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dc.contributor.authorSunds, Anne V.
dc.contributor.authorLarsen, Lotte B.
dc.contributor.authorPoulsen, Nina A.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorBrodkorb, Andre
dc.creatorSophie J., Gaspard
dc.date.accessioned2020-06-03T10:14:23Z
dc.date.available2020-06-03T10:14:23Z
dc.date.issued2020-06-30
dc.identifier.citationGaspard, 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.2019-17780en_US
dc.identifier.issn00220302
dc.identifier.urihttp://hdl.handle.net/11019/1909
dc.descriptionpeer-revieweden_US
dc.description.abstractABSTRACT 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.isoenen_US
dc.publisherElsevier for American Dairy Science Associationen_US
dc.relation.ispartofJournal of Dairy Science
dc.relation.ispartofseriesJournal of Dairy Science;vol 103
dc.rights© 2020 American Dairy Science Association®.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectcaseinomacropeptideen_US
dc.subjectsialic aciden_US
dc.subjectwhey proteinen_US
dc.subjectdenaturationen_US
dc.subjectaggregationen_US
dc.titleInfluence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteinsen_US
dc.typeArticleen_US
dc.embargo.terms2021-03-27en_US
dc.identifier.doihttps://doi.org/10.3168/jds.2019-17780
dc.identifier.eid1-s2.0-S0022030220302320
dc.identifier.piiS0022-0302(20)30232-0
dc.relation.volume103
dc.contributor.sponsorDairy Levy Research Trusten_US
dc.contributor.sponsorTeagasc Walsh Fellowship PRogrammeen_US
dc.contributor.sponsorAarhus University Research Foundation (AUFF)en_US
dc.contributor.sponsorGraduate School of Science and Technology (GSST) at Aarhus Universityen_US
dc.contributor.sponsorGrantNumberMDDT6261 “ProPart”en_US
dc.contributor.sponsorGrantNumber2012211en_US
dc.source.volume103
dc.source.issue6
dc.source.beginpage4975
dc.source.endpage4990


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