Skip to Main content Skip to Navigation
Journal articles

Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

M. Gulzar S. Bouhallab Romain Jeantet 1 P. Schuck Thomas Croguennec 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : The effect of pH on the heat-induced denaturation/aggregation of whey protein isolate (WPI) in the dry state was investigated. WPI powders at different pH values (6.5, 4.5, and 2.5) and controlled water activity (0.23) were dry heated at 100 degrees C for up to 24 h. Dry heating was accompanied by a loss of soluble proteins (native-like beta-lactoglobulin and alpha-lactalbumin) and the concomitant formation of aggregated structures that increased in size as the pH increased. The loss of soluble proteins was less when the pH of the WPI was 2.5
Keywords : surface functional-properties egg-white proteins Disulphide bonds Protein hydrolysis Whey proteins Dry heating Protein cross-linking beta-lactoglobulin ab induced aggregation gelling properties alpha-lactalbumin water-content glycation state phosphorylation
Document type :
Journal articles
Complete list of metadata
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729268
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:31:07 PM
Last modification on : Wednesday, July 15, 2020 - 4:41:53 PM

Identifiers

Collections

AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO | INRAE | STLO

Citation

M. Gulzar, S. Bouhallab, Romain Jeantet, P. Schuck, Thomas Croguennec. Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins. Food Chemistry, Elsevier, 2011, 129 (1), pp.110-116. ⟨10.1016/j.foodchem.2011.04.037⟩. ⟨hal-00729268⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

170

Contact : publication@agrocampus-ouest.fr