Heat Denaturation of Whey and Model Protein Systems

Abstract

The purified crystalline milk proteins, α-lactalbumin and β-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. © 1974, American Dairy Science Association. All rights reserved.