Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins

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  • Sophie J. Gaspard, Teagasc - Irish Agriculture and Food Development Authority, University College Cork
  • ,
  • Anne V. Sunds
  • Lotte B. Larsen
  • Nina A. Poulsen
  • James A. O'Mahony, University College Cork
  • ,
  • Alan L. Kelly, University College Cork
  • ,
  • André Brodkorb, Teagasc - Irish Agriculture and Food Development Authority

The effect of the addition of caseinomacropeptide (CMP) or desialylated CMP on the heat-induced denaturation and aggregation of whey proteins was investigated in the pH range 3 to 7 after heating at 80°C for 30 min. The rate and temperature of denaturation, the extent of aggregation, and the changes in secondary structure of the whey proteins heated in presence of CMP or desialylated CMP were measured. The sialic acid bound to CMP favored the denaturation and aggregation of whey proteins when the whey proteins were oppositely charged to CMP at pH 4. A transition occurred at pH 6, below which the removal of sialic acid enhanced the stabilizing properties of CMP against the denaturation and aggregation of the whey proteins. At pH >6, the interactions between desialylated CMP and the whey proteins led to more extensive denaturation and aggregation. Sialic acid bound to CMP influenced the denaturation and aggregation behavior of whey proteins in a pH-dependent manner, and this should be considered in future studies on the heat stability of such systems containing CMP.

OriginalsprogEngelsk
TidsskriftJournal of Dairy Science
Vol/bind103
Nummer6
Sider (fra-til)4975-4990
Antal sider16
ISSN0022-0302
DOI
StatusUdgivet - 2020

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