Sammanfattning

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.

Nyckelord

Coagulation; Raw milk; Tryptophan; Fluorescence spectroscopy

Publicerad i

International Journal of Dairy Technology
2020, Volym: 73, nummer: 4, sidor: 674-682
Utgivare: WILEY

SLU författare

• Basu, Santanu

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap


Publikationens identifierare

DOI: https://doi.org/10.1111/1471-0307.12726

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/107185