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146. The heat denaturation of albumin and globulin in milk. II. Denaturation and degradation of protein at temperatures of 75–120° C

Published online by Cambridge University Press:  01 June 2009

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

1. The denaturation of albumin and globulin took place rapidly in samples of milk heated at temperatures of 75°C. and above, and was complete in approximately 60, 30, 10–15, and 5–10 min. at 80, 90, 95, and 100°C. respectively.

2. There was no change in the non-protein nitrogen content of milk on heating at temperatures up to 100°C.; on continued heating at 95 and 100°C. extremely small amounts of proteose were produced by hydrolysis of protein.

3. In milk heated at 115 and 120°C. the denaturation of albumin and globulin was followed by appreciable hydrolysis of protein, which resulted in considerable increases in the proteose and in the non-protein nitrogen contents.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 1 , January 1937 , pp. 1 - 5
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

REFERENCES

(1) Rowland, (1933). J. Dairy Res. 5, 46.CrossRefGoogle Scholar
(2) Kieferle, & Gloetzl, (1930). Milchw. Forsch. 11, 62.Google Scholar