Heat-induced dissociation of caseins

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Table of contents

GENERAL INTRODUCTION
CHAPTER : I ARTICLE I- LITERATURE REVIEW
Introduction
Industrial versus indigenous technology
Indian Khoa
Serbian Kajmak
Constituents of milk
Water
Proteins
Casein
Whey Protein
Fat
Minerals
Calcium
Lactose
Heat treatment of milk
Heat-induced dissociation of caseins
Heat-induced denaturation of whey proteins and casein- whey protein interactions
Heat-induced protein- fat interactions and emulsion instability
Qishta, Khoa and Kajmak: overview, process and final product composition
Kajmak
Khoa
Conclusion
References
CHAPTER : II ARTICLE II – RESULTS
Introduction
Introduction
Materials and Methods
Materials
Qishta Preparation Procedure
Temperature Distribution
Physicochemical Analysis for Qishta
Static Light Scattering
SDS-PAGE Analysis
Milk Fat Effect
Statistical Analysis
Results and Discussion
Chemical Composition of Qishta
Temperature Distribution Profile
Emulsion Stability to Heat Treatment
Static Light Scattering (SLS)
Identification of Major Proteins in Qishta
Effect of Temperature on Milk Fats
Effect of Fat on Qishta Formation
Conclusions
References
CHAPTER : III ARTICLE III – RESULTS
Abstract
INTRODUCTION
Materials and Method
Material
SDS-PAGE Analysis
Sample preparation for quantification and cross-links analysis
Digestion of samples
LC-MS/MS Orbitrap eFASP
Quantification MaxQuant
Identification of cross-links
Microstructure characterization using confocal laser scanning microscope (CLSM)
Statistical analysis
Results and Discussion
Chemical composition of Qishta and UHT milk
Protein identification and quantification by mass spectrometry
Protein-Protein Interaction
Identification of S-S crosslinks in Qishta by SDS-PAGE
Identification of LAL and LAN present in milk and Qishta
Protein-Fat interaction
Milk characterization before and after heat treatment.
Milk characterization
References
CHAPTER : IV
Introduction
Abstract
Introduction
Materials and Methods
Production of Qishta
Physicochemical analysis
Extraction of fat
Measurement of acid value
Measurement of peroxide values
Measurement of thiobarbituric acid
Fluorescence spectroscopy measurements
Mathematical analyses of data
Results and discussion
Evolution of the physico-chemical parameters during aging
Evolution of acid value during Qishta aging
Evolution of primary oxidation products during Qishta aging
Evolution of secondary products during Qishta aging
Evolution of fluorescence spectra during Qishta aging
Fluorescence spectra of tryptophan acquired after excitation at 290 nm on Qishta samples during aging
Fluorescence properties of vitamin A acquired after emission at 410 nm on Qishta samples during aging
Fluorescence properties of riboflavin acquired after excitation at 380 nm on Qishta samples during aging
Discrimination based on fluorescence spectra recorded on Qishta samples
Evaluation of the discriminant ability of fluorescence spectra of tryptophan acquired after excitation wavelength set at 290 nm on Qishta samples during 20 days of storage.
Evaluation of the discriminant ability of fluorescence spectra acquired on Qishta excitation during storage after emission wavelength at 410 nm on Qishta
Evaluation of the discriminant ability Fluorescence spectra of riboflavin acquired after excitation at 380 nm on Qishta samples
Conclusion
References
CONCLUSION AND PERSPECTIVES
Conclusion and perspectives