Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

被引：252

作者：

de la Fuente, MA ^{[1
]}

Singh, H ^{[1
]}

Hemar, Y ^{[1
]}

机构：

[1] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2002年 / 13卷 / 08期

关键词：

D O I：

10.1016/S0924-2244(02)00133-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

This article reviews the latest developments in understanding the mechanisms of heat-induced aggregation of whey proteins, in particular beta-lactoglobulin. The influences of the reaction conditions (pH, concentration, temperature, ionic strength) on protein aggregation are briefly described. The aggregation process can be interpreted using reaction schemes consisting of several, complex intermediate states. The aggregates and intermediates are held together via disulphide bridges and non-covalent interactions, mainly hydrophobically driven associations. (C) 2002 Elsevier Scierce Ltd. All rights reserved.

引用

页码：262 / 274

页数：13

共 54 条

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[2]

Static and dynamic scattering of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2 [J].