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Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis

Published online by Cambridge University Press:  01 June 2009

Martin J. Pearse ,
Peter M. Linklater ,
Robert J. Hall  and
Antony G. Mackinlay
Martin J. Pearse
Affiliation:
Schools of Biochemistry
Peter M. Linklater
Affiliation:
Chemical Engineering. University of New South Wales, Kensington, New South Wales 2033, Australia
Robert J. Hall
Affiliation:
Chemical Engineering. University of New South Wales, Kensington, New South Wales 2033, Australia
Antony G. Mackinlay
Affiliation:
Schools of Biochemistry
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Summary

The effect of preheating skim milk and artificial micelle milk on curd syneresis was studied. The inhibition of syneresis caused by heat was dependent on the presence of β-lactoglobulin (β-lg) and to a lesser extent α-lactalbumin. The degree of inhibition increased with increasing amounts of added β-lg and preheating temperature. This agrees with the hypothesis that the detrimental effect of preheating on syneresis is due to complex formation between β-lg and κ-casein. This complex appeared to be mediated via thiol–disulphide exchange and its formation appeared to interfere with the micelle–micelle interactions responsible for syneresis.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 1 , February 1985 , pp. 159 - 165
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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References

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