Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
Yazarlar (4)
Prof. Dr. Ergin Murat ALTUNER Middle East Technical University (Metu), Türkiye
Hami Alpas Middle East Technical University (Metu), Türkiye
Yasar Kemal Erdem
Hacettepe Üniversitesi, Türkiye
Hacettepe Üniversitesi, Türkiye
Faruk Bozoglu Middle East Technical University (Metu), Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | European Food Research and Technology | ||
| Dergi ISSN | 1438-2377 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2006 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 06-10-2005 |
| Cilt / Sayı / Sayfa | 222 / 3 / 392–396 | DOI | 10.1007/s00217-005-0072-4 |
| Makale Linki | http://link.springer.com/10.1007/s00217-005-0072-4 | ||
| UAK Araştırma Alanları |
Biyokimya
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| Özet |
| Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, pH and especially protein micelle surface hydrophobicity of milk proteins. To serve for this purpose, milk samples with different fat contents were pressurized from 110 to 440 MPa at 25 °C for 10 and 20 min. Turbidity decreased with pressure increase and there was a slight change in pH. In order to measure the extent of exposure of hydrophobic groups of proteins to HHP, the method described by Bonomi et al … |
| Anahtar Kelimeler |
| ANS | High pressure | Micelles | Milk | Surface hydrophobicity |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 31 |
| Scopus | 38 |
| Google Scholar | 53 |