Author(s)

Laetitia Gemelas¹, Pascal Degraeve², Marion Morand³, Arnaud Hallier⁴, Yann Demarigny^1*

¹Univ Lyon, ISARA Lyon, Université Lyon 1, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, ISARA, Agrapôle, Lyon, France.
²Univ Lyon, Université Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, BOURG-EN-BRESSE, France.
³General Mills Inc, One Global Dairy, Vienne Technical Center, Chemin des Mines Vienne, France.
⁴ISARA Lyon, Chemistry Laboratory, Lyon, France.

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.

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

Gemelas, L. , Degraeve, P. , Morand, M. , Hallier, A. and Demarigny, Y. (2018) A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates. Food and Nutrition Sciences, 9, 325-334. doi: 10.4236/fns.2018.94025.