| Autor: |
E. Allen Foegeding, Matthew K McGuffey, Donald E. Otter, John H. van Zanten |
| Rok vydání: |
2007 |
| Předmět: |
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| Zdroj: |
International Dairy Journal. 17:1168-1178 |
| ISSN: |
0958-6946 |
| DOI: |
10.1016/j.idairyj.2007.04.003 |
| Popis: |
The aggregation behavior of two commercial samples of α-lactalbumin (α-La) heated at 95 °C at neutral pH in a complex mineral salt environment was investigated. The objective was to understand the effects of variability between α-La samples and relative concentration of β-lactoglobulin (β-Lg) on aggregate size development, as measured by light scattering and turbidity development. The effect of protein net charge was evaluated with a solubility method and the role of thiol groups was evaluated by reaction with DTNB. The sample with the highest level of β-Lg had higher solubility at pH 6.75 and 6.8, yielded more reactive thiol groups, had a 25% faster first-order rate constant, and formed spherical aggregates with a much higher molecular weight than those produced in the sample containing less β-Lg. Adding increasing quantities of β-Lg to the samples generally decreased reversibility and altered the aggregation process; however, other factors appear to be involved in determining aggregate properties. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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