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

Published online by Cambridge University Press:  01 June 2009

Richard J. Marshall
Richard J. Marshall
Affiliation:
National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK*
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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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 1 , February 1986 , pp. 89 - 95
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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