Heat-induced denaturation, aggregation and gelation of whey proteins

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects: Fourth Edition

Volumn , Issue , 2016, Pages 155-178

  Brodkorb, André ^a   Croguennec, Thomas ^b   Bouhallab, Said ^b   Kehoe, Joseph J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UMR1253   (France)

Author keywords

Aggregation; Dairy proteins; Denaturation; Gelation; Whey proteins

Indexed keywords

AGGLOMERATION; BEVERAGES; DENATURATION; GELATION; IONIC STRENGTH;

AGGREGATION PROCESS; COVALENT INTERACTIONS; FUNCTIONAL PROPERTIES; INDUSTRIAL PROCESSING; POTENTIAL STRUCTURE; PROTEIN CONCENTRATIONS; PROTEIN STRUCTURES; WHEY PROTEINS;

PROTEINS;

EID: 84956796950     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4939-2800-2_6     Document Type: Chapter

References (123)

1. Adamcik J, Jung JM, Flakowski J, De Los Rios P, Dietler G, Mezzenga R (2010) Understanding amyloid aggregation by statistical analysis of atomic force microscopy images. Nat Nanotechnol 5:423-428
2. Akkermans C, Venema P, van der Goot AJ, Gruppen H, Bakx EJ, Boom RM, van der Linden E (2008) Peptides are building blocks of heat-induced fibrillar protein aggregates of P-lactoglobulin formed at pH 2. Biomacromolecules 9:1474-1479
3. Ako K, Nicolai T, Durand D, Brotons G (2009) Microphase separation explains the abrupt structural change of denatured globular gels on varying the ionic strength or the pH. Soft Matter 5:4033-4041
4. Ako K, Nicolai T, Durand D (2010) Salt-induced gelation of globular protein aggregates: structure and kinetics. Biomacromolecules 11:864-871
5. Alting AC, Hamer RJ, de Kruif CG, Visschers RW (2000) Formation of disulphide bonds in acid-induced gels of preheated whey protein isolate. J Agric Food Chem 48:5061-5067
6. Alting AC, de Jongh HHJ, Visschers RW, Simons JWFA (2002) Physical and chemical interactions in cold gelation of food proteins. J Agric Food Chem 50: 4682-4689
7. Alting AC, Hamer RJ, de Kruif CG, Paques M, Visschers RW (2003a) Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocoll 17:469-479
8. Alting AC, Hamer RJ, de Kruif CG, Visschers RW (2003b) Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration. J Agric Food Chem 51:3150-3156
9. Anema SG, McKenna AB (1996) Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk. J Agric Food Chem 44:422-428
10. Arnaudov LN, de Vries R (2006) Strong impact of ionic strength on the kinetics of fibrilar aggregation of bovine P-lactoglobulin. Biomacromolecules 7: 3490-3498
11. Arnaudov LN, de Vries R (2007) Theoretical modeling of the kinetics of fibrillar aggregation of bovine P-lactoglobulin at pH 2. J Chem Phys 126:145106
12. 2+induced gelation of pre-heated whey protein isolate. J Food Sci 58:867-871
13. Baussay K, Bon CL, Nicolai T, Durand D, Busnel J-P Influence of the ionic strength on the heat- induced aggregation of the globular protein P-lactoglobulin at pH 7. Int J Biol Macromol 34: 21-28
14. Beaulieu M, Corredig M, Turgeon SL, Wicker L, Doublier J-L (2005) The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multiangle laser light scattering detection. Food Hydrocoll 19:803-812
15. Bolder SG, Hendrickx H, Sagis LMC, van der Linden E Fibril assemblies in aqueous whey protein mixtures. J Agric Food Chem 54:4229-4234
16. Bolder SG, Sagis LMC, Venema P, van der Linden E Effect of stirring and seeding on whey protein fibril formation. J Agric Food Chem 55:5661-5669
