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- W1978500062 abstract "Abstract The coacervation of milk proteins induced by propylene glycol alginate (PGA) at 30 °C was investigated. The addition of 1% PGA caused milk proteins to coacervate following a 1 h incubation period. Approximately 75.8% of milk proteins were coacervated into the milk pellet fraction (MPF), and the protein concentration of the milk supernatant fraction (MSF) decreased from 29.2 ± 0.6 to 7.0 ± 0.3 mg mL−1. SDS-PAGE analysis showed that the protein bands corresponding to serum albumin, αS-casein, β-casein and κ-casein in the MSF decreased to 13.3 ± 3.0, 0.9 ± 0.3, 0.7 ± 0.3 and 0.7 ± 0.6% of their original levels, respectively. However, only 28.1% of β-lactoglobulin was depleted into the MPF following treatment with 1% PGA. Two-dimensional electrophoresis analysis indicated that isomers of αS1-casein, αS2-casein, β-casein, and κ-casein as well as a fraction of serum albumin, β-lactoglobulin and α-lactalbumin were coacervated from the MSF into the MPF following incubation with 1% PGA. Our results demonstrate that PGA is a potent coagulant for the coacervation of milk proteins." @default.
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- W1978500062 date "2016-02-01" @default.
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- W1978500062 title "Propylene glycol alginate-induced coacervation of milk proteins: A proteomics approach" @default.
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- W1978500062 doi "https://doi.org/10.1016/j.foodhyd.2015.01.018" @default.
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