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Journal of Dairy Science Vol. 51 No. 6 834-841
© 1968 by American Dairy Science Association ®
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Effect of Various Gums on Skimmilk and Purified Milk Proteins

Jean Grindrod1 and T. A. Nickerson

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Reactions of gums with skimmilk and with purified proteins were investigated using polyacrylamide gel (PAG) electrophoresis and centrifugation. Some gums caused no reaction with milk proteins, some caused wheying-off or coprecipitation that could be disrupted merely by dilution, and some caused a strong protein-gum interaction. Of the gums tested, only carrageenan, furcellaran, and algin altered any protein electrophoretic pattern. Carrageenan and furcellaran completed {kappa}-casein, preventing it from entering PAG. All three gums altered the migration pattern of bovine serum albumin (BSA) on PAG-urea-2-mercaptoethanol (PAG-urea-ME). Carrageenan and furcellaran caused sedimentation during centrifugation of {alpha}s- and ß-casein in the presence of Ca++ and of {kappa}-casein with or without Ca++. Centrifugation of algin-protein mixtures did not alter them. Except for BSA, no whey proteins were measurably affected by these gums.

Locust bean, guar, tragacanth, karaya, and carboxymethylcellulose gums caused wheying-off or coprecipitation, but electrophoretic migration of proteins was unaffected. Arabic, acacia, and larch gums had no measurable effect on any milk proteins.

The effects of percentage of carrageenan and of the pH of the reaction mixtures were investigated and Rf's of individual proteins on PAG, PAG-urea-ME, PAG-urea, and PAG-ME were measured.

FOOTNOTES

1 Present address: Food Research Institute, University of Wisconsin, Madison, Wisconsin.






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Copyright © 1968 by the American Dairy Science Association ®.