Distinction of Different Heat-Treated Skim Milk by RP-HPLC of their Whey Proteins

Xin Xin Zhu; Jing Hua Yu; Zheng Zhao; Xiao Hui Liu; Qiu Qin Li

doi:10.4028/www.scientific.net/AMR.468-471.1482

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 468-471Distinction of Different Heat-Treated Skim Milk by...

Distinction of Different Heat-Treated Skim Milk by RP-HPLC of their Whey Proteins

Abstract:

RP-HPLC (reversed-phase high-performance liquid chromatographic) was used for simultaneous qualitative and quantitative analysis of whey proteins of laboratory heat-treated bovine milk. Four whey proteins, including BSA, α-La, β-LgB and β-LgA, could be distinctively separated. The results showed that stability of whey proteins in heated milk varied greatly with different heating temperature. The BSA exhibited the worst heat-tolerance: about all of it was lost after 85°C for 5min and in contrast the α-La was the strongest. That β-LgB and β-LgA have similar trends: the denaturation of β-LgB and β-LgA was both no more than 10% as the skim milk was heated at 55°C or 65°C, but all of them was lost after heated to 95°C for 5min.