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dc.contributor.authorKehoe, Joseph James*
dc.contributor.authorWang, Lizhe*
dc.contributor.authorMorris, Edwin R*
dc.contributor.authorBrodkorb, Andre*
dc.date.accessioned2014-01-21T14:06:20Z
dc.date.available2014-01-21T14:06:20Z
dc.date.issued01/12/2011
dc.identifier.citationJoseph James Kehoe, Lizhe Wang, Edwin R. Morris, André Brodkorb. Formation of Non-Native β-Lactoglobulin during Heat-Induced Denaturation. Food Biophysics, 2011, 6(4), 487-496. DOI: 10.1007/s11483-011-9230-3en_GB
dc.identifier.issn1557-1858
dc.identifier.urihttp://hdl.handle.net/11019/510
dc.descriptionpeer-revieweden_GB
dc.description.abstractA mechanism describing the denaturation and aggregation behavior during heat-treatment of pure β-lactoglobulin and β-lactoglobulin in whey protein isolate (WPI) under selected conditions (20 to 90 gL−1 in water at pH 7.0, 78 °C) is presented. A combination of reversed-phase and gel permeation chromatography was used to study the disappearance of native β-lactoglobulin and the formation of non-native intermediates in the aggregation process. The mean reaction order for pure β-lactoglobulin and β-lactoglobulin in WPI were the same, 1.4. While the rate of β-lactoglobulin denaturation was greater in WPI there was less aggregation compared to that of pure β-lactoglobulin. More of the β-lactoglobulin in WPI remained in a non-native monomer intermediate state after 30 min of heating. After an initial lag period, during which non-native monomers appeared, aggregates formed and rapidly reached a plateau in terms of their size. These aggregates were visualized using atomic force microscopy. There was no significant effect of protein concentration on either aggregate size or the number of exposed sulfhydryls in the heated solutions.en_GB
dc.description.sponsorshipThis work was supported by the Food Institutional Research Measure (FIRM) of the National Development Plan 2000-2006 (Ireland). J. Kehoe was funded by the Teagasc Walsh Fellowship Scheme
dc.language.isoenen_GB
dc.publisherSpringeren_GB
dc.relation.ispartofseriesFood Biophysics;vol 6
dc.subjectWhey proteinsen_GB
dc.subjectDenaturation/aggregation kineticsen_GB
dc.subjectSulfhydrylsen_GB
dc.subjectStable intermediatesen_GB
dc.titleFormation of non-native β-lactoglobulin during heat-induced denaturationen_GB
dc.typeArticleen_GB
dc.identifier.rmisMDDT-0203-4762
dc.identifier.rmisMDDT-0103-5947
dc.identifier.doihttp://dx.doi.org/10.1007/s11483-011-9230-3
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
refterms.dateFOA2018-01-12T07:55:05Z


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