β-casein as a functional food component: Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis

Publikation: Konferencebidrag › Poster › Formidling

Standard

β-casein as a functional food component : Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis. / Sulewska, Anna Maria.

2011. Poster session præsenteret ved 6th Protein Workshop, Kongens Lyngby, Danmark.

Publikation: Konferencebidrag › Poster › Formidling

Harvard

Sulewska, AM 2011, 'β-casein as a functional food component: Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis', 6th Protein Workshop, Kongens Lyngby, Danmark, 14/11/2011 - 15/11/2011.

APA

Sulewska, A. M. (2011). β-casein as a functional food component: Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis. Poster session præsenteret ved 6th Protein Workshop, Kongens Lyngby, Danmark.

Vancouver

Sulewska AM. β-casein as a functional food component: Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis. 2011. Poster session præsenteret ved 6th Protein Workshop, Kongens Lyngby, Danmark.

Author

Sulewska, Anna Maria. / β-casein as a functional food component : Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis. Poster session præsenteret ved 6th Protein Workshop, Kongens Lyngby, Danmark.

Bibtex

@conference{c879dfa596cd472e94d2688d285ce7cf,
title = "β-casein as a functional food component: Modification of protein-protein interactions of β-casein by high pressure treatment and enzymatic proteolysis",
abstract = "Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into twoclasses: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactionsbetween caseins and whey proteins during heat treatment have beed widely studied. It was shown that casein can bind unfolding proteins and preventtheir aggregation and precipitation, therefore acting as molecular chaperone.High pressure processing is being studied as an alternative, non-thermal method which can improve stability and safety of food. Traditional methods offood preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture.Development of novel food processing methods, which allow to create new milk-based products with novel textures, is highly valuable to the dairyindustry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregationis required to achieve desired texture of the final product.",
author = "Sulewska, {Anna Maria}",
year = "2011",
month = nov,
day = "15",
language = "English",
note = "6th Protein Workshop ; Conference date: 14-11-2011 Through 15-11-2011",

}

RIS

TY - CONF

T1 - β-casein as a functional food component

T2 - 6th Protein Workshop

AU - Sulewska, Anna Maria

PY - 2011/11/15

Y1 - 2011/11/15

N2 - Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into twoclasses: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactionsbetween caseins and whey proteins during heat treatment have beed widely studied. It was shown that casein can bind unfolding proteins and preventtheir aggregation and precipitation, therefore acting as molecular chaperone.High pressure processing is being studied as an alternative, non-thermal method which can improve stability and safety of food. Traditional methods offood preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture.Development of novel food processing methods, which allow to create new milk-based products with novel textures, is highly valuable to the dairyindustry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregationis required to achieve desired texture of the final product.

AB - Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into twoclasses: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactionsbetween caseins and whey proteins during heat treatment have beed widely studied. It was shown that casein can bind unfolding proteins and preventtheir aggregation and precipitation, therefore acting as molecular chaperone.High pressure processing is being studied as an alternative, non-thermal method which can improve stability and safety of food. Traditional methods offood preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture.Development of novel food processing methods, which allow to create new milk-based products with novel textures, is highly valuable to the dairyindustry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregationis required to achieve desired texture of the final product.

M3 - Poster

Y2 - 14 November 2011 through 15 November 2011

ER -

ID: 125402097