کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768021 1413211 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins
چکیده انگلیسی


- Production of supramolecular structures of beta-lactoglobulin and lactoferrin.
- Formation of protein supramolecular structures using thermal gelation acidification.
- Temperature and pH affect the architecture of supramolecular structures.

Combination of β-lactoglobulin (β-Lg) and lactoferrin (Lf), biomacromolecules derived from bovine whey, was used in the formation of supramolecular structures by thermal gelation technique to adjust the pH. Furthermore, the influence of the molar ratio, temperature, pH, and heating time in the formation of supramolecular structures were also studied. The characterization of the protein supramolecular structures was performed using dynamic light scattering, zeta potential measