期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 68, 期 3, 页码 349-356出版社
WILEY-BLACKWELL
DOI: 10.1111/1471-0307.12239
关键词
Whey proteins; Denaturation; Heat treatment; FTIR; -lactalbumin; -lactoglobulin
资金
- Enterprise Ireland as part of the Food for Health Ireland Project [CC20080001]
- Enterprise Ireland under the Teagasc Walsh Fellowship Scheme
Thermal denaturation of whey protein solutions was investigated from a structural perspective utilising attenuated total reflectance - Fourier transformed infrared spectroscopy (ATR-FTIR). Solutions (100g protein/L, pH 7) of commercial whey protein isolate (WPI) powders and enriched protein fractions of -lactoglobulin (-lg) and -lactalbumin (-la) were heat-treated at temperatures of 50-90 degrees C. Subsequent analysis by ATR-FTIR highlighted the structural changes occurring as a direct result of heat treatments. Molecularly, WPI dispersions exhibited pronounced differences in denaturation behaviour depending on their method of manufacture. ATR-FTIR is an informative tool to discern the structural molecular interactions not apparent through physical analysis of concentrated ingredients.
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