Influence of κ-carrageenan on the aggregation behaviour of proteins in heated whey protein isolate solutions

Food Chemistry

Volumn 86, Issue 1, 2004, Pages 1-9

  De La Fuente, M A ^a,b   Hemar, Y ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Aggregation; SEC MALLS; Whey protein isolate; Carrageenan

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; CARRAGEENAN; VEGETABLE PROTEIN;

ARTICLE; GEL ELECTROPHORESIS; GEL PERMEATION CHROMATOGRAPHY; HEATING; LASER; LIGHT SCATTERING; MOLECULAR WEIGHT; PH; PROTEIN AGGREGATION; PROTEIN ISOLATION; TEMPERATURE; WHEY;

EID: 1042301030     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.008     Document Type: Article

References (21)

1. Bourriot S., Garnier C., Doublier J.L. Micellar-casein-kappa-carrageenan mixtures. I. Phase separation and ultrastructure. Carbohydrate Polymers. 40:1999;145-157.
2. Boye J.I., Kalab M., Alli I., Ma C.Y. Microstructural properties of heat-set whey protein gels: Effect of pH. Lebensmittel Wissenschaft und Technology. 33:2000;165-172.
3. Capron I., Nicolai T., Durand D. Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan. Food Hydrocolloids. 13:1999;1-5.
4. Croguennoc P., Durand D., Nicolas T., Clark A. Phase separation and association of globular protein aggregates in the presence of polysaccharides. 1. Mixtures of preheated β-lactoglobulin and κ-carrageenan at room temperature. Langmuir. 17:2001;4372-4379.
5. Croguennoc P., Durand D., Nicolas T., Clark A. Phase separation and association of globular protein aggregates in the presence of polysaccharides. 2. Heated mixtures of native β-lactoglobulin and κ-carrageenan. Langmuir. 17:2001;4380-4385.
6. Fernandes P.B. Interactions in whey protein polysaccharide mixtures at pH 7. Walters R.H. Polysaccharides Association Structures in Food. 1998;257-261 Marcel Dekker Inc, New York.
7. Gezimati J., Singh H., Creamer L.K. Heat-induced interactions and gelation of mixtures of bovine β-lactoglobulin and serum albumin. Journal of Agricultural and Food Chemistry. 45:1996;1130-1136.
8. Havea P., Singh H., Creamer L.K., Campanella O.H. Electrophoretic characterisation of the protein products formed during heat treatment of whey protein solutions. Journal of Dairy Research. 65:1998;79-91.
9. Hidalgo J., Hansen P.T.M. Interactions between food stabilizers and β-lactoglobulin. Journal of Agricultural and Food Chemistry. 17:1969;1089-1992.
10. Hoffman M.AM., Sala G., Olieman C., De Kruif K. Molecular mass distributions of heat-induced β-lactoglobulin aggregates. Journal of Agricultural and Food Chemistry. 45:1998;2949-2957.
11. Hoffman M.AM., Van Mil P.J.J.M. Heat-induced aggregation of β-lactoglobulin as a function of pH. Journal of Agricultural and Food Chemistry. 47:1999;1898-1905.
12. Hollar C.M., Parris N., Hsieh A., Cockley K.D. Factors affecting the denaturation and aggregation of whey proteins in heated whey protein concentrate mixtures. Journal of Dairy Science. 78:1995;260-267.
13. Mleko S., Foegeding E.A. pH-induced aggregation and weak gel formation of whey protein polymers. Journal of Food Science. 65:2000;139-143.
14. Mleko S., Li-Chan E.C.Y., Pikus S. Interactions of κ-carrageenan with whey proteins in gels formed at different pH. Food Research International. 6:1998;427-433.
15. Mora-Gutierrez A., Kumosinski T., Farrell H.M. Jr. κ-Carrageenan interaction with bovine and caprine caseins as shown by sedimentation and nuclear magnetic resonance spectroscopic techniques. Journal of Agricultural and Food Chemistry. 46:1998;4987-4996.
16. Ould Eleya M.M., Turgeon S.L. Rheology of κ-carrageenan and β-lactoglobulin mixed gels. Food Hydrocolloids. 14:2000;29-40.
17. Schokker E.P., Singh H., Creamer L.K. Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin. International Dairy Journal. 10:2000;791-800.
18. Schokker E.P., Singh H., Pinder D.N., Norris G.E., Creamer L.K. Characterisation of intermediates formed during heat-induced aggregation of β-lactoglobulin AB at neutral pH. International Dairy Journal. 9:1999;791-800.
19. Snoeren T.H.M., Payens T.A.J., Jeunink J., Both P. Electrostatic interactions between κ-carrageenan and κ-casein. Milchwissenschaft. 30:1975;393-396.
20. Xiong Y.L. Influence of pH and ionic environment on thermal aggregation of whey proteins. Journal of Agricultural and Food Chemistry. 40:1992;380-384.
21. Wyatt P.J. Combined differential light scattering with various liquid chromatographic separation techniques. Harding S.E., Satelle D.B., Bloomfield Laser light scattering in biopolymers. 1992;35-58 Royal Society of Chemistry, Cambridge.