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dc.contributor.authorKehoe, Joseph James*
dc.contributor.authorBrodkorb, Andre*
dc.date.accessioned2014-01-16T17:29:14Z
dc.date.available2014-01-16T17:29:14Z
dc.date.issued26/09/2012
dc.identifier.citationJoseph J. Kehoe, André Brodkorb. Interactions between sodium oleate and α-lactalbumin: The effect of temperature and concentration on complex formation. Food Hydrocolloids, 2014, 34, 217-226. DOI: 10.1016/j.foodhyd.2012.09.009en_GB
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/11019/509
dc.descriptionpeer-revieweden_GB
dc.description.abstractComplexes of α-lactalbumin and oleic acid have previously been shown to be cytotoxic to cancer cells. In this study oleic acid is replaced by the more soluble sodium oleate and complexes of α-lactalbumin and sodium oleate are formed. Dynamic light scattering results showed that there was a small linear increase in the particle size of α-lactalbumin when it was titrated with sodium oleate. The fluorescence spectra of α-lactalbumin showed a linear increase in the emission maximum when sodium oleate was added up to a molar ratio of 8–11 oleate molecules per α-lactalbumin. Differential scanning calorimetry results show that the thermal unfolding of α-lactalbumin is altered by the presence of the sodium oleate. There is a decrease in size of the endothermic peak of apo α-lactalbumin when sodium oleate is added. The temperature at which unfolding occurred decreased for both apo and holo α-lactalbumin. FTIR measurements showed no significant effect of sodium oleate in the amide I region of the α-lactalbumin spectrum indicating the presence of oleate has little or no effect on the secondary structure of α-lactalbumin. The interactions between α-lactalbumin and sodium oleate/oleic acid are pH dependent, turbidity and dynamic light scattering measurements showed that the association between the two was optimal between pH 6.0 and 8.0. The results obtained here suggest that α-lactalbumin can bind at least a 20 fold molar excess of oleate, most likely in a non-specific manner.en_GB
dc.description.sponsorshipThis work was supported by the Food Institutional Research Measure (FIRM, project no. 08RDTMFRC650) of the Department of Agriculture, Fisheries, and Food, Ireland.en_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesFood Hydrocolloids;vol 34
dc.subjectα-Lactalbuminen_GB
dc.subjectSodium oleateen_GB
dc.subjectOleic aciden_GB
dc.subjectBAMLETen_GB
dc.titleInteractions between sodium oleate and α-lactalbumin: the effect of temperature and concentration on complex formationen_GB
dc.typeArticleen_GB
dc.identifier.rmisMDDT-0103-5452
dc.identifier.rmisMDDT-0103-5947
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodhyd.2012.09.009
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
dc.contributor.sponsorGrantNumber08RDTMFRC650
refterms.dateFOA2018-01-12T07:53:48Z


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