17. Briggs DR, Hull R (1945) Studies on protein denaturation: I. Electrophoretic study kinetics at neutrality of heat denaturation of p-lactoglobulin. J Am Chem Soc 67:2007-2014
18. Britten M, Giroux HJ (2001) Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocoll 15:609-617
19. Bromley EHC, Krebs MRH, Donald AM (2005) Aggregation across the length-scales in p-lactoglobulin. Faraday Discuss 128:13-27
20. Bryant CM, McClements DJ (2000) Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein. J Food Sci 65:801-804
21. Cavallieri ALF, da Cunha RL (2008) The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins. Food Hydrocoll 22: 439-448
22. Cavallieri ALF, Costa-Netto AP, Menossi M, da Cunha RL (2008) Whey protein interactions in acidic cold-set gels at different pH values. Lait 87:535-554
23. Chaudry SS, Humbert ES (1968) Effect of N-ethylmaleimide, ethylenediaminetetraacetate and dipicolinate on denaturation of milk serum proteins. J Dairy Sci 51:941
24. Clark AH, Judge FJ, Richards JB, Stubbs JM, Suggett A (1981) Electron-microscopy of network structures in thermally-induced globular protein gels. Int J Pept Protein Res 17:380-392
25. Considine T, Patel HA, Anema SG, Singh H, Creamer LK (2007) Interactions of milk proteins during heat and hydrostatic pressure treatments—a review. Innovative Food Sci Emerg Technol 8:1-23
26. Corredig M, Dalgleish DG (1996a) The binding of a-lactalbumin and p-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51:123-127
27. Corredig M, Dalgleish DG (1996b) Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk. Food Res Int 29:49-55
28. Croguennec T, Bouhallab S, Molle D, OKennedy BT, Mehra R (2003) Stable monomeric intermediate with exposed cys-119 is formed during heat denaturation of p-lactoglobulin. Biochem Biophys Res Commun 301: 465-471
29. Croguennec T, Molle D, Mehra R, Bouhallab S (2004a) Spectroscopic characterization of heat-induced nonnative p-lactoglobulin monomers. Protein Sci 13: 1340-1346
30. Croguennec T, O’Kennedy BT, Mehra R (2004b) Heat- induced denaturation/aggregation of p-lactoglobulin A and B: kinetics of the first intermediates formed. Int Dairy J 14:399-409
31. da Silva MV, Delgado JMPQ (2011) Cold-set whey protein isolate gels: The influence of aggregates concentration on viscoelastic properties. In: 6th International Conference on Diffusion in Solids and Liquids, Paris, pp 312-315, 1143-1148
32. Dannenberg F, Kessler HG (1988) Thermodynamic approach to kinetics of p-lactoglobulin denaturation in heated skim milk and sweet whey. Milchwissenschaft 43:139-142
33. de Faria JT, Minim VPR, Minim LA (2013) Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels. Food Hydrocoll 32:64-71
34. de Wit JN (1984) Functional properties of whey protein in food systems. Neth Milk Dairy J 38:71-89
35. Domike KR, Donald AM (2007) Thermal dependence of thermally induced protein spherulite formation and growth: kinetics of p-lactoglobulin and insulin. Biomacromolecules 8:3930-3937
36. Domike KR, Hardin E, Armstead DN, Donald AM (2009) Investigating the inner structure of irregular p-lactoglobulin spherulites. Eur Phys J E Soft Matter 29:173-182
37. Fitzsimons SM, Mulvihill DM, Morris ER (2007) Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocoll 21:638-644
38. Gallagher DP, Lynch MG, Mulvihill DM (1996) Porcine p-lactoglobulin does not undergo thermally induced gelation. J Dairy Res 63:479-482
