Hydrogen peroxide alteration of whey proteins in whey and concentrated whey systems
Cooney, C.M.; Morr, C.V.
Journal of Dairy Science 55(5): 567-573
The extent of denaturation and physical aggregation of individual and total whey proteins, produced by treating whey and concentrated whey systems with H2O2 under experimental conditions that simulate pressure membrane and gel filtration processes for preparing an undenatured whey protein concentrate, was studied by preparative ultracentrifugation, Sephadex G-150 gel filtration chromatography and zone electrophoresis. Proteose-peptones were most susceptible, immunoglobulins, beta -lactoglobulin and bovine serum albumin were intermediately susceptible, and a-lactalbumin was least susceptible to alteration by H2O2v Variations in pH of the reaction mixture had only a minor influence upon whey protein alteration, whereas all of the other variables, i. e., peroxide concn., temp., and reaction time, greatly affected the extent of total and individual whey protein alteration produced by the peroxide-catalase treatment.