Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of beta-Lactoglobulin

M. Gulzar Thomas Croguennec 1 J. Jardin M. Piot S. Bouhallab
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : This study describes the effect of copper on the heat-denaturation/aggregation of beta-Lactoglobulin AB at neutral pH. The kinetics of disappearance of native beta-Lactoglobulin under different ionic strength and Cu(2+)/beta-Lactoglobulin molar ratio conditions were followed and the type of interactions (covalent or non-covalent) shared between non-native structures during the heating process were examined. On heating, the rate of disappearance of native beta-Lactoglobulin was accelerated by increasing the Cu(2+)/beta-Lactoglobulin molar ratio. Copper induces oxidation of the free sulfhydryl group of beta-Lactoglobulin resulting mainly in the formation of covalent dimers, which were further associated into large non-covalent aggregates under high ionic strength conditions. Characterisation of the beta-Lactoglobulin dimers reveals the existence of three different molecular species arising randomly (dimers A-A, A-B and B-B), in which tertiary structure was completely lost. The quantity of added copper constitutes a powerful way to control the heat-denaturation/aggregation process of beta-Lactoglobulin in particular regarding the relative proportion of covalent and non-covalent interactions into formed aggregates.
Keywords : beta-Lactoglobulin Copper Heat-induced denaturation/aggregation Covalent dimer Free sulfhydryl group whey proteins induced aggregation thermal aggregation metal-ions denaturation temperature ph gelation model occur
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Journal articles
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Submitted on : Friday, September 7, 2012 - 4:04:09 PM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

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

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M. Gulzar, Thomas Croguennec, J. Jardin, M. Piot, S. Bouhallab. Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of beta-Lactoglobulin. Food Chemistry, Elsevier, 2009, 116 (4), pp.884-891. ⟨10.1016/j.foodchem.2009.03.043⟩. ⟨hal-00729989⟩

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