Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 110-116

  Gulzar, Muhammad ^a,b   Bouhallab, Saïd ^a,b   Jeantet, Romain ^a,b   Schuck, Pierre ^a,b   Croguennec, Thomas ^a,b  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

Author keywords

Disulphide bonds; Dry heating; Protein cross linking; Protein hydrolysis; Whey proteins

Indexed keywords

DISULPHIDE BONDS; DRY-HEATING; PROTEIN CROSS-LINKING; PROTEIN HYDROLYSIS; WHEY PROTEINS;

HEATING; PROTEINS;

PH EFFECTS;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; MILK PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN ISOLATE;

ARTICLE; CONTROLLED STUDY; COVALENT BOND; DISULFIDE BOND; DRY HEATING; GEL PERMEATION CHROMATOGRAPHY; HEAT TREATMENT; HYDRODYNAMICS; LIGHT SCATTERING; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN DENATURATION; SOLUBILITY; TURBIDITY;

EID: 79958175070     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.037     Document Type: Article

References (40)

1. Akkermans, C., Venema, P., van der Goot, A. J., Gruppen, H., Bakx, E. J., Boom, R. M., et al. (2008). Peptides are building blocks of heat-induced fibrillar protein aggregates of +|- lactoglobulin formed at pH 2. Biomacromolecules, 9, 1474-1479. (Pubitemid 351757127)
2. Alting, A. C., Hamer, R. J., De Kruif, C. G., Paques, M., & Visschers, R. W. (2003). Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids, 17, 469-479.
3. Alting, A. C., Weijers, M., De Hoog, E. H. A., van de Pijpekamp, A. M., Stuart, M. A. C., Hamer, R. J., et al. (2004). Acid-induced cold gelation of globular proteins: Effects of protein aggregate characteristics and disulfide bonding on rheological properties. Journal of Agricultural and Food Chemistry, 52, 623-631.
4. Bolder, S. G., Hendrickx, H., Sagis, L. M. C., & van der Linden, E. (2006). Fibril assemblies in aqueous whey protein mixtures. Journal of Agricultural and Food Chemistry, 54, 4229-4234. (Pubitemid 44013326)
5. Considine, T., Patel, H. A., Anema, S. G., Singh, H., & Creamer, L. K. (2007). Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review. Innovative Food Science & Emerging Technologies, 8, 1-23. (Pubitemid 46217251)
6. Croguennec, T., Bouhallab, S., Molle, D., O'Kennedy, B. T., & Mehra, R. (2003). Stable monomerie intermediate with exposed Cys-119 is formed during heat denaturation of beta-lactoglobulin. Biochemical and Biophysical Research Communications, 301, 465-471. (Pubitemid 36279263)
7. Croguennec, T., O'Kennedy, B. T., & Mehra, R. (2004). Heat-induced denaturation/aggregation of beta-lactoglobulin A and B: Kinetics of the first intermediates formed. International Dairy Journal, 14, 399-409. (Pubitemid 38345663)
8. Desfougeres, Y., Lechevalier, V., Pezennec, S., Artzner, F., & Nau, F. (2008). Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Journal of Agricultural and Food Chemistry, 56, 5120-5128. (Pubitemid 352039113)
9. Donato, L., Schmitt, C., Bovetto, L., & Rouvet, M. (2009). Mechanism of formation of stable heat-induced beta-lactoglobulin microgels. International Dairy Journal, 19, 295-306.
10. Ellman, G. L. (1959). Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics, 82, 70-77.
11. Enomoto, H., Hayashi, Y., Li, C. P., Ohki, S., Ohtomo, H., Shiokawa, M., et al. (2009). Glycation and phosphorylation of alpha-lactalbumin by dry heating: Effect on protein structure and physiological functions. Journal of Dairy Science, 92, 3057-3068.
12. Enomoto, H., Li, C. P., Morizane, K., Ibrahim, H. R., Sugimoto, Y., Ohki, S., et al. (2007). Glycation and phosphorylation of beta-lactoglobulin by dry-heating: Effect on protein structure and some properties. Journal of Agricultural and Food Chemistry, 55, 2392-2398. (Pubitemid 46556229)
13. Gerrard, J. A. (2002). Protein-protein crosslinking in food: Methods, consequences, applications. Trends in Food Science & Technology, 13, 391-399.
14. Gulzar, M., Croguennec, T., Jardin, J., Piot, M., & Bouhallab, S. (2009). Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of beta-lactoglobulin. Food Chemistry, 116, 884-891.
15. Havea, P., Watkinson, P., & Kuhn-Sherlock, B. (2009). Heat-induced whey protein gels: Protein-protein interactions and functional properties. Journal of Agricultural and Food Chemistry, 57, 1506-1512.
16. Ibrahim, H. R., Kobayashi, K., & Kato, A. (1993). Improvement of the surface functional-properties of beta-lactoglobulin and alpha-lactalbumin by heating in a dry state. Bioscience, Biotechnology, and Biochemistry, 57, 1549-1552.
