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Effect of Gamma-Irradiation on Gel Chromatographic Pattern of Cottage Cheese Whey

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

The effect of -irradiation on cottage cheese whey proteins was studied by gel chromatographic analysis. There was an increase in the casein peak with a corresponding decrease in the -lactalbumin peak and, to a lesser extent, the ß-lactogobulin peak. Irradiation may have caused intramolecular interactions of -lactalbumin molecules or interaction between casein and -lactalbumin, resulting in formation of an association/aggregation, which then was eluted along with casein. Effect on ß-lactoglobulin was less marked.