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Thermal denaturation of whey proteins: effect of pH and milk sugars
Egyptian Journal of Food Science. 1992; 20 (1): 99-107
in English | IMEMR | ID: emr-23602
ABSTRACT
Influence of pH and milk sugars on thermal stability of whey proteins were studied using heat-induced precipitation and differential scanning calorimetry Heating whey at 90°C for 10 min above pH 3.7 to 3.9 produced extensive protein denaturation. When the same heat treatment was applied below pH 3.7 protein precipitation was greatly reduced; however, protein denaturation still occurred in various whey protein fractions. Presence of milk sugars [lactose, glucose, and galactose] appeared to increase the thermal stability of beta-lacto globulin. Heat stability of alpha-lactalbumin was less at pH 3.5 than in the pH 6.5 to 4.5 range; at all pH denaturation temperatures of alpha-lactalbumin [61.6 to 57.6C] were lower than those for beta-lacto globulin or serum albumin
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Index: IMEMR (Eastern Mediterranean) Main subject: Carbohydrates / Milk / Hydrogen-Ion Concentration Language: English Journal: Egypt. J. Food Sci. Year: 1992

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Index: IMEMR (Eastern Mediterranean) Main subject: Carbohydrates / Milk / Hydrogen-Ion Concentration Language: English Journal: Egypt. J. Food Sci. Year: 1992