title: Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk.
abstract: Low concentrations of a disulfide reducing agent were added to unheated and heated (80 °C for 30 min) skim milk, with and without added whey protein. The reduction of the β-lactoglobulin and κ-casein disulfide bonds was monitored over time using electrophoresis. The distribution of the proteins between the colloidal and serum phases was also investigated. κ-Casein disulfide bonds were reduced in preference to those of β-lactoglobulin in both unheated and heated skim milk (with or without added whey protein). In addition, in heated skim milk, while the serum κ-casein was reduced more readily than the colloidal κ-casein, the distribution of κ-casein between the two phases was not affected.
authors.affiliation: Institute of Food, Nutrition and Human Health, Massey University, Albany, North Shore Mail Centre, Auckland, New Zealand.
authors.forename: Nguyen H A
authors.initials: NH
authors.lastname: Nguyen
authors.forename: Marie
authors.initials: M
authors.lastname: Wong
authors.forename: Skelte G
authors.initials: SG
authors.lastname: Anema
authors.forename: Palatasa
authors.initials: P
authors.lastname: Havea
authors.forename: Fanny
authors.initials: F
authors.lastname: Guyomarc'h
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry*; D004220:Disulfides / Q000737:chemistry*; D006358:Hot Temperature; D007782:Lactoglobulins / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000008:administration & dosage; D010084:Oxidation-Reduction; D019163:Reducing Agents / Q000008:administration & dosage*; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D004220:Disulfides; D007782:Lactoglobulins; D008894:Milk Proteins; D019163:Reducing Agents; D000067816:Whey Proteins