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Anema, S.G. and Li, Y. (2003) Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk. Journal of Agricultural and Food Chemistry, 51, 1640-1646.
https://doi.org/10.1021/jf025673a

has been cited by the following article:

• TITLE: A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates

  AUTHORS: Laetitia Gemelas, Pascal Degraeve, Marion Morand, Arnaud Hallier, Yann Demarigny

  KEYWORDS: Heat Treatment of Milk, Dairy Protein Aggregates, Agarose Gel Electrophoresis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.4, April 26, 2018

  ABSTRACT: Heat treatment of milk may cause whey proteins and caseins to form aggregates. These soluble and micellar aggregates and their other properties (size, composition, shape, etc.) can affect the techno-functionalities to the milk, conferring interesting or negative features depending on the application in dairy industries. In this study, we propose a new approach to characterise those protein aggregates. SDS-agarose electrophoresis is followed by the calculation of a retention factor (Rf) for each protein spot. Rf allows milk aggregates to be compared qualitatively under the same conditions. This method could be transposed to the dairy industry for a better knowledge of the milk subsequent to heat treatment.