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Factors affecting the ethanol stability of bovine milk: V. Effects of chemical modification of milk protein

Published online by Cambridge University Press:  01 June 2009

David S. Horne  and
Thomas G. Parker
David S. Horne
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Thomas G. Parker
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

The effect of chemical modification of milk protein on the ethanol (EtOH) stability of skim-milk has been investigated. Modification of lysine residues by reaction with anhydrides increased the EtOH stability whereas amidation of carboxyl groups destabilized the milk. Lysine modification also counteracted destabilization induced by Ca2+ addition. By using multiple linear regression techniques these latter effects can be accounted for in terms of the changes they bring about in micellar charge. These results provide a further verification and an extension of the previously proposed mechanism for EtOH-induced coagulation of skim-milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 3 , August 1982 , pp. 449 - 457
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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