Fibril Assemblies in Aqueous Whey Protein Mixtures

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• 作者：Suzanne G. Bolder ; Hanneke Hendrickx ; Leonard M. C. Sagis ; and Erik van der Linden
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：June 14, 2006
• 年：2006
• 卷：54
• 期：12
• 页码：4229 - 4234
• 全文大小：498K
• 年卷期：v.54,no.12(June 14, 2006)
• ISSN：1520-5118

文摘

Fibril formation in mixtures of whey proteins upon heating at pH 2 was investigated. Fibrils werefound to coexist with other structures, such as spherulites. These spherulites consist of radially orientedfibrils. At total protein concentrations above 6 wt %, transparent gels were formed. Changing theratio between the various whey proteins did not affect this gelation concentration as long asmages/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lactoglobulin (mages/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lg) was present, suggesting that mages/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lg was dominant in the gelation. Puremages/gifchars/alpha.gif" BORDER=0>-lactalbumin and pure bovine serum albumin did not form fibrils, nor did they gel upon heating atpH 2 and 80 mages/entities/deg.gif">C for up to 10 h. They did however induce a decrease in the mages/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lg concentration neededfor gel formation upon heating at pH 2. Our results suggest that mages/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lg is the only fibril forming proteinat the conditions used and that no mixed fibrils are formed.Keywords: Heat-induced aggregation; heat-set gelation; fibrils; whey proteins; mages/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lactoglobulin