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Heat Interaction Between -Lactalbumin, ß-Lactoglobulin and Casein in Bovine Milk

School of Biological Sciences, The University, Bradford, West Yorkshire BD7 1DP

ABSTRACT

When the concentration of casein in milk is reduced, there is an increase in the amount of -lactalbumin and ß-lactoglobulin recovered after heating. However, an increase in the concentration of whey protein decreases the amount of whey protein recovered. In whey the addition of ß-lactoglobulin had no significant effect on the recovery of -lactalbumin or ß-lactoglobulin after heating, but in milk addition of ß-lactoglobulin decreased the amount of -lactalbumin and ß-lactoglobulin recovered after heating. This shows that casein facilitates the interaction of -lactalbumin and ß-lactoglobulin, and supports the view that K-casein, ß-lactoglobulin, and -lactalbumin are involved in complex formation when milk is heated. Since the addition of -lactalbumin to milk or to whey has no effect on the recovery of ß-lactoglobulin, it follows that the concentration of ß-lactoglobulin plays an important role in determining the degree of complex formation.

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