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The free and masked sulphydryl groups of heated milk and milk powder and a new method for their determination

Published online by Cambridge University Press:  01 June 2009

R. L. J. Lyster
R. L. J. Lyster
Affiliation:
National institute for Research in Dairying, Shinfield, Reading
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Summary

A new method is described for the determination of the free and masked sulphydryl (-SH) groups in heated milk and milk products. The procedure is based on the use of the specific -SH reagent p-chloromercuribenzoate, and utilizes another specific -SH reagent, 5,5' -dithiobis(2-nitrobenzoate), as an indicator producing yellow colours which are matched with the aid of standard glasses in the Lovibond Comparator.

The method was applied to heated skim-milks and a series of commercially prepared milk powders. Measurements were made in particular of the -SH content of UHT-treated milk. The changes in the -SH content of such milks on storage were studied; these changes could not be explained by a reversal of the denaturation of the whey proteins, although evidence was obtained that small amounts of heatdenatured whey protein can revert to the native state.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 1 , February 1964 , pp. 41 - 51
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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