Exploring the reaction kinetics of whey protein denaturation/aggregation by assuming the denaturation step is reversible

Biochemical Engineering Journal

Volumn 2, Issue 1, 1998, Pages 63-69

  Chen, Xiao Dong ^a   Chen, Zheng Dong ^a   Nguang, S K ^a   Anema, Skelte ^b  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Milk; Reaction kinetics; Whey protein denaturation

Indexed keywords

EID: 0042765160     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1369-703X(98)00018-7     Document Type: Article

References (26)

1. J.P. Tissier, M. Lalande, G. Corrieu, A study of milk deposit on heat exchange surface during UHT treatment, in: B.M. McKenna (Ed.), Engineering and Food, Elsevier, London, Vol. 1, 1984, pp. 49-57.
2. M. Lalande, J.P. Tissier, G. Corrieu, Fouling of heat transfer surfaces related to β-lactoglobulin denaturation during heat processing of milk, Biotechnology Progress 1, 2 (1985) 131-139.
3. J.P. Tissier, M. Lalande, Experimental device and methods for studying milk deposit formation on heat exchange surfaces, Biotechnology Progress 2 (4) (1986) 218-229.
4. M. Lalande, F. Rene, Fouling by milk and dairy product and cleaning of heat exchange surfaces, in: L.F. Melo et al. (Eds.), Fouling Science and Technology, series E: Applied sciences-vol 145, 1988, 557-573.
5. W.R. Patterson, P.J. Fryer, A reaction engineering approach to the analysis of fouling, Chemical Engineering Science 43 (7) (1988) 1714-1717.
6. P.J. Fryer, P.T. Robbins, C. Green, P.J.R. Schreier, A.M. Pritchard, A.P.M. Hasting, D.G. Royston, J.F. Richardson, A statistical model for fouling of a plate heat exchanger by whey protein solution at UHT conditions, Trans. IChemE 74 (4C) (1996) 189-194.
7. P.J. Fryer, S.M. Gotham, W.R. Paterson, N.K.H. Slater, A systematic approach to the study and modelling of food fouling, in: R.W. Field, J.A. Howell (Eds.), In Process Engineering in the Food Industry (Developments and Opportunities), Elsevier, London, 1989, pp. 111-129.
8. M.T. Belmar-Beiny, P.J. Fryer, Bulk and surface effects on initial stages of whey protein fouling, Trans. IChemE 70 (C) (1992) 193-199.
9. F. Delplace, J.C. Leuliet, J.P. Tissier, Fouling experiments of a plate heat exchanger by whey proteins solutions, Trans. IChemE 72 (3C) (1994) 163-169.
10. F. Delplace, J.C. Leuliet, Modelling fouling of a plate heat exchanger with different flow arrangements by whey protein solutions, Trans. IChemE 73 (3C) (1995) 112-120.
11. A.J. Baldwin, J.D. Ackland, Effect of preheat treatment and storage on the properties of whole milk powder. Changes in physical and chemical properties. Neth. Milk Dairy J. 45, 169-181.
12. P. Bala, X.D. Chen, Effect of bulk and surface temperatures on stainless steel surface, in: Chemeca '97, 25th Australasian Conference of Chemical Engineering, Rotorua, New Zealand, Paper FO1-61997, 1997.
13. S.G. Anema, A.B. McKenna, Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk, J. Agric. Food Chem. 44 (1996) 422-428.
14. L.K. Creamer, A.K.H. MacGibbon, Some recent advances in basic chemistry of milk proteins and lipids, Int. Dairy J. 6 (1996) 539-568.
15. D. Galani, R.K.O. Apenten, The comparative heat stability of bovine β-lactoglobulin in buffer and complex media, J. Sci. Food Agric. 74 (1997) 89-98.
16. S.M. Gotham, P.J. Fryer, A.M. Pritchard, β-lactoglobulin denaturation and aggregation reactions and fouling deposit formation: a DSC study, Int. J. Food Sci. Tech. 27 (1992) 313-327.
17. F. Dannenberg, H.G. Kessler, Reaction kinetics of the denaturation of whey proteins in milk, J. Food Sci. 53 (1988) 258-263.
18. B.L. Larson, R. Jenness, Characterisation of the sulfhydryl groups and the kinetics of the heat denaturation of crystalline β-lactoglobulin, J. Am. Chem. Soc. 74 (1952) 3090-3093.
19. A.J.R. Law, J.M. Banks, D.S. Horne, J. Leaver, I.G. West, Denaturation of the whey proteins in heated milk and their incorporation into cheddar cheese, Milchwiss 49 (1994) 63-67.
20. R.L.J. Lyster, The denaturation of α-lactalbumin and β-lactoglobulin in heated milks, J. Dairy Res. 37 (1970) 233-243.
21. B. Manji, Y. Kakuda, Thermal denaturation of whey proteins in skim milk, Can. Inst. Food Sci. Tech. J. 19 (1986) 163-166.
22. M. Ruegg, U. Moor, B. Blanc, A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate, J. Dairy Res. 44 (1977) 509-520.
23. W.H. Sawyer, R.S. Norton, L.W. Nichol, G.H. McKenzie, Thermodenaturation of bovine β-lactoglobulin kinetics and the introduction of β-structure, Biochem Biophys Acta 243 (1971) 19-30.
24. A.R. Cooper, G.V. Jeffreys, Chemical Kinetics and Reactor Design, Oliver & Boyd, Edinburgh, 1971.
25. P. Gray, S.K. Scott, Chemical Oscillations and Instabilities (Nonlinear Chemical Kinetics), Clarendon Press, Oxford, 1994.
26. S.H. Fogler, Elements of Chemical Reaction Engineering, 2nd edn., Prentice Hall International, Englewood Cliffs, 1992.