1959 Volume 23 Issue 2 Pages 116-120
Investigations were undertaken on α-, β-casein, β-lactoglobulin and β-lactalbumin isolated from fresh milk to ascertain the development of color and ammonia liberation when exposed to ultraviolet light.
Experimental data showed that α-, β-casein equally contributed to cause considerable brown discoloration, followed by α-lactalbumin, while β-lactoglobulin remained almost colorless. Furthermore, additional evidence in a model system suggested that the participation of tryptophan is very important in such a discoloration.
On the other hand, some discussion is offered together with the suggestion that the liberation of ammonia might initiate from histidine residue without hydrolysis of linkage of peptide in protein.
This article cannot obtain the latest cited-by information.