1. Protein aggregation mechanism in UHT milk: supramolecular evidences
- Author
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G. Spadaccino, Mariacinzia Rutigliano, O. Bulgari, A. Di Luccia, Francesco Addeo, B. la Gatta, Giusy Rusco, Rosa Gagliardi, and Gianluca Picariello
- Subjects
0303 health sciences ,Chromatography ,030309 nutrition & dietetics ,Chemistry ,Supramolecular chemistry ,04 agricultural and veterinary sciences ,General Chemistry ,Protein aggregation ,Mass spectrometry ,040401 food science ,Biochemistry ,UHT milk supernatant · UHT milk suspended residue and sediment · UHT milk storage · Supramolecular protein arrangement · Hierarchical assembling ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,0404 agricultural biotechnology ,Phase (matter) ,Composition (visual arts) ,Food Science ,Biotechnology - Abstract
The protein aggregation mechanism in UHT milk samples stored at ambient temperature for 1, 3 and 5 months was assessed in this study. Three phases of the UHT milks were studied: supernatants, dispersed phase and sediments. The supernatants showed a great variability, suggesting the presence of a dynamic arrangement within the protein system of UHT milk, which moves towards the formation of the sediment. The application of 2D-electrophoresis (AU-PAGENR-SDS-PAGER) and mass spectrometry analyses were carried out to study the main heat-induced supramolecular protein aggregates. These aggregates were found mainly in the supernatant and their composition changed along the storage, as a consequence of the medium chemical changes, which are temperature- and pH-depended, whereas the composition of the dispersed phase and sediment denoted a hierarchical mechanism of assembling.
- Published
- 2020
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