Effect of Heat Treatment on Whey Proteins Denaturation in the Presence and Absence of Lactose

Volume 16 , Issue 1 , October 2014 , Pages 271-279

Authors

¹ Food Science Department, Technical College of Agriculture, Halabja, Sulimmania

The effect of lactose on denaturation of whey proteins was investigated in cow

milk, with and without lactose, heated at different temperatures ranged of (65-95)°C for

30 min. Compared with the milk without, the milk containing lactose showed a smaller

increase in pH values and a higher concentration of whey proteins. Whey proteins

percentage in milk samples with and without lactose heated at (65,70,75 ,80,85,90 and

95) °C for 30 min were(90.38,88,86.16 , 67.9,44,23,23.5 and 23.2%) and (82.85,75, 71.14 ,

44.18,25.92,20.52 and 20%) respectively. It was concluded that heating cause formation

new band located below β-Lg band in whey samples of both milk ,with and without

lactose , and the intensity of this band increased with increment of heating temperatures

and heating time.

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