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Titel:

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
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...     »
Stichworte:
Denaturation; -lactalbumin; -lactoglobulin; phase separation; protein mixing ratio; reactivity; Thermomechanical treatment; Whey proteins
Zeitschriftentitel:
Foods (Basel, Switzerland)
Jahr:
2020
Band / Volume:
9
Heft / Issue:
9
Volltext / DOI:
doi:10.3390/foods9091196
Print-ISSN:
2304-8158
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