Electrochemical sensor detecting free sulfhydryl groups: Evaluation of milk heat treatment

被引：16

作者：

Cosio, MS ^{[1
]}

Mannino, S ^{[1
]}

Buratti, S ^{[1
]}

机构：

[1] Univ Milan, Dept Food Sci & Technol, I-20133 Milan, Italy

来源：

JOURNAL OF DAIRY SCIENCE | 2000年 / 83卷 / 09期

关键词：

thiols; milk proteins; flow injection analysis; electrochemical sensor;

D O I：

10.3168/jds.S0022-0302(00)75068-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

We describe a new and rapid method for the evaluation of reactive sulfhydryl groups in whey proteins obtained after precipitation of casein by acetic acid at pH 4.6. The procedure is based on the use of a wire tungsten electrode operating at -0.2 V versus saturated calomel electrode in flow injection analysis. The method was applied to raw milks and to commercial pasteurized and UHT milks. Results showed that the tungsten electrode constituted a robust amperometric sensor that could be used to differentiate milks that underwent different heat treatments. The decrease of thiol content in the whey proteins from samples was in agreement with the whey protein content found by HPLC. The procedure is suitable for on-line quality control of heat-treated milks.

引用

页码：1933 / 1938

页数：6

共 29 条

[1] DETERMINATION OF SH-GROUPS AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMANS REAGENT [J].