Skip to Main content Skip to Navigation
Journal articles

Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk

Abstract : The relationship between the content of N-acetylneuraminic acid residues of micellar kappa-casein and acid coagulability of milk was investigated. At 30 degreesC, partial deglycosylation of micellar kappa-casein does not significantly affect the content of micellar proteins, micellar surface charge, and micellar solvation. Casein micelles modified by the release of part of the N-acetylneuraminic acid residues showed a shorter acid gelation time, a higher rate of gel strengthening, and a higher final firmness. This enhancement in the gelation ability of the neuraminidase-treated casein micelles of milk should appear as the result of increase in number of hydrophobic sites on the surface of casein micelle due to enzymatic deglycosylation of micellar kappa-casein.
Document type :
Journal articles
Complete list of metadata
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Tuesday, September 24, 2019 - 3:24:28 PM
Last modification on : Tuesday, August 2, 2022 - 3:48:19 AM

Links full text



Eliane Cases, Véronique Vidal, Jean-Louis Cuq. Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk. Journal of Food Science, Wiley, 2003, 68 (8), pp.2406-2410. ⟨10.1111/j.1365-2621.2003.tb07037.x⟩. ⟨hal-02295883⟩



Record views