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

Show simple item record Diniz, Renata Silva Coimbra, Jane Sélia dos Reis Teixeira, Álvaro Vianna Novaes de Carvalho Costa, Angélica Ribeiro da Santos, Igor José Boggione Bressan, Gustavo Costa Rodrigues, Antonio Manuel da Cruz Silva, Luiza Helena Meller da 2018-10-31T10:43:54Z 2018-10-31T10:43:54Z 2014-06-17
dc.identifier.issn 0963-9969
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

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

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