Properties of whey proteins obtained from different whey streams

International Dairy Journal

Volumn 66, Issue , 2017, Pages 76-83

  Nishanthi, Manjula ^a   Vasiljevic, Todor ^a   Chandrapala, Jayani ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CROSSLINKING; HYDROGEN BONDS; VAN DER WAALS FORCES;

FOURIER TRANSFORM INFRA REDS; HYDROPHOBIC SEGMENT; MEDIATED REACTIONS; PROTEIN AGGREGATION; SALT CONCENTRATION; SECONDARY PROTEIN STRUCTURE; SECONDARY STRUCTURES; STRUCTURAL DIFFERENCES;

PROTEINS;

EID: 85000443117     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.11.009     Document Type: Article

References (38)

1. Adochitei, A., Drochioiu, G., Rapid characterization of peptide secondary structure by FT-IR spectroscopy. Revue Roumaine de Chimie 56 (2011), 783–791.
2. Alsaed, A.K., Ahmad, R., Aldoomy, H., El-Qader, S.A., Saleh, D., Sakejha, H., et al. Characterization, concentration and utilization of sweet and acid whey. Pakistan Journal of Nutrition 12 (2013), 172–177.
3. AOAC, Official methods of analysis. 17th ed., 2000, Association of Official Analytical Chemists, Arlington, VA, USA.
4. Blaschek, K., Wendorff, W., Rankin, S., Survey of salty and sweet whey composition from various cheese plants in Wisconsin. Journal of Dairy Science 90 (2007), 2029–2034.
5. Bong, D., Moraru, C., Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties. Journal of Dairy Science 97 (2014), 1259–1269.
6. Chandrapala, J., Augustin, M.A., McKinnon, I., Udabage, P., Effects of pH, calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk. International Dairy Journal 20 (2010), 777–784.
7. Chandrapala, J., Duke, M.C., Gray, S.R., Zisu, B., Weeks, M., Palmer, M., et al. Properties of acid whey as a function of pH and temperature. Journal of Dairy Science 98 (2015), 4352–4363.
8. Chandrapala, J., Zisu, B., Palmer, M., Kentish, S., Ashokkumar, M., Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrasonics Sonochemistry 18 (2011), 951–957.
9. Dissanayake, M., Ramchandran, L., Piyadasa, C., Vasiljevic, T., Influence of heat and pH on structure and conformation of whey proteins. International Dairy Journal 28 (2013), 56–61.
10. Dissanayake, M., Vasiljevic, T., Composition and functionality of whey protein concentrates available on the Australian market. Australian Journal of Dairy Technology 64 (2009), 164–170.
11. Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P., Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Lait 87 (2007), 21–38.
12. de Faria, J.T., Minim, V.P.R., Minim, L.A., Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels. Food Hydrocolloids 32 (2013), 64–71.
13. Fennema, O.R., Damodaran, S., Parkin, K.L., Fennema's food chemistry. 2008, CRC Press, Boca Raton, FL, USA.
14. de la Fuente, M.A., Singh, H., Hemar, Y., Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins. Trends in Food Science and Technology 13 (2002), 262–274.
15. Grummer, J., Bobowski, N., Karalus, M., Vickers, Z., Schoenfuss, T., Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. Journal of Dairy Science 96 (2013), 1401–1418.
16. Hermansson, A., Aspects of protein structure rheology and texturization. Hermansson, A.M., (eds.) Food texture and rheology, 1979, Academic Press, London, UK, 265–282.
17. Hussain, R., Gaiani, C., Jeandel, C., Ghanbaja, J., Scher, J., Combined effect of heat treatment and ionic strength on the functionality of whey proteins. Journal of Dairy Science 95 (2012), 6260–6273.
18. Israelachvili, J.N., Intermolecular and surface forces: Revised third edition. 2011, Academic Press, San Diego, CA, USA.
