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Effect of Thermolability of Milk Proteins on Ion Distribution in Skimmed Milk-Water-Salt, Two-Phase System

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Abstract

Significant increases in concentrations of bivalent metals (Ca2+, Mg2+, and Cd2+) in the protein phase were observed after acidification (pH 4.7) of skimmed milk preheated at 95°C for 90 min. The increase was caused by denaturation of milk whey proteins and formation of protein–protein and protein–carbohydrate aggregates. Preheating did not influence the distribution of nitrate ions in the two-phase system.

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  1. Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 117813, Russia

    N. K. Genkina & G. I. Koltysheva

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  1. N. K. Genkina
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  2. G. I. Koltysheva
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Genkina, N.K., Koltysheva, G.I. Effect of Thermolability of Milk Proteins on Ion Distribution in Skimmed Milk-Water-Salt, Two-Phase System. Applied Biochemistry and Microbiology 37, 327–330 (2001). https://doi.org/10.1023/A:1010205907485

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