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Phospholipids pp 257-260 | Cite as

Ultrastructure and Interactions of Soy Lecithin Dispersions in Milk Systems

  • Wolfgang Buchheim
  • Arnold Wiechen
  • Dieter Prokopek
  • Andreas Funke

Abstract

Interactions between phospholipids and proteins are of decisive relevance not only for biological systems but also for food systems. The formation of complexes between these two components may especially alter colloidal properties of proteins because phospholipids modify the surface charge thereby changing isoelectric point, degree of aggregation, solubility etc. As a result of these alterations physical properties of food systems are affected. We report here about interactions between soy lecithin and milk proteins and their possible implications for compositional and textural aspects in cheese manufacture1, 4, 5.

Keywords

Food System Casein Micelle High Pressure Homogenization Soybean Lecithin Cheese Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Bily, R.R. (1981): Addition of lecithin to increase yield of cheese. U.S. Patent 4277503.Google Scholar
  2. 2.
    Buchheim, W. (1982): Aspects of sample preparation for freezefracture/freeze-etch studies of proteins and lipids in food systems. Food Microstruct. 1: 189–208.Google Scholar
  3. 3.
    Buchheim, W., Falk, G. and Hinz, A. (1986): Ultrastructural and physicochemical properties of UHT-treated coffee cream. Food Microstruct. 5: 181–192.Google Scholar
  4. 4.
    Weber, N., Wiechen, A., Buchheim W. and Prokopek, D. (1985): Alterations of soybean lecithin during curd formation in cheese making. J. Agric. Food Chem. 33: 1093–1096.CrossRefGoogle Scholar
  5. 5.
    Wiechen, A., Buchheim W. and Prokopek, D. (1985): Investigation on the distribution of soybean lecithin during cheese making by means of C14-labelling and electron microscopy. Milchwiss. 40: 402–406.Google Scholar

Copyright information

© Springer Science+Business Media New York 1990

Authors and Affiliations

  • Wolfgang Buchheim
    • 1
  • Arnold Wiechen
    • 1
  • Dieter Prokopek
    • 1
  • Andreas Funke
    • 1
  1. 1.Federal Dairy Research CentreKielF.R. Germany

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