Abstract Whey proteins are of special importance in formulated foods due to their rich nutritional and functional benefits. Whey proteins form large polymers when heated to a temperature greater than the denaturation temperature. Hydrophobic interactions play an important role in building whey protein polymers. In this study, the effect of Sodium Dodecyl Sulfate (SDS) on whey protein polymers was assessed. Although SDS was expected to dissociate protein polymers into smaller chains, interestingly, polymer molecules got larger upon SDS addition as revealed by both viscometry and dynamic light scattering. Addition of SDS shifted the molecular size distribution of whey protein polymers to higher size and fragmented the bimodal size distribution into trimodal distribution. The study opens a venue for manipulating and enhancing whey protein functional properties by manipulating the hydrophobic interactions via surfactants.

中文翻译：

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SDS 对乳清蛋白聚合物的影响。通过稀溶液粘度测定法和动态光散射进行分子研究

摘要 乳清蛋白因其丰富的营养和功能益处在配方食品中具有特殊重要性。当加热到高于变性温度的温度时，乳清蛋白会形成大聚合物。疏水相互作用在构建乳清蛋白聚合物中起着重要作用。在本研究中，评估了十二烷基硫酸钠 (SDS) 对乳清蛋白聚合物的影响。尽管预计 SDS 会将蛋白质聚合物解离成更小的链，但有趣的是，正如粘度测定法和动态光散射所揭示的那样，添加 SDS 后聚合物分子会变大。添加 SDS 将乳清蛋白聚合物的分子大小分布转移到更高的大小，并将双峰大小分布破碎成三峰分布。