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Glucose-Residue Polymers as Protectants against Heat Denaturation of Whey Proteins¹

Department of Dairy and Poultry Science, Kansas State University, Manhattan 66502

ABSTRACT

Thirty materials, 25 made up of varying numbers of glucose residue polymers (glucons) and 5 others, were tested for their potential to protect whey proteins during heat treatment and for their influence on fermentation media subsequently prepared from the wheys. Polyacrylamide gel electrophoresis of the proteins was made on unheated control, untreated, treated, pasteurized, and autoclaved wheys; and on supplemented whey media. Densitometric plots of the gels evaluated whey protein bands according to the Melachouris and Tuckey classification (14). Two chemically defined pectins and two chemically defined dextrins (40 to 60 glucose residues) were effective protectants; the effectiveness of hydrogen peroxide was proportional to protein denaturation by previous heat treatment of the wheys. Fermentation media prepared with the wheys were afforded similar whey protein protection.

¹ Contribution 807, Department of Dairy and Poultry Science, Kansas Agriculture Experiment Station, Manhattan 66502.