Milk Proteins - Caseins ◼ Acid precipitates caseins ◼ Rennin casein: enzyme rennin coagulates caseins, when Kappa-casein is destroyed by rennin (enzyme from the stomach lining of calves), other caseins react with Ca to form a coagulum ◼ Caseinates: salts of caseins, highly soluble, used as emulsifier, binder, thickening, foaming & gelling
Milk Proteins - Caseins ◼ Acid precipitates caseins ◼ Rennin casein: enzyme rennin coagulates caseins, when Kappa-casein is destroyed by rennin (enzyme from the stomach lining of calves), other caseins react with Ca to form a coagulum ◼ Caseinates: salts of caseins, highly soluble, used as emulsifier, binder, thickening, foaming & gelling
Milk Proteins - Whey proteins ◼ Not precipitated by acid, but easily denatured by heat (>60C) ◼ Four Fractions: -lactoglobulins (50%), -lactalbumins (25%), serum albumin & immunoglobulins ◼ rich in sulfur-containing amino acids
Milk Proteins - Whey proteins ◼ Not precipitated by acid, but easily denatured by heat (>60C) ◼ Four Fractions: -lactoglobulins (50%), -lactalbumins (25%), serum albumin & immunoglobulins ◼ rich in sulfur-containing amino acids
Milk Proteins - Whey proteins ◼ Use of whey protein products: ◼ Dried Whey: puddings, cakes, baked products ◼ Whey protein concentrates: binder in sausage (up to 3.5%) ◼ Ultra Filtered Skim Milk : coffee whiteners ◼ Cheese Whey: animal feed
Milk Proteins - Whey proteins ◼ Use of whey protein products: ◼ Dried Whey: puddings, cakes, baked products ◼ Whey protein concentrates: binder in sausage (up to 3.5%) ◼ Ultra Filtered Skim Milk : coffee whiteners ◼ Cheese Whey: animal feed