SDS-PAGE Analysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatments 英文参考文献.docVIP

Sensors 2007, 7, 371-383 sensors ISSN 1424-8220 ? 2007 by MDPI /sensors Full Research Paper SDSAnalysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatments Snezana Jovanovic *, Miroljub Barac, Ognjen Macej, Tanja Vucic, Caslav Lacnjevac Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11081 Belgrade-Zemun, Serbia Snezana Jovanovic, e-mail: snezanaj@agrifaculty.bg.ac.yu, Miroljub Barac, e-mail: baracm@agrifaculty.bg.ac.yu, Ognjen Macej, e-mail: mleko@ agrifaculty.bg.ac.yu, Tanja Vucic, e- mail: tvucic@agrifaculty.bg.ac.yu, Caslav Lacnjevac, e-mail: lcaja@agrifaculty.bg.ac.yu *Author to whom correspondence should be addressed. E-mail: snezanaj@agrifaculty.bg.ac.yu Received:26 February 2007 / Accepted:15 March 2007 / Published: 23 March 2007 Abstract: This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions involved between proteins in a chemical complex. Commercial skim milk has been reconstituted and heat treated at 75°C, 85°C and 90°C for 20 minutes. Demineralized whey has been added in concentrations of 0.5%, 1.0 and 2.0%. The soluble protein composition has been determined by the polyacrilamide gel electrophoresis (SDS) and by the densitometric analysis. Due to the different changes occurred during treatments at different temperatures, proteins of heat-treated samples containing added demineralized whey have had significantly different solubility. At lower temperatures (75°C and 85°C) the adding of demineralized whey decreased the protein solubility by 5.28%-26.41%, while the addition of demineralized whey performed at 90°C increased the soluble protein content by 5.61%- 28.89%. Heat treatments, as