Peptic treatment of beta-lactoglobulin improves foaming properties substantially

Journal of Food Processing and Preservation

Volumn 42, Issue 3, 2018, Pages

  Pein, Dorotea ^a,b   Clawin Rädecker, Ingrid ^a   Lorenzen, Peter C ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b Hydrosol GmbH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; FILTRATION; HYDROLYSIS; ION CHROMATOGRAPHY; ION EXCHANGE; MEMBRANE TECHNOLOGY; MICROFILTRATION; MOLECULES; PEPTIDES; PILOT PLANTS;

BOVINE SERUM ALBUMINS; INTERFACIAL PROPERTY; ION EXCHANGE CHROMATOGRAPHY; MEMBRANE FILTRATIONS; SURFACE-ACTIVE PEPTIDES; SYNERGISTIC PROPERTIES; WHEY PROTEIN CONCENTRATE; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 85038261872     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13543     Document Type: Article

References (17)

1. Borcherding, K., Lorenzen, P. C. H. R., & Hoffmann, W. (2009). Effect of protein content, casein-whey protein ration and pH value on the foaming properties of skimmed milk. International Journal of Dairy Technology, 62, 161–169.
2. Caessens, P. W. J. R., Visser, S., Gruppen, H., & Vorhagen, A. G. J. (1999). β-lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease. Journal of Agricultural and Food Chemistry, 47, 2973–2979.
3. Davis, J. P., Doucet, D., & Foegeding, E. A. (2005). Foaming and interfacial properties of hydrolyzed β-lactoglobulin. Journal of Colloid and Interface Science, 288, 412–422.
4. Doucet, D., Otter, D. E., Gauthier, S. F., & Foegeding, E. A. (2003). Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: peptide identification and determination of enzyme specificity. Journal of Agricultural and Food Chemistry, 51, 6300–6308.
5. Goepfert, A., & Meisel, H. (1996). Semi-preparative isolation of phosphopeptides derived from bovine casein and dephosphorylation of casein phosphopeptides. Food / Nahrung, 40, 245–248.
6. Hanusova, J., Mihulova, M., Diblikova, L., & Curda, L. (2014). Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin. Czech Journal of Food Science, 32, 77–81.
7. Ipsen, R., Otte, J., Sharma, R., Nielsen, A., Hansen, L. G., & Qvist, K. B. (2001). Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A. Colloids and Surfaces. B, Biointerfaces, 21, 173–178.
8. Lucena, M. E., Alvarez, S., Menendez, C., Riera, F. A., & Alvarez, R. (2007). α-Lactalbumin precipitation from commercial whey protein concentrates. Separation and Purification Technology, 52, 446–453.
9. Maubois, J. L., Fauquant, J., Famelart, M. H., & Caussin, F. (2001). Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivates. The importance of whey and whey components in food and nutrition. Hamburg: B. Behr's Verlag. Proceedings of the 3rd International Whey Conference (pp. 59–71). Munich.
10. Outinen, M., Tossavainen, O., Tupasela, T., Koskela, P., Koskinen, H., Rantamäki, P., … Kankare, V. (1996). Fractionation of proteins from whey with diffenrent pilot scale processes. Lebensm.-Wiss. u. Technology, 29, 411–418.
11. Pearce, R. J. (1987). Fractionation of whey proteins. Bulletin of the International Dairy Federation, 212, 150–153.
12. Perez, A. A., Sanchez, C. C., Rodriguez Patino, J. M., & Rubiolo, A. C. (2012). Foaming characteristics of b-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties. Journal of Food Engineering, 113, 53–60.
13. Rantamäki, P., Tossavainen, O., Outinen, M., Tupasela, T., Koskela, P., & Kaunismäki, M. (2000). Functional properties of the whey protein fractions produced in pilot plant processes. Foaming, water-holding capacity and gelation. Milchwissenschaft, 55, 569–572.
14. Tossavainen, O., Rantamäki, P., Outinen, M., Tupasela, T., & Koskela, P. (1998). Functional properties of the whey protein fractions produced in pilot plant processes. Milchwissenschaft, 53, 453–458.
15. Tomasula, P. M., & Yee, W. C. F. (2001). Enriched fractions of alpha-lactalbumin and beta-lactoglobulin from whey protein concentrate using carbon dioxide. Functional properties in aqueous solution. Journal of Food Processing and Preservation, 25, 267–282.
16. Toro-Sierra, J., Tolkach, A., & Kulozik, U. (2013). Fractionation of α-lactalbumin and β-lactoglobulin from whey protein isolate using selective thermal aggregation, an optimized membrane separation procedure and resolubilization techniques at pilot plant scale. Food and Bioprocess Technology, 6, 1032–1043.
17. Yver, A. L., Bonnaille, L. M., Yee, W., McAloon, A., & Tomasula, P. M. (2012). Fractionation of whey protein isolate with supercritical carbon dioxide-process modeling and cost estimation. International Journal of Molecular Sciences, 13, 240–259. https://doi.org/10.3390/ijms13010240