NDLI: Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation

Content Provider	Springer Nature Link
Author	Petit, Jeremy Moreau, Anne Ronse, Gilles Debreyne, Pascal Bouvier, Laurent Blanpain Avet, Pascal Jeantet, Romain Delaplace, Guillaume
Copyright Year	2016
Abstract	The optimisation of dairy unit operations involving heat transfer requires the control of fouling and aggregation phenomena following the denaturation of thermosensitive proteins, in particular β-lactoglobulin (β-lg). This study intends to give a better view of the influence of whey components (whey proteins, lactose, and minerals such as calcium) on β-lg denaturation through a combined kinetic and thermodynamic approach. β-lg denaturation in model solutions of increasing complexity (pure β-lg solution, whey protein solution, and two model wheys differing in mineral content) was characterised at temperatures ranging from 64.5 to 98 °C by following the evolution of soluble β-lg concentration with HPLC. It was demonstrated that whatever the model solution composition, a two-step mechanism (unfolding followed by aggregation) of 1.5-order kinetics could be adopted to describe β-lg denaturation reaction, as the temperature dependence of the denaturation reaction rate was properly fitted by Arrhenius equation. The dependency of kinetic and thermodynamic parameters on solution composition indicated that the presence of whey proteins enhanced β-lg aggregation, whereas lactose showed a small protective effect against β-lg unfolding. Additionally, minerals, especially calcium, tended to stabilise β-lg native state while increasing β-lg aggregation rates. However, at high mineral content, calcium influence could be hindered or even reversed, presumably owing to a lower bioavailability due to complexation with anions such as inorganic phosphates.
Starting Page	1367
Ending Page	1379
Page Count	13
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	9
Issue Number	8
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2016-04-11
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	β-Lactoglobulin Whey components Heat treatment Denaturation Kinetics Thermodynamics Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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