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Influence of thermomechanical treatment and ratio of β-lactoglobulin and α-lactalbumin on the denaturation and aggregation of highly concentrated whey protein systems

Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad

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 the shear rate up to 50 s$^{−1}$ led to a decrease in the aggregation onset temperature independent of the mixing ratio. By decreasing the protein concentration to 60% in unsheared systems, the aggregation onset temperature decreased compared to that at a protein concentration of 70%. Furthermore, two significantly different onset temperatures were determined when the shear rate was increased to 25 s$^{−1}$ and 50 s$^{−1}$, which might result from a shear-induced phase separation. Application of combined thermal and mechanical treatment resulted in overall higher degrees of denaturation independent of the mixing ratio and protein concentration. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000125672
Veröffentlicht am 05.11.2020
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000125672
Erschienen in Foods
Band 9
Heft 9
Seiten Art.-Nr.: 1196
Schlagwörter β-lactoglobulin; α-lactalbumin; whey proteins; denaturation; reactivity; thermomechanical treatment; protein mixing ratio; phase separation
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