The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk

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Abstract
The effects of cystine-reducing and sulphydryl-alkylating agents on the extent of the primary phase of rennin action on unheated and heated milk samples were studied. Alkylating agents alone had a negligible effect, but heated samples, reduced with tri-n-butyl phosphine prior to alkylation with a mono-functional agent (sodium iodoacetate) did not show the usual inhibition of the primary phase. Heated samples, reduced and alkylated with a bi-functional agent (ethylene dibromide) which can re-cross-link the broken disulphide bonds, however, did give the normal inhibition. These results suggest that effects on the primary phase due to heat treatment of milk are determined to a large extent by rearrangement of the disulphide cross-links, and if these are permanently broken, heat appears to have little effect.The results differ in some important respects from those obtained on the complex formed between isolated β-lactoglobulin and isolated κ-casein, and therefore throw doubt on the generally held view that there is a similar type of interaction in whole milk.