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KMID : 1007519950040010025
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.25 ~ p.28
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Loss of Free Amino Group and Protein from NFDM During Methanol Treatment
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Park, Hyun Jeong
Song, Jae Chul/Shin, Wan Cheol
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Abstract
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A desirable extraction method in this study was sought that would maximize lactose solubilization while minimizing the solubilization of protein. Solvent treatment induced about 35-40% loss of free amino groups and 10.1% loss of the milk proteins from NFDM. The amount of protein lost was largely influenced by methanol concentration. In the first and second extraction, high levels of methanol concentration (>62%) caused a decrease in protein loss. The protein loss gradually decreased with increasing concentration of methanol. The protein loss was closely correlated with temperature and, in general, the protein loss increased with increasing extraction temperature from -6.9℃ to 25℃ , but decreased from -28℃ to -6.9℃. The loss of milk proteins decreased as the concentration of citrate increased and the extraction temperature decreased in the solvent extraction.
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