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Effect of SDS on Acid Milk Coagulability
Author(s) -
Lefebvrecases E.,
Fuente B. TARODO,
Cuq J.L.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04601.x
Subject(s) - chemistry , casein , micelle , chromatography , dissociation (chemistry) , coagulation , sodium dodecyl sulfate , sodium , demineralization , food science , organic chemistry , aqueous solution , medicine , psychology , enamel paint , dentistry , psychiatry
ABSTRACT To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, acid milk coagulability was either enhanced or reduced. Main pH‐induced biochemical changes were preserved despite the presence of SDS (such as pH‐induced demineralization and pH‐induced protein solubilization). It could be assumed that SDS‐modified casein micelles ability to coagulate by lowering of pH might seem to be governed essentially by the level of SDS‐induced k‐casein micellar dissociation, at natural milk pH.