Determination of ${\alpha}-lactalbumin$ in Heated Milks by HPLC

HPLC에 의한 열처리된 우유중 ${\alpha}-lactalbumin$의 정량

  • Kee, Hae-Jin (Department of Foods and Nutrition, Chonnam National University) ;
  • Hong, Youn-Ho (Department of Foods and Nutrition, Chonnam National University)
  • 기해진 (전남대학교 식품영양학과) ;
  • 홍윤호 (전남대학교 식품영양학과)
  • Published : 1992.08.01

Abstract

The ${\alpha}-lactalbumin({\alpha}-la)$ concentration in raw and laboratory-heated milks by HPLC was 1.20 mg/ml (unheated), 1.17 mg/ml ($63^{\circ}C$, 30min), 1.13 mg/ml ($72^{\circ}C$, 15sec) and 0 mg/ml ($100^{\circ}C$, 10min), respectively. Whereas, ${\alpha}-lactalbumin$ concentration ranges of commercial milks were $1.00{\sim}1.02\;mg/ml$ (pasteurized), $0.23{\sim}0.68\;mg/ml$ (UHT-pasteurized) and $0.77{\sim}0.89\;mg/ml$ (UHT-sterilized), respectively. It was supposed that the ${\alpha}-lactalbumin$ content of sterilized milk will be lower than that of UHT milk, but the opposite occurred. This discrepancy would be caused by the different heating system in the milk plants, where indirect UHT-treatment had more heat intensity than direct UHT-processing. The HPLC determination of ${\alpha}-lactalbumin$ may be an indicator to evaluate correctly and rapidly heated milks.

Keywords

HPLC;${\alpha}-lactalbumin$;raw milks;LTLT-pasteurization;UHT-pasteurization;UHT-sterilization