Effect of Processing and Storage on Electrophoretic Patterns of Skimmilk Proteins
Open Access
- 1 October 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (10) , 1262-1272
- https://doi.org/10.3168/jds.s0022-0302(57)94624-6
Abstract
Electrophoretic analyses re-vealed protein complexes in milk subjected to different processing. These complexes varied with the type of treatment. Interactions occurred between alpha- and beta-casein; in addition, there was com-plexing between beta-lactoglobulin and complexed alpha-casein. Milk stored at different temperatures revealed continuous changes. The alpha-casein complex was the most labile and dissociated into 2 major groups, which changed in concentration during storage. Electrophoretic analyses did not reveal the causes of gelation.Keywords
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