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Effect of heat treatments on the physicochemical and structural properties of goat milk
Manik Chandra Roy 1,Lina Zhang 2,Peng Zhou 2 *
1.State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
2.
*Correspondence author
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Funding: National Natural Science Foundation of China (No.No. 31801463), Natural Science Foundation of Jiangsu Province)
Opened online:10 April 2020
Accepted by: none
Citation: Manik Chandra Roy,Lina Zhang,Peng Zhou.Effect of heat treatments on the physicochemical and structural properties of goat milk[OL]. [10 April 2020] http://en.paper.edu.cn/en_releasepaper/content/4751457
 
 
In modern dairy industry, thermal processing is applied for safety concern of microbial risk during goat milk (GM) processing, which would concern the stability of milk proteins. In this paper, we studied the outcomes of thermal treatments (pasteurization, spray drying and ultra-high temperature (UHT)) commonly practiced in the milk industries on the denaturation of protein structure and physicochemical properties of GM. Confocal scanning microscopy illustrated that high heat treatments strengthened the milk fat globules size (MFGs) of GM. The results from circular dichroism and fluorescence spectroscopy presented that spray drying and UHT both treatments made significant transformations in protein structure of GM. Moreover, these treatments also decreased the total sulfhydryl concentration and zeta potential in milk proteins, while surface hydrophobicity increased significantly indicating that thermal treatment had a great impact on GM proteins. Whereas, pasteurization had the least effect on serum proteins compared to raw milk serum. This study provided a great understanding of physicochemical and structural changes of GM underlying commercial thermal treatments.
Keywords:goat milk; serum protein; heat treatment; physicochemical properties; structural analysis
 
 
 

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