Denaturation of β-lactoglobulin in pressure-treated skim milk

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7783-7791

  Anema, Skelte G ^a,b   Stockmann, Regine ^c   Lowe, Edwin K ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c CSIRO   (Australia)

Author keywords

lactoglobulin; Denaturation; High pressure; Kinetics; Milk

Indexed keywords

LACTOGLOBULIN; LIPID;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; GENETIC VARIABILITY; GENETICS; KINETICS; MILK; PRESSURE; PROTEIN DENATURATION; THERMODYNAMICS;

ANIMALS; FOOD HANDLING; KINETICS; LACTOGLOBULINS; LIPIDS; MILK; PRESSURE; PROTEIN DENATURATION; THERMODYNAMICS; VARIATION (GENETICS);

EID: 27144474946     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050326x     Document Type: Article

References (47)

1. O'Connell, J. E.; Fox, P. F. Heat-induced coagulation of milk. In Advanced Dairy Chemistry - 1: Proteins, 3rd ed.; Fox, P. F., McSweeney, P. L. H., Eds.; Kluwer Academic/Plenum Publishers: New York, 2003; pp 879-945.
2. Singh, H.; Havea, P. Thermal denaturation, aggregation, and gelation of whey proteins. In Advanced Dairy Chemistry - 1: Proteins, 3rd ed.; Fox, P. F., McSweeney, P. L. H., Eds.; Kluwer Academic/Plenum Publishers: New York, 2003; pp 1261-1287.
3. International Dairy Federation. Heat-Induced Changes in Milk, International Dairy Federation Special Issue 9501, 2nd ed.; Fox, P. F., Ed.; International Dairy Federation: Brussels, Belgium, 1995.
4. International Dairy Federation. Heat Treatments and Alternative Methods, International Dairy Federation Special Issue 9602, 2nd ed.; International Dairy Federation: Brussels, Belgium, 1996.
5. Singh, H.; Creamer, L. K. Heat stability of milk. In Advanced Dairy Chemistry - 1: Proteins; Fox, P. F., Ed.; Elsevier Applied Science: London, UK, 1992; pp 621-656.
6. Dannenberg, F.; Kessler, H.-G. Reaction kinetics of the denaturation of whey proteins in milk. J. Food Sci. 1988, 53, 258-263.
7. Anema, S. G.; McKenna, A. B. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk. J. Agric. Food Chem. 1996, 44, 422-428.
8. Oldfield, D. J.; Singh, H.; Taylor, M.; Pearce, K. Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk. Int. Dairy J. 2000, 10, 509-518.
9. Anema, S. G.; Lee, S. K.; Lowe, E. K.; Klostermeyer, H. Rheological properties of acid gels prepared from heated pH-adjusted skim milk. J. Agric. Food Chem. 2004, 52, 337-343.
10. Anema, S. G.; Lowe, E. K.; Lee, S. K. Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk. Lebensm.-Wiss. Technol. 2004, 37, 779-787.
11. Creamer, L. K.; Bienvenue, A.; Nilsson, H.; Paulsson, M.; Van Wanroij, M.; Lowe, E. K.; Anema, S. G.; Boland, M. J.; Jimenez-Flores, R. Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine β-lactoglobulin. J. Agric. Food Chem. 2004, 52, 7660-7668.
12. Lowe, E. K.; Anema, S. G.; Bienvenue, A.; Boland, M. J.; Creamer, L. K.; Jimenez-Flores, R. Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine β-lactoglobulin and κ-casein. J. Agric. Food Chem. 2004, 52, 7669-7680.
13. Datta, N.; Deeth, H. C. High-pressure processing of milk and dairy products. Aust. J. Dairy Technol. 1999, 54, 41-48.
14. Balci, A. T.; Wilbey, R. A. High-pressure processing of milk - the first 100 years in the development of a new technology. Int. J. Dairy Technol. 1999, 52, 149-155.
15. Huppertz, T.; Kelly, A. K.; Fox, P. F. Effects of high pressure on the constituents and properties of milk. Int. Dairy J. 2002, 12, 561-572.
16. Trujillo, A. J.; Capellas, M.; Saldo, J.; Gervilla, R.; Guamis, B. Application of high hydrostatic pressure on milk and dairy products: a review. Innovative Food Sci. Emerg. Technol. 2002, 3, 295-307.
17. Johnston, D. E.; Austin, B. A.; Murphy, R. J. Effects of high hydrostatic pressure on milk. Milchwissenschaft 1992, 47, 760-763.
18. Lopez-Fandino, R.; Carrascosa, A. V.; Olano, A. The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk. J. Dairy Sci. 1996, 79, 929-936.
19. Hinrichs, J.; Rademacher, B.; Kessler, H. G. Reaction kinetics of pressure-induced denaturation of whey proteins. Milchwissenschaft 1996, 51, 504-509.
20. Huppertz, T.; Fox, P. F.; Kelly, A. K. High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism. J. Dairy Res. 2004, 71, 489-495.
21. Lopez-Fandino, R.; Olano, A. Effects of high pressure combined with moderate temperatures on the rennet coagulation properties of milk. Int. Dairy J. 1998, 8, 623-627.
