Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins

Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins

ABSTRACT: Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7–5.3) and pepsin concentration (0.110–2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein micelles in bovine skim milk was investigate...

Full description

Bibliographic Details
Main Authors: Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Format: Article
Language:English
Published: Elsevier 2022-02-01
Series:Journal of Dairy Science
Subjects:
pepsin
milk coagulation
rheology
microstructure
enzymatic hydrolysis kinetics
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030221011085

Internet

http://www.sciencedirect.com/science/article/pii/S0022030221011085

Similar Items