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Document type:
Zeitschriftenaufsatz 
Author(s):
Kurz, Franziska; Hengst, Claudia; Kulozik, Ulrich 
Title:
RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins 
Abstract:
Disulfide formation of whey proteins during heat treatment via thiol oxidation is important with regard to techno-functional properties. Due to the formation of other oxidation products than disulfides, the decrease in free thiol concentration is not proportional to the disulfide formation. Thus, in order to evaluate thiol reactivity and disulfide concentration both parameters are required. Currently applied methods focus mainly on the loss of free thiols using the spectrophotometric Ellman's as...    »
 
Keywords:
Disulfide concentration; DTDP; Heat denaturation; Thiol reactivity; Whey proteins 
Journal title:
MethodsX 
Year:
2020 
Journal volume:
Pages contribution:
101112 
Print-ISSN:
2215-0161