Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk

The effect of heating raw milk at 75 °C for 30 min and at 95 °C for 15 s in the presence of varying concentrations of three oxidizing agents on the denaturation of total and individual whey proteins was measured. At 75 °C, ±-lactalbumin could be protected against denaturation by both iodate and H202...

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Bibliographic Details
Published in:Journal of dairy research 1986-02, Vol.53 (1), p.89-95
Main Author: Marshall, Richard J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
denaturation
Food industries
Fundamental and applied biological sciences. Psychology
heat treatment
hydrogen peroxide
milk
Milk and cheese industries. Ice creams
Original Articles
oxidants
whey protein
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Summary:The effect of heating raw milk at 75 °C for 30 min and at 95 °C for 15 s in the presence of varying concentrations of three oxidizing agents on the denaturation of total and individual whey proteins was measured. At 75 °C, ±-lactalbumin could be protected against denaturation by both iodate and H202 and ²-Lactoglobulins A and B by H202 and dichromate. However, at concentrations above ∼ 15 MM, the oxidizing agents tended to increase denaturation. At 95 °C, where the extent of whey protein denaturation was much reduced in the absence of oxidizing agents, little or no protective effect was observed. It is suggested that H202 may prove a suitable alternative to iodate in reducing deposits in ultra high temperature plants.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900024699