22. Garcia-Risco, M. R.; Olano, A.; Ramos, M.; Lopez-Fandino, R. Micellar changes induced by high pressure. Influence on the proteolytic activity and organoleptic properties of milk. J. Dairy Sci. 2000, 83, 2184-2189.
23. Huppertz, T.; Fox, P. F.; Kelly, A. K. High-pressure treatment of bovine milk: effects on casein micelles and whey proteins. J. Dairy Res. 2004, 71, 97-106.
24. Hinrichs, J.; Rademacher, B. High pressure thermal denaturation kinetics of whey proteins. J. Dairy Res. 2004, 71, 480-488.
25. Balny, C.; Masson, P. Effects of high pressure on proteins. Food Rev. Int. 1993, 9, 611-628.
26. Balny, C.; Travers, P. Activation thermodynamics of the binding of carbon monoxide to horseradish peroxidase. Biophys. Chem. 1989, 33, 237-244.
27. Huppertz, T.; Fox, P. F.; Kelly, A. K. Effects of cycled high pressure treatment on casein micelles and whey proteins in bovine milk. Milchwissenschaft 2004, 59, 123-126.
28. Anema, S. G. Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin. J. Agric. Food Chem. 2000, 48, 4168-4175.
29. Ting, E.; Balasubramaniam, V. M.; Raghubeer, E. Determining thermal effects in high-pressure processing. Food Technol. 2002, 56, 31-35.
30. Manji, B.; Kakuda, Y. Thermal denaturation of whey proteins in skim milk. Can. Inst. Food Sci. Technol. J. 1986, 19, 161-166.
31. Kessler, H.-G.; Beyer, H.-J. Thermal denaturation of whey proteins and its effect in dairy technology. Int. J. Biol. Macromol. 1991, 13, 165-173.
32. Gross, M.; Jaenicke, R. Proteins under pressure. The influence of high hydrostatic pressure on structure, function, and assembly of proteins and protein complexes. Eur. J. Biochem. 1994, 221, 617-630.
33. Mozhaev, V. V.; Heremans, K.; Frank, J.; Masson, P.; Balny, C. High-pressure effects on protein structure. Proteins: Struct., Funct., Genet. 1996, 24, 81-91.
34. Boonyaratanakornkit, B. B.; Park, C. B.; Clark, D. S. Pressure effects on intra- and intermolecular interactions within proteins. Biochim. Biophys. Acta 2002, 1595, 235-249.
35. Smeller, L. Pressure-temperature phase diagrams of biomolecules. Biochim. Biophys. Acta 2002, 1595, 11-29.
36. Kunugi, S.; Tanaka, N. Cold denaturation of proteins under high pressure. Biochim. Biophys. Acta 2002, 1595, 329-344.
37. Dufour, E.; Hui Bon Hoa, G.; Haertle, T. High-pressure effects on β-lactoglobulin interactions with ligands studied by fluorescence. Biochim. Biophys. Acta 1994, 1206, 166-172.
38. Valente-Mesquita, V. L.; Botelho, M. M.; Ferreira, S. T. Pressure-induced subunit dissociation and unfolding of dimeric β-lactoglobulin. Biophys. J. 1998, 75, 471-476.
39. Botelho, M. M.; Valente-Mesquita, V. L.; Oliveira, K. M. G.; Polikarpov, I.; Ferreira, S. T. Pressure denaturation of β-lactoglobulin. Different stabilities of isoforms A and B and an investigation of the Tanford transition. Eur. J. Biochem. 2000, 267, 2235-2241.
40. Moller, R. E.; Stapelfeldt, H.; Skibsted, L. H. Thiol reactivity in pressure-unfolded β-lactoglobulin. Antioxidative properties and thermal refolding. J. Agric. Food Chem. 1998, 46, 425-430.
41. Oldfield, D. J.; Singh, H.; Taylor, M.; Pearce, K. Kinetics of denaturation and aggregation of whey proteins in skim milk heated in an ultrahigh temperature (UHT) pilot plant. Int. Dairy J. 1998, 8, 311-318.
42. Hillier, R. M.; Lyster, R. L. J. Whey protein denaturation in heated milk and cheese whey. J. Dairy Res. 1979, 46, 95-102.
43. Masson, P.; Bee, N.; Froment, M.-T.; Nachon, F.; Balny, C.; Lockridge, O.; Schopfer, L. M. Rate-determining step of butyrylcholinesterase-catalysed hydrolysis of benzoylcholine and benzoylthiocholine. Eur. J. Biochem. 2004, 271, 1980-1990.
44. Royer, C. A. Revisiting volume changes in pressure-induced protein unfolding. Biochim. Biophys. Acta 2002, 1595, 201-209.
45. Van Eldik, R.; Asano, T.; Le Noble, W. J. Activation and reaction volumes in solution. 2. Chem. Rev. 1989, 89, 549-688.
46. Schmid, G.; Luedemann, H.-D.; Jaenicke, R. Dissociation and aggregation of lactic dehydrogenase by high hydrostatic pressure. Eur. J. Biochem. 1979, 97, 407-413.
47. Traylor, T. G.; Luo, J.; Simon, J. A.; Ford, P. C. Pressure-induced change from activation to diffusion control in fast reactions of carbon monoxide with hemes. J. Am. Chem. Soc. 1992, 114, 4340-4345.