Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

被引：477
作者：
Chandrapala, Jayani [1 ,2 ]
Zisu, Bogdan [3 ]
Palmer, Martin [3 ]
Kentish, Sandra [1 ,2 ]
Ashokkumar, Muthupandian [1 ,2 ]
机构：
[1] Univ Melbourne, Sch Chem, Melbourne, Vic 3010, Australia
[2] Univ Melbourne, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia
[3] Dairy Innovat Australia, Werribee, Vic 3030, Australia
来源：
ULTRASONICS SONOCHEMISTRY | 2011年 / 18卷 / 05期
基金：
澳大利亚研究理事会;
关键词：
Ultrasound; Differential scanning calorimetry; Circular dichroism; Thiol groups; Whey protein concentrates; DIFFERENTIAL SCANNING CALORIMETRY; BOVINE BETA-LACTOGLOBULIN; HEAT-TREATMENT; SKIM MILK; ANTIOXIDANT ACTIVITY; DENATURATION; SONICATION; CHROMATOGRAPHY; TEMPERATURE; SULFHYDRYL;
D O I：
10.1016/j.ultsonch.2010.12.016
中图分类号：
O42 [声学];
学科分类号：
070206 ; 082403 ;
摘要：
The sonication-induced changes in the structural and thermal properties of proteins in reconstituted whey protein concentrate (WPC) solutions were examined. Differential scanning calorimetry, UV-vis, fluorescence and circular dichroism spectroscopic techniques were used to determine the thermal properties of proteins, measure thiol groups and monitor changes to protein hydrophobicity and secondary structure, respectively. The enthalpy of denaturation decreased when WPC solutions were sonicated for up to 5 min. Prolonged sonication increased the enthalpy of denaturation due to protein aggregation. Sonication did not alter the thiol content but resulted in minor changes to the secondary structure and hydrophobicity of the protein. Overall, the sonication process had little effect on the structure of proteins in WPC solutions which is critical to preserving functional properties during the ultrasonic processing of whey protein based dairy products. (C) 2010 Elsevier BM. All rights reserved.
引用
收藏
页码：951 / 957
页数：7
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