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Titre :
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Polymerization model for prediction of heat-induced protein denaturation and viscosity changes in milk
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Auteurs :
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P. De Jong ;
J. Van Der linden
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Type de document :
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article/chapitre/communication
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Année de publication :
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1998
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Format :
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p. 2136-2142
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Langues:
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= Anglais
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Catégories :
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CHIMIE
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Mots-clés:
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DENATURATION
;
PROTEINE
;
VISCOSITE
;
LAIT
;
TRAITEMENT THERMIQUE
;
MODELE MATHEMATIQUE
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Résumé :
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A bicomponent polymerization model for heat-induced protein denaturation and viscosity changes in milk is presented. The model recognizes denaturation kinetics of beta-lactoglobulin (beta-lg) and the association between denatured beta-lg and casein micelles. The aim of the study was to develop a mathematical model based on physical and chemical fundamentals for prediction of the theology of milk products during thermal processes. The model reproduces both the degrees of denaturation of beta-lg and the viscosity change of skim milk heated at temperatures between 80 and 120 degrees C very well. In contrast td the volume fraction model of Snoeren, the polymerization model accounts for higher viscosities of milk heated at a higher temperature at the same denaturation degree of beta-lg. This confirms that, in addition to heat load, heating rate and temperature contribute to the theological properties of dairy products. The model developed will be a basis for future research in describing the relation between process variables and the functional properties of milk products.
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Source :
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Journal of Agricultural and Food Chemistry, vol.46
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