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Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions

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

In this study, the influence of defined extrusion-like treatment conditions on the denaturation behavior and kinetics of single- and multi-component protein model systems at a protein concentration of 70% (w/w) was investigated. α-Lactalbumin (αLA) and β-Lactoglobulin (βLG), and whey protein isolate (WPI) were selected as single- and multi-component protein model systems, respectively. To apply defined extrusion-like conditions, treatment temperatures in the range of 60 and 100 °C, shear rates from 0.06 to 50 s$^{-1}$, and treatment times up to 90 s were chosen. While an aggregation onset temperature was determined at approximately 73 °C for WPI systems at a shear rate of 0.06 s$^{-1}$, two significantly different onset temperatures were determined when the shear rate was increased to 25 and 50 s$^{-1}$. These two different onset temperatures could be related to the main fractions present in whey protein (βLG and αLA), suggesting shear-induced phase separation. Application of additional mechanical treatment resulted in an increase in reaction rates for all the investigated systems. Denaturation was found to follow 2.262 and 1.865 order kinetics for αLA and WPI, respectively. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000127618
Veröffentlicht am 12.12.2020
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2073-4360
KITopen-ID: 1000127618
Erschienen in Polymers
Verlag MDPI
Band 12
Heft 9
Seiten Art. Nr.: 2145
Vorab online veröffentlicht am 20.09.2020
Schlagwörter whey proteins, -Lactalbumin, -Lactoglobulin, whey protein isolate (WPI), denaturation, reactivity, thermomechanical treatment, kinetics, extrusion processing, phase separation
Nachgewiesen in Web of Science
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