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Viscosity and Flocculation of Heated ß-Lactoglobulin Solutions: Effect of Calcium Concentration and pH

Eastern Regional Research Laboratory,¹ Philadelphia, Pa.

ABSTRACT

The effect of calcium concentration, pH, and heat on the physical properties of ß-lactoglobulin solutions was investigated. Viscosity, light transmission, and precipitation were measured. The dependence of viscosity on pH and the effect of certain -amino group reagents suggested that -amino groups assist in the binding of calcium ions. Precipitation in calcium-containing heated ß-lactoglobulin solutions was sharply dependent on pH; the lower the pH, the smaller the concentration of calcium required. Calcium appears to function in large part to bring about an isoelectric precipitation by neutralizing negatively charged groups. The effects of heat on ß-lactoglobulin solutions are discussed in relation to the heat stability of milk.

¹ A laboratory of the Eastern Utilization Research Branch, Agricultural Research Service, U. S. Dept. of Agriculture.