title: Thermal denaturation and coagulation of whey proteins: effect of sugars.
abstract: The thermal coagulation of unfractionated whey proteins was inhibited by various sugars. The disaccharides, sucrose and lactose, were most effective, and the amino sugar, glucosamine, least effective in this respect. Ultraviolet absorption and light-scattering measurements on the thermal denaturation and coagulation of both unfractionated and individual whey proteins (alpha-lactalbumin, beta-lactoglobulin, and bovine serum albumin) showed that sucrose promotes the denaturation of these proteins but inhibits their subsequent coagulation. These results are interpreted in terms of the effect of sucrose on the hydrophobic interactions between solvent and protein.
authors: Department of Chemistry, Trent University, Ontario, Canada.
authors: J M
authors: JM
authors: Garrett
authors: R A
authors: RA
authors: Stairs
authors: R G
authors: RG
authors: Annett
mesh_terms: D000818:Animals; D002417:Cattle; D004187:Disaccharides; D006601:Hexoses; D006358:Hot Temperature; D008894:Milk Proteins / Q000032:analysis; D011489:Protein Denaturation
chemical_list: D004187:Disaccharides; D006601:Hexoses; D008894:Milk Proteins