Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures

Food Research International
Renata Silva DinizLuiza Helena Meller da Silva

Abstract

The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.5 to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.

Citations

Mar 1, 2019·Gels·Ana I BourbonMiguel A Cerqueira
Jul 15, 2018·Engineering in Life Sciences·Vasil GeorgievAtanas Pavlov
Feb 28, 2019·Journal of Agricultural and Food Chemistry·Liliana G Mendoza-SánchezHumberto Hernández-Sánchez

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