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Heat induced conformational changes of whey proteins in model infant formulae: effect of casein and inulin
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.idairyj.2020.104695
Mariana Rodríguez Arzuaga , Alejandra Bosch , María Cristina Añón , Analía Graciela Abraham

Abstract The effect of casein (CAS) and inulin (INUL), at ratios commonly found during infant formula processing, on the conformational changes of whey proteins (WP) was investigated. Model systems were prepared as aqueous dispersions of WP isolate alone or with calcium caseinate and/or INUL, and heated for 30 min at 66, 70 or 75 °C. Heat treatment of WP induced denaturation and aggregation. Solubility of WP system decreased by 25% when heated at 75 °C. Upon heating, the presence of CAS did not prevent WP denaturation, but increased protein solubility up to 100% in WP–CAS system and prevented aggregation. INUL affected the secondary structure of WP and increased the denaturation temperature, although it did not prevent aggregation nor solubility loss at 75 °C. In conclusion, presence of CAS prevented aggregation and solubility loss of WP during heating while INUL induced WP conformational changes impacting the denaturation stage.

中文翻译:

模型婴儿配方奶粉中乳清蛋白的热诱导构象变化:酪蛋白和菊粉的影响

摘要 研究了婴儿配方奶粉加工过程中常见比例的酪蛋白 (CAS) 和菊粉 (INUL) 对乳清蛋白 (WP) 构象变化的影响。模型系统制备为 WP 分离物单独或与酪蛋白酸钙和/或 INUL 的水分散体,并在 66、70 或 75°C 下加热 30 分钟。WP 的热处理引起变性和聚集。WP 体系的溶解度在 75°C 加热时降低了 25%。加热后,CAS 的存在并不能阻止 WP 变性,但可以将 WP-CAS 系统中的蛋白质溶解度提高至 100% 并防止聚集。INUL 影响了 WP 的二级结构并提高了变性温度,尽管它在 75°C 下不能防止聚集或溶解度损失。综上所述,
更新日期:2020-06-01
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