Effect of milk heat treatment on molecular ...
Document type :
Article dans une revue scientifique
Permalink :
Title :
Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product
Author(s) :
Najib, Mustapha [Auteur]
Bray, Fabrice [Auteur]
Miniaturisation pour la Synthèse, l'Analyse et la Protéomique (MSAP) - USR 3290
Khelissa, Simon [Auteur]
Flament, Stephanie [Auteur]
Richard, Elodie [Auteur]
El Omari, Khaled [Auteur]
Rolando, Christian [Auteur]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Hamze, Monzer [Auteur]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Bray, Fabrice [Auteur]

Miniaturisation pour la Synthèse, l'Analyse et la Protéomique (MSAP) - USR 3290
Khelissa, Simon [Auteur]
Flament, Stephanie [Auteur]
Richard, Elodie [Auteur]
El Omari, Khaled [Auteur]
Rolando, Christian [Auteur]

Delaplace, Guillaume [Auteur]

Unité Matériaux et Transformations (UMET) - UMR 8207
Hamze, Monzer [Auteur]
Chihib, Nour-Eddine [Auteur]

Unité Matériaux et Transformations (UMET) - UMR 8207
Journal title :
International Dairy Journal
Abbreviated title :
International Dairy Journal
Pages :
105150
Publisher :
Elsevier BV
Publication date :
2022-01
ISSN :
0958-6946
English abstract : [en]
Protein–protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine ...
Show more >Protein–protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production of Qishta, which is made by heating whole milk in an open shallow vessel for more than 2 h and harvesting the surface aggregates formed. LAL and LAN cross-links were seen in Qishta at concentrations higher than those in milk, indicating their importance in the gel formation and therefore their impact on Qishta texture. Disulphide bridges were also involved in Qishta formation. The amino acid residues (cysteine, serine or threonine) involved in the β-elimination and in dehydroalanine formation were identified. Confocal scanning laser microscopy showed the role of fat globules in the gel structure.Show less >
Show more >Protein–protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production of Qishta, which is made by heating whole milk in an open shallow vessel for more than 2 h and harvesting the surface aggregates formed. LAL and LAN cross-links were seen in Qishta at concentrations higher than those in milk, indicating their importance in the gel formation and therefore their impact on Qishta texture. Disulphide bridges were also involved in Qishta formation. The amino acid residues (cysteine, serine or threonine) involved in the β-elimination and in dehydroalanine formation were identified. Confocal scanning laser microscopy showed the role of fat globules in the gel structure.Show less >
Language :
Anglais
Audience :
Non spécifiée
Administrative institution(s) :
Université de Lille
CNRS
INRA
ENSCL
CNRS
INRA
ENSCL
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2022-02-01T09:50:12Z