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Covalent bonds formed in proteins during milk sterilization: studies on caseins and casein peptides

Published online by Cambridge University Press:  01 June 2009

Denis Lorient
Denis Lorient
Affiliation:
Service de Biochimie Appliquée, Université de Nancy I, C.O. 140-F. 54037 Nancy, France
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Summary

Formation of covalent bonds at milk sterilization temperatures was studied using caseins and casein peptides. At 120°C lysinoalanyl residues produced even at pH 7·0 were derived from intra-molecular interactions between phospho-serine and lysine; the conditions of formation were determined. It was also found that the formation of isopeptidic cross-links was significant with conditions more severe than those used for milk sterilization.

Type
Section E. Applied aspects of milk protein research
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 393 - 396
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

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