Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation
| dc.contributor.author | Gaspard, Sophie J. | * |
| dc.contributor.author | Auty, Mark | * |
| dc.contributor.author | Kelly, Alan L. | * |
| dc.contributor.author | O'Mahony, James A. | * |
| dc.contributor.author | Brodkorb, Andre | * |
| dc.date.accessioned | 2017-08-29T09:38:25Z | |
| dc.date.available | 2018-01-01T17:00:16Z | |
| dc.date.issued | 12/06/2017 | |
| dc.identifier.citation | Sophie J. Gaspard, Mark A.E. Auty, Alan L. Kelly, James A. O'Mahony, André Brodkorb, Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation, International Dairy Journal, 2017, 73, 98-108, doi 10.1016/j.idairyj.2017.05.012 | en_GB |
| dc.identifier.uri | http://hdl.handle.net/11019/1505 | |
| dc.description | peer-reviewed | en_GB |
| dc.description.abstract | Milk protein concentrate (79% protein) reconstituted at 13.5% (w/v) protein was heated (90 °C, 25 min, pH 7.2) with or without added calcium chloride. After fractionation of the casein and whey protein aggregates by fast protein liquid chromatography, the heat stability (90 °C, up to 1 h) of the fractions (0.25%, w/v, protein) was assessed. The heat-induced aggregates were composed of whey protein and casein, in whey protein:casein ratios ranging from 1:0.5 to 1:9. The heat stability was positively correlated with the casein concentration in the samples. The samples containing the highest proportion of caseins were the most heat-stable, and close to 100% (w/w) of the aggregates were recovered post-heat treatment in the supernatant of such samples (centrifugation for 30 min at 10,000 × g). κ-Casein appeared to act as a chaperone controlling the aggregation of whey proteins, and this effect was stronger in the presence of αS- and β-casein. | en_GB |
| dc.description.sponsorship | This work was supported by Dairy Levy Research Trust (project MDDT6261 “ProPart”). S. J. Gaspard was funded under the Teagasc Walsh Fellowship Scheme (reference number 2012211) | |
| dc.language.iso | en | en_GB |
| dc.publisher | Elsevier | en_GB |
| dc.relation.ispartofseries | International Dairy Journal;vol 73 | |
| dc.subject | κ-casein | en_GB |
| dc.subject | whey protein | en_GB |
| dc.subject | isolation | en_GB |
| dc.subject | characterisation | en_GB |
| dc.subject | heat stability | en_GB |
| dc.subject | high-protein milk ingredients | en_GB |
| dc.title | Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation | en_GB |
| dc.type | Article | en_GB |
| dc.embargo.terms | 12/12/2017 | en_GB |
| dc.identifier.rmis | MDDT-0103-6261 | |
| dc.identifier.rmis | MDDT6261 | |
| dc.identifier.doi | http://dx.doi.org/10.1016/j.idairyj.2017.05.012 | |
| dc.contributor.sponsor | Teagasc Walsh Fellowship Programme | |
| dc.contributor.sponsor | Dairy Levy Research Trust | |
| dc.contributor.sponsorGrantNumber | 2012211 | |
| refterms.dateFOA | 2018-01-12T08:52:53Z |
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