39. Gezimati J, Singh H, Creamer LK (1996) Aggregation and gelation of bovine p-lactoglobulin, a-lactalbumin, and serum albumin. In: Parris N, Kato A, Creamer LK, Pearce J (eds) Macromolecular interactions in food technology, vol 650, 1st edn. American Chemical Society, Washington, pp 113-123
40. Goers J, Permyakov SE, Permyakov EA, Uversky VN, Fink AL (2002) Conformational prerequisites for a-lactalbumin fibrillation. Biochemistry 41: 12546-12551
41. Gosal WS, Clark AH, Ross-Murphy SB (2004) Fibrillar p-lactoglobulin gels: part 1. Fibril formation and structure. Biomacromolecules 5:2408-2419
42. Gough P, Jenness R (1962) Heat denaturation of p-lactoglobulins A and B. J Dairy Sci 45:1033-1039
43. Graveland-Bikker JF, de Kruif CG (2006) Unique milk protein based nanotubes: food and nanotechnology meet. Trends Food Sci Technol 17:196-203
44. Graveland-Bikker JF, Ipsen R, Otte J, de Kruif CG (2004) Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin. Langmuir 20:6841-6846
45. Hamada D, Tanaka T, Tartaglia GG, Pawar A, Vendruscolo M, Kawamura M, Tamura A, Tanaka N, Dobson CM (2009) Competition between folding, native-state dimerisation and amyloid aggregation in p-lactoglobulin. J Mol Biol 386:878-890
46. Haurowitz F, DiMoia F, Tekman S (1952) The reaction of native and denatured ovalbumin with Congo Red. J Am Chem Soc 74:2265-2271
47. Havea P, Singh H, Creamer LK, Campanella OH (1998) Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. J Dairy Res 65:79-91
48. Havea P, Watkinson P, Khun-Sherlock B (2009) Heat- induced whey proteins gels: protein-protein interactions and functional properties. J Agric Food Chem 57:1506-1512
49. Hillier RN, Lyster RLJ (1979) Whey protein denaturation in heated milk and cheese whey. J Dairy Res 46: 95-102
50. Hillier RN, Lyster RLJ, Cheeseman GC (1980) Gelation of reconstituted whey powders by heat. J Sci Food Agric 31:1152-1157
51. Hines ME, Foegeding EA (1993) Interactions of a-lactalbumin and bovine serum albumin with P-lactoglobulin in thermally induced gelation. J Agric Food Chem 41:341-346
52. Hinrichs J, Rademacher B (2005) Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk. Int Dairy J 15:315-323
53. Hoffmann MAM, van Mil PJJM (1997) Heat-induced aggregation of P-lactoglobulin: role of the free thiol group and disulfide bonds. J Agric Food Chem 45:2942-2948
54. Hoffmann MAM, van Mil PJJM (1999) Heat-induced aggregation of P-lactoglobulin as a function of pH. J Agric Food Chem 47:1898-1905
55. Hongsprabhas P, Barbut S (1996) Ca2+-induced gelation of whey protein isolate: effects of pre-heating. Food Res Int 29:135-139
56. Hongsprabhas P, Barbut S (1997a) Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate. Food Res Int 30:451-455
57. 2+-induced whey protein isolate cold gelation. Int Dairy J 7:827-834
58. 2+-induced cold gelation of whey protein isolate: effect of two-stage gelation. Food Res Int 30:523-527
59. Hussain R, Gaiani C, Jeandel C, Ghandaja J, Scher J (2012) Combined effect of heat-treatment and ionic strength on the functionality of whey proteins. J Dairy Sci 95:6260-6273.
60. keda S, Li-Chan ECY (2004) Raman spectroscopy of heat-induced fine-stranded and particulate P-lactoglobulin gels. Food Hydrocoll 18:489-498
61. Ikeda S, Foegeding EA, Hagiwara T (1999) Rheological study on the fractal nature of the protein gel structure. Langmuir 15:8584-8589
