FACTORS AFFECTING THE DENATURATION AND AGGREGATION OF WHEY PROTEINS IN HEATED WHEY-PROTEIN CONCENTRATE MIXTURES

被引:41
作者
HOLLAR, CM
PARRIS, N
HSIEH, A
COCKLEY, KD
机构
[1] WYETH NUTRIT INC,MILTON,VT 05468
[2] WYETH AYERST INT INC,PHILADELPHIA,PA 19101
关键词
DENATURATION; WHEY PROTEIN CONCENTRATE; NONFAT DRY MILK;
D O I
10.3168/jds.S0022-0302(95)76633-4
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71 degrees C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional product. Addition of low heat NDM to a whey protein concentrate mixture to yield 35% TS resulted in 6 and 20% denaturation after 120 min and 27 and 83% in the whey protein concentrate mixture (16% TS) at 66 and 71 degrees C, respectively. The effects of Ca and pH on whey protein denaturation and aggregation (66 degrees C) were also studied. A whey protein concentrate mixture (16% TS) dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM Ca and heated (66 degrees C); the mixture was progressively more denatured and formed less soluble aggregate and more insoluble precipitate as the Ca increased. When the whey protein concentrate mixture (16% TS) was heated (66 degrees C) at increasing pH (5.8 to 7.0), whey protein denaturation and insoluble precipitate increased. The alpha-LA denatured more extensively than beta-LG at 66 and 71 degrees C.
引用
收藏
页码:260 / 267
页数:8
相关论文
共 33 条
[1]   THERMAL-STABILITY OF WHEY PROTEINS - A CALORIMETRIC STUDY [J].
BERNAL, V ;
JELEN, P .
JOURNAL OF DAIRY SCIENCE, 1985, 68 (11) :2847-2852
[2]  
BROWN RJ, 1988, FUNDAMENTALS DAIRY C
[3]  
BUCHHEIM W, 1986, MILCHWISSENSCHAFT, V41, P139
[4]   ROLE OF IONIC ENVIRONMENT IN INSOLUBILIZATION OF WHEY-PROTEIN DURING HEAT-TREATMENT OF WHEY PRODUCTS [J].
DERHAM, O ;
CHANTON, S .
JOURNAL OF DAIRY SCIENCE, 1984, 67 (05) :939-949
[5]   EFFECTS OF VARIOUS HEAT-TREATMENTS ON STRUCTURE AND SOLUBILITY OF WHEY PROTEINS [J].
DEWIT, JN ;
KLARENBEEK, G .
JOURNAL OF DAIRY SCIENCE, 1984, 67 (11) :2701-2710
[6]  
DEWIT JN, 1981, NETH MILK DAIRY J, V35, P47
[7]  
DEWIT JN, 1986, NETH MILK DAIRY J, V40, P41
[8]  
DONOVAN M, 1987, IRISH J FOOD SCI TEC, V11, P87
[9]   HEAT INTERACTION BETWEEN ALPHA-LACTALBUMIN, BETA-LACTOGLOBULIN AND CASEIN IN BOVINE MILK [J].
ELFAGM, AA ;
WHEELOCK, JV .
JOURNAL OF DAIRY SCIENCE, 1978, 61 (02) :159-163
[10]   EFFECT OF HEAT ON ALPHA-LACTALBUMIN AND BETA-LACTOGLOBULIN IN BOVINE MILK [J].
ELFAGM, AA ;
WHEELOCK, JV .
JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) :367-371