the serum and the micellar phases could also be observed. The results therefore showed the interest of AFlFFF-MALLS to monitor the heat-induced changes in particle sizes in skim milk and to separate the different protein components of unheated and heated skim milk.
- Subjects :
- Whey protein
Hot Temperature
food.ingredient
LAIT ECREME
Size-exclusion chromatography
Analytical chemistry
Multiangle light scattering
Fractionation
01 natural sciences
casein
FRACTIONNEMENT
0404 agricultural biotechnology
food
fluids and secretions
Dynamic light scattering
Casein
Skimmed milk
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Animals
Field flow fractionation
milk
Chromatography
caséine
chromatographie
Chemistry
Lasers
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
General Chemistry
TRAITEMENT THERMIQUE
MICELLE
Hydrogen-Ion Concentration
Milk Proteins
040401 food science
lait
Fractionation, Field Flow
0104 chemical sciences
protéine
SEPARATION
chromatography
Cattle
General Agricultural and Biological Sciences
protein
Subjects
Details
- Language :
- English
- ISSN :
- 00218561 and 15205118
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩
- Accession number :
- edsair.doi.dedup.....5a98347d50d5291a4655f2cae4e13b96