We describe a new and rapid method for the evaluation of reactive sulfhydryl groups in whey proteins obtained after precipitation of casein by acetic acid at pH 4.6. The procedure is based on the use of a wire tungsten electrode operating at -0.2 V versus saturated calomel electrode in flow injection analysis. The method was applied to raw milks and to commercial pasteurized and UHT milks. Results showed that the tungsten electrode constituted a robust amperometric sensor that could be used to differentiate milks that underwent different heat treatments. The decrease of thiol content in the whey proteins from samples was in agreement with the whey protein content found by HPLC. The procedure is suitable for on-line quality control of heat-treated milks.

Electrochemical sensor detecting free sulphydryl groups: evaluation of milk heat treatment / M.S. Cosio, S. Mannino, S. Buratti. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 83:9(2000), pp. 1933-1938. [10.3168/jds.S0022-0302(00)75068-5]

Electrochemical sensor detecting free sulphydryl groups: evaluation of milk heat treatment

M.S. Cosio
Primo
;
S. Mannino
Secondo
;
S. Buratti
Ultimo
2000

Abstract

We describe a new and rapid method for the evaluation of reactive sulfhydryl groups in whey proteins obtained after precipitation of casein by acetic acid at pH 4.6. The procedure is based on the use of a wire tungsten electrode operating at -0.2 V versus saturated calomel electrode in flow injection analysis. The method was applied to raw milks and to commercial pasteurized and UHT milks. Results showed that the tungsten electrode constituted a robust amperometric sensor that could be used to differentiate milks that underwent different heat treatments. The decrease of thiol content in the whey proteins from samples was in agreement with the whey protein content found by HPLC. The procedure is suitable for on-line quality control of heat-treated milks.
Electrochemical sensor; Flow injection analysis; Milk proteins; Thiols
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/177014
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