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Denaturation of Cottage Cheese Whey Proteins by Heat

Denaturation of Cottage Cheese Whey Proteins by Heat,10.3168/jds.S0022-0302(67)87530-1,Journal of Dairy Science,E. J. Guy,H. E. Vettel,M. J. Pallansch

Denaturation of Cottage Cheese Whey Proteins by Heat   (Citations: 20)
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The proteins in Cottage cheese whey were comparatively stable to heat; thirty min- utes at 91 C were required to denature 80% of the proteins, whereas 81 C for 30 rain denatured the same amount of protein in skimmilk. The Harland-Ashworth test provided a reasonably accurate index to the extent of heat denaturation, if the pit of the whey was adjusted to 5.4-6.5 immediately prior to analysis. The observed whey protein stability did not result from the presence of lactate ion, but resulted from the low pH of the whey. No significant increase in heat denatura- tion rate was obtained by concentrating the whey prior to heating. Maximum heat stability was usually observed in whey concentrates containing 20% total solids. During heating, the buffering capacity of the Cottage cheese whey was reduced. During a study of possible uses for a re- cently developed Cottage cheese whey powder (2), a question arose as to the heat stability of the proteins in acidic Cottage cheese whey. Although published data relating the pH of solutions of fl-lactoglobulin to their heat sta- bility (4) were indicative, no published work describing denaturing by heat of proteins in Cottage cheese whey could be found. Results obtained in our investigation are presented here. Our paper contains descriptions of simple methods for the determination of the extent of heat denaturation of proteins in Cottage cheese whey and data pertaining to factors influencing this phenomenon. Materials and Methods ~
Journal: Journal of Dairy Science - J DAIRY SCI , vol. 50, no. 6, pp. 828-832, 1967
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    • ...Whey proteins are defined as those proteins in milk that remain soluble after precipitation of casein by acidification to pH 4.6 (4, 8). They are globular proteins that are sensitive to denaturation during milk processing...

    M. S. Cosioet al. Electrochemical Sensor Detecting Free Sulfhydryl Groups: Evaluation of...

    • ...Kenkare et al. (9) and Guy et al. (7) have also studied the heat aggregation of whey and whey proteins with practical emphasis on factors which hinder protein denaturation and maximize retention of native soluble character...
    • ...From the published spectrum of riboflavin (7) it can be determined that the absorbance at 280 nm is 1.84 times as great as that at its peak in the visible (450 am)...

    R. Townendet al. Heat Denaturation of Whey and Model Protein Systems

    • ...Guy et al. (2) investigated the effect of pH and whey concentration upon the extent of protein denaturation produced by heating Cottage cheese whey...
    • ...Protein denaOuration. The extent of whey protein denaturation was determined by the pH 4.6 sedimentation procedure similar to that described by Guy et al. (2) at 205,000 )< g for 1 hr. Concentrated wheys were diluted to 6% total solids before analysis...
    • ...These findings generally disagree with those of Guy et al. (2) who found that whey proteins in Cottage cheese whey are less susceptible to denaturation as pH is lowered toward 3.4...
    • ...The curvilinear shape of several of these plots indicates that under certain heating conditions, minimum whey protein denaturation occurs at intermediate total solids, which agrees with Guy et al. (2) that whey proteins are least susceptible to denaturation at about 20% total solids...

    M. A. Nielsenet al. Four Factor Response Surface Experimental Design for Evaluating the Ro...

    • ...After measuring the amount of ffeezable water, the protein sample, sealed in an aluminum capsule, was heated rapidly (80°/rain) to 85 C in situ in the calorimeter cell and held there for 1 h to complete denaturation (9)...
    • ...The denatured or insoluble protein content of the powders was determined by the eentrffugation method of Guy et al. (9)...

    P. G. Klimanet al. Water Binding in Whey Protein Concentrates

    • ...At the cooking temperature used, Cottage whey protein was surprisingly high, suggesting some buffer salt protection as noted by Guy et al. (9)...
    • ...Our studies on Cottage cheese wheys agree with observations of Guy et al. (9) that concentration of Cottage cheese whey does not increase heat denaturation of whey proteins at temperatures we used...

    Robert M. Bechtleet al. Accelerated Fermentation of Cheese Whey.1 Developing the System[2] and...

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