Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of ß-lactoglobulin and ?-casein in skim milk.

Journal of agricultural and food chemistry

PubMedID: 22296036

Nguyen NH, Wong M, Anema SG, Havea P, Guyomarc'h F. Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of ß-lactoglobulin and ?-casein in skim milk. J Agric Food Chem. 2012;60(9):2337-42.
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 ß-lactoglobulin and ?-casein disulfide bonds was monitored over time using electrophoresis. The distribution of the proteins between the colloidal and serum phases was also investigated. ?-Casein disulfide bonds were reduced in preference to those of ß-lactoglobulin in both unheated and heated skim milk (with or without added whey protein). In addition, in heated skim milk, while the serum ?-casein was reduced more readily than the colloidal ?-casein, the distribution of ?-casein between the two phases was not affected.