Influence of Sugars on the Electrophoretic Change of Whole Whey Protein Caused by Heating

Abstract

One per cent solution of whole whey protein (pH 6.7, containing 0.08 M NaCl) was heated at various temperatures for ten minutes with or without sugars. After dialysis against phosphate buffer (pH 8.0, μ=0.1), it was analyzed by electrophoresis. The most labile component was immune globulin, the half of which disappeared on heating at 65°C. Heating at 75°C caused the appearance of a new peak between β-lactoglobulin and α-lactalbumin, The presence of 4% lactoSe at heating did not affect the appearance of this component significantly, but that of 10 or 20% lactose was found to inhibit it apparently. The inhibitory effects of glucose and sucrose were also shown. Glucose was the most, lactose moderately, and sucrose the least effective in inhibition.