Abstract
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.
Highlights
Heat denaturation of proteins involves their unfolding with the loss of biological activity due to breakdown of 2D hydrogen bond networks present in the water surrounding the protein structures (Cheng and Cui 2018)
To understand the effect of process parameters on the whole milk protein system, Trp has been used as a marker molecule to plot the variation in buffalo milk (BM) as compared to cow milk (CM) and mixed milk (MM) systems at three different conditions: (i) ambient condition (30 °C); (ii) heating condition and (iii) acidification condition
The results demonstrated that the heat-acid coagulation process of milk systems at the molecular level can be detected and analysed utilising fluorescence spectroscopy and tryptophan as a marker molecule
Summary
Heat denaturation of proteins involves their unfolding with the loss of biological activity due to breakdown of 2D hydrogen bond networks present in the water surrounding the protein structures (Cheng and Cui 2018). To understand the effect of process parameters on the whole milk protein system, Trp has been used as a marker molecule to plot the variation in buffalo milk (BM) as compared to cow milk (CM) and mixed milk (MM) systems at three different conditions: (i) ambient condition (30 °C); (ii) heating condition (heating up to 90 °C and cooling down to 70 °C) and (iii) acidification condition (addition of 1% citric acid as coagulant at 70 °C) To our knowledge, this would be the first study of heat-acid-induced coagulation behaviour of whole milk systems through fluorescence spectroscopy
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