Rapid Electrophoretic Assessment of Whey Protein Denaturation in Skim-Milk Powders

Using modified electrophoretic techniques whey protein denaturation was assessed in reconstituted skim-milk powders which had been subjected to a wide range of heat treatments. Casein isolates were run a) on urea starch gels at 4°C for 41 hr and b) in duplicate on cellulose acetate strips at room te...

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Bibliographic Details
Published in:Irish journal of food science and technology 1977-01, Vol.1 (2), p.87-93
Main Authors: Kearney, R. D., McGann, T. C. A.
Format: Article
Language:English
Subjects:
Acetates
Biopolymer denaturation
Electrophoresis
Gels
Heat treatment
Milk
Powdered milk
Precipitates
Skim milk
Starches
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Summary:Using modified electrophoretic techniques whey protein denaturation was assessed in reconstituted skim-milk powders which had been subjected to a wide range of heat treatments. Casein isolates were run a) on urea starch gels at 4°C for 41 hr and b) in duplicate on cellulose acetate strips at room temperature for 75 min. A co-precipitated β-lactoglobulin band resulting from heat denaturation of whey proteins was clearly resolved on both supports. The amount of co-precipitate was quantified by densitometry and good agreement was observed between the results from both electrophoretic methods. The repeatability of the results on cellulose acetate was satisfactory for skim-milk powders, giving a relative error of 3.6% between duplicate electrophoretograms. Electrophoresis on cellulose acetate, which is a rapid technique, offers advantages over starch gel and has potential in the screening of protein-based dairy foods for heat treatment status.
ISSN:0332-0375