info:eu-repo/semantics/article
Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin
Fecha
2020-06Registro en:
Rodríguez Arzuaga, Mariana; Bosch, María Alejandra; Añon, Maria Cristina; Abraham, Analia Graciela; Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin; Elsevier; International Dairy Journal; 105; 6-2020; 104695-104705
0958-6946
1879-0143
CONICET Digital
CONICET
Autor
Rodríguez Arzuaga, Mariana
Bosch, María Alejandra
Añon, Maria Cristina
Abraham, Analia Graciela
Resumen
The effect of casein (CAS) and inulin (INUL), at ratios commonly found during infant formula processing, on the conformational changes of whey proteins (WP) was investigated. Model systems were prepared as aqueous dispersions of WP isolate alone or with calcium caseinate and/or INUL, and heated for 30 min at66, 70 or 75 C. Heat treatment of WP induced denaturation and aggregation. Solubility of WP system decreased by 25% when heated at 75 C. Upon heating, the presence of CAS did not prevent WP denaturation, but increased protein solubility up to 100% in WPeCAS system and prevented aggregation. INULaffected the secondary structure of WP and increased the denaturation temperature, although it did not prevent aggregation nor solubility loss at 75 C. In conclusion, presence of CAS prevented aggregationand solubility loss of WP during heating while INUL induced WP conformational changes impacting the denaturation stage.