EurekaMag
+ Most Popular
Cunninghamia lanceolata plantations in China
Mammalian lairs in paleo ecological studies and palynology
Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products
Should right-sided fibroelastomas be operated upon?
Large esophageal lipoma
Apoptosis in the mammalian thymus during normal histogenesis and under various in vitro and in vivo experimental conditions
Poissons characoides nouveaux ou non signales de l'Ilha do Bananal, Bresil
Desensitizing efficacy of Colgate Sensitive Maximum Strength and Fresh Mint Sensodyne dentifrices
Administration of fluid by subcutaneous infusion: revival of a forgotten method
Tundra mosquito control - an impossible dream?
Schizophrenia for primary care providers: how to contribute to the care of a vulnerable patient population
Geochemical pattern analysis; method of describing the Southeastern limestone regional aquifer system
Incidence of low birth weights in a hospital of Mexico City
Tabanidae
Graded management intensity of grassland systems for enhancing floristic diversity
Microbiology and biochemistry of cheese and fermented milk
The ember tetra: a new pygmy characid tetra from the Rio das Mortes, Brazil, Hyphessobrycon amandae sp. n. (Pisces, Characoidei)
Risk factors of contrast-induced nephropathy in patients after coronary artery intervention
Renovation of onsite domestic wastewater in a poorly drained soil
Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Systolic blood pressure in a population of infants in the first year of life: the Brompton study
Haematological studies in rats fed with metanil yellow
Studies on pasteurellosis. I. A new species of Pasteurella encountered in chronic fowl cholera
Dormancy breaking and germination of Acacia salicina Lindl. seeds
therapy of lupus nephritis. a two-year prospective study

Heat-induced interactions and gelation of mixtures of bovine beta-lactoglobulin and serum albumin


Heat-induced interactions and gelation of mixtures of bovine beta-lactoglobulin and serum albumin



Journal of Agricultural and Food Chemistry 44(3): 804-810



ISSN/ISBN: 0021-8561

The storage modulus, G', and aggregation of beta-lactoglobulin AB and bovine serum albumin (BSA) were measured during 60 min of heating at 70 or 75 degree C in a buffer simulating the whey protein concentrate environment. BSA formed stiffer gels than beta-lactoglobulin and also aggregated (shown by loss of native protein by PAGE) and polymerized (shown by loss of residual monomeric protein by SDS-PAGE) more rapidly than beta-lactoglobulin. Both BSA and beta-lactoglobulin formed heat-induced hydrophobically bonded aggregates which may have been intermediates in the transformation of the native proteins into the disulfide-bonded gel networks. The gelation temperature (the temperature at which an appreciable increase in G' occurred during heating at 1 degree C degree /min) of mixtures of BSA and beta-lactoglobulin at a total protein concentration of 10% (w/v) increased from apprx 72 degree C, for BSA alone, to apprx 84 degree C, for beta-lactoglobulin alone. When protein solutions were heated, BSA solutions formed stiffer gels at lower concentrations and at lower temperatures. When 10% mixtures of the two proteins were heated at 75 degree C, the gelling behavior of the mixture was more akin to that of BSA when BSA was the major constituent in the mixture and vice versa. The results are consistent with the formation of intertwined and commingled homopolymers of BSA and beta-lactoglobulin together with some heteropolymers. The proportion of homo- and heteropolymers in each mixture is probably dependent on the heating temperature and the composition of the mixture.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 008759735

Download citation: RISBibTeXText

Related references

Heat-induced interactions and gelation of mixtures of bovine b-lactoglobulin and serum albumin. Journal of Agricultural and Food Chemistry 44: 4-10, 1996

Heat-Induced Interactions and Gelation of Mixtures of Bovine β-Lactoglobulin and Serum Albumin. Journal of Agricultural and Food Chemistry 44(3): 804-810, 1996

Synergistic interaction between beta-lactoglobulin and bovine serum albumin in heat-induced gelation. Journal of dairy science 77(6): 1487-1493, 1994

Interactions of alpha-lactalbumin and bovine serum albumin with beta-lactoglobulin in thermally induced gelation. Journal of Agricultural and Food Chemistry 41(3): 341-346, 1993

Synergistic Interaction Between -Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation. Journal of Dairy Science 77(6): 1487-1493, 1994

Synergistic interaction between b-lactoglobulin and bovine serum albumin in heat-induced gelation. Journal of Dairy Science 77: 87-93, 1994

Heat-induced interactions and gelation of mixtures of beta-lactoglobulin and alpha-lactalbumin. Journal of Agricultural and Food Chemistry 45(4): 1130-1136, 1997

The influence of bovine serum albumin on beta-lactoglobulin denaturation, aggregation and gelation. Food Hydrocolloids 21(5-6): 747-755, 2007

The effect of binary cosolvent systems (glycerol-sucrose mixtures) on the heat-induced gelation mechanism of bovine serum albumin. International Journal of Food Science and Technology 41(2): 189-199, 2006

Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin. Journal of Agricultural and Food Chemistry 45(4): 1130-1136, 1997

Gelation of bovine serum albumin and beta lactoglobulin effects of ph salts and thiol reagents. Food Chemistry 40(1): 55-70, 1991

Interaction of a a-lactalbumin and bovine serum albumin with b-lactoglobulin in thermally induced gelation. Journal of Agricultural and Food Chemistry 41: 1-6, 1993

The dynamics of heat gelation of casein glycomacropeptide - beta-lactoglobulin mixtures as affected by interactions in the aqueous phase. International Dairy Journal 20(9): 580-588, 2010

Characterization of heat-induced aggregates of beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin in a whey protein concentrate environment. Journal of Dairy Research 68(3): 483-497, 2001

Heat-induced gelation of the mixtures of alpha-lactalbumin and beta-lactoglobulin in the presence of glutathione. Food Research International 26(2): 103-108, 1993