Effect of water content on glass transition and protein aggregation of whey protein powders during short-term storage

Food Biophysics

Volumn 2, Issue 2-3, 2007, Pages 108-116

  Zhou, Peng ^a   Labuza, Theodore P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Disulfide bond; Glass transition; Hydrolysates; Protein aggregation; Water; Whey proteins

Indexed keywords

EID: 34748835392     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-007-9037-4     Document Type: Article

References (38)

1. Y.H. Roos and M. Karel, Biotechnol Prog 6, 159 (1990).
2. F.M. Netto, S.A. Desobry and T.P. Labuza, Int J Food Prop 1, 141 (1998).
3. M. Saltmarch and T.P. Labuza, J Food Sci 45, 1231 (1980).
4. L.E. Chuy and T.P. Labuza, J Food Sci 59, 43 (1994).
5. K. Jouppila and Y.H. Roos, J Dairy Sci 77, 2907 (1994).
6. Y.H. Roos, Lait 82, 474 (2002).
7. F. Morgan, S. Bouhallab, D. Mollé, G. Henry, J.L. Maubois and J. Léonil, Int Dairy J 8, 95 (1998).
8. F. Guyomarc'h, F. Warin, D.D. Muir and J. Leaver, Int Dairy J 10, 863 (2000).
9. M.E.C. Thomas, J. Scher, S. Desobry-Banon and S. Desobry, Crit Rev Food Sci Nutr 44, 297 (2004).
10. S. McCluskey, J.F. Connolly, R. Devery et al., J Food Sci 62, 331 (1997).
11. H. Stapelfeldt, B.R. Nielsen and L.H. Skibsted, Int Dairy J 7, 331 (1997).
12. J.H. Liang, Food Chem 71, 459 (2000).
13. W.R. Liu, R. Langer and A.M. Klibanov, Biotechnol Bioeng 37, 177 (1991).
14. H.R. Costantino, R. Langer and A.M. Klibanov, Pharm Res 11, 21 (1994).
15. P.F. Fox. In: Advanced Dairy Chemistry, edited by P.F. Fox and P.L.H. McSweeney (Kluwer, New York 2003).
16. H. Levine and L. Slade, Carbohydr Polym 6, 213 (1986).
17. T.P. Labuza and K.A. Nelson, Water Analyzer Programs (University of Minnesota, Saint Paul, MN 1993).
18. H.D. Hill and J.G. Straka, Anal Biochem 170, 203 (1988).
19. A. Farahnaky, F. Badii, I.A. Farhat, J.R. Mitchell and S.E. Hill, Biopolymers 78, 69 (2005).
20. M. Rüegg, U. Moor and B. Blanc, J Dairy Res 44, 509 (1977).
21. Y.H. Roos, Phase Transitions in Foods (Academic, New York, 1995), Chap. 4, p. 73.
22. E. Berlin, B.A. Anderson and M.J. Pallanch, J Dairy Sci 51, 1339 (1968).
23. L.N. Bell and T.P. Labuza, Moisture Sorption: Practical Aspects of Isotherm Measurement and Use (AACC, Inc., Saint Paul, MN, 2000), Chap. 3, p. 33.
24. W. Bushuk and C.A. Winkler, Cereal Chem 34, 73 (1957).
25. T.P. Labuza, A. Kaanane and J.Y. Chen, J Food Sci 50, 385 (1985).
26. A. Kuye and L.O. Sanni, Int J Food Prop 5, 599 (2002).
27. N.R. Graciala, M.J. Urbicain and E. Rotstein, J Food Sci 47, 1448 (1982).
28. L.N. Bell and M.J. Hageman, J Food Sci 61, 372 (1996).
29. L. Burin, K. Jouppila, Y. Roos, J. Kansikas and M.P. Buera, J Agric Food Chem 48, 5263 (2000).
30. G.I. Tsereteli, T.V. Belopolskaya, N.A. Grunina and O.L. Vaveliouk, J Therm Anal Calorim 62, 89 (2000).
31. P. Schuck, E. Blanchard, A. Dolivet, S. Méjean, E. Onillon and R. Jeantet, Lait 85, 295 (2005).
32. M. Rüegg, U. Moor and B. Blanc, Biochim Biophys Acta 400, 334 (1975).
33. L.N. Bell, M.J. Hageman and J.M. Bauer, Biopolymers 35, 201 (1995).
34. L.N. Bell, M.J. Hageman and L.M. Muraoka, J Pharm Sci 84, 707 (1995).
35. A. Morales and J.L. Kokini, J Rheol 43, 315 (1999).
36. N.M. D'Cruz and L.N. Bell, J Food Sci 70, 64 (2005).
37. I.V. Sochava, Biophys Chem 69, 31 (1997).
38. P.E. Groleau, S.F. Gauthier and Y. Pouliot, Int Dairy J 13, 887 (2003).