Journal
INTERNATIONAL DAIRY JOURNAL
Volume 17, Issue 5, Pages 436-441Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2006.05.005
Keywords
milk; transglutaminase; ethanol stability; casein micelle size
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The influence of transglutaminase (TGase)-induced cross-linking on the ethanol stability of skimmed milk was investigated. The stability of milk against ethanol-induced coagulation increased in sigmoidal fashion with milk pH (5.0-7.5) for all samples; ethanol stability also increased upon incubation (0-24h) with 0.05 g L-1 TGase at 30 degrees C. In untreated milk, addition of ethanol induced a collapse of the polyclectrolyte brush Of K-casein on the micelle surface.. thereby facilitating micellar aggregation. Dynamic and static light scattering measurements indicated that in TGase-treated milk, the ethanol-induced collapse of the polyelectrolyte brush was far less than in untreated milk, suggesting that the increased ethanol stability of TGase-treated casein micelles is caused by the cross-linking of the polyelectrolyte brush on the micellar surface. (c) 2006 Elsevier Ltd. All rights reserved.
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