17. Kato, A., Ibrahim, H. R., Watanabe, H., Honma, K., & Kobayashi, K. (1989). New approach to improve the gelling and surface functional-properties of dried egg-white by heating in dry state. Journal of Agricultural and Food Chemistry, 37, 433-437.
18. Kato, A., Ibrahim, H. R., Watanabe, H., Honma, K., & Kobayashi, K. (1990). Structural and gelling properties of dry-heating egg-white proteins. Journal of Agricultural and Food Chemistry, 38, 32-37.
19. Kidwai, S. A., Ansari, A. A., & Salahuddin, A. (1976). Effect of succinylation (3-carboxypropionylation) on conformation and immunological activity of ovalbumin. Biochemical Journal, 155, 171.
20. Kim, S. B., Seo, I. S., Khan, M. A., Ki, K. S., Lee, W. S., Lee, H. J., et al. (2007). Enzymatic hydrolysis of heated whey: Iron-binding ability of peptides and antigenic protein fractions. Journal of Dairy Science, 90, 4033-4042. (Pubitemid 350045177)
21. Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685.
22. Li, C. P., Enomoto, H., Ohki, S., Ohtomo, H., & Aoki, T. (2005). Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating. Journal of Dairy Science, 88, 4137-4145. (Pubitemid 41810239)
23. Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193, 265-275.
24. Matsudomi, N., Takahashi, H., & Miyata, T. (2001). Some structural properties of ovalbumin heated at 80 degrees C in the dry state. Food Research International, 34, 229-235. (Pubitemid 32235354)
25. Mine, Y. (1996). Effect of pH during the dry heating on the gelling properties of egg white proteins. Food Research International, 29, 155-161.
26. Mine, Y. (1997). Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins. Journal of Agricultural and Food Chemistry, 45, 2924-2928.
27. Morgan, F., Venien, A., Bouhallab, S., Molle, D., Leonil, J., Peltre, G., et al. (1999). Modification of bovine beta-lactoglobulin by glycation in a powdered state or in an aqueous solution: Immunochemical characterization. Journal of Agricultural and Food Chemistry, 47, 4543-4548.
28. Oboroceanu, D., Wang, L. Z., Brodkorb, A., Magner, E., & Auty, M. A. E. (2010). Characterization of beta-lactoglobulin fibrillar assembly using atomic force microscopy, polyacrylamide gel electrophoresis, and in situ fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry, 58, 3667-3673.
29. Panyam, D., & Kilara, A. (1996). Enhancing the functionality of food proteins by enzymatic modification. Trends in Food Science & Technology, 7, 120-125. (Pubitemid 126663480)
30. Patel, H. A., Singh, H., Havea, P., Considine, T., & Creamer, L. K. (2005). Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions. Journal of Agricultural and Food Chemistry, 53, 9590-9601. (Pubitemid 41784170)
31. Povey, J. F., Perez-Moral, N., Noel, T. R., Parker, R., Howard, M. J., & Smales, C. M. (2009). Investigating variables and mechanisms that influence protein integrity in low water content amorphous carbohydrate matrices. Biotechnology Progress, 25, 1217-1227.
32. Rabiey, L., & Britten, M. (2009). Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels. Food Hydrocolloids, 23, 2302-2308.
33. Schmitt, C., Bovay, C., Rouvet, M., Shojaei-Rami, S., & Kolodziejczyk, E. (2007). Whey protein soluble aggregates from heating with NaCl: Physicochemical, interfacial, and foaming properties. Langmuir, 23, 4155-4166. (Pubitemid 46643136)
34. Schokker, E. P., Singh, H., Pinder, D. N., & Creamer, L. K. (2000). Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration. International Dairy Journal, 10, 233-240.
35. Surroca, Y., Haverkamp, J., & Heck, A. J. R. (2002). Towards the understanding of molecular mechanisms in the early stages of heat-induced aggregation of beta-lactoglobulin AB. Journal of Chromatography. A, 970, 275-285. (Pubitemid 35286583)
36. Swaisgood, H. E. (2005). The importance of disulfide bridging. Biotechnology Advances, 23, 71-73.
37. Verheul, M., Roefs, S. P. F. M., & de Kruif, K. G. (1998). Kinetics of heat-induced aggregation of beta-lactoglobulin. Journal of Agricultural and Food Chemistry, 46, 896-903.
38. Watanabe, K., Nakamura, Y., Xu, J. Q., & Shimoyamada, M. (2000). Inhibition against heat coagulation of ovotransferrin by ovalbumin dry-heated at 120 degrees C. Journal of Agricultural and Food Chemistry, 48, 3965-3972.
39. Watanabe, K., Xu, J. Q., & Shimoyamada, M. (1999). Inhibiting effects of egg white dry-heated at 120 degrees C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white. Journal of Agricultural and Food Chemistry, 47, 4083-4088. (Pubitemid 29506204)
40. Zhou, P., & Labuza, T. P. (2007). Effect of water content on glass transition and protein aggregation of whey protein powders during short-term storage. Food Biophysics, 2, 108-116. (Pubitemid 47472058)