Research article - Peer-reviewed, 2020
Investigation of heat-acid induced coagulation behaviour of whole milk systems employing front-face fluorescence spectroscopy
Chakraborty, Purba; Bhattacharya, Bhaswati; Shivhare, Umashanker; Basu, SantanuAbstract
The heat-acid-induced coagulation behaviour of whole milk system (buffalo, cow and mixed milk) was studied by steady-state fluorescence spectroscopy exploiting tryptophan as a marker molecule. The varied molecular environment of tryptophan residues in the raw milk systems exerted different fluorescence properties. During the coagulation process, cow milk exhibited significant quenching and bathochromic shift in the emission spectra which was attributed to the low buffering ability and high hydration capacity of cow milk caseins. The results indicated that tryptophan residues of cow milk experienced more dynamic environment throughout the reaction as compared to buffalo milk.Keywords
Coagulation; Raw milk; Tryptophan; Fluorescence spectroscopyPublished in
International Journal of Dairy Technology2020, volume: 73, number: 4, pages: 674-682
Publisher: WILEY
Authors' information
Chakraborty, Purba
Panjab Univ
Bhattacharya, Bhaswati
Natl Inst Food Technol Entrepreneurship and Managem
Shivhare, Umashanker
Panjab Univ
Swedish University of Agricultural Sciences, Department of Molecular Sciences
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.1111/1471-0307.12726
URI (permanent link to this page)
https://res.slu.se/id/publ/107185