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Studies on the reaction of beta -lactoglobulin and alpha -lactalbumin during heat treatment of milk by means of 131I-labelled whey proteins


, : Studies on the reaction of beta -lactoglobulin and alpha -lactalbumin during heat treatment of milk by means of 131I-labelled whey proteins. Milchwissenschaft 29(2): 65-70

131I-labelled alpha -lactalbumin or beta -lactoglobulin were added to milk before heating for up to 4 h at 65-85 deg C. 131I was estimated in the ultracentrifugate of the heated milk. Ultracentrifugal sedimentation of whey proteins attained a max. of about 20% irrespective of duration and temp. of heating. Degree of removal and the influence of temp. thereon were much lower for alpha -lactalbumin ( alpha LA) than for beta -lactoglobulin ( beta LG).

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