Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

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• 作者：Julia Katharina Keppler^a ; ; Dierk Martin^b ; Vasil M. Garamus^c ; Claire Berton-Carabin^d ; Elia Nipoti^e ; Tom Coenye^f ; Karin Schwarz^a
• 关键词：Whey protein isolate ; Allyl isothiocyanate ; Covalent modification ; SAXS ; Hydrophobicity ; Antimicrobial effect
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：130-143
• 全文大小：1273 K
• 卷排序：65

文摘

Whey protein isolate was covalently modified with allyl isothiocyanate. The adducts showed increased hydrophobicity at pH 2, 4 and 6. The protein folding was less rigid at pH 2 and 6. The protein β-sheet content increased. Antimicrobial activity of WPI was not significantly influenced.