Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins
dc.contributor.author | Sunds, Anne V. | |
dc.contributor.author | Larsen, Lotte B. | |
dc.contributor.author | Poulsen, Nina A. | |
dc.contributor.author | O'Mahony, James A. | |
dc.contributor.author | Kelly, Alan L. | |
dc.contributor.author | Brodkorb, Andre | |
dc.creator | Sophie J., Gaspard | |
dc.date.accessioned | 2020-06-03T10:14:23Z | |
dc.date.available | 2020-06-03T10:14:23Z | |
dc.date.issued | 2020-06-30 | |
dc.identifier.citation | Gaspard, S. J., Sunds, A. V., Larsen, L. B., Poulsen, N. A., O'Mahony, J. A., Kelly, A. L., & Brodkorb, A. (2020). Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins. Journal of Dairy Science, 103(6), 4975–4990. doi: https://doi.org/10.3168/jds.2019-17780 | en_US |
dc.identifier.issn | 00220302 | |
dc.identifier.uri | http://hdl.handle.net/11019/1909 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | ABSTRACT The effect of the addition of caseinomacropeptide (CMP) or desialylated CMP on the heat-induced denaturation and aggregation of whey proteins was investigated in the pH range 3 to 7 after heating at 80°C for 30 min. The rate and temperature of denaturation, the extent of aggregation, and the changes in secondary structure of the whey proteins heated in presence of CMP or desialylated CMP were measured. The sialic acid bound to CMP favored the denaturation and aggregation of whey proteins when the whey proteins were oppositely charged to CMP at pH 4. A transition occurred at pH 6, below which the removal of sialic acid enhanced the stabilizing properties of CMP against the denaturation and aggregation of the whey proteins. At pH >6, the interactions between desialylated CMP and the whey proteins led to more extensive denaturation and aggregation. Sialic acid bound to CMP influenced the denaturation and aggregation behavior of whey proteins in a pH-dependent manner, and this should be considered in future studies on the heat stability of such systems containing CMP. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier for American Dairy Science Association | en_US |
dc.relation.ispartof | Journal of Dairy Science | |
dc.relation.ispartofseries | Journal of Dairy Science;vol 103 | |
dc.rights | © 2020 American Dairy Science Association®. | |
dc.rights | Attribution-NonCommercial-ShareAlike 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.subject | caseinomacropeptide | en_US |
dc.subject | sialic acid | en_US |
dc.subject | whey protein | en_US |
dc.subject | denaturation | en_US |
dc.subject | aggregation | en_US |
dc.title | Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins | en_US |
dc.type | Article | en_US |
dc.embargo.terms | 2021-03-27 | en_US |
dc.identifier.doi | https://doi.org/10.3168/jds.2019-17780 | |
dc.identifier.eid | 1-s2.0-S0022030220302320 | |
dc.identifier.pii | S0022-0302(20)30232-0 | |
dc.relation.volume | 103 | |
dc.contributor.sponsor | Dairy Levy Research Trust | en_US |
dc.contributor.sponsor | Teagasc Walsh Fellowship Programme | en_US |
dc.contributor.sponsor | Aarhus University Research Foundation (AUFF) | en_US |
dc.contributor.sponsor | Graduate School of Science and Technology (GSST) at Aarhus University | en_US |
dc.contributor.sponsorGrantNumber | MDDT6261 “ProPart” | en_US |
dc.contributor.sponsorGrantNumber | 2012211 | en_US |
dc.source.volume | 103 | |
dc.source.issue | 6 | |
dc.source.beginpage | 4975 | |
dc.source.endpage | 4990 |