Determination of sulfhydryl groups in milk using Ellman's procedure and clarifying reagent

This work reports on a rapid method for determination of total sulfhydryl groups in raw and heated milks using 5,5'-dithio-bis(2-nitrobenzoic acid). The reaction medium is clarified after the chemical reaction by addition of a dissolving agent; thus, the spectrophotometric measurements are perf...

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Bibliographic Details
Published in:Journal of dairy science 1993-08, Vol.76 (8), p.2152-2155
Main Authors: Guingamp, M.F, Humbert, G, Linden, G
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
GRASA DE LA LECHE
LAIT PASTEURISE
LAIT STERILISE
LAIT UHT
LECHE ESTERILIZADA
LECHE PASTERIZADA
LECHE UHT
MATIERE GRASSE DU LAIT
Milk and cheese industries. Ice creams
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VARIACION ESTACIONAL
VARIATION SAISONNIERE
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Summary:This work reports on a rapid method for determination of total sulfhydryl groups in raw and heated milks using 5,5'-dithio-bis(2-nitrobenzoic acid). The reaction medium is clarified after the chemical reaction by addition of a dissolving agent; thus, the spectrophotometric measurements are performed directly in milk without other sample treatment. This protocol correlated well with amperometric titrations (r = 0.994). Results on raw milks from individual cows showed seasonal variations in sulfhydryl groups. Sulfhydryl groups decreased in heated commercial milks. This method is simple, rapid, and easily applicable in routine measurements and may allow heated commercial milks to be distinguished
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(93)77550-5