Tuning heat-‐induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: effect of protein composition, preheating and gum arabic level
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Date
2014
DOI
Open Access Location
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ELSEVIER SCI LTD
Rights
Abstract
Heating
can
drive
the
colloidal
complexation
of
negatively-‐charged
proteins
and
polysaccharides
by
strengthening
hydrophobic
interactions
and
denaturing
proteins,
thereby
exposing
reactive
sites
for
covalent
and
noncovalent
bonding.
We
have
previously
shown
that
stable
colloidal
aggregates
comprising
whey
protein,
sodium
caseinate
and
gum
arabic
can
be
produced
by
careful
selection
of
heat
treatment,
pH
and
protein
type.
Here
we
tested
how
the
size,
composition,
charge
and
morphology
of
colloidal
aggregates
are
affected
by
the
amounts
of
whey
protein,
sodium
caseinate
and
gum
arabic,
as
well
as
the
thermal
history
of
the
proteins.
Increasing
amounts
of
whey
protein
resulted
in
larger
particles,
which
were
more
prone
to
precipitate.
Preheating
whey
protein
slightly
enhanced
aggregation,
and
this
effect
was
mitigated
when
sodium
caseinate
was
present
during
preheating
(chaperone
effect).
Increasing
amounts
of
gum
arabic
produced
larger
particles
with
less
charge,
but
the
gum
arabic
effect
was
statistically
confounded
with
ionic
strength.
We
believe
that
both
covalent
(disulphide)
and
noncovalent
interactions
among
protein
molecules
are
required
to
overcome
electrostatic
repulsion
at
pH
7
and
form
stable
aggregates.
Description
NOTICE: this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, 62,(2014) http://dx.doi.org/10.1016/j.foodres.2014.02.018
Keywords
Colloidal aggregation, Whey protein, Casein, Gum arabic, Heating, Disulfide bonding
Citation
Loveday, S. M., A. Ye, et al. (2014). "Tuning heat-‐induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level." Food Research International 62: 128-‐136.