19. Jeyarajah, S., Allen, J.C., Calcium binding and salt-induced structural changes of native and preheated. beta-lactoglobulin. Journal of Agricultural and Food Chemistry 42 (1994), 80–85.
20. Josephson, R.V., Rizvi, S.S.H., Harper, W.J., Compositional differences in whey systems. Journal of Food Science 40 (1975), 479–483.
21. Koh, L.L.A., Nguyen, H.T.H., Chandrapala, J., Zisu, B., Ashokkumar, M., Kentish, S.E., The use of ultrasonic feed pre-treatment to reduce membrane fouling in whey ultrafiltration. Journal of Membrane Science 453 (2014), 230–239.
22. Kong, J., Yu, S., Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochimica et Biophysica Sinica 39 (2007), 549–559.
23. Laiho, S., Ercili-Cura, D., Forssell, P., Myllärinen, P., Partanen, R., The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. International Dairy Journal 49 (2015), 139–147.
24. Lefèvre, T., Subirade, M., Structural and interaction properties of β-Lactoglobulin as studied by FTIR spectroscopy. International Journal of Food Science and Technology 34 (1999), 419–428.
25. Liyanaarachchi, W.S., Ramchandran, L., Vasiljevic, T., Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions. International Dairy Journal 44 (2015), 21–30.
26. Lu, Y., McMahon, D., Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. Journal of Dairy Science 98 (2015), 78–88.
27. Mercadante, D., Melton, L., Norris, G., Loo, T., Williams, M., Dobson, R., et al. Bovine β-Lactoglobulinis dimeric under imitative physiological conditions: Dissociation equilibrium and rate constants over the pH range of 2.5–7.5. Biophysical Journal 103 (2012), 303–312.
28. Monahan, F.J., German, J.B., Kinsella, J.E., Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins. Journal of Agricultural and Food Chemistry 43 (1995), 46–52.
29. Nakano, T., Ikawa, N., Ozimek, L., Detection of sialylated phosphorylated κ-casein glycomacropeptide electrophoresed on polyacrylamide gels and cellulose acetate strips by the thiobarbituric acid and malachite green dye reactions. Journal of Agricultural and Food Chemistry 55 (2007), 2714–2726.
30. Oldfield, D., Taylor, M., Singh, H., Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture. International Dairy Journal 15 (2005), 501–511.
31. Patel, H.A., Singh, H., Havea, P., Considine, T., Creamer, L.K., Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions. Journal of Agricultural and Food Chemistry 53 (2005), 9590–9601.
32. Qi, P.X., Ren, D., Xiao, Y., Tomasula, P.M., Effect of homogenization and pasteurization on the structure and stability of whey protein in milk. Journal of Dairy Science 98 (2015), 2884–2897.
33. Rahaman, T., Vasiljevic, T., Ramchandran, L., Conformational changes of beta-lactoglobulin induced by shear, heat, and pH-Effects on antigenicity. Journal of Dairy Science 98 (2015), 4255–4265.
34. Sava, N., Van der Plancken, I., Claeys, W., Hendrickx, M., The kinetics of heat-induced structural changes of β-lactoglobulin. Journal of Dairy Science 88 (2005), 1646–1653.
35. Vasbinder, A.J., de Kruif, C.G., Casein–whey protein interactions in heated milk: The influence of pH. International Dairy Journal 13 (2003), 669–677.
36. Wong, N., LaCroix, D., McDonough, F., Minerals in whey and whey fractions. Journal of Dairy Science 61 (1978), 1700–1703.
37. Xiong, Y.L., Influence of pH and ionic environment on thermal aggregation of whey proteins. Journal of Agricultural and Food Chemistry 40 (1992), 380–384.
38. Zhu, H., Damodaran, S., Effects of calcium and magnesium ions on aggregation of whey protein isolate and its effect on foaming properties. Journal of Agricultural and Food Chemistry 42 (1994), 856–862.