Investigation of β-Lactoglobulin Gelation in Water/Ethanol Solutions

Autor:	Geneviève Llamas, Eric Dufour, Paul Robert, Denis Renard
Rok vydání:	1998
Předmět:	Whey protein Ethanol Intermolecular force Kinetics Analytical chemistry Concentration effect Infrared spectroscopy Neutron scattering Applied Microbiology and Biotechnology chemistry.chemical_compound chemistry Physical chemistry Fourier transform infrared spectroscopy Food Science
Zdroj:	International Dairy Journal. 8:87-93
ISSN:	0958-6946
DOI:	10.1016/s0958-6946(98)00024-7
Popis:	The critical concentrations for β -lactoglobulin gelation at pH 7 and 8 in 50% ethanol solutions (v/v) were established. Then, the gelation kinetics at 25°C were followed by dynamical rheological methods and Fourier transform infrared spectroscopy. The gelation process was faster at pH 7 compared to pH 8. After 3 min, the infrared spectra of BLG in 50% ethanol solution indicated that the percentage of α helix was higher at pH 8 than at pH 7. Alcohol-induced aggregation of BLG was characterised by the formation of intermolecular hydrogen bonded β -sheet structures for the two pH values. The final gel structures were also investigated by small-angle neutron scattering. The data obtained on the molecular, mesoscopic and macroscopic levels showed that the kinetics of gelation were pH dependent contrary to the spatial arrangements of the aggregates in the final structures.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::32164eed1ac9c9e6a238bca6804261d1 https://doi.org/10.1016/s0958-6946(98)00024-7 Zobrazit plný text záznamu Full Text from ScienceDirect