Cereal Chem 52:188 - 197.  |  VIEW ARTICLE
A Whey Protein Contributing to Loaf Volume Depression.

T. Volpe and M. E. Zabik. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Baking studies showed whey, whey ultrafiltrate, and components of peak II to have a depressing effect on loaf volume as compared to a simulated milk dialysate control. A loaf volume depressing protein was separated from whey and was identified tentatively as proteose-peptone component 5. Disc-gel electrophoresis indicated that the depressor protein was present in unheated, undialyzed whey, whey ultrafiltrate, and components of peak II. SDS-gel electrophoresis and molecular weight estimation by column chromatography averaged the molecular weight of the peak II component protein to be 14,000 to 15,000 daltons. Association of the peak II component with calcium-phosphate was observed at pH 6.6.