Effect of heat treatment on reducibility of milk protein

The β-lactoglobulin will produce sulfhydryl when it is heated,which makes the reducibility of milk protein become higher.The reducibility of milk with different heat treatments,casein and whey was investigated by the protein reducibility substance measurement,and the PRS value to distinguish pasteurized milk was gained by comparing and analysing the PRS values.The main reason for the reducibility of milk protein is the thermal reaction between whey protein and casein.This is the base of further study for the heat denaturation of whey protein and the thermal reaction between whey protein and casein.