Growth and structure of aggregates of heat-denatured β-lactoglobulin

International Journal of Food Science and Technology

Volumn 34, Issue 5-6, 1999, Pages 451-465

  Le Bon, Christel ^a   Nicolai, Taco ^a   Durand, Dominique ^a  

^a UNIVERSITÉ DU MAINE   (France)

Author keywords

Aggregation; Fractal structure; Gelation; Globular protien; Light scattering; lactoglobulin

Indexed keywords

ARRHENIUS;

EID: 0001029710     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00310.x     Document Type: Article

References (23)

1. Aymard, P., Durand, D., Nicolai, T. & Gimel, J.C. (1997). Fractality of globular protein aggregates: from the molecular to the macroscopic level. Fractals, 5, 23-43.
2. Aymard, P., Gimel, J.C., Nicolai, T. & Durand, D. (1996). Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7. Journal de Chimie Physique, 93, 987-997.
3. Aymard, P., Nicolai, T., Durand, D. & Clark, A. (1999). Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2. Macromolecules, 32, 2542-2552.
4. Berne, B. & Pecora, R. (1993). Dynamic Light Scattering. Oxford: Oxford University Press.
5. Brown, W. (1996). Light Scattering. Principles and Developments. Oxford: Clarendon Press.
6. Clark, A.H. (1998). Gelation of globular proteins In: Functional Properties in Food Macromolecules (edited by J. R. Mitchell). Pp. 77-142. London, Elsevier Applied Science.
7. Gimel, J.C., Durand, D. & Nicolai, T. (1994). Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins. Macromolecules, 27, 583-589.
8. Hagiwara, T., Kumagai, H. & Nakamura, K. (1996). Fractal analysis of aggregates formed by heating dilute BSA solutions using light scattering methods. Bioscience, Biotechnology, Biochemistry, 60, 1757-1763.
9. Higgins, J.S. & Benoit, H.C. (1994). Polymers and Neutron Scattering. Oxford: Clarendon Press.
10. Huglin, M.B., ed. (1972). Light Scattering from Polymer Solutions. London: Academic Press.
11. Le Bon, C., Nicolai, T. & Durand, D. (1999). Macromolecules, in press.
12. McKenzie, H.A. (1971).β-lactoglobulins. In: Milk Proteins: Chemistry and Molecular Biology. Pp.257-330. New York: Academic Press.
13. Meakin, P. (1992). Aggregation kinetics. Physica Scripta, 46, 295-331.
14. Nicolai, T., Durand, D. & Gimel, J.C. (1996). Scattering properties and modelling of aggregating and gelling systems. In: Light Scattering. Principles and Development (edited by W. Brown). Pp. 201-231. Oxford: Clarendon Press.
15. Perlmann, G.E. & Longsworth, L.G. (1948). The specific refractive index of some purifies proteins. Journal of the American Chemical Society, 70, 2719-2724.
16. Pessen, H., Kumosinski, T.F. & Farrell, H.M. Jr (1988). Investigation of differences in the tertiary structures of food proteins by small-angle X-ray scattering. Journal of Industrial Microbiology, 3, 89-103.
17. Roefs, S.P.F.M. & De Kruif, K.G. (1994). A model for the denaturation and aggregation of β-lactoglobulin. European Journal of Biochemistry, 226, 883-889.
18. Schaefer, D.W. & Hann, C.C. (1985). In: Dynamic Light Scattering (edited by R. Pecora.) New York: Plenum Press.
19. Shimada, K. & Cheftel, J.C. (1989). Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate. Journal of Agricultural and Food Chemistry, 37, 161-168.
20. Stepanek, P. (1993). Data Analysis in Dynamic Light Scattering. In: Dynamic Light Scattering (edited by W. Brown). Pp. 177-241. Oxford: Oxford University Press.
21. Tobitani, A. & Ross-Murphy, S.B. (1997). Heat-induced gelation of globular proteins. 1: Model for the effects of time and temperature on the gelation time of BSA gels. Macromolecules, 30, 4845-4854.
22. Townend, R., Winterbottom, R.J. & Timasheff, S.N. (1960). Molecular interactions in β-lactoglobulin. II. Ultracentifugal and electrophoretic studies of the association of β-lactoglobulin below its isoelectric point. Journal of the American Chemical Society, 82, 3161-3168.
23. Vreeker, R., Hoekstra, L.L., den Boer, D.C. & Agterof, W.G.M. (1992). Fractal aggregation of whey proteins. Food Hydrocolloids, 6, 423-435.