Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 469-479

  Alting, Arno C ^a,b   Hamer, Rob J ^a,c   De Kruif, Cornelus G ^a,b,d   Paques, M ^a,e   Visschers, Ronald W ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d UTRECHT UNIVERSITY   (Netherlands)

^e UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Aggregate size; Cold gelation; Disulphide bonds; Thiol blockers; Whey protein isolate; Whey proteins

Indexed keywords

AGGREGATES; CROSSLINKING; GELS; HARDNESS; PROTEINS; STRUCTURAL PROPERTIES; SULFUR COMPOUNDS;

AGGREGATE SIZE; COLD GELATION; DISULPHIDE BONDS; PROTEIN AGGREGATES; PROTEIN GEL; STRUCTURAL CHARACTERISTICS; THIOL GROUPS; THIOL-BLOCKER; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GELATION;

ACID; PROTEIN; THIOL GROUP;

COLD; CONFERENCE PAPER; DISULFIDE BOND; GEL; GELATION; HARDNESS; HEATING; MECHANICS; PARTICLE SIZE; PROTEIN STRUCTURE; WHEY;

EID: 0038362143     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00023-7     Document Type: Conference Paper

References (32)

1. Alting, A. C., Hamer, R. J., de Kruif, C. G., & Visschers, R. W. (2000). Formation of disulphide bonds in acid-induced gels of pre-heated whey protein isolate. Journal of Agricultural and Food Chemistry, 48, 5001-5007.
2. Alting, A. C., de Jongh, H. J. J., Visschers, R. W., & Simons, J. F. A. (2002). Physical and chemical interactions in pH-induced aggregation and gelation of food proteins. Journal of Agricultural and Food Chemistry, 50, 4674-4681.
3. Barbut, S. (1995). Cold gelation of whey proteins. Scandinavian Dairy Information, 2, 20-22.
4. 2+-induced gelation of pre-heated whey protein isolate. Journal of Food Science, 58, 867-871.
5. Bourne, M. C. (1978). Texture profile analysis. Food Technology, 3, 62-66. see also p. 72.
6. Britten, M., & Giroux, H. J. (2001). Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocolloids, 15, 609-617.
7. Bryant, C. M., & McClements, D. J. (1998). Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science and Technology, 9, 143-151.
8. Doi, E. (1993). Gels and gelling of globular proteins. Trends in Food Science and Technology, 4, 1-5.
9. Dubochet, J., & McDowall, A. W. (1981). Vitrification of pure water for electron microscopy. Journal of Microscopy, 124, 3-4.
10. Dumay, E. M., Kalichevsky, M. T., & Cheftel, J. C. (1998). Characteristics of pressure-induced gels of β-lactoglobulin at various times after pressure release. Lebensmittel-Wissenschaft und Technologie, 31, 10-19.
11. Ellman, G. L. (1959). Tissue sulfhydryl groups. Archives in Biochemistry and Biophysics, 82, 70-77.
12. Heertje, I., & Paques, M. (1995). Advances in electron microscopy. In E. Dickinson (Ed.), New physico-chemical techniques for the characterization of complex food systems. Blackie Academic and Professional.
13. Hoffman, M. A. M (1997) β-Lactoglobulin, denaturation and aggregation. PhD Thesis, Wageningen University.
14. Hoffmann, M. A. M., Roefs, S. P. F. M., Verheul, M., Van Mil, P. J. J. M., & De Kruif, C. G. (1996). Aggregation of β-lactoglobulin studied by in situ light scattering. Journal of Dairy Research, 63, 423-440.
15. Hoffmann, M. A. M., & Van Mil, P. J. J. M. (1997). Heat-induced aggregation of β-lactoglobulin: role of the free thiol group and disulphide bonds. Journal of Agricultural and Food Chemistry, 45, 2942-2948.
16. 2+induced cold gelation of whey protein isolate. Journal of Food Science, 62, 382-385.
17. Ju, Z. Y., & Kilara, A. (1998). Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. Journal of Agricultural and Food Chemistry, 46, 3604-3608.
18. Ju, Z. Y., Otte, J., Zakora, M., & Qvist, K. B. (1997). Enzyme-induced gelation of whey proteins: effect of protein denaturation. International Dairy Journal, 7, 71-78.
19. Le Bon, C (2001). Agrégation et gélification de la β-lactoglobuline: Influence des interactions électrostatiques sur la croissance, la structure et la dynamique des agrégats. These, Université du Maine, France.
20. McClements, D. J., & Keogh, M. K. (1995). Physical properties of coldsetting gels formed from heat-denatured whey protein isolate. Journal of the Science of Food and Agriculture, 69, 7-14.
21. Mleko, S. (1999). Effect of protein concentration on whey protein gels obtained by a two stage heating process. European Food Research Technology, 209, 389-392.
22. Monahan, F. J., German, J. B., & Kinsella, J. E. (1995). Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins. Journal of Agricultural and Food Chemistry, 43, 46-52.
23. Nashef, A. S., Osuga, D. T., Lee, H. S., Ahmed, A. I., Whitaker, J. R., & Feeney, R. E. (1977). Effects of alkali on proteins. Disulfides and their products. Journal of Agricultural and Food Chemistry, 25, 245-251.
24. Otte, J., Ju, Z. Y., Skriver, A., & Qvist, K. B. (1996). Effect of limited proteolysis on the microstructure of heat-induced whey protein gels at varying pH. Journal of Dairy Science, 79, 782-790.
25. Roefs, S. P. F. M., & De Kruif, C. G. (1994). A model for the denaturation and aggregation of bovine β-lactoglobulin. European Journal of Biochemistry, 226, 883-889.
26. 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.
27. Tuinier, R., Dhont, J. K. G., & De Kruif, C. G. (2000). Depletion-induced phase separation of aggregated whey protein colloids by an exocellular polysaccharide. Langmuir, 16, 1497-1507.
28. Vardhanabhuti, B., & Foegeding, E. A. (1999). Rheological properties and characterization of polymerized whey protein isolates. Journal of Agricultural and Food Chemistry, 47, 3649-3655.
29. Vasbinder, A. J., Alting, A. C., Visschers, R. W., & De Kruif, C. G (2003). Formation of disulphide cross-links during acidification of heated milk and its relevance for the texture of acid milk gels. Submitted for publication.
30. Verheul, M., Roefs, S. P. F. M., & de Kruif, C. G. (1998). Kinetics of heatinduced aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry, 46, 896-903.
31. Verheul, M., & Roefs, S. P. F. M. (1998). Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids, 12, 17-24.
32. Watanabe, K., & Klostermeyer, H. (1976). Heat-induced changes in sulfhydryl and disulfide levels of β-lactoglobulin A and formation of polymers. Journal of Dairy Research, 43, 411-418.