Ultrastructure and Interactions of Soy Lecithin Dispersions in Milk Systems
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.
KeywordsFood System Casein Micelle High Pressure Homogenization Soybean Lecithin Cheese Milk
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