Page analysis of milk proteins altered by high thermal treatment

Jovanović, S. and Barać, M. and Maćej, O. and Djurdjević, J. Denin (2005) Page analysis of milk proteins altered by high thermal treatment. Acta Alimentaria, 34 (2). pp. 105-112. ISSN 0139-3006

Preview

Text aalim.34.2005.2.2.pdf Download (822kB) | Preview

Abstract

Changes that occur in milk proteins during heat treatment were studied. Milk was heat treated at 87 °C for 10 min. Samples of untreated milk, demineralised whey powder and heat treated milk were analysed by discontinuous PAGE and by densitometric analysis of destained gels. PAGE experiments showed that heat treatment induces changes on milk proteins. During heating at 87 °C for 10 min all amount of β -lactoglobulin present in milk interacted with casein, while small amount of α -lactalbumin did not interact with casein. It could be hypothesised that heating of milk at 87 °C for 10 min influences complete denaturation of β-lactoglobulin and formation of complex with casein, while α -lactalbumin denatures and interacts with β-lactoglobulin when β-lactoglobulin has already linked with casein micelles.

Actions (login required)

Edit Item