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Document type:
Zeitschriftenaufsatz 
Author(s):
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad 
Title:
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems 
Abstract:
The influence of thermomechanical treatment (temperature 60 °C-100 °C and shear rate 0.06 s-1-50 s-1) and mixing ratio of β-lactoglobulin (βLG) and α-lactalbumin (αLA) (5:2 and 1:1) on the denaturation and aggregation of whey protein model systems with a protein concentration of 60% and 70% (w/w) was investigated. An aggregation onset temperature was determined at approx. 80 °C for both systems (5:2 and 1:1 mixing ratio) with a protein concentration of 70% at a shear rate of 0.06 s-1. Increasing...    »
 
Keywords:
Denaturation; -lactalbumin; -lactoglobulin; phase separation; protein mixing ratio; reactivity; Thermomechanical treatment; Whey proteins 
Journal title:
Foods (Basel, Switzerland) 
Year:
2020 
Journal volume:
Journal issue:
Fulltext / DOI:
Print-ISSN:
2304-8158