Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry

Fitzsimons, Sinead M.; Mulvihill, Daniel M.; Morris, Edwin R.

doi:10.1016/j.foodhyd.2006.07.007

Cited by 200 publications

(115 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Entre eles estão a lactose (4,5-5%), as proteínas solúveis (0,6-0,8%), os lipídios (0,4-0,5 %) e traços de sais minerais (SISO, 1996). A porção proteica contém, aproximadamente, 50% de β-lactoglobulina, 25% de α-lactoalbumina e 25% de outras proteínas, incluindo imunoglobulinas (FITZSIMONS et al, 2006). As proteínas do soro de queijo possuem elevado conteúdo dos aminoácidos essenciais, em especial lisina, treonina, triptofano, fenilalanina e tirosina (LIU et al, 2000).…”

Section: Introductionunclassified

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Bald¹,

Vincenzi²,

Gennari³

et al. 2014

RJP

View full text Add to dashboard Cite

RESUMOO Rio Grande do Sul é um dos maiores produtores de leite do país e o Vale do Taquari contribui com aproximadamente 7% da produção do estado. O queijo e a ricota são alguns dos principais derivados do leite produzidos na região, que geram nos seus processos de fabricação quantidades elevadas de soros de queijo e de ricota, respectivamente. Por sua elevada carga orgânica, estes soros devem ser tratados antes do lançamento em corpos hídricos. No entanto, estudos indicam que esses subprodutos podem ser reaproveitados. Portanto, o objetivo desse trabalho foi avaliar as características físico-químicas de soros de queijo e de ricota coletados em uma indústria de laticínios do Vale do Taquari visando ao aproveitamento na elaboração de novos produtos alimentícios. As amostras foram submetidas às determinações de acidez, pH, cinzas, umidade, proteínas, gordura, demanda química de oxigênio, carbono e nitrogênio total e lactose. Os parâmetros avaliados apresentaram variações, provavelmente em função dos soros serem provenientes de processos de fabricação de diferentes tipos de queijo e de ricota. Além disso, o soro de queijo apresentou maior carga orgânica. As concentrações de proteínas e lactose dos soros indicam que estes podem ser reaproveitados no desenvolvimento de novos produtos e processos. Palavras-chave:Leite. Derivados Lácteos. Subprodutos. ABSTRACTThe Rio Grande do Sul is one of the largest milk producers in the country and Taquari Valley contributes about 7% of the state production. Cheese and ricotta are some of the major dairy products produced in the region, which generate in their manufacturing processes large amounts of cheese whey and ricotta whey, respectively. Because of the high organic load they should be treated before being released into water bodies. However, studies indicate that these by-products can be reused. Therefore, the aim of this study was to evaluate the physicochemical characteristics of ricotta and cheese whey collected in a dairy industry in the Taquari Valley in order to use it in the development of new food products. The samples were processed for determination of acidity, pH, ash, moisture, protein, fat, chemical oxygen demand, total carbon and nitrogen, and lactose. The parameters showed variations, probably because the whey was from the manufacturing processes of different types of cheese and ricotta. Furthermore, the cheese whey showed a higher organic load. The protein and lactose

show abstract

Section: Introductionunclassified

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Bald¹,

Vincenzi²,

Gennari³

et al. 2014

RJP

View full text Add to dashboard Cite

show abstract

“…According to the report of Boye and Alli (2000), the endothermic reaction of α-La and β-Lg was denatured significantly at 62 and ~75 o C, respectively. When 100 mM of NaCl was added to 3.0% whey protein isolate, we noted a degeneration of heat absorption at ~87 o C. The unfolding of proteins affects heat absorption via the disruption of non-covalent or disulfide bonds, while it was degenerated by heat and absorbed heat (Fitzsimons et al, 2007). As compared with the reports of other researchers, the degeneration temperature of NaCN, α-La, and β-Lg appeared relatively high.…”

Section: Degeneration Of Protein and Thermolysis Propertiesmentioning

confidence: 47%

Effect of Transglutaminase Addition on the Physicochemical Properties of Sodium Caseinate and Whey Proteins

Jeong¹,

Hong²

2009

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

In this study, several factors were analyzed in an effort to determine the effects of transglutaminase (TGase) treatment on sodium caseinate (NaCN), α-lactalbumin (α-La), and β-lactoglobulin (β-Lg) polymerization reactions. The results of SDS-PAGE showed that NaCN was slightly hydrolyzed to molecular weights of 50-400 kDa according to activation time. α-La formed high-molecular polymers of 30-300 kDa, whereas β-Lg remained almost completely unhydrolyzed. Melting temperatures of NaCN, α-La with and without TGase were all in the range of 100±10 o C under the endothermic curve, and the melting temperature of β-Lg with TGase was lower than that with TGase. When the proteins were incubated for 3 h with TGase, the micrographic structures showed a small quantity of sediment and broad layers. The final α-La residues remained at a level of 21.38%, and the TGase-treated α-La was confirmed to have undergone a profound loss of mass, to 18.25%. The DPPH-radical scavenging activity of NaCN and β-Lg with TGase treatment was higher than that observed in the untreated sample, while those of α-La increased with concentration.

show abstract

“…If we use the usual approach, 15 as noted in Eqs. (17) and (18), we need the heat of denaturation at the thermal denaturation temperature and the heat capacity change upon denaturation. We do have heat of denaturation data from the literature and from studies that were part of this research (Tab.…”

Section: Consequences Of Thermodynamic Control Cold Denaturation Abomentioning

confidence: 99%

Solid state chemistry of proteins IV. what is the meaning of thermal denaturation in freeze dried proteins?

Pikal

Rigsbee

Akers

2009

Journal of Pharmaceutical Sciences

View full text Add to dashboard Cite

Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry

Cited by 200 publications

References 28 publications

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Effect of Transglutaminase Addition on the Physicochemical Properties of Sodium Caseinate and Whey Proteins

Solid state chemistry of proteins IV. what is the meaning of thermal denaturation in freeze dried proteins?

Contact Info

Product

Resources

About