Locus  

Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures

Show simple item record

dc.contributor.author Diniz, Renata Silva
dc.contributor.author Coimbra, Jane Sélia dos Reis
dc.contributor.author Teixeira, Álvaro Vianna Novaes de Carvalho
dc.contributor.author Costa, Angélica Ribeiro da
dc.contributor.author Santos, Igor José Boggione
dc.contributor.author Bressan, Gustavo Costa
dc.contributor.author Rodrigues, Antonio Manuel da Cruz
dc.contributor.author Silva, Luiza Helena Meller da
dc.date.accessioned 2018-10-31T10:43:54Z
dc.date.available 2018-10-31T10:43:54Z
dc.date.issued 2014-06-17
dc.identifier.issn 0963-9969
dc.identifier.uri http://dx.doi.org/10.1016/j.foodres.2014.05.079
dc.identifier.uri http://www.locus.ufv.br/handle/123456789/22426
dc.description.abstract The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75 °C) and acidic conditions (pH 3.5to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545 nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam. en
dc.format pdf pt-BR
dc.language.iso eng pt-BR
dc.publisher Food Research International pt-BR
dc.relation.ispartofseries v. 64, p. 157– 165, out. 2014 pt-BR
dc.rights Open Access pt-BR
dc.subject Self-assembly pt-BR
dc.subject Heating Acidification pt-BR
dc.subject Techno-functional properties pt-BR
dc.subject Calorimetry pt-BR
dc.title Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures en
dc.type Artigo pt-BR


Files in this item

This item appears in the following Collection(s)

  • Artigos [313]
    Artigos Técnico-científicos na área de Tecnologia de Alimentos

Show simple item record

Search DSpace


Browse

My Account