62. Ipsen R, Otte J, Qvist KB (2001) Molecular self-assembly of partially hydrolysed a-lactalbumin resulting in strong gels with a novel microstructure. J Dairy Res 68:277-286
63. Ju ZY, Kilara A (1998a) Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. J Agric Food Chem 46:3604-3608
64. Ju ZY, Kilara A (1998b) Textural properties of cold-set gels induced from heat-denatured whey protein isolates. J Food Sci 63:288-292
65. Ju ZY, Otte J, Madsen JS, Qvist KB (1995) Effects of 2imited proteolysis on gelation and gel properties of whey protein isolate. J Dairy Sci 78:2119-2128
66. Kavanagh GM, Clark AH, Ross-Murphy SB (2000) Heat- induced gelation of globular proteins: part 3. Molecular studies on low pH P-lactoglobulin gels. Int J Biol Macromol 28:41-50
67. Kehoe JJ, Morris ER, Brodkorb A (2007) The influence of bovine serum albumin on P-lactoglobulin denaturation, aggregation and gelation. Food Hydrocoll 21: 747-755
68. Kehoe JJ, Wang L, Morris E, Brodkorb A (2011) Formation of non-native P-lactoglobulin during heat- induced denaturation. Food Biophys 6:487-496
69. Khun KR, Cavallieri ALF, da Cunha RL (2010) Cold-set whey protein gels induced by calcium or sodium salt addition. Int J Food Sci Technol 45:348-357
70. Kinsella JE, Whitehead DM (1989) Proteins in whey: chemical, physical, and functional properties. Adv Food Nutr Res 7:219-280
71. Langton M, Hermansson AM (1992) Fine-stranded and particulate gels of P-lactoglobulin and whey-protein at varying pH. Food Hydrocoll 5:523-539
72. Lara C, Adamcik J, Jordens S, Mezzenga R (2011) General self-assembly mechanism converting hydrolyzed globular proteins into giant multistranded amyloid ribbons. Biomacromolecules 12:1868-1875
73. Livney YD, Verespej E, Dalgleish DG (2003) Steric effects governing disulfide bond interchange during thermal aggregation in solutions of P-lactoglobulin B and a-lactalbumin. J Agric Food Chem 51:8098-8106
74. Loveday SM, Wang XL, Rao MA, Anema SG, Singh H (2012) Beta-lactoglobulin nanofibrils: effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions. Food Hydrocoll 27:242-249
75. Lyster RLJ (1970) The denaturation of a-lactalbumin and P-lactoglobulin in heated milk. J Dairy Res 37: 233-243
76. Marangoni AG, Barbut S, McGauley SE, Marcone V, Narine SS (2000) On the structure of particulate gels—the case of salt-induced cold gelation of heat- denatured whey protein isolate. Food Hydrocoll 14:61-74
77. Martinez MJ, Farias ME, Pilosof AMR (2010) The dynamics of heat gelation of casein glycomacropeptide/P-lactoglobulin mixtures as affected by interactions in the aqueous phase. Int Dairy J 20:580-588
78. Matsudomi N, Rector D, Kinsella JE (1991) Gelation of bovine serum albumin and P-lactoglobulin; effects of pH, salts and thiol reagents. Food Chem 40:55-69
79. Matsudomi N, Oshita T, Sasaki E, Kobayashi K (1992) Enhanced heat-induced gelation of P-lactoglobulin by a-lactalbumin. Biosci Biotechnol Biochem 56: 1697-1700
80. Matsudomi N, Oshita T, Kobayashi K (1994) Synergistic interaction between P-lactoglobulin and bovine serum albumin in heat-induced gelation. J Dairy Sci 77: 1487-1493
81. McClements DJ, Keogh MK (1995) Physical properties of cold setting gels formed from heat-denatured whey protein isolate. J Sci Food Agric 69:7-14
82. McSwiney M, Singh H, Campanella OH (1994) Thermal aggregation and gelation of bovine p-lactoglobulin. Food Hydrocoll 8:441-453
