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标题：Effect of Elevation of Total Solids by Membrane Techniques (UF and RO) the Thiol (-SH) and Disulphide (S-S) Groups in Milk
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作者：H. Barbaros Özer
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：6
出版社：Association of Food Technology, Turkey
摘要：in this study, the effects of total solids elevation by membrane techniques (ultrafiltration and reverse osmosis) on the total sulphydryl, reactive sulphydryl, 1/2 cystin and total disulphide groups were investigated. According to results obtained, although the control sample had lower concentration of total sulphydryl groups than the others, it included relatively higher reactive sulphydryl groups. This sample was followed by ultrafiltered-and revers osmosis applied samples, respectively. To conclude, it is assumed that excess protein aggregation and high lactose concentration prevent the heat-induced reactivation of sulphydryl groups in milk.