Forskning ved Københavns Universitet - Københavns Universitet


β-casein as a functional food component: Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis

Publikation: KonferencebidragPosterFormidling

Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into two
classes: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactions
between caseins and whey proteins during heat treatment have beed widely studied. It was shown that casein can bind unfolding proteins and prevent
their aggregation and precipitation, therefore acting as molecular chaperone.
High pressure processing is being studied as an alternative, non-thermal method which can improve stability and safety of food. Traditional methods of
food preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture.
Development of novel food processing methods, which allow to create new milk-based products with novel textures, is highly valuable to the dairy
industry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregation
is required to achieve desired texture of the final product.
Publikationsdato15 nov. 2011
StatusUdgivet - 15 nov. 2011
Begivenhed6th Protein Workshop - Kongens Lyngby, Danmark
Varighed: 14 nov. 201115 nov. 2011


Workshop6th Protein Workshop
ByKongens Lyngby

ID: 125402097