CORDIS Project
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This project aims to develop an optical sensor for real-time measurement of whey protein denaturation in milk during heat treatment. By assessing the association of β-lactoglobulin with κ-casein, the technology will help optimize milk usage for cheese and yogurt production, enhancing product quality and reducing waste…
The heat denaturation of whey proteins impacts the functional properties of milk.
After denaturing, β-lactoglobulin (β-LG) associates with κ-casein (κ-CN), a protein located in the surface of the casein micelle.
This association significantly impairs milk coagulation by creating a steric obstacle for κ-CN hydrolysis −a critical phenomenon initiating coagulation− and by increasing the gel moisture retention.
Correlations of the degree of β-LG denaturation to gelation time, gel firmness, and gel m…
UNIVERSITAT AUTONOMA DE BARCELONA
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