Effect of hydrogen peroxide treatment on heat induced interaction of k-casein and beta -lactoglobulin

Fish, N.L.; Mickelsen, R.

Journal of Dairy Science 50(9): 1360-1362

1967


ISSN/ISBN: 0022-0302
Accession: 014438579

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Abstract
Polyacrylamide disk electrophoresis patterns were used to study the effect of 0.10% H2O2 on the interaction between beta -Lactoglobulin and k-casein when heated at 85 degrees C for 30 min. The beta -lactoglobulin was modified by treatment with H2O2 to form an electrophoretic component of reduced mobility that appeared as a diffuse band. There was no observable change in the electrophoretic pattern of the k-casein, although the beta -casein contaminant appeared to have been affected.