| Autor: |
Skelte G. Anema |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Food Chemistry Advances, Vol 1, Iss , Pp 100002- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2021.100002 |
| Popis: |
The kinetics of α-lactalbumin and bovine serum albumin (BSA) denaturation in pressure-treated reconstituted skim milk samples at pressures of 100–800 MPa and temperatures of 10–40 °C was studied. No denaturation was observed at pressures up to 400 MPa, whereas at 500 MPa or higher, the level of denaturation increased with increasing holding time at each pressure/temperature, with increasing pressure at each holding time/temperature or with temperature at each pressure/holding time. BSA denatured at a faster rate than α-lactalbumin, and denaturation for both proteins could be described as second order. Evaluation of the kinetic and thermodynamic parameters suggested that α-lactalbumin denaturation was an aggregation-limited reaction, whereas for BSA, the denaturation transitioned from aggregation-limited to unfolding-limited as the pressure increased. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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