Protéolyse et redistribution des protéines entre différentes fractions azotées après traitement du lait par hautes pressions

Abstract : The thermal treatments induce frequently undesirable modifications in foods that could be avoided by the use of minimum treatment strategies. Among these treatments, high pressures are already commercialized by the alimentary industry. Pressure/temperature combination induced denaturation of beta-lactogiobulin and the formation of aggregates composed principally of beta-lactogiobulin, kappa-casein and of aipha-lactaibumin and of alphas1-casein at a lesser extent. The treatment reduce plasmin activity and induce an irreversible unfolding of alpha-lactaibumin at pH 7.0 and a significant quantity was recovered in proteose-peptones fraction. To ensure the stability of natural microflora of milk during 21 days, milk must be treated at least 400 MPa and at comparatively extreme temperature. To eliminate completely the studied pathogen bacteria and ensure no surviving during 21 days, a treatment of at least 500 MPa and 55°C for 5 min minimum is necessary. Our results show that pressurized milks present an odor, a taste, a color and a texture different of pasteurized milk. Although different, the jury do not mark preference to any milk tested.
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http://docnum.univ-lorraine.fr/prive/INPL_T_2004_NABHAN_M_A.pdf
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Submitted on : Thursday, March 29, 2018 - 12:36:41 PM
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Mohamad Ammar Nabhan. Protéolyse et redistribution des protéines entre différentes fractions azotées après traitement du lait par hautes pressions. Sciences agricoles. Institut National Polytechnique de Lorraine, 2004. Français. ⟨NNT : 2004INPL054N⟩. ⟨tel-01750051⟩

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