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Journal of Dairy Science Vol. 57 No. 10 1152-1158
© 1974 by American Dairy Science Association ®
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Heat Denaturation of Whey and Model Protein Systems

R. Townend and D. M. Gyuricsek

Eastern Regional Research Center1, Philadelphia, PA 19118

ABSTRACT

The purified crystalline milk proteins, {alpha}-lactalbumin and ß-lactoglobulin, as well as whole acid wheys, were denatured by a standard heating methos as a function of pH. The effect of various ionic and nonionic additives on increasing the amount of centrifugable precipitate was studied. Neither simple ionic substances nor polyelectrolytes had substantial general effect whereas disulfide reduction of some protein components of whey by added cysteine caused a large increase in the amount of protein precipitated. The implications of these fundings are discussed.

FOOTNOTES

1 Agricultural Research Service, U.S. Department of Agriculture.






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Copyright © 1974 by the American Dairy Science Association ®.