Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin.
| Autor: | Rodiles-López JO; Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP. 11340 México, DF, México., Arroyo-Maya IJ, Jaramillo-Flores ME, Gutiérrez-López GF, Hernández-Arana A, Barbosa-Cánovas GV, Niranjan K, Hernández-Sánchez H |
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| Jazyk: | angličtina |
| Zdroj: | Journal of dairy science [J Dairy Sci] 2010 Apr; Vol. 93 (4), pp. 1420-8. |
| DOI: | 10.3168/jds.2009-2786 |
| Abstrakt: | The effects of high hydrostatic pressure (HHP) processing (at 200 to 600 MPa, 25 to 55 degrees C, and from 5 to 15 min) on some structural properties of alpha-lactalbumin was studied in a pH range of 3.0 to 9.0. The range of HHP processes produced a variety of molten globules with differences in their surface hydrophobicity and secondary and tertiary structures. At pH values of 3 and 5, there was a decrease in the alpha-helix content concomitant with an increase in beta-strand content as the pressure increased. No changes in molecular size due to HHP-induced aggregation were detected by sodium dodecyl sulfate-PAGE. All samples showed higher thermostability as the severity of the treatment increased, indicating the formation of a less labile structure related to the HHP treatment. (Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.) |
| Databáze: | MEDLINE |
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