Effect of heating time at high temperature (145°c) on As-casein and β-lactoglobulin powders at a relative humidity of 95% [electronic resource].

Includes reference.

Lowry method was applied to measure the solubility of as-casein and β-lactoglobulin protein in solvent system consisting of sodium dodecylsulphate (SDS) and β-mercaptoethanol (ME). The approach was applied to as-casein and β-lactoglobulin heated at temperature (145°c) at 95% relative humidity. The solubility of as-casein in water and the solvent mixture as a function of heating time in the RH 95% environment was high and increased with increasing heating time. In contrast β-iactoglobulin showed a zero solubility in water at all heating time and very low solubility in mixture of solvents. The differences between the two proteins are apparent even after short (20minutes) heating time. The color results of both proteins indicated that the darkening increased with increasing heating time. Heated as-casein had a wide molecular weight distribution range. This was evident from both SDS-PAGE and the GPC/Malls -RI systems.

Summary in arabic.

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