Back to Search
Start Over
Role of whey components in the kinetics and thermodynamics of β-Lactoglobulin unfolding and aggregation
- Source :
- Food and Bioprocess Technology, Food and Bioprocess Technology, Springer, 2016, 9 (8), pp.1367-1379. ⟨10.1007/s11947-016-1726-x⟩
- Publication Year :
- 2016
- Publisher :
- HAL CCSD, 2016.
-
Abstract
- The optimisation of dairy unit operations involving heat transfer requires the control of fouling and aggregation phenomena following the denaturation of thermosensitive proteins, in particular β-lactoglobulin (β-lg). This study intends to give a better view of the influence of whey components (whey proteins, lactose, and minerals such as calcium) on β-lg denaturation through a combined kinetic and thermodynamic approach. β-lg denaturation in model solutions of increasing complexity (pure β-lg solution, whey protein solution, and two model wheys differing in mineral content) was characterised at temperatures ranging from 64.5 to 98 °C by following the evolution of soluble β-lg concentration with HPLC. It was demonstrated that whatever the model solution composition, a two-step mechanism (unfolding followed by aggregation) of 1.5-order kinetics could be adopted to describe β-lg denaturation reaction, as the temperature dependence of the denaturation reaction rate was properly fitted by Arrhenius equation. The dependency of kinetic and thermodynamic parameters on solution composition indicated that the presence of whey proteins enhanced β-lg aggregation, whereas lactose showed a small protective effect against β-lg unfolding. Additionally, minerals, especially calcium, tended to stabilise β-lg native state while increasing β-lg aggregation rates. However, at high mineral content, calcium influence could be hindered or even reversed, presumably owing to a lower bioavailability due to complexation with anions such as inorganic phosphates.
- Subjects :
- Whey protein
Kinetics
technologie laitière
chemistry.chemical_element
Thermodynamics
agrégat protéique
whey paste
Calcium
Industrial and Manufacturing Engineering
²-lactoglobulin
encrassement
Reaction rate
chemistry.chemical_compound
symbols.namesake
thermodynamics
0404 agricultural biotechnology
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Native state
thermodynamie
Denaturation (biochemistry)
Lactose
thermodynamique
Safety, Risk, Reliability and Quality
Arrhenius equation
beta lactoglobuline
cinétique
lactosérum
Process Chemistry and Technology
0402 animal and dairy science
04 agricultural and veterinary sciences
cinétique de denaturation
040401 food science
040201 dairy & animal science
traitement thermique de l'aliment
agrégation
chemistry
dénaturation
symbols
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
traitement thermique
Subjects
Details
- Language :
- English
- ISSN :
- 19355130 and 19355149
- Database :
- OpenAIRE
- Journal :
- Food and Bioprocess Technology, Food and Bioprocess Technology, Springer, 2016, 9 (8), pp.1367-1379. ⟨10.1007/s11947-016-1726-x⟩
- Accession number :
- edsair.doi.dedup.....2240b2be3e21a622d702da8dc52ac725