Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering

International Journal of Food Science and Technology

Volumn 34, Issue 5-6, 1999, Pages 557-563

  Bauer, Rogert ^a   Rischel, Christian ^a   Hansen, Steen ^a   Øgendal, Lars ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Dynamic gelation; Light scattering; Size exclusion; Lactalbumin; lactoglobulin

Indexed keywords

EID: 0033464236     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00322.x     Document Type: Article

References (16)

1. Bauer, R., Hansen, M., Hansen, S., Øgendal, L., Lomholt, S. & Quist, K. (1995). The structure of casein aggregates during renneting studied by indirect Fourier transformation and inverse Laplace transformation of static and dynamic light scattering data, respectively. Journal of Chemical Physics, 103, 2725-2737.
2. Bauer, R., Hansen, S., Øgendal, L. (1998). Detection of intermediate oligomers, important for the formation of heat aggregates of β-lactoglobulin. International Dairy Journal. 8, 105-112.
3. Brown, W. (1993). Dynamic Light Scattering; the Method and Some Applications. Oxford: Clarendon Press.
4. Brownlow, S., Cabral, J. H. M., Cooper, R., Flower. D. R., Yewdall, S. J., Polikarpov, I., North, A. C. T. & Sawyer, L. (1997). Bovine β-lactoglobulin at 1.8 Å resolution - still an enigmatic lipocalin. Structure, 5, 481-495.
5. Elofsson, U. M., Dejmek, P. & Paulsson, M. A. (1996). Heat induced aggregation of α-lactoglobulin studied by dynamic light scattering. International Dairy Journal, 6, 343-357.
6. 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.
7. Griffin, W. G. & Griffin, M. C. A. (1993). Time-dependent polydispersity of growing colloidal aggregates: predictions from dynamic light scattering theory. Journal of the Chemical Society, Faraday Transaction, 89, 2879-2889.
8. Hansen, S. & Müller, J. J. (1996). The maximum entropy method in small angle scattering. In: J. Skilling and S. Sibisi (eds.): Maximum Entropy and Bayesian Methods. Kluwer Academic Publishers, Dordrecht, 69-78.
9. Haque, Z. H. & Sharma, M. (1997). Thermal gelation of β-lactoglobulin ab purified from Cheddar whey. 1. Effect of pH association as observed by dynamic light scattering. Journal of Agricultural and Food Chemistry, 45, 2958-2963.
10. Hoffmann, M. A. M., Sala, G., Olieman, C. & de Kruif, C. G. (1997). Molecular mass distributions of heat-induced β-lactoglobulin aggregates. Journal of Agricultural and Food Chemistry, 45, 2949-2957.
11. Holt, C., McPhail, D., Nylander, T., et al. (1999a). Some physicochemical properties of 9 commercial or semi-commercial whey protein concentrates, isolates and fractions. International Journal of Food Science and Technology, 34, 587-601.
12. Holt, C., McPhail, D., Nevison, I., et al. (1999b). Apparent chemical composition of 9 commercial or semi-commercial whey protein concentrates, isolates or fractions. International Journal of Food Science and Technology, 34, 543-556.
13. Provencher, S. (1982). A constrained regularization method for inverting data represented by linear algebraic or integral equations. Computer Physics Communications, 27, 213-227.
14. Qi, X. L., Holt, C., McNulty, D., Clarke, D. T., Brownlow, S. & Jones, G. R. (1997). Effect of temperature on the secondary structure of beta-lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy; a test of the molten globile hypothesis. Biochemical Journal, 324, 341-346.
15. Sawyer, W. H. (1967). Heat denaturation of bovine β-lactoglobulin and relevance of disulphide aggregation. Journal of Dairy Science, 51, 323-329.
16. Shimada, K. & Cheftel, J. C. (1989). Sulfhydryl group/disulphide bond interchange reactions during heat induced gelation of whey protein isolate. Journal of Agricultural and Food Chemistry, 37, 161-168.