Effect of milk heat treatment on molecular ...
Document type :
Compte-rendu et recension critique d'ouvrage
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 - UAR 3290 [MSAP]
Khelissa, Simon [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Flament, Stephanie [Auteur]
Miniaturisation pour la Synthèse, l’Analyse et la Protéomique - UAR 3290 [MSAP]
Richard, Elodie [Auteur]
El Omari, Khaled [Auteur]
الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth] [LU / ULB]
Rolando, Christian [Auteur]
Miniaturisation pour la Synthèse, l’Analyse et la Protéomique - UAR 3290 [MSAP]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Hamze, Monzer [Auteur]
الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth] [LU / ULB]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Bray, Fabrice [Auteur]
Miniaturisation pour la Synthèse, l’Analyse et la Protéomique - UAR 3290 [MSAP]
Khelissa, Simon [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Flament, Stephanie [Auteur]
Miniaturisation pour la Synthèse, l’Analyse et la Protéomique - UAR 3290 [MSAP]
Richard, Elodie [Auteur]
El Omari, Khaled [Auteur]
الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth] [LU / ULB]
Rolando, Christian [Auteur]
Miniaturisation pour la Synthèse, l’Analyse et la Protéomique - UAR 3290 [MSAP]
Delaplace, Guillaume [Auteur]

Unité Matériaux et Transformations - UMR 8207 [UMET]
Hamze, Monzer [Auteur]
الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth] [LU / ULB]
Chihib, Nour-Eddine [Auteur]

Unité Matériaux et Transformations - UMR 8207 [UMET]
Journal title :
International Dairy Journal
Pages :
105150
Publisher :
Elsevier
Publication date :
2022-01-01
ISSN :
0958-6946
HAL domain(s) :
Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire
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
Popular science :
Non
Source :
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