HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Cooney, C. M. Articles by Morr, C. V. Search for Related Content PubMed PubMed Citation Articles by Cooney, C. M. Articles by Morr, C. V.

Hydrogen Peroxide Alteration of Whey Proteins in Whey and Concentrated Whey Systems¹

Department of Food Science and Industries University of Minnesota, St. Paul 55101

ABSTRACT

The extent of denaturation and physical aggregation of individual and total whey proteins, produced by treating whey and concentrated whey systems with hydrogen peroxide under experimental conditions that simulate pressure membrane and gel filtration processes for preparing an undenatured whey protein concentrate, was studied by preparative ultracentrifugation, Sephadex G-150 gel filtration chromatography and zonal electrophoresis. Proteose peptones were most susceptible; immunoglobulins, ß-lactoglobulin and bovine serum albumin were intermediately susceptible; and -lactalbumin was least susceptible to alteration by hydrogen peroxide. Variations in pH of the reaction mixture had only a minor influence upon whey protein alteration, whereas, all of the other variables, i.e., peroxide concentration, temperature, and reaction time, greatly affected the extent of total and individual whey protein alteration produced by the peroxide-catalase treatment.

¹ Scientific Journal Series Paper 7823, Minnesota Agricultural Experiment Station.