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Examination of thermal denaturation of whey proteins in milk by RP-HPLC and FT-IR



Examination of thermal denaturation of whey proteins in milk by RP-HPLC and FT-IR



Journal of Dairy Science 73(Supplement 1): 106



Protein denaturation was determined by comparing the normalized absorbance peaks of whey proteins eluted from a reversed HPLC column for heated skim milk to those of a control (38 degrees C). Plots of percentage denaturation against heat treatment temp. for skim milk and whey, prepared from the same batch of milk, had minima at 65 degrees C. The temp. at which these minima occurred corresponded with the formation of a whey-casein complex in skim milk and a whey complex in whey.

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