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Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy
Author(s) -
Chakraborty Purba,
Bhattacharya Bhaswati,
Shivhare Umashanker,
Basu Santanu
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12726
Subject(s) - tryptophan , chemistry , fluorescence , fluorescence spectroscopy , coagulation , bathochromic shift , raw milk , quenching (fluorescence) , spectroscopy , food science , biochemistry , amino acid , psychology , physics , quantum mechanics , psychiatry
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.