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Protease induced gelation of mixtures of alpha-lactalbumin and beta-lactoglobulin


Protease induced gelation of mixtures of alpha-lactalbumin and beta-lactoglobulin



Milchwissenschaft 56(9): 492-495



ISSN/ISBN: 0026-3788

Solutions containing 9% purified beta-lactoglobulin (beta-Lg) or alpha-lactalbumin (alpha-La) as well as mixtures of the two proteins were subjected to proteolysis at 50degreeC and pH 7.5 using a serine protease isolated from Bacillus licheniformis alpha-La was hydrolysed faster than beta-Lg and the presence of beta-Lg slowed down the hydrolysis of alpha-La, whereas hydrolysis of beta-Lg was unaffected by the presence of alpha-La. The solutions of the purified proteins exhibited better gelation properties than the mixtures, presumably due to major differences in the underlying mechanism. alpha-La produced much stronger (X8) gels than beta-Lg under the conditions used, and in addition the gels made from alpha-La were translucent, whereas the equivalent gels made from beta-Lg were white and opaque.

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Accession: 011214626

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