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DETERMINATION, BY SPECTROFLUORIMETRY, OF THE CHANGES IN THE MILK STRUCTURE, INDUCED BY VARIOUS PROCESSES OF FREEZING-THAWING.

[In Italian. / En italien.]

Author(s) : BONOMI F., CATTANEO T. M. P., GIANGIACOMO R.

Type of article: Article

Summary

STUDY OF THE SURFACE CHANGES OF PROTEINS IN THE CASEINS OF FROZEN RAW MILK AT 255 AND 235 K (-18 AND -38 DEG C) WITH OR WITHOUT CALCIUM CHLORIDE (200 PPM) AND THAWED AT TEMPERATURES RANGING FROM 277 TO 343 K (4 TO 70 DEG C). THE NUMBER OF HYDROPHOBIC SITES AT THE SURFACE AND THEIR AFFINITY FOR ANILINONAPHTALENE SULPHONATE ARE DETERMINED. QUICK FREEZING PRESERVES THE PROTEIN STRUCTURE IN ITS ENTIRETY. THAWING AT A TEMPERATURE ABOVE 333 K (60 DEG C) CAUSES CHANGES IN THE PROTEIN STRUCTURE. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-244048.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-1921
  • Languages: Italian
  • Source: Sci. Tec. latt.-casearia - vol. 39 - n. 5
  • Publication date: 1988

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