COVALENT BONDS FORMED IN PROTEINS DURING MILK STERILIZATION - STUDIES ON CASEINS AND CASEIN PEPTIDES

Formation of covalent bonds at milk sterilization temperatures was studied using caseins and casein peptides. At 120 oC lysinoalanyl residues produced even at pH 7-0 were derived from intra-molecular interactions between phosphoserine 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. © 1979, Proprietors of Journal of Dairy Research. All rights reserved.