Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-26T20:23:31.527Z Has data issue: false hasContentIssue false

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
Affiliation:
The University, Reading

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
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

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