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The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk

Published online by Cambridge University Press:  01 June 2009

G. A. Wilson ,
J. V. Wheelock  and
A. Kirk
G. A. Wilson
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
J. V. Wheelock
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
A. Kirk
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
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Summary

The effects of cystine-reducing and sulphydryl-alkylating agents on the extent of the primary phase of rennin action on unheated and heated milk samples were studied. Alkylating agents alone had a negligible effect, but heated samples, reduced with tri-n-butyl phosphine prior to alkylation with a mono-functional agent (sodium iodoacetate) did not show the usual inhibition of the primary phase. Heated samples, reduced and alkylated with a bi-functional agent (ethylene dibromide) which can re-cross-link the broken disulphide bonds, however, did give the normal inhibition. These results suggest that effects on the primary phase due to heat treatment of milk are determined to a large extent by rearrangement of the disulphide cross-links, and if these are permanently broken, heat appears to have little effect.

The results differ in some important respects from those obtained on the complex formed between isolated β-lactoglobulin and isolated κ-casein, and therefore throw doubt on the generally held view that there is a similar type of interaction in whole milk.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 37 - 44
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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