Journal
JOURNAL OF FOOD ENGINEERING
Volume 188, Issue -, Pages 8-12Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.05.004
Keywords
ThT fluorescence; Scattering; beta-lactoglobulin; Aggregation; Kinetics
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Prior published papers has been reanalyzed in this retrospective study of beta-lactoglobulin (beta-LG) coerced into forming amyloids through assays using both light scattering and Thioflavin T (ThT) fluorescence. The published datasets were extracted and analyzed by a sigmoidal time-dependent model, which yields two time constants which allow comparison between various concentration levels of protein in solution, denaturing temperature, some other additives and the presence of mechanical agitation, however that was accomplished. Shorter aggregation times are observed with increased protein concentration in solution and increased denaturing temperature. The presence of agitation seems to have a large influence and future efforts should be clear to identify the type of agitation if standards are to be developed. Finally comparing scattering and ThT fluorescence, as indicators, it appears that scattering occurs at an earlier time point relative to ThT fluorescence linked with beta sheet formation. (C) 2016 Elsevier Ltd. All rights reserved.
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