Hubbard, Colin D. and Caswell, David and Luedemann, Hans-Dietrich and Arnold, Martin (2002) Characterisation of pressure-treated skimmed milk powder dispersions: application of NMR spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 82 (10). pp. 1107-1114. ISSN 0022-5142
Full text not available from this repository.Abstract
Skimmed milk powder (SMP) (bovine) and skimmed milk powder/sucrose dispersions before, during and after high-pressure treatment have been studied by nuclear magnetic resonance (NMR) spectroscopy (principally P-31). The P-31 spectra of samples at 293 K before and after pressure (400-600 MPa) treatment were not significantly different from one another, whether or not sucrose was present. This indicates that physicochemical changes relating to phosphorus-containing components occurring during a pressure cycle are either reversible or result in re-immobilisation, while protein components may be rearranged. The P-31 NMR spectra of these dispersions at 293K under pressure (100-300MPa) showed that pressure caused a considerable increase in the free inorganic phosphate concentration and that the increase was proportional to the magnitude of pressure. Decompression to ambient caused an exact reversal of this trend. These findings are discussed in terms of characterisation and properties of pressure-treated SMP dispersions by other methods and techniques. (C) 2002 Society of Chemical Industry.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | NUCLEAR-MAGNETIC-RESONANCE; BOVINE CASEIN MICELLES; INDUCED GELATION; INDUCED GEL; COAGULATION; TEMPERATURE; ACIDIFICATION; CALCIUM; skimmed milk powder; pressure; P-31NMR spectra; post/in situ |
| Subjects: | 500 Science > 570 Life sciences |
| Divisions: | Biology, Preclinical Medicine > Institut für Biophysik und physikalische Biochemie |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 12 Oct 2021 07:13 |
| Last Modified: | 12 Oct 2021 07:13 |
| URI: | https://pred.uni-regensburg.de/id/eprint/40049 |
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