High pressure-induced gel formation of haemoglobin and whey proteins at elevated temperatures

LWT

Volumn 29, Issue 1-2, 1996, Pages 49-57

  Van Camp, J ^a   Feys, G ^a   Huyghebaert, A ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030497201     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0007     Document Type: Article

References (32)

1. 1 HOOVER, D. G. Pressure effects on biological systems. Food Technology, 6, 150-155 (1993)
2. 2 FARR, D. High pressure technology in the food industry. Trends in Food Science and Technology, 7, 14-16 (1990)
3. 3 CARLEZ, A. AND CHEPTEL, J.-C. Bacterial growth during chilled storage of pressure-treated minced meat. Lebensmittel-Wissenschaft und-Technologie, 27, 48-54 (1994)
4. 4 CARLEZ, A., ROSEC, J.-R, RICHARD, N. AND CHEPTEL, J.-C. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle. Lebensmittel-Wissenschaft und-Technologie, 26, 357-363 (1993)
5. 5 SOJKA, B. AND LUDWIG, H. Pressure-induced germination and inactivation of Bacillus subtilis spores. Die Pharmazeutische Industrie, 56, 660-663 (1994)
6. 6 METRICK, C., HOOVER, D. G. AND FARKAS, D. F. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. Journal of Food Science, 54, 1547-1549, 1564 (1989)
7. 7 HAYAKAWA, I., KAJIHARA, J., MORIKAWA, K., ODA, M. AND FUJIO, Y. Denaturation of bovine serum albumin (BSA) and ovalbumin by high pressure, heat and chemicals. Journal of Food Science, 57, 288-292 (1992)
8. 8 CHUNG, Y. C., GEBREHIWOT, A., FARKAS, D. F. AND MORRISSEY, M. T. Gelation of surimi by high hydrostatic pressure. Journal of Food Science, 59, 523-524, 543 (1994)
9. 9 DUMAY, E. M., KALICHEVSKY, M.T. AND CHEFTEL, J. C. High pressure unfolding and aggregation of β-lactoglobulin and the baroprotective effects of sucrose. Journal of Agricultural and Food Chemistry, 42, 1861-1868 (1994)
10. 10 VAN CAMP, J. AND HUYGHEBAERT, A. High pressure induced gel formation of a whey protein and haemoglobin protein concentrate. Lebensmittel-Wissenshaft und-Technologie, 28, 111-117 (1995)
11. 11 CRUM, A.S.D. Compressibility of water. Technical Note National Forge Europe, p. 10 (1991)
12. 12 DEPLACE, G. AND MERTENS, B. The commercial application of high pressure technology in the food processing industry. In: BALNY, C., HAYASHI, R., HEREMANS, K. AND MASSON, P. (Eds), High Pressure and Biotechnology. London: Colloque INSERM/John Libbey Eurotext Ltd, pp. 469-479 (1992)
13. 13 KOKA, M., MIKOLAJCIK, E.M. AND GOULD, I.A. Spectrophotometric method for determination of heat-activated sulphydryl groups of skim milk. Journal of Dairy Science, 51, 217-219 (1968)
14. 14 CHEFTEL, J.-C., CUQ, J.-L. AND LORIENT, D. Amino acids, peptides, and proteins. In: FENNEMA, O. R. (Ed), Food Chemistry. Basel: Marcel Dekker Inc., pp. 245-369 (1985)
15. 15 DE WIT, J. N. AND KLARENBEEK, G. Effects of various heat treatments on structure and solubility of whey proteins. Journal of Dairy Science, 67, 2701-2710 (1984)
16. 16 DE WIT, J. M. Thermal stability and functionality of whey proteins. Journal of Dairy Science, 73, 3602-3612 (1990)
17. 17 RELKIN, P., LAUNAY, B. AND EYNARD, L. Effect of sodium and calcium addition on thermal denaturation of apo-α-Lactalbumin: a differential scanning calorimetric study. Journal of Dairy Science, 76, 36-47 (1993)
18. 18 PATEL, M.T., KILARA, A., HUFFMAN, L.M., HEWITT, S.A. AND HOULIHAN, A. V. Studies on whey protein concentrates. 1. Compositional and thermal properties. Journal of Dairy Science, 73, 1439-1449 (1990)
19. 19 DUNNILL, P. AND GREEN, D.W. Sulphydryl groups and the N→R conformational change in β-lactoglobulin. Journal of Molecular Biology, 15, 147-151 (1966)
20. 20 TOWNEND, R., KUMOSINSKI, T. F. AND TIMASHEFF, S. N. The circular dichroism of variants of β-lactoglobulin. Journal of Biological Chemistry, 242, 4538-4545 (1967)
21. 21 JELEN, P. AND RATTRAY, W. Thermal denaturation of whey proteins. In: Fox, P. F. (Ed) Heat-induced Changes in Milk (2nd Edn). Brussels: International Dairy Federation, pp. 66-85 (1995)
22. 22 CHOU, D.H. AND MORR, C.V. Protein-water interactions and functional properties. Journal of the American Oil Chemists Society, 56, 53A-62A (1979)
23. 23 FANELLI, A. R., ANTONINI, E. AND CAPUTO, A. Studies on the structure of hemoglobin. I. Physicochemical properties of human globin. Journal of Laboratory and Clinical Medicine, 30, 608-615 (1958)
24. 24 SHIMADA, K. AND CHEPTEL, J.-C. Texture characteristics, protein solubility, and sulphydril group/disulphide bond contents of heat-induced gels of whey protein. Journal of Agricultural and Food Chemistry, 36, 1018-1025 (1988)
25. 25 DAMODARAN, S. Interrelationship of molecular and functional properties of food proteins. In: KINSELLA, J. E. AND SOUCIE, W. G. (Eds), Food Proteins. Champaign: American Oil Chemists Society, pp. 21-51 (1989)
26. 26 MORRISSEY, P.A., MULVIHILL, D.M. AND O'RlORDAN, D. Functional properties of blood proteins. In: HUDSON, B. J. F. (Ed), Developments in Food Proteins - 6. Barking: Elsevier Applied Science, pp. 125-158 (1991)
27. 27 SHIMADA, K. AND MATSUSHITA, S. Relationship between thermocoagulation of proteins and amino acid compositions. Journal of Agricultural and Food Chemistry, 28, 413-417 (1980)
28. 28 SUZUKI, K. Studies on the kinetics of protein denaturation under high pressure. The Review of Physical Chemistry of Japan, 29, 49-56 (1960)
29. 29 WEBER, G. AND DRICKAMER, H.G. The effect of high pressure upon protein and other biomolecules. Quarterly Reviews of Biophysics, 16, 89-112 (1983)
30. 30 LUGINBÜHL, W. AND EYER, H. FT-IR Spectrometry - a promising method for dairy research and analysis. Lebensmittel-Wissenshaft und-Technologie, 25, 316-320 (1992)
31. 31 TANIGUCHI, Y. AND TAKEDA, N. Pressure-induced secondary structure of proteins studied by FT-IR spectroscopy. In: BALNY, C., HAYASHI, R., HEREMANS, K. AND MASSON, P. (Eds), High Pressure and Biotechnology. Colloque INSERM/John Libbey Eurotext, 224, 115-122 (1992)
32. 32 HEREMANS, K. From living systems to biomolecules. In: BALNY, C., HAYASHI, R., HEREMANS, K. AND MASSON, P. (Eds), High Pressure and Biotechnology. Colloque INSERM/John Libbey Eurotext, 224, 37-44 (1992)