Kinetics of formation and physicochemical characterization of thermally-induced beta-lactoglobulin aggregates

Journal of Food Science
R N ZúñigaJ M Aguilera

Abstract

The kinetics of heat denaturation and aggregation for beta-lactoglobulin dispersions (5% w/v) were studied at 3 pHs (6, 6.4, and 6.8) and at a heating temperature of 80 degrees C. Protein aggregates were characterized for hydrodynamic diameter, microstructure, and molecular weight by means of dynamic light scattering, transmission electron microscopy, and polyacrylamide gel electrophoresis, respectively. Concentration of native beta-lactoglobulin decreased with holding time and with a decrease in the pH. Apparent rate constants were calculated for beta-lactoglobulin denaturation applying the general kinetic equation solved for a reaction order of 1.5. Values of the apparent reaction rate constant k = 7.5, 6.3 and 5.6 x 10(-3) s(-1) were found for pH 6, 6.4, and 6.8, respectively. Decreasing the pH of the dispersions produced higher aggregate sizes. After a holding time of 900 s, average hydrodynamic diameters for beta-lactoglobulin aggregates at pH 6, 6.4, and 6.8 were 96, 49, and 42 nm, respectively. These results were confirmed by transmission electron microscopy images, where a shift in the size and morphology of aggregates was found, from large and spherical at pH 6 to smaller and linear aggregates at pH 6.8. beta-Lactoglob...Continue Reading

References

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Citations

Nov 12, 2013·Journal of Agricultural and Food Chemistry·Claire D MunialoAnneke H Martin
Oct 10, 2013·Journal of the Science of Food and Agriculture·Francisco RieraFernando Vicente
May 13, 2015·Journal of Agricultural and Food Chemistry·Roy J B M DelahaijeHarry Gruppen
Jan 4, 2017·International Journal of Biological Macromolecules·P Chanphai, H A Tajmir-Riahi
Jul 13, 2021·Comprehensive Reviews in Food Science and Food Safety·Manon SagetMaude Jimenez
Aug 7, 2019·Langmuir : the ACS Journal of Surfaces and Colloids·Biman Kumar PatelAmbikesh Mahapatra
Jul 25, 2019·Journal of Agricultural and Food Chemistry·Verena WiedenmannHeike Petra Karbstein

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