Investigation of the molecular interactions between β-lactoglobulin and low methoxyl pectin by multi-detection High Performance Size Exclusion Chromatography
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- 作者：Phoebe X. Qi ; Phoebe.Qi@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Hoa K. Chau ; Marshall L. Fishman ; Edward D. Wickham ; Arland T. Hotchkiss Jr.
- 关键词：β-lactoglobulin ; Low methoxyl pectin ; HPSEC ; Hydrodynamic properties ; Molecular interactions ; Sucrose
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：321-331
- 全文大小：1270 K
文摘
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∼6.1% native dimeric βLG forms complexes with LMP with preference for the smaller [Mw].
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∼10.3% heat-treated aggregated βLG forms complexes with LMP of larger [Mw].
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Heat treatment of LMP impeded its binding ability to βLG at βLG:LMP = 3:1 (w/w).
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Sucrose (∼9%) facilitates the interactions between pre-heated βLG and LMP.
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Complexes formed between βLG and LMP are more compact in the presence of sucrose.