Question

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5. Impact of heat treatment on milk protein emulsions
Heat treatment, an essential step in dairy product processing, affects the rheology and structure of milk protein emulsions and determines to a large extent the consumer acceptability of such products. It has been documented that heating has an impact on the particle size of model emulsions stabilized with milk proteins(McSweeney, Mulhivill, & O’Callaghan, 2004). The particle size distribution profile of model emulsions (pH 6.8) shifted from below 1 mm prior to heating to 1–10 mm, when heated at 140 C for 80 s. This increase in particle size distribution was attributed to fat globules aggregation, which resulted from interactions between non-adsorbed protein molecules in the serum phase and proteins adsorbed at the interface of fat globules. The same type of protein–protein interactions was suggested to be responsible for the enhanced creaming rates observed when whey protein-stabilized emulsions were heated (Euston, Finnigan, & Hirst, 2000). In this case, the non-adsorbed whey protein fraction acted as ‘‘glue’’ which entangled the emulsion droplets in large aggregates. Furthermore, Monahan, McClements, and German (1996) hypothesized that emulsion droplet aggregation was enhanced by unfolding of both the unadsorbed whey proteins in the continuous phase and the adsorbed proteins at the oil–water interface (30–90 C, 30 min). In this case, disulfide-mediated polymerization between milk proteins upon heating resulted in increase in particle size due to droplet flocculation.

Answer 1

5。热处理对牛奶蛋白乳液
热处理，在乳品加工中的重要一步，影响牛奶蛋白乳液的流变和结构，并决定在很大程度上对此类产品的消费者可接受。它已被记录在案加热模型乳液粒径的影响，稳定与牛奶中的蛋白质（麦克斯威尼，Mulhivill，奥卡拉汉，2004年）。模型乳液的粒径分布情况（pH值6.8）转移前加热到​​1-10毫米，在140摄氏度加热80秒时，从1毫米以下。粒度分布的增加是由于脂肪球聚集，从非吸附的蛋白质分子之间的相互作用，导致血清中相和蛋白质吸附在脂肪球界面。蛋白质相互作用的相同类型的建议是负责观察时，乳清蛋白稳定乳液加热（豫，菲尼根，与赫斯特，2000年）为增强乳化率。在这种情况下，非吸附的乳清蛋白组分，充当“胶水”的纠缠在大团聚乳化液滴。此外，莫纳汉，McClements，德国（1996）推测，乳化液滴聚集unadsorbed在连续相同时乳清蛋白和吸附在油水界面（30-90°C，30分钟）的蛋白质折叠增强。在这种情况下，加热后牛奶中的蛋白质之间的二硫键介导聚合由于液滴絮凝颗粒尺寸的增加。