Soluble polymers obtained by thermal denaturation of whey protein isolate:effect of hydrogen peroxide

Heat treatment of whey protein dispersions induced the formation of soluble polymers. The eff ect of low concentration of hydrogen peroxide during hea t treatment on polymer characteristics was investigated. Hydrogen peroxide increased the reactivity of sulfhydryl groups and induced disulfide bond fo rmation during heating. Maximum disulfide bond formation was observed aroun d 200 ppm H2O2. Further increase in H2O2 resulted in lower concentration of disulfide bonds, suggesting degradation of sulfhydryl groups into various oxidative products. Polymer size and intrinsic viscosity increased with inc reasing concentration of hydrogen peroxide with maximum diameter (130 nm) a nd intrinsic viscosity (22 ml/g) also observed around 200 ppm H2O2. Hydroge n peroxide can be used to control disulfide bond formation and soluble poly mer characteristics during heat treatment of whey protein dispersions.