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Thermal Denaturation and Coagulation of Whey Proteins: Effect of Sugars¹

Department of Chemistry, Trent University, Peterborough, Ontario, Canada K9J 7B8

² To whom correspondence should be addressed.

ABSTRACT

The thermal coagulation of unfractionated whey proteins was inhibited by various sugars. The disaccharides, sucrose and lactose, were most effective, and the amino sugar, glucosamine, least effective in this respect. Ultraviolet absorption and light-scattering measurements on the thermal denaturation and coagulation of both unfractionated and individual whey proteins (-lactalbumin, ß-lactoglobulin, and bovine serum albumin) showed that sucrose promotes the denaturation of these proteins but inhibits their subsequent coagulation. These results are interpreted in terms of the effect of sucrose on the hydrophobic interactions between solvent and protein.

¹ The work was supported by the graduate program of the university aided by a grant to K. B. Oldham from the Natural Sciences and Engineering Research Council of Canada.