Role of Ionic Environment in Insolubilization of Whey Protein During Heat Treatment of Whey Products

Rham, O. de; Chanton, Serge

doi:10.3168/jds.s0022-0302(84)81392-2

Cited by 37 publications

(24 citation statements)

References 19 publications

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“…These results show that protein aggregation reaches a maximum value at a pH of approximately 5.0, which is very close to the theoretical b-LG isoelectric point (pI 5.3) (Kelly and Zydney, 1997). Similar results have been reported by others (De Rham and Chanton, 1984;Renard et al, 1998;Xiong et al, 1993). There is very good agreement between HPLC and dry weight measurements at pH values lower than 5.0; however, the two methods give different levels of aggregation at pH values greater than 5.0.…”

Section: Effect Of Ph On B-lg Aggregationsupporting

confidence: 77%

Fluorescence spectroscopy as a tool for monitoring solubility and aggregation behavior of β‐lactoglobulin after heat treatment

Elshereef

Budman

Moresoli

et al. 2006

Biotech & Bioengineering

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Denaturation and aggregation of whey proteins are of interest to the food and pharmaceutical industry due to the importance of final structure in functionality, impact on food texture, and the chemical stability of the final product. In this study, we demonstrate the potential of fluorescence spectrometry combined with multivariate chemometric methods for quantifying solubility and aggregation behavior of beta-lactoglobulin (beta-LG); a major whey protein and a frequent food ingredient. Heat-induced aggregation of beta-LG was studied under different conditions including pH, temperature and heating durations. Results showed very good agreement between the fluorescence-based predictions and measurements obtained by HPLC and gravimetric analysis regardless of the conditions. Standard normal variate (SNV), a signal preprocessing and filtering tool, was found to enhance the predictive accuracy and robustness of the fluorescence-based model.

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Section: Effect Of Ph On B-lg Aggregationsupporting

confidence: 77%

Fluorescence spectroscopy as a tool for monitoring solubility and aggregation behavior of β‐lactoglobulin after heat treatment

Elshereef

Budman

Moresoli

et al. 2006

Biotech & Bioengineering

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show abstract

“…Cation composition has already been recognized to be highly affected by the methods of preparation of whey, pH being one of the most critical variables [5]. As expected, when whey was prepared by isoelectric precipitation of casein (pH 4.6), a very high percentage of total calcium, magnesium and potassium of milk was extracted.…”

Section: Resultsmentioning

confidence: 73%

“…Heat-induced insolubilization of whey proteins has been found to be highly influenced by the presence of calcium [5,21]. It has been suggested that calcium is involved in the final steps of the aggregation process where large aggregates are formed [14].…”

Section: Introductionmentioning

confidence: 99%

Composition and calcium status of acid whey from pasteurized, UHT-treated and in-bottle sterilized milks

Carbonaro

Lucarini

Lullo

2000

Nahrung

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Whey extracts were obtained from pasteurized, UHT-treated and in-bottle sterilized milks. After acidic precipitation of casein the concentration of protein, NPN, lactose, lipid, calcium, magnesium and potassium was determined. Among the parameters examined, protein content was significantly reduced in the whey extracts from UHT-treated and in-bottle sterilized milks compared with that from pasteurized milk, while lactose content was increased. Calcium extracted in whey was at least 80% of total calcium of the milk. The total calcium to protein ratio of whey was increased as a function of the thermal treatment of milk, while ionic calcium was about 50% of total calcium in all whey extracts. In vitro protein digestibility was found to be significantly lower in whey from UHT-treated and in-bottle sterilized milks than in that from pasteurized milk. Parallel estimation of the percentage of ionic calcium and of the solubility of proteins in the pH range 2-10 indicated that calcium was not involved in the pH-dependent solubility of proteins extracted in the whey, the extent of solubility being essentially a function of the thermal treatment of milk. The results suggest that calcium was not responsible for the formation of soluble protein macroaggregates with impaired digestibility that are present in whey from milk subjected to heat treatment of increasing intensity.

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“…Schmidt et al (1979) found hardness of whey protein gels to be greatest when 11.1 mM calcium chloride was added. de Rham and Chanton (1984) observed that calcium concentrations critical for precipitation of whey proteins were independant of the calcium-to-protein ratios.…”

Section: Salt Balance and Phmentioning

confidence: 99%

“…Those gels formed above pH 6 are made of polypeptide chains cross-linked by disulfide bonds and can be dissolved by addition of sulfhydryl reagents (Hillier et al 1980). Insolubilization of whey proteins by heat in the absence of casein is controlled by their ionic environment (de Rham and Chanton 1984). Acid precipitation produces a dense precipitate.…”

Section: Salt Balance and Phmentioning

confidence: 99%

Milk Coagulation and Protein Denaturation

Brown¹

1988

Fundamentals of Dairy Chemistry

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Role of Ionic Environment in Insolubilization of Whey Protein During Heat Treatment of Whey Products

Cited by 37 publications

References 19 publications

Fluorescence spectroscopy as a tool for monitoring solubility and aggregation behavior of β‐lactoglobulin after heat treatment

Fluorescence spectroscopy as a tool for monitoring solubility and aggregation behavior of β‐lactoglobulin after heat treatment

Composition and calcium status of acid whey from pasteurized, UHT-treated and in-bottle sterilized milks

Milk Coagulation and Protein Denaturation

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