Fluorometric determination of sulfhydrl plus disulfide as an index to heat treatment of half-and-half
| dc.contributor.author | Siribunrit, Visit | en |
| dc.contributor.department | Food Science and Technology | en |
| dc.date.accessioned | 2016-02-01T18:05:44Z | en |
| dc.date.available | 2016-02-01T18:05:44Z | en |
| dc.date.issued | 1974 | en |
| dc.description.abstract | A fluorometric technique was developed for measuring -SH + -SS- groups in acid whey from half-and-half at pH 4.6. Measurements were based on proportional decreases (quenching) by these groups of the fluorescence of fluorescein mercuric acetate. Percent quenching was determined with a fluorometer at exciting wavelengths of 415 to 436 nm and 515 nm for measurement. Calculations were made according to the formula: µmoles of -SH + -SS- (X) = percent quenching (Y)/10,256 + 0.00068. Heat treatments of half-and-half between 65.6°C and 82.2°C for 30 min caused progressive decreases in the -SH + -SS- content of the acid whey. A linear regression analysis relating µmoles of -SH + -SS- per ml of whey (Y) on processing temperatures (X) was: Y = 7.69 - 0.089X. There were no additional decreases in these groups by heat treatments between 82.2°C and 93.3°C. After removal of the heat denaturable whey proteins, the acid whey contained 0.44 + 0.04 µmoles of -SH + -SS- per ml of whey or 19.5% of the total in unheated acid whey. Percentage decreases in whey protein nitrogen were closely related to the decreases in -SH + -SS-. The correlation coefficient was 0.99. Fluorometric measurement of -SH + -SS-, however, reflected a wider range of heat treatments than semimicro-Kjeldahl measurement of whey protein nitrogen. | en |
| dc.description.degree | Master of Science | en |
| dc.format.extent | 64 leaves | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/64708 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Polytechnic Institute and State University | en |
| dc.relation.isformatof | OCLC# 38995169 | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject.lcc | LD5655.V855 1974.S56 | en |
| dc.title | Fluorometric determination of sulfhydrl plus disulfide as an index to heat treatment of half-and-half | en |
| dc.type | Thesis | en |
| dc.type.dcmitype | Text | en |
| thesis.degree.discipline | Food Science and Technology | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | Master of Science | en |
Files
Original bundle
1 - 1 of 1