Isothermal gelation of proteins. 1. Urea-induced gelation of whey proteins and their gelling mechanism

Autor:	Keiko Katsuta, Masakazu Hatakeyama, Jun Hiraki
Rok vydání:	1997
Předmět:	Lactalbumin Whey protein Chromatography biology Chemistry Hydrogen bond General Chemical Engineering Serum albumin food and beverages Concentration effect General Chemistry chemistry.chemical_compound biology.protein Lactoglobulins Urea Bovine serum albumin Food Science
Zdroj:	Food Hydrocolloids. 11:367-372
ISSN:	0268-005X
DOI:	10.1016/s0268-005x(97)80033-1
Popis:	The changes in dynamic elastic moduli of whey proteins [whey protein isolates, β-lactoglobulin (B-Lg), α-lactalbumin (A-La) and bovine serum albumin (BSA)] at various concentrations in the presence of 8 molldm 3 urea with time were measured at 25°C, because whey protein-urea systems set to gels automatically at room temperature without heating. From the time dependence behavior of elastic moduli for the proteins, the individual proteins were characterized as BSA having good, B-Lg intermediate and A-La poor urea-induced gelation. The disulfide bonds and hydrogen bonds played important roles in the formation the urea-induced gels.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7c6a0f58503bb74efc8d6420ff9c445f https://doi.org/10.1016/s0268-005x(97)80033-1 Zobrazit plný text záznamu Full Text from ScienceDirect