Abstract This study identifies critical factor combinations of pH, temperature, stirring speed, protein and ion concentration that specifically affect the lag-, and growth phase of beta-lactoglobulin amyloid aggregation and provides information on how, when and why certain factor combinations affect the onset of amyloid aggregation. Conditions at the threshold of amyloid formation were chosen to prolong the lag and growth phase for several hours. Temperature was the most important factor in all aggregation stages. Interactions between low pH and temperature in the growth phase were caused by elevated protein denaturation at low pH (DSC). Interactions between stirring speed and temperature in the lag phase were caused by viscosity-dependent shear stress (CFD-simulation). Even if none of the factor combinations could shift the onset of amyloid aggregation, important factor combinations were identified that favour the onset of amyloid aggregation. Therefore, the results of this study could be relevant for industrial production.

中文翻译：

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β-乳球蛋白淀粉样蛋白聚集阈值：相关因素组合

摘要 本研究确定了 pH、温度、搅拌速度、蛋白质和离子浓度等​​关键因素组合，这些因素组合特别影响 β-乳球蛋白淀粉样蛋白聚集的滞后期和生长期，并提供了有关某些因素组合如何、何时以及为何影响开始的信息。淀粉样蛋白聚集。选择淀粉样蛋白形成阈值的条件以将滞后和生长期延长几个小时。温度是所有聚集阶段中最重要的因素。生长阶段中低 pH 值和温度之间的相互作用是由低 pH 值 (DSC) 下蛋白质变性升高引起的。滞后阶段的搅拌速度和温度之间的相互作用是由粘度相关的剪切应力（CFD 模拟）引起的。即使没有任何因素组合可以改变淀粉样蛋白聚集的开始，也确定了有利于淀粉样蛋白聚集开始的重要因素组合。因此，本研究的结果可能与工业生产相关。