|
KMID : 1024420130170030251
|
|
Food Engineering Progress
2013 Volume.17 No. 3 p.251 ~ p.258
|
|
|
Changes of Proteins and Physicochemical Properties of Cow's Milk by High Voltage Pulsed Electric Field Treatment
|
|
Lee Sul-Hee
Kim Gun
Park Young-Seo
|
|
|
Abstract
|
|
|
|
Raw milk, skim milk, HTST-, LTLT-, and UHT-milk were treated with pulsed electric field (PEF) process and the changes in proteins and physicochemical properties of milk were examined. When protein profiles in samples were identified by SDS-PAGE, the denaturation of milk proteins by PEF treatment was not observed. When the denaturation temperature (Td) of milk proteins was analyzed with a differential scanning calorimetry (DSC), the Td of skim milk treated with PEF at 65oC increased from 87.66 to 97.18oC, which indicated that PEF treatment affected the denaturation of milk protein. The PEF treatment of raw milk and skim milk resulted in the decrease of alkaline phosphatase activity, whereas protease and
|
|
|
KEYWORD
|
|
|
pulsed electric field, milk protein, non-thermal sterilization
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|