Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides
The thermal denaturation of β-lactoglobulin at pH 6 and 7 in the presence of polysaccharides was studied by differential scanning calorimetry. At neutral pH, the shape of differential scanning calorimetry curves was affected by polysaccharides and an increase of 2-3°C in the onset temperature of β-l...
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Academic Press
2002
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09019caa a22007097a 4500 | ||
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| 001 | PAPER-5196 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203449.0 | ||
| 008 | 190411s2002 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0036377752 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Baeza, R.I. | |
| 245 | 1 | 0 | |a Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides |
| 260 | |b Academic Press |c 2002 | ||
| 270 | 1 | 0 | |m Pilosof, A.M.R.; Universidad de Buenos Aires, Departamento de Industrias, Ciudad Universitaria, Buenos Aires (1428), Argentina; email: apilosof@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Baeza, R., Pilosof, A.M., Mixed biopolymer gel systems of β-lactoglobulin and non-gelling gums (2001) Food Colloids - Fundamentals of Formulation, pp. 392-403. , Dickinson, E. and Miller, R. (Eds). Cambridge, UK: The Royal Society of Chemistry | ||
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| 504 | |a McKenzie, H.A., Sawyer, W.H., Effect of pH on β-lactoglobulin (1967) Nature, 214, pp. 1101-1104 | ||
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| 504 | |a Mulvihill, D.M., Donovan, M., Whey proteins and their thermal denaturation. A review (1987) Irish Journal of Food Science and Technology, 11, pp. 43-75 | ||
| 504 | |a Pavlovskaya, G.E., Semenova, M.G., Thzapkina, E.N., Tolstoguzov, V.B., The influence of dextran on the interfacial pressure of absorbing layers of 11S globulin vicia faba at the planar n-decane/aqueous solution interface (1993) Food Hydrocolloids, 7, pp. 1-10 | ||
| 504 | |a Qi, X.L., Brownlow, S., Holt, C., Sellers, P., Thermal denaturation of β-lactoglobulin: Effect of protein concentration at pH 6.75 and 8.05 (1995) Biochimica et Biophysica Acta, 1248, pp. 43-49 | ||
| 504 | |a Qi, X.L., Holt, C., McNulty, D., Clarke, D.T., Brownlows, S., Jones, G.R., Effect of temperature on the secondary structure of b-lactoglobulin at pH 6.7, as determined by CD and ID spectroscopy: A test of the molten globule hypothesis (1997) Biochemistry Journal, 324, pp. 341-346 | ||
| 504 | |a Relkin, P., Differential scanning calorimetry: A useful tool for studying protein denaturation (1994) Thermochimica Acta, 246, pp. 371-386 | ||
| 504 | |a Relkin, P., Thermal unfolding of β-lactoglobulin, α-lactalbumin, and bovine serum albumin. A thermodynamic approach (1996) Critical Reviews in Food Science and Nutrition, 36, pp. 565-601 | ||
| 504 | |a Relkin, P., Meylheuc, T., Launay, B., Raynal, K., Heat-and cold-setting gels of β-lactoglobulin solutions. A DSC and TEM study (1998) Thermochimica Acta, 308, pp. 69-74 | ||
| 504 | |a Sanchez, V.E., Bartholomai, G.B., Pilosof, A.M., Rheological properties of food gums as related to their water binding capacity and to soy protein interaction (1995) Lebensmittel-Wissenschaft und-Technologie, 28, pp. 380-385 | ||
| 504 | |a Tolstoguzov, V.B., Protein-polysaccharide interactions (1997) Food Proteins and their Applications, pp. 171-198. , Damodaran, S. and Paraf, A. (Eds). New York: Marcel Dekker Inc | ||
| 504 | |a Van Mil, P.J., Roefs, S., Denaturation of whey proteins studied by thermal analysis and chromatography (1993) Food Colloids and Polymers: Stability and Mechanical Properties, pp. 45-54. , Dickinson, E. and Walstra, P. (Eds). Cambridge, UK: The Royal Society of Chemistry | ||
| 504 | |a Verheul, M., Roefs, S., De Kruif, K., Kinetics of heat-induced aggregation of β-lactoglobulin (1998) Journal of Agricultural and Food Chemistry, 46, pp. 896-903 | ||
| 520 | 3 | |a The thermal denaturation of β-lactoglobulin at pH 6 and 7 in the presence of polysaccharides was studied by differential scanning calorimetry. At neutral pH, the shape of differential scanning calorimetry curves was affected by polysaccharides and an increase of 2-3°C in the onset temperature of β-lactoglobulin denaturation was observed. This tendency was magnified up to 10°C at low water contents. At pH 7, the apparent enthalpy changes and the activation energy (Ea) were larger for β-lactoglobulin + polysaccharides mixtures than for pure β-lactoglobulin. At pH 6 the transition temperatures, denaturation enthalpy and activation energy of pure β-lactoglobulin were highly increased and slight changes were observed with further addition of polysaccharides. The rate constants of conversion of native β-lactoglobulin at pH 7 indicate a lower conversion of β-lactoglobulin when heated in the presence of polysaccharides, in agreement with electrophoretic results. Nevertheless, the formation of larger protein aggregates is promoted. A general analysis of the calorimetric and kinetic data indicates that polysaccharides enhance the thermal stability of β-lactoglobulin at neutral pH due to a limited thermodynamic incompatibility between the biopolymers. At pH 6 this effect is minimised because of the prevailing stabilizing effect of pH and a decreased incompatibility between β-lactoglobulin and polysaccharides. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas y Agencia Nacio- | ||
| 593 | |a Universidad de Buenos Aires, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Buenos Aires (1428), Argentina | ||
| 690 | 1 | 0 | |a DENATURATION |
| 690 | 1 | 0 | |a POLYSACCHARIDE |
| 690 | 1 | 0 | |a THERMOSTABILITY |
| 690 | 1 | 0 | |a Β-LACTOGLOBULIN |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d Academic Press, 2002 |g v. 35 |h pp. 393-399 |k n. 5 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v35_n5_p393_Baeza |y Handle |
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