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Journal of Dairy Science Vol. 50 No. 9 1360-1362
© 1967 by American Dairy Science Association ®
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Effect of Hydrogen Peroxide Treatment on Heat Induced Interaction of {kappa}-casein and ß-lactoglobulin 1

Nancy L. Fish and R. Mickelsen

Department of Dairy and Poultry Science, Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

Polyacrylamide disc electrophoresis patterns were used to study the effect of 0.10% hydrogen peroxide on the interaction between ß-lactoglobulin and {kappa}-casein when heated to 85 C for 30 min. The ß-lactoglobulin was modified by treatment with hydrogen peroxide to form an electrophoretic component of reduced mobility that appeared as a diffuse band. There was no observable change in the electrophoretic pattern of the {kappa}-casein, although the ß-casein contaminant appeared to have been affected. Apparently, the hydrogen peroxide modified ß-lactoglobulin retarded formation of the complex with {kappa}-casein; however, it did not completely prevent the interaction.

FOOTNOTES

1 Contribution no. 662.






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Copyright © 1967 by the American Dairy Science Association ®.