The characteristics of heat-induced aggregates formed by mixtures of 尾-lactoglobulin and 尾-casein

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• 作者：J.J. Kehoe^a ; E.A. Foegeding^b ; ^{allen_foegeding@ncsu.edu" class="auth_mail}
• 关键词：Molecular chaperone ; 尾-Lactoglobulin ; 尾-Casein ; Aggregation
• 刊名：Food Hydrocolloids
• 出版年：August, 2014
• 年：2014
• 卷：39
• 期：Complete
• 页码：264-271
• 全文大小：1493 K

文摘

The role of 尾-casein as a molecular chaperone in modifying the aggregation of 尾-lactoglobulin was investigated. Using size-exclusion chromatography coupled with a multi-angle laser light scattering detector and dynamic light scattering, it was found that the size of the aggregates formed when 尾-casein was present was reduced. Transmission electron microscopy images showed that 尾-casein & 尾-lactoglobulin mixtures produced smaller globular aggregates, with more uniform size distribution, than 尾-lactoglobulin alone. The viscosity of the solutions after heat treatment was minimally altered by the presence of 尾-casein. The surface hydrophobicity of the aggregates formed when 尾-casein was present did not differ from those formed in 尾-lactoglobulin. 尾-Casein was present in all the aggregate fractions in significant quantities, suggesting the formation of mixed 尾-casein-尾-lactoglobulin aggregates with a lower propensity for growth or forming secondary aggregates.