What causes the main Trp fluorescence changes in heat-treated milk?

27 February 2018 1 818 Report

When heating milk, denatauration of whey proteins induces a red shift as a result of the exposure of Trp-19 from beta-LG to a polar environment.

This is associated to a slight initial increse in fluorescence intensity (T < 80 C) followed by a significant decrease of intensity at higher temperatures.

What might be the reasons for these changes in fluorescence intesity?

Hamit Can

Article New Trends for the Evaluation of Heat Treatments of Milk

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