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Effect of pH and Glucose on the Stability of α-lactalbumin

Content Provider	Springer Nature Link
Author	Velusamy, V. Palaniappan, L.
Copyright Year	2016
Abstract	The objective of this study is to understand the influence of pH and effect of cosolvent (glucose) on the stabilization of bovine α-lactalbumin by using ultrasonic techniques. Values of density, ultrasonic velocity and viscosity were measured for bovine α-lactalbumin (5 mg/ml) dissolved in phosphate buffer (pH 2, 5, 7, 9 and 12) solutions mixed with and without the cosolvent at 30 °C. These measurements were used to calculate few thermo-acoustical parameters such as adiabatic compressibility, intermolecular free length, acoustic impedance, relaxation time, relative association constant, the partial apparent specific volume and the partial apparent specific adiabatic compressibility for the said systems. The obtained results revealed a strong comparison between the effects of acidic and alkaline pH values on protein denaturation, i.e., the acidic pH are instantaneous and are of less magnitude whereas alkaline pH are slower but sharper. Further the present study supports the fact that the presence of glucose stabilizes α-lactalbumin against denaturation due to pH variation, which may be due to the strengthening of non-covalent interactions and the steric exclusion effect.
Starting Page	108
Ending Page	115
Page Count	8
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	11
Issue Number	1
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2016-01-11
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	α-lactalbumin Glucose Ultrasonic velocity Viscosity pH Non-covalent interactions Food Science Biophysics and Biological Physics Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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