Effect of Hydrogen Peroxide Treatment on Heat Induced Interaction of κ-casein and β-lactoglobulin

Fish, Nancy L.; Mickelsen, R.

doi:10.3168/jds.s0022-0302(67)87635-5

Cited by 10 publications

(4 citation statements)

References 8 publications

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“…We suggest that H 2 O 2 at over 14 mM might be a suitable alternative. Both at 75 and 95 °C, it was almost as effective as iodate at increasing the denaturation of both /?-lg variants and again like iodate, H 2 O 2 has been shown to inhibit the heat induced aggregation of fl-\g (Fish & Mickelsen, 1967). Excess H 2 O 2 would have to be removed after heat treatment but this might be achieved using an immobilized catalase.…”

Section: Discussionmentioning

confidence: 99%

“…For example it has been shown to oxidise lysine and methionine in groundnut protein (Sreedhara & Subramanean, 1981) and partly to oxidize methionine in milk (Gregory et al 1961). H 2 O 2 reduces aggregation of /?-lg and K-casein (Fish & Mickelsen, 1967) and destroys -SH groups during heating (Perlmutter & Brunner, 1972).…”

Section: Discussionmentioning

confidence: 99%

“…However, these authors concluded that iodate would be unsuitable for commercial use. Fish & Mickelsen (1967) showed that H 2 O 2 (0-1 %) reduced the interaction of /?-lg with /f-casein in model systems at 85 °C for 30 min. Using a similar system, but with /?-lg as the only protein present, Perlmutter & Brunner (1972) showed that at 001 and 01 % respectively, H 2 O 2 partly or totally destroyed -SH groups formed during heating (85 °C/12 min) and inhibited aggregation of /?-lg.…”

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confidence: 98%

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Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk

Marshall

1986

Journal of Dairy Research

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The effect of heating raw milk at 75 °C for 30 min and at 95 °C for 15 s in the presence of varying concentrations of three oxidizing agents on the denaturation of total and individual whey proteins was measured. At 75 °C, a-lactalbumin could be protected against denaturation by both iodate and H 2 O 2 and /Mactoglobulins A and B by H 2 O 2 and dichromate. However, at concentrations above ~ 15 mM, the oxidizing agents tended to increase denaturation. At 95 °C, where the extent of whey protein denaturation was much reduced in the absence of oxidizing agents, little or no protective effect was observed. It is suggested that H 2 O 2 may prove a suitable alternative to iodate in reducing deposits in ultra high temperature plants.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 98%

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Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk

Marshall

1986

Journal of Dairy Research

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“…Hydrogen peroxide treatment modifies β‐lactoglobulin so it does not form the complex with κ‐casein. Such β‐lactoglobulin would be available for participation in reactions after forewarming operation (Fish and Mickelsen, ). Therefore, on subsequent heating for sterilization at temperature of 121ºC for 15 min, β‐lactoglobulin may undergo reactions leading to aggregates formation.…”

Section: Resultsmentioning

confidence: 99%

Application of qualitative tests for detection of adulterants in sterilized milk and during its subsequent storage

Aparnathi

Agnihotri²,

Chauhan³

et al. 2019

J Food Process Preserv

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Effect of sterilization of milk and its subsequent storage on performance of qualitative tests used for detection of adulterants in the milk was studied. Some of the most prevalent adulterants viz. detergent, urea, ammonium salt, maltodextrin, starch, glucose, sucrose, gelatin, formaldehyde, hydrogen peroxide, and neutralizers were tested. Control and adulterated samples of milk were sterilized at 121ºC for 15 min. The samples of sterilized milk were stored at 35 ± 2ºC. The respective qualitative tests were performed for detection of adulterants on 0th, 15th, 45th, and 75th day of the storage. The performance of the qualitative tests varied depending on length of storage period for which samples were stored and chemical nature of the target adulterant spiked in the milk. Practical applications Adulteration of milk is serious food safety issue in developing countries. Chemical qualitative tests are one of the most affordable and convenient means for detection of adulteration, particularly in such countries. However some processing treatments like sterilization affect these qualitative tests significantly. Moreover, limited information is available related to effect of such processing treatment on test performance. Hence, evaluation of the effect of such treatment on qualitative test for detection of adulterant in milk is essential.

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Heat stability of milk and concentrated milk

Muir¹

1985

International Journal of Biochemistry

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Effect of Hydrogen Peroxide Treatment on Heat Induced Interaction of κ-casein and β-lactoglobulin

Cited by 10 publications

References 8 publications

Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk

Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk

Application of qualitative tests for detection of adulterants in sterilized milk and during its subsequent storage

Heat stability of milk and concentrated milk

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