期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 10, 页码 4784-4789出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf001132e
关键词
whey protein concentrate; hydrophobicity; fluorescence quenching; heat treatment; surface functional properties
Surface hydrophobicity of whey protein concentrate (WPC) under heated (85 degreesC for 5, 10, 20, 30, 40, and 60 min) and unheated conditions was measured using cis-parinaric acid (CPA), 1-anilino-8-naphthalenesulfonate (ANS), and a fluorescence quenching method using acrylamide as a quencher. This last method evaluates the degree of exposure of tryptophanyl residues in proteins to the solvent. The initial slope of Stern-Volmer plots, K-app, was used as an index of protein hydrophobicity. Surface hydrophobicity of V PC exhibited good relation with surface functional properties such as emulsifying and foaming. Analysis of the data obtained in this work showed that the fluorescence quenching method gave results similar to those obtained using CPA and ANS. Therefore, this simple technique is satisfactory in effectively obtaining information about the hydrophobicity of whey proteins.
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