Colorimetric analysis of protein sulfhydyl groups in milk: Applications and processing effects

Richard Owusu-Apenten

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)

Abstract

Methods for protein sulfhydryl (SH) group analysis in food systems have been largely overlooked. Nevertheless, changes in SH group concentration affect both physical and nutritional characteristics of high protein foods and ingredients. Food scientists and technologists require improved understanding of protein SH chemistry in order to design processes that minimize loss of thiol groups. This article surveys colorimetric methods for food protein SH group analysis with applications to fluid milk and dried milk powder Most colorimetric assays (chloromeribenzoate, pyridine disulfide, Nitrobenzo-2-oxa-1,3-diazole, papain reactivation assay, etc.) were found to be inferior to the Ellman method based on the use of 5,5'dithio (bis-2 nitro benzoic acid). Techniques for SH group analysis in fluid milk and dried milk powder are described, along with typical results, their interpretations, and current research related to processing effects and the role of milk SH content on a wider range of technological issues, such as development of cooked flavors, fouling and cleaning of plate heat exchanges, protein-protein interactions, and the storage stability. Finally, a number of areas requiring further research are presented.
Original languageEnglish
Pages (from-to)1-23
JournalCritical Reviews in Food Science and Nutrition
Volume45
Issue number1
DOIs
Publication statusPublished - 2005

Bibliographical note

Reference text: AKINYELE AF
Use of 7-chloro-4-nitrobenzo-2-oxa-1,3-diazole for determining cysteine and cystine in cereal and legume seeds
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 47 : 2303 1999
3. ANDERSSON I
SENSORY CHANGES AND FREE SH-GROUPS IN UHT MILK
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 47 : 438 1992
4. ANDREWS DC
SULFHYDRYL ANALYSIS .1. DETERMINATION OF FREE SULFHYDRYLS IN WHEAT-FLOUR DOUGHS
CEREAL CHEMISTRY 72 : 326 1995
5. ANEMA SG
Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of beta-lactoglobulin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 : 4168 2000
6. AOKI T
INFLUENCE OF 2-MERCAPTOETHANOL ON HEAT-STABILITY OF CONCENTRATED WHEY-PROTEIN-FREE MILK AND FORMATION OF SOLUBLE CASEIN
JOURNAL OF DAIRY RESEARCH 51 : 439 1984
7. APENTEN RKO
Is the rate of sulfur-disulfide exchange between the native beta-Lactoglobulin and PDS related to protein conformational stability?
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 34 : 483 1999
8. APENTEN RKO
Protein stability function relations: native beta-lactoglobulin sulphhydryl-disulphide exchange with PDS
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 80 : 447 2000
9. AREAS JAG
EXTRUSION OF FOOD PROTEINS
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 32 : 365 1992
10. ARNEBRANT T
ADSORPTION OF ALPHA-LACTALBUMIN AND BETA-LACTOGLOBULIN ON METAL-SURFACES VERSUS TEMPERATURE
JOURNAL OF COLLOID AND INTERFACE SCIENCE 119 : 383 1987
11. ASHWORTH US
CHEMICAL FACTORS AFFECTING THE BAKING QUALITY OF NONFAT MILK SOLIDS .4. MINIMUM HEAT TREATMENT FOR MAXIMUM LOAF VOLUME
CEREAL CHEMISTRY 28 : 145 1951
12. BADINGS HT
REDUCTION OF COOKED FLAVOR IN HEATED MILK AND MILK-PRODUCTS BY L-CYSTINE
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 11 : 237 1978
13. BALDWIN AJ
EFFECT OF PREHEAT TREATMENT AND STORAGE ON THE PROPERTIES OF WHOLE MILK POWDER - CHANGES IN SENSORY PROPERTIES
NETHERLANDS MILK AND DAIRY JOURNAL 45 : 97 1991
14. BALDWIN AJ
EFFECT OF PREHEAT TREATMENT AND STORAGE ON THE PROPERTIES OF WHOLE MILK POWDER - CHANGES IN PHYSICAL AND CHEMICAL-PROPERTIES
NETHERLANDS MILK AND DAIRY JOURNAL 45 : 169 1991
15. BASSETTE R
CRIT REV FOOD SCI NU 24 : 1 1994
16. BEVERIDGE T
DETERMINATION OF SH-GROUPS AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMANS REAGENT
JOURNAL OF FOOD SCIENCE 39 : 49 1974
17. BIRKETT DJ
REACTIVITY OF SH GROUPS WITH A FLUOROGENIC REAGENT
FEBS LETTERS 6 : 346 1970
18. BOUNOUS G
Whey protein concentrate (WPC) and glutathione modulation in cancer treatment
ANTICANCER RESEARCH 20 : 4785 2000
19. BOUNOUS G
WHEY PROTEINS IN CANCER PREVENTION
CANCER LETTERS 57 : 91 1991
20. BOYD EN
J DAIRY SCI 40 : 1294 1955
21. BOYER PD
SPECTROPHOTOMETRIC STUDY OF THE REACTION OF PROTEIN SULFHYDRYL GROUPS WITH ORGANIC MERCURIALS
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY 76 : 4331 1954
22. BOYNE AF
METHODOLOGY FOR ANALYSIS OF TISSUE SULFHYDRYL COMPONENTS
ANALYTICAL BIOCHEMISTRY 46 : 639 1972
23. BROWN WD
REDUCTION OF PROTEIN DISULFIDE BONDS BY SODIUM BOROHYDRIDE
BIOCHIMICA ET BIOPHYSICA ACTA 44 : 365 1960
24. BUERKI C
20 INT DAIR C E 1978 287
25. BULAJ G
Ionization-reactivity relationships for cysteine thiols in polypeptides
BIOCHEMISTRY 37 : 8965 1998
26. BURLINGAME AL
ANAL CHEM 68 : 599 1996
27. BURTON H
REVIEWS OF PROGRESS OF DAIRY SCIENCE - SECTION G DEPSOSITS FROM WHOLE MILK IN HEAT TREATMENTPLANT- A REVIEW AND DISCUSSION
JOURNAL OF DAIRY RESEARCH 35 : 317 1968
28. BUTTERWORTH PHW
A MODIFICATION OF ELLMAN PROCEDURE FOR ESTIMATION OF PROTEIN SULFHYDRYL GROUPS
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS 118 : 716 1967
29. CALVO MM
HEAT-INDUCED INTERACTIONS BETWEEN SERUM-ALBUMIN, IMMUNOGLOBULIN, AND KAPPA-CASEIN INHIBIT THE PRIMARY PHASE OF RENNETING
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 43 : 2823 1995
30. CARBONARO M
Disulfide reactivity and in vitro protein digestibility of different thermal-treated milk samples and whey proteins
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 45 : 95 1997
(abridged)

Keywords

  • HEAT-INDUCED AGGREGATION
  • DISULFIDE INTERCHANGE REACTIONS
  • NATIVE BETA-LACTOGLOBULIN
  • STAINLESS-STEEL SURFACES
  • BOVINE SERUM-ALBUMIN
  • STYLE NONFAT YOGURT
  • WHEY PROTEINS
  • KAPPA-CASEIN
  • SKIM MILK
  • WHOLE MILK

Fingerprint

Dive into the research topics of 'Colorimetric analysis of protein sulfhydyl groups in milk: Applications and processing effects'. Together they form a unique fingerprint.

Cite this