83. Meng XH, Pan QY, Sun PL, Ismail AA, van de Voort FR (2012) Impact of caseinomacropeptide on heat- induced gel strength on neutral whey protein concentrates: model system study. Milchwissenschaft 67: 45-51
84. Mercade-Prieto R, Gunasekaran S (2009) Alkali cold gelation of whey proteins. Part 1: Sol-gel-sol(-gel) transitions. Langmuir 25:5785-5792
85. Mleko S, Achremowicz B, Foegeding EA (1994) Effect of protein concentration on the rheological properties of whey protein concentrate gels. Milchwissenschaft 49:266-269
86. Mounsey JS, O’Kennedy BT (2007) Conditions limiting the influence of thiol-disulphide interchange reactions on the heat-induced aggregation kinetics of p-lactoglobulin. Int Dairy J 17:1034-1042
87. Mulvihill DM, Kinsella JE (1987) Gelation characteristics of whey protein and p-lactoglobulin. Food Technol 41:102-111
88. Mulvihill DM, Kinsella JE (1988) Gelation of p-lactoglobulin-effects of sodium chloride and calcium chloride on the rheological and structural- properties of gels. J Food Sci 53:231-236
89. Mulvihill DM, Rector D, Kinsella JE (1991) Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on rheological properties of thermally induced p-lactoglobulin gels at alkaline pH. J Food Sci 56:1338-1341
90. Navarra G, Giacomazza D, Leone M, Librizzi F, Militello V, San Biagio PL (2009) Thermal aggregation and ion- induced cold-gelation of bovine serum albumin. Eur Biophys J 38:437-446
91. Nicolai T, Durand D (2013) Controlled food protein aggregation for new functionality. Curr Opin Colloid Interface Sci 18:249-256
92. Oldfield DJ, Singh H, Taylor MW, Pearce KN (1998) Kinetics of denaturation and aggregation of whey proteins in skim milk heated in an ultra-high temperature (UHT) pilot plant. Int Dairy J 8:311-318
93. Oldfield DJ, Singh H, Taylor MW, Pearce KN (2000) Heat-induced interactions of p-lactoglobulin and a-lactalbumin with the casein micelle in pH-adjusted skim milk. Int Dairy J 10:509-518
94. Oldfield DJ, Singh H, Taylor MW (2005) Kinetics ofheat- induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration. J Dairy Res 72:369-378
95. Otte J, Zakora M, Qvist KB (2000) Involvement of disulfide bonds in bovine p-lactoglobulin B gels set thermally at various pH. J Food Sci 65:384-389
96. Outinen M, Rantamaki P (2008) Whey protein isolate (WPI) gel hardness and structure influenced by the concentration of a-lactalbumin and K-casein macropeptide. Milchwissenschaft 63:77-80
97. Picone CSF, Takeuchi KP, da Cunha RL (2011) Heat-induced whey protein gels: effect of pH and the addition of sodium caseinate. Food Biophys 6:77-83
98. Pouzot M, Nicolai T, Visschers RW, Weijers M (2005) X-ray and light scattering study of the structure of large protein aggregates at neutral pH. Food Hydrocoll 19:231-238
99. Rabiey L, Britten M (2009) Effect of protein composition on the rheological properties of acid induced whey protein gels. Food Hydrocoll 23:973-979
100. Ramos OL, Pereire JO, Silva SI, Amorin MM, Fernandes JC, Lopes-da-Silva JA, Pintado ME, Malcata FX (2012) Effect of composition of commercial whey protein preparation upon gelation at various pH values. Food Res Int 48:681-689
101. Rasmussen P, Barbiroli A, Bonomi F, Faoro F, Ferranti P, Iriti M, Picariello G, Iametti S (2007) Formation of structured polymers upon controlled denaturation of p-lactoglobulin with different chaotropes. Biopolymers 86:57-72
102. Resch JJ, Daubert CR, Foegeding EA (2005) The effects of acidulant type on the rheological properties of p-lactoglobulin gels and powders derived from these gels. Food Hydrocoll 19:851-860
103. Riou E, Havea P, McCarthy O, Watkinson P, Singh H (2011) Behavior of protein in the presence of calcium during heating of whey protein concentrate solutions. J Agric Food Chem 59:13156-13164
104. Roefs SPFM, de Kruif KG (1994) A model of the denaturation and aggregation of p-lactoglobulin. Eur J Biochem 226:883-889
105. Sava N, van der Plancken I, Claeys W, Hendrickx M The kinetics of heat-induced structural changes of p-lactoglobulin. J Dairy Sci 88:1646-1653
106. Sawyer WH (1968) Heat denaturation of bovine p-lactoglobulin and relevance of disulfide aggregation. J Dairy Sci 51:323-329
107. Schmidt RH, Illingworth DC, Ahmed EM (1978) Gelation of peanut protein/whey protein blends. J Food Sci 43:613-615, 621
108. Schmitt C, Bovay C, Vuilliomenet AM, Rouvet M, Bovetto L, Barbar R, Sanchez C (2009) Multiscale characterization of individualized p-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions. Langmuir 25:7899-7909
109. Schokker EP, Singh H, Pinder DN, Creamer LK (2000) Heat-induced aggregation of p-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration. Int Dairy J 10:233-240
110. Shimada K, Cheftel JC (1989) Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate. J Agric Food Chem 37:161-168
111. Singh H, Ye A, Havea P (2000) Milk protein interactions and functionality of dairy ingredients. Aust J Dairy Technol 55:71-77
112. Sullivan ST, Khan SA, Eissa AS (2008) Whey proteins: functionality and foaming under acid conditions. In: Onwulata CI, Huth PJ (eds) Whey processing: functionality and health benefits, 1st edn. Blackwell Publishing and the Institute of Food Technologists, Ames, pp 99-132
113. Surroca Y, Haverkamp J, Heck AJR (2002) Towards the understanding of molecular mechanisms in the early stages of heat-induced aggregation of P-lactoglobulin AB. J Chromatogr A 970:275-285
114. Tobitani A, Ross-Murphy SB (1997) Heat-induced gelation of globular proteins. 2. Effect of environmental factors on single-component and mixed-protein gels. Macromolecules 30:4855-4862
115. Trexler AJ, Nilsoon MR (2007) The formation of amyloid fibrils from proteins in the lysozyme family. Curr Protein Pept Sci 8:537-557
116. Twomey M, Keogh MK, Mehra R, OKennedy BT (1997) Gel characteristics of P-lactoglobulin, whey protein concentrate and whey protein isolate. J Texture Stud 28:378-403
117. van der Linden E, Venema P (2007) Self-assembly and aggregation of proteins. Curr Opin Colloid Interface Sci 12:158-165
118. Veerman C, Baptist H, Sagis LMC, Van der Linden E (2003a) A new multistep Ca2 + induced cold gelation process for P-lactoglobulin. J Agric Food Chem 51:3880-3885
119. Veerman C, Sagis LMC, Heck J, van der Linden E (2003b) Mesostructure of fibrillar bovine serum albumin gels. Int J Biol Macromol 31:139-146
120. Verheul M, Roefs SPFM, de Kruif KG (1998) Kinetics of heat-induced aggregation of P-lactoglobulin. J Agric Food Chem 46:896-903
121. Watanabe K, Klostermeyer H (1976) Heat-induced changes in sulphydryl and disulphide levels of P-lactoglobulin A and the formation of polymers. J Dairy Res 43:411-418
122. Xiong YL, Kinsella JE (1990) Mechanism of urea- induced whey protein gelation. J Agric Food Chem 38:1887-1891
123. Zirbel F, Kinsella JE (1988) Effects of thiol reagents and ethanol on strength of whey protein gels. Food Hydrocoll 2:467-475