The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 264-271

  Kehoe, J J ^a   Foegeding, E A ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Aggregation; Molecular chaperone; Casein; Lactoglobulin

Indexed keywords

AGGREGATES; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIGHT SCATTERING; SIZE EXCLUSION CHROMATOGRAPHY;

DYNAMIC LIGHT-SCATTERING; DYNAMIC-LIGHT SCATTERINGS; LACTOGLOBULIN; LIGHT-SCATTERING DETECTORS; MOLECULAR CHAPERONES; MULTIANGLE LASER LIGHT SCATTERING; MULTIANGLE LASER-LIGHT SCATTERING; SIZE-EXCLUSION CHROMATOGRAPHY; Β-CASEIN; Β-LACTOGLOBULIN;

CASEIN;

EID: 84893736228     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.019     Document Type: Article

References (30)

1. Bhattacharyya J., Das K.P. Molecular chaperone-like properties of an unfolded protein, alpha(s)-casein. Journal of Biological Chemistry 1999, 274(22):15505-15509.
2. Bolder S.G., Hendrickx H., Sagis L.M.C., van der Linden E. Fibril assemblies in aqueous whey protein mixtures. Journal of Agricultural and Food Chemistry 2006, 54:4229-4234.
3. Bouhallab S., Croguennec T. Spontaneous assembly and induced aggregation of food proteins. Advances in Polymer Science 2014, 256:67-102.
4. Collini M., D'Alfonso L., Baldini G. New Insight on β-lactoglobulin binding sites by 1-anilinonaphthalene-8-sulfonate fluoresence decay. Protein Science 2000, 9:1968-1974.
5. Donald A.M. Aggregation in beta-lactoglobulin. Soft Matter 2008, 4(6):1147-1150.
6. Durand D., Gimel J.C., Nicolai T. Aggregation, gelation and phase separation of heat denatured globular proteins. Physica A 2002, 304:253-265.
7. Ellis J. Proteins as molecular chaperones. Nature 1987, 328:378-379.
8. Ellis R.J. Chaperone function: the orthodox view. Molecular chaperones and cell cell signaling 2005, 3-21. Cambridge University Press, New York, NY. B. Henderson, A.G. Pockley (Eds.).
9. Ellis R.J. Molecular chaperones: assisting assembly in addition to folding. Trends in Biochemical Sciences 2006, 31(7):395-401.
10. Ellis R.J. Protein misassembly: macromolecular crowding and molecular chaperones. Advances in Experimental Medicine and Biology 2007, 594:1-13.
11. Ellis R.J., van der Vies S.M. Molecular chaperones. Annual Reviews in Biochemistry 1991, 60(1):321-347.
12. Ellis R.J., Van der Vies S.M., Hemmingsen S.M. The molecular chaperone concept. Biochemical Society Symposium 1989, 55(55):145-153.
13. Guyomarc'h F., Nono M., Nicolai T., Durand D. Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate. Food Hydrocolloids 2009, 23:1103-1110.
14. Haslbeck M., Franzmann T., Weinfurtner D., Buchner J. Some like it hot: the structure and function of small heat-shock proteins. Nature Structural & Molecular Biology 2005, 12(10):842-846.
15. s-casein inhibits the pressure-induced aggregation of β-lactoglobulin through its molecular chaperone-like properties. Food Hydrocolloids 2011, 25(6):1581-1586.
16. Kehoe J.J., Foegeding E.A. Interaction between β-casein and whey proteins As a function of pH and salt concentration. Journal of Agricultural and Food Chemistry 2011, 59(1):349-355.
17. s- and β-caseins and its effect on chaperone activity: a structural and functional investigation. Journal of Agricultural and Food Chemistry 2009, 57(13):5956-5964.
18. Leonil J., Molle D., Fauquant J., Maubois J.L., Pearce R.J., Bouhallab S. Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site. Journal of Dairy Science 1997, 80(10):2270-2281.
19. s-casein to suppress the heat aggregation of ovotransferrin. Journal of Agricultural and Food Chemistry 2004, 52(15):4882-4886.
20. Morgan P.E., Treweek T.M., Lindner R.A., Price W.E., Carver J.A. Casein proteins as molecular chaperones. Journal of Agricultural and Food Chemistry 2005, 53(7):2670-2683.
21. Nicolai T., Britten M., Schmitt C. β-Lactoglobulin and WPI aggregates: formation, structure and applications. Food Hydrocolloids 2011, 25(8):1945-1962.
22. O'Kennedy B.T., Mounsey J.S. Control of heat-induced aggregation of whey proteins using casein. Journal of Agricultural and Food Chemistry 2006, 54(15):5637-5642.
23. Phan-Xuan T., Durand D., Nicolai T. On the Crucial importance of the pH for the formation and self stabilization of protein microgels and strands. Langmuir 2011, 27:15092-15101.
24. Sakono M., Motomura K., Maruyama T., Kamiya N., Goto M. Alpha casein micelles show not only molecular chaperone-like aggregation inhibition properties but also protein refolding activity from the denatured state. Biochemical and Biophysical Research Communications 2011, 404(1):494-497.
25. Schmitt C., Bovay C., Rouvet M., Shojaei-Rami S., Kolodziejczyk E. Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties. Langmuir 2007, 23(8):4155-4166.
26. Swaisgood H.E. Chemistry of the Caseins. Proteins 2003, Vol. 1:139-201. Klewer Academic/Plenum Publishers, New York. P.F. Fox, P.L.H. McSweeney (Eds.).
27. Verheul M., Roefs S.P.F.M., de Kruif K.G. Kinetics of heat-induced aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry 1998, 46(3):896-903.
28. Yong Y.H., Foegeding E.A. Effects of caseins on thermal stability of bovine β-lactoglobulin. Journal of Agricultural and Food Chemistry 2008, 56(21):10352-10358.
29. Yong Y.H., Foegeding E.A. Caseins: utilizing molecular chaperone properties to control protein aggregation in foods. Journal of Agricultural and Food Chemistry 2010, 58(2):685-693.
30. Yousefi R., Shchutskaya Y.Y., Zimny J., Gaudin J.-C., Moosavi-Movahedi A.A., Muronetz V.I., et al. Chaperone-like activities of different molecular forms of beta-casein. Importance of polarity of N-terminal hydrophilic domain. Biopolymers 2009, 91(8):623-632.