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Low-field nuclear magnetic resonance relaxation study of thermal effects on milk proteins

Published online by Cambridge University Press:  01 June 2009

Pierre Lambelet ,
Rafael Berrocal  and
Francine Renevey
Pierre Lambelet
Affiliation:
NESTEC Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Suisse
Rafael Berrocal
Affiliation:
NESTEC Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Suisse
Francine Renevey
Affiliation:
NESTEC Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Suisse
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Summary

A recently described nuclear magnetic resonance (NMR) method was evaluated for its usefulness in studying thermal effects on milk proteins. The increase in water proton T2 relaxation rate observed during thermal treatment of aqueous whey protein solutions above the denaturing onset temperature paralleled results obtained with the standard Rowland (1938) method. The influence of milk constituants on NMR characteristics was analysed. The NMR response increased with the ionic strength and the addition of caseinate or casein micelles. The relevance of the T2 relaxation probe for studying thermal modifications of milk proteins is discussed. It is proposed to apply the NMR method for determining either reversible or irreversible thermal denaturation of whey proteins in model Systems.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 4 , November 1992 , pp. 517 - 526
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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References

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