The effect of aggregation into fractals or microgels on the charge density and the isoionic point of globular proteins

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 470-475

  Kharlamova, Anna ^a   Inthavong, Walailuk ^a   Nicolai, Taco ^a   Chassenieux, Christophe ^a  

^a UNIVERSITÉ DU MAINE   (France)

Author keywords

Aggregate; Isoionic point; Lactoglobulin; Microgel; Titration; Whey

Indexed keywords

AGGREGATES; FRACTALS; GELS; PROTEINS; SODIUM CHLORIDE; VOLTAMMETRY;

FRACTAL AGGREGATES; GLOBULAR PROTEINS; ISOIONIC POINT; LACTOGLOBULIN; MICROGEL; NACL CONCENTRATION; POTENTIOMETRIC TITRATIONS; TITRATION CURVES; WHEY; WHEY PROTEIN ISOLATE;

TITRATION;

EID: 84963812434     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.013     Document Type: Article

References (28)

1. Amin S., Barnett G.V., Pathak J.A., Roberts C.J., Sarangapani P.S. Protein aggregation, particle formation, characterization & rheology. Current Opinion in Colloid & Interface Science 2014, 19:438-449.
2. Bryan W.P. The isoionic point of amino acids and proteins. Biochemical Education 1978, 6:14-15.
3. Cannan R.K. The acid-base titration of proteins. Chemical Reviews 1942, 30:395-412.
4. Cannan R.K., Kibrick A., Palmer A. The amphoteric properties of egg albumin. Annals of the New York Academy of Sciences 1941, 41:243-266.
5. Cannan R.K., Palmer A.H., Kibrick A.C. The hydrogen ion dissociation curve of β-lactoglobulin. Journal of Biological Chemistry 1942, 142:803-822.
6. Chen N., Zhao M., Chassenieux C., Nicolai T. Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH. Food Hydrocolloids 2016, 56:417-424.
7. Clark A.H., Kavanagh G.M., Ross-Murphy S.B. Globular protein gelation-theory and experiment. Food Hydrocolloids 2001, 15:383-400.
8. De Wit J. Nutritional and functional characteristics of whey proteins in food products. Journal of dairy science 1998, 81:597-608.
9. Donato L., Schmitt C., Bovetto L., Rouvet M. Mechanism of formation of stable heat-induced β-lactoglobulin microgels. International Dairy Journal 2009, 19:295-306.
10. Fredriksson S. Scanning isoelectric focusing in small density-gradient columns: IV. The use of deuterium oxide for preparing the density gradient and its effects on isoelectric points of proteins. Journal of Chromatography A 1975, 108:153-167.
11. Guyomarc'h F., Famelart M.-H., Henry G., Gulzar M., Leonil J., Hamon P., et al. Current ways to modify the structure of whey proteins for specific functionalities-a review. Dairy Science & Technology 2014, 1-20.
12. Kontopidis G., Holt C., Sawyer L. Invited review: β-lactoglobulin: binding properties, structure, and function. Journal of dairy science 2004, 87:785-796.
13. Krebs M.R.H., Devlin G.L., Donald A.M. Protein particulates: another generic form of protein aggregation?. Biophysical journal 2007, 92:1336-1342.
14. Langton M., Hermannsson A. Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 1992, 5:523-539.
15. van der Linden E., Foegeding E.A. Gelation: Principles, models and applications to proteins. Modern biopolymer science 2009, 29-91. Academic, San Diego.
16. Li H., Zhao L., Chen X.D., Mercadé-Prieto R. Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures. International journal of biological macromolecules 2016, 83:152-159.
17. Longsworth L., Jacobsen C. An electrophoretic study of the binding of salt ions by β-lactoglobulin and bovine serum albumin. The Journal of Physical Chemistry 1949, 53:126-134.
18. Mezzenga R., Fischer P. The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions. Reports on Progress in Physics 2013, 76:046601.
19. Morand M., Guyomarc'h F., Pezennec S., Famelart M.-H. On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk. International Dairy Journal 2011, 21:670-678.
20. Nicolai T., Britten M., Schmitt C. β-Lactoglobulin and WPI aggregates: formation, structure and applications. Food Hydrocolloids 2011, 25:1945-1962.
21. Nicolai T., Durand D. Controlled food protein aggregation for new functionality. Current Opinion in Colloid & Interface Science 2013, 18:249-256.
22. Nozaki Y., Bunville L.G., Tanford C. Hydrogen ion titration curves of β-Lactoglobulin1. Journal of the American Chemical Society 1959, 81:5523-5529.
23. Phan-Xuan T., Durand D., Nicolai T., Donato L., Schmitt C., Bovetto L. On the crucial importance of the pH for the formation and self-stabilization of protein microgels and strands. Langmuir 2011, 27:15092-15101.
24. Phan-Xuan T., Durand D., Nicolai T., Donato L., Schmitt C., Bovetto L. Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions. Food Hydrocolloids 2014, 34:227-235.
25. Salis A., Boström M., Medda L., Cugia F., Barse B., Parsons D.F., et al. Measurements and theoretical interpretation of points of zero charge/potential of BSA protein. Langmuir 2011, 27:11597-11604.
26. Schmitt C., Bovay C., Vuilliomenet A.-M., Rouvet M., Bovetto L., Barbar R., et al. Multiscale characterization of individualized β-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions. Langmuir 2009, 25:7899-7909.
27. Sørensen S., Linderstrøm-Lang K., Lund E. The influence of salts upon the ionisation of egg albumin. The Journal of general physiology 1927, 8:543-599.
28. Tanford C., Wagner M.L. Hydrogen ion equilibria of Lysozyme1, 2. Journal of the American Chemical Society 1954, 76:3331-3336.