Whey protein aggregate formation during heating in the presence of κ-carrageenan

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1479-1485

  Flett, Kelly L ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Carrageenan; Light scattering; MALLS; SE HPLC; Whey protein aggregation

Indexed keywords

EID: 63049101358     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.077     Document Type: Article

References (22)

1. Aymard P., Durand D., and Nicolai T. The effect of temperature and ionic strength on the dimerization of β-lactoglobulin. International Journal of Biological Macromolecules 19 (1996) 213-221
2. Beaulieu M., Corredig M., Turgeon S.L., Wicker L., and Doublier J. The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection. Food Hydrocolloids 19 (2005) 803-812
3. Capron I., Nicolai T., and Durand D. Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan. Food Hydrocolloids 13 (1999) 1-5
4. Chambers S.J., Langdon M.J., Williams P.A., and White R.J. In: Phillips G.O., Williams P.A., and Wedlock D.J. (Eds). Gums and stabilizers for the food industry (1994), University Press, Oxford 1-18
5. Croguennoc P., Nicolai T., Durand D., and 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. de la Fuente M.A., Hemar Y., and Singh H. Influence of κ-carrageenan on the aggregation behaviour of prtoeins in heated whey protein isolate solutions. Food Chemistry 86 (2004) 1-9
7. Folta-Stogniew E., and Williams K.R. Determination of molecular masses of protein in solution: Implementation of an HPLC size exclusion chromatography and laser light scattering service in a core laboratory. Journal of Biomolecular Techniques 10 (1999) 51-63
8. Gotz J., Zick K., Hinrichs R., and Weisser H. Characterization of carrageenan and whey protein gels using NMR PGSTE diffusion experiments. European Food Research and Technology 218 (2004) 323-332
9. Hoffmann M.A.M., Sala G., Olieman C., and de Kruif K.G. Molecular mass distributions of heat-induced β-lactoglobulin aggregates. Journal of Agricultural and Food Chemistry 45 (1997) 2949-2957
10. Kazmierski M., and Corredig M. Characterization of soluble aggregates from whey protein isolate. Food Hydrocolloids 17 (2003) 685-692
11. McGuffey M.K., Epting K.L., Kelly R.M., and Foegeding E.A. Denaturation and aggregation of three α-lactalbumin preparations at neutral pH. Journal of Agricultural and Food Chemistry 53 (2005) 3182-3190
12. Ould Eleya M.M., and Turgeon S.L. Rheology of κ-carrageenan and β-lactoglobulin mixed gels. Food Hydrocolloids 14 (2000) 29-40
13. Pouzot M., Durand D., and Nicolai T. Influence of the ionic strength on the structure of heat-set globular protein gels at pH 7. β-Lactoglobulin. Macromolecules 37 (2004) 8703-8708
14. Rochas C., and Rinaudo M. Activity coefficients and counterions and conformation in κ-carrageenan system. Biopolymers 19 (1980) 1675-1687
15. Rochas C., and Landry S. Molecular organization of kappa carrageenan in aqueous solution. Carbohydrate Polymers 7 (1987) 435-447
16. Roesch R., Cox S., Compton S., Happek U., and Corredig M. κ-Carrageenan and β-lactoglobulin interactions visualized by atomic force microscopy. Food Hydrocolloids 18 (2004) 429-439
17. Schokker E.P., Singh H., Pinder D.N., Norris G.E., and Creamer L.K. Characterization of intermediates formed during heat-induced aggregation of β-lactoglobulin AB at neutral pH. International Dairy Journal 9 (1999) 791-800
18. Schokker E.P., Singh H., and Creamer L.K. Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin. International Dairy Journal 10 (2000) 843-853
19. Snoeren T.H.M., Payens T.A.J., Jeunink J., and Both P. Electrostatic interactions between κ-carrageenan and κ-casein. Milchwissenschaft 30 (1975) 393-396
20. Singh S., and Jacobsson P. Kinetics of acid hydrolysis of κ-carrageenan as determined by molecular weight (SEC-MALLS-RI), gel breaking strength, and viscosity measurements. Carbohydrate Polymers 23 (1994) 89-103
21. Swaisgood, H. E. (1982). Chemistry of milk proteins. In P. F. Fox & J. J. Condon (Eds.), Developments in dairy chemistry (pp. 1-61, 132-147). London: Elsevier Applied Science.
22. Wyatt P.J. Light scattering and the absolute characterization of macromolecules. Analytica Chimica Acta 272 (1993) 1-40