Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Thermomechanical Treatment and Inline Rheological Analyses
2.4. Degree of Denaturation
2.5. Analysis of Protein–Protein Interactions Leading to Aggregation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Influence of Thermomechanical Treatment on the Reaction Behavior and Onset Temperatures of Model Samples
3.2. Influence of Thermomechanical Treatment on the Degree of Denaturation
3.3. Influence of Thermomechanical Treatment on the Protein–Protein Interactions Leading to Aggregation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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βLG:αLA Mixing Ratio | Protein Concentration/% | Total Mass Sample/g | βLG/g | αLA/g | Deionized Water/g |
---|---|---|---|---|---|
1:1 | 70 | 100 | 35.02 | 35.02 | 29.96 |
5:2 | 50.08 | 19.96 | 29.96 | ||
1:1 | 60 | 100 | 30.02 | 30.02 | 39.96 |
5:2 | 42.93 | 17.11 | 39.96 |
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Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin, M.A. Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems. Foods 2020, 9, 1196. https://doi.org/10.3390/foods9091196
Quevedo M, Kulozik U, Karbstein HP, Emin MA. Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems. Foods. 2020; 9(9):1196. https://doi.org/10.3390/foods9091196
Chicago/Turabian StyleQuevedo, Maria, Ulrich Kulozik, Heike P. Karbstein, and M. Azad Emin. 2020. "Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems" Foods 9, no. 9: 1196. https://doi.org/10.3390/foods9091196