This study was carried out to investigate the effects of pH and heat on the structure and function of milk proteins by comparing goat milk treated under different pH and temperature conditions. The results showed that pH had a significant effect on the thermal stability of goat milk proteins, and the proteins were least thermally stable at pH 7.7. Except for the pH 6.9 goat milk, the surface hydrophobicities of the milk proteins at various pH values reached their maxima at 85°C. The particle size, zeta potential, and content of regular secondary structure also decreased significantly at 85°C, and the turbidity of milk proteins under alkaline pH conditions was lower than that under acidic conditions. It was concluded that alkaline conditions resulted in better emulsion stability and oil-holding capacity, and acidic conditions offered better foaming ability, foam stability, and water-holding capacity for goat milk protein during heat processing. It can also be seen that 85°C was the key temperature for milk proteins after changing the pH of the milk. This paper provides a theoretical basis for optimizing the processing conditions for goat milk and the applications of goat milk proteins.
Optimal sequence threading can be used to recognize members of a library of protein folds which are closely related in 3-D structure to the native fold of an input test sequence, even when the test sequence is not significantly homologous to the sequence of any member of the fold library. The methods provide an alignment between the residues of the test sequence and the residue positions in a template fold. This alignment optimizes a score function, and the predicted fold is the highest scoring member of the library of folds. Most score functions contain a pairwise interaction energy term. This, coupled with the need to introduce gaps into the alignment, means that the optimization problem is NP hard. We report a comparison between two heuristic optimization algorithms used in the literature, double dynamic programming and an iterative algorithm based on the so-called frozen approximation. These are compared in terms of both the ranking of likely folds and the quality of the alignment produced.
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