شارك الاستاذ الدكتور جاسم محمد صالح في المؤتمر الدولي
الثالث المقام في العاصمة طهران لعلوم وتكنولوجيا الاغذية ببحثه الموسوم
Awen I.
Mohammed1, Jasim M. S. Al-Saadi2
1Food
Industry Department, Hallabja Technical College of Applied Sciences
Sulaimani
polytechnic University, Iraq
2 Department
of Food Safety and Nutrition , College of Food Sciences, AL-Qasim Green
University, Iraq
Abstract
The effect of
storage temperatures (5,30,45) ? C on
nitrogen distribution and interaction of casein and whey proteins with MFGM
proteins in sterilized goat milk was studied. pH of sterilized goat milk samples with and without
lactose were 7.32 and 8.76,
respectively, directly after sterilization. During storage at 5 ? C for 8 weeks
the pH of sample with lactose increased to 7.44, while the pH of sample without
lactose decreased to 7.34. At 30 ? C the pH of sterilized goat milk samples
with and without lactose decreased to
6.3 and 6.74, respectively while these
values decreased to 6.03 and 8 respectively in samples stored at 45 ? C.
NCN ratio was
decreased gradually with the increment of storage time for samples with and
without lactose stored at 5 and 30 ? C,
and for sample without lactose stored at 45 ? C. For sterilized goat milk
sample with lactose stored at 45 ? C, there was a high increase in NCN to 57.5% after 4 weeks of storage and this
ratio remained constant until the end of the experiment. High-molecular-weight
bands appeared in SDS-PAGE in the samples with and without lactose but the
intensity of these bands indicates that the formation of large protein
aggregates were greater in higher storage temperatures and in the presence of
lactose.
