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The Solar-Activated Flavor of Homogenized Milk. IV. Isolation and Characterization of a Whey Constituent Capable of Producing the Solar-Activated Flavor¹

Departments of Dairy and Agricultural Chemistry, Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

A minor-protein fraction has been isolated from skimmilk after the major proteins had been removed, which is capable of being photosensitized to produce the typical solar-activated flavor of homogenized milk.

The elementary analysis, ammo acid composition, isoelectric zone and the minimum molecular weight (M min.) have been determined. From the data, a (M min.) of 70,300 was calculated along lines of orthodox organic chemistry. The determination of 12 amino acids shows that the minor-protein fraction contains the following amino acid residues: Arg₇, CyS₅, Glu₆₄, His₄, Ileu₂₀, Leu₃₁, Lys₂₈, Met₆, Phe₁₀, Thr₃₉, Try₃ and Val₅₉ (the first 3 letters of each amino acid is used as the symbol).

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal article no. 1206.

² This article is part of a dissertation presented to the Faculty of the Graduate School of Michigan State College in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

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				S. Patton and D. V. Josephson Methionine--Origin of Sunlight Flavor in Milk Science, August 21, 1953; 118(3060): 211 - 211. [PDF]