Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 73, Issue 4, Pages 674-682Publisher
WILEY
DOI: 10.1111/1471-0307.12726
Keywords
Coagulation; Raw milk; Tryptophan; Fluorescence spectroscopy
Categories
Funding
- Technical Education Quality Improvement Program -II III (TEQIP)
- PURSE grant
- TEQIP II III
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The heat-acid-induced coagulation behaviour of whole milk system (buffalo, cow and mixed milk) was studied by steady-state fluorescence spectroscopy exploiting tryptophan as a marker molecule. The varied molecular environment of tryptophan residues in the raw milk systems exerted different fluorescence properties. During the coagulation process, cow milk exhibited significant quenching and bathochromic shift in the emission spectra which was attributed to the low buffering ability and high hydration capacity of cow milk caseins. The results indicated that tryptophan residues of cow milk experienced more dynamic environment throughout the reaction as compared to buffalo milk.
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