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Citation

Thesis Title
The effects of systematically enhancing or inhibiting thiol-disulphide exchange reactions in milk systems on the protein interactions and the rheological properties of acid milk gels

Read article at Massey Research Online:

The understanding of the interactions between the milk proteins during the heating of milk could be employed to manipulate the functional properties of dairy products, hence being beneficial to the dairy industry. When being heated, milk proteins interacted via two main types of bonding: disulphide and non-covalent interactions. Miss Nguyen investigated the relative importance of each interaction type on the heat-induced aggregation between the proteins and the properties of a model food system. The findings demonstrated that non-covalent interactions were responsible for initiating the protein aggregation in heated milk; whereas, disulphide interactions were important in influencing the functional properties of milk products. Hence, the functional properties of milk products could be tailored by modifying the proportion of disulphide interactions in relation to the non-covalent interactions between the proteins in milk systems.

Supervisors
Professor Marie Wong
Dr Skelte Anema
Dr Fanny Guyomarc'H
Dr Palatasa Havea