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Colorimetric analysis of protein sulfhydyl groups in milk: Applications and processing effects

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Owusu-Apenten, Richard (2005) Colorimetric analysis of protein sulfhydyl groups in milk: Applications and processing effects. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 45 (1). pp. 1-23. [Journal article]

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DOI: 10.1080/10408690590900126

Abstract

Methods for protein sulfhydryl (SH) group analysis in food systems have been largely overlooked. Nevertheless, changes in SH group concentration affect both physical and nutritional characteristics of high protein foods and ingredients. Food scientists and technologists require improved understanding of protein SH chemistry in order to design processes that minimize loss of thiol groups. This article surveys colorimetric methods for food protein SH group analysis with applications to fluid milk and dried milk powder Most colorimetric assays (chloromeribenzoate, pyridine disulfide, Nitrobenzo-2-oxa-1,3-diazole, papain reactivation assay, etc.) were found to be inferior to the Ellman method based on the use of 5,5'dithio (bis-2 nitro benzoic acid). Techniques for SH group analysis in fluid milk and dried milk powder are described, along with typical results, their interpretations, and current research related to processing effects and the role of milk SH content on a wider range of technological issues, such as development of cooked flavors, fouling and cleaning of plate heat exchanges, protein-protein interactions, and the storage stability. Finally, a number of areas requiring further research are presented.

Item Type:Journal article
Keywords:HEAT-INDUCED AGGREGATION; DISULFIDE INTERCHANGE REACTIONS; NATIVE BETA-LACTOGLOBULIN; STAINLESS-STEEL SURFACES; BOVINE SERUM-ALBUMIN; STYLE NONFAT YOGURT; WHEY PROTEINS; KAPPA-CASEIN; SKIM MILK; WHOLE MILK
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:14683
Deposited By:Dr Richard Owusu-Apenten
Deposited On:03 Aug 2010 09:01
Last Modified:28 Jan 2014 14:46

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