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Journal of Dairy Science Vol. 83 No. 9 1933-1938
© 2000 by American Dairy Science Association ®
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Electrochemical Sensor Detecting Free Sulfhydryl Groups: Evaluation of Milk Heat Treatment

M. S. Cosio 1, S. Mannino 1, and S. Buratti 1

1 Department of Food Science and Technology, University of Milan, Via Celoria 2, 20133 Milan, Italy

We describe a new and rapid method for the evaluation of reactive sulfhydryl groups in whey proteins obtained after precipitation of casein by acetic acid at pH 4.6. The procedure is based on the use of a wire tungsten electrode operating at –0.2 V versus saturated calomel electrode in flow injection analysis. The method was applied to raw milks and to commercial pasteurized and UHT milks. Results showed that the tungsten electrode constituted a robust amperometric sensor that could be used to differentiate milks that underwent different heat treatments. The decrease of thiol content in the whey proteins from samples was in agreement with the whey protein content found by HPLC. The procedure is suitable for on-line quality control of heat-treated milks.

Key Words: thiols • milk proteins • flow injection analysis • electrochemical sensor

Submitted on October 29, 1999
Accepted on March 9, 2000






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