Abstract
SummaryA new method is described for the determination of the free and masked sulphydryl (-SH) groups in heated milk and milk products. The procedure is based on the use of the specific -SH reagent p-chloromercuribenzoate, and utilizes another specific -SH reagent, 5,5' -dithiobis(2-nitrobenzoate), as an indicator producing yellow colours which are matched with the aid of standard glasses in the Lovibond Comparator.The method was applied to heated skim-milks and a series of commercially prepared milk powders. Measurements were made in particular of the -SH content of UHT-treated milk. The changes in the -SH content of such milks on storage were studied; these changes could not be explained by a reversal of the denaturation of the whey proteins, although evidence was obtained that small amounts of heatdenatured whey protein can revert to the native state.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
47 articles.
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