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71. The Heat Denaturation of Albumin and Globulin in Milk

Published online by Cambridge University Press:  01 June 2009

S. J. Rowland
S. J. Rowland
Affiliation:
The University, Reading.
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Extract

The heating of milk causes denaturation of the lactalbumin and lactoglobulin to an extent depending on both the temperature and the time of heating.

A series of data has been given for the amounts of albumin and globulin denatured on heating samples of milk at various temperatures from 63 to 80° C, for periods of from 2½ to 60 min.

An average of 10·4 per cent, of the total soluble protein was denatured after 30 min. heating at as low a temperature as 63° C.

Smooth curves were obtained for the progress of denaturation with time at each temperature, and, over the range of 63–75° C, the relative increase in velocity of denaturation for each rise in temperature of 1° C. was found to be constant, the temperature coefficient of the reaction being 1·5.

Type
Original Articles
Information
Journal of Dairy Research , Volume 5 , Issue 1 , December 1933 , pp. 46 - 53
Copyright
Copyright © Proprietors of Journal of Dairy Research 1933

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