Soluble polymers obtained by thermal denaturation of whey protein isolate: Effect of hydrogen peroxide
Nabi, N.; Britten, M.; Paquin, P.
Milchwissenschaft 55(2): 86-89
Heat treatment of whey protein dispersions induced the formation of soluble polymers. The effect of low concentration of hydrogen peroxide during heat treatment on polymer characteristics was investigated. Hydrogen peroxide increased the reactivity of sulfhydryl groups and induced disulfide bond formation during heating. Maximum disulfide bond formation was observed around 200 ppm H2O2. Further increase in H2O2 resulted in lower concentration of disulfide bonds, suggesting degradation of sulfhydryl groups into various oxidative products. Polymer size and intrinsic viscosity increased with increasing concentration of hydrogen peroxide with maximum diameter (130 nm) and intrinsic viscosity (22 ml/g) also observed around 200 ppm H2O2. Hydrogen peroxide can be used to control disulfide bond formation and soluble polymer characteristics during heat treatment of whey protein dispersions.