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Heat-induced gelation of the mixtures of alpha-lactalbumin and beta-lactoglobulin in the presence of glutathione


Heat-induced gelation of the mixtures of alpha-lactalbumin and beta-lactoglobulin in the presence of glutathione



Food Research International 26(2): 103-108



ISSN/ISBN: 0963-9969

The optimum conditions for obtaining the maximum gel strength upon heating mixtures of alpha-lactalbumin and beta-lactoglobulin were investigated at different concentrations of glutathione (reduced type) and NaCl. Gel strength was determined after heating at 80 degree C for 15 min at pH 6.3 and a protein concentration of 8%. Maximum gel strengths for mixtures of alpha-lactalbumin and beta-lactoglobulin in the ratio of 2.8, 5.5, and 8.2 were obtained at glutathione and NaCl concentrations of 0 mM and 86 mM, 43 mM and 116 mM, and 45 mM and 83 mM, respectively. Multiple regression analysis indicated that both glutathione and NaCl contributed significantly (p ltoreq 0.01) to gel formation. The promotion of gel formation with glutathione was postulated to result from glutathione reacting with intramolecular disulfide bonds in the alpha-lactalbumin and beta-lactoglobulin, thereby resulting in conformational changes. It was postulated that alpha-lactalbumin and beta-lactoglobulin were interacting in the gelation of the mixed proteins.

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Accession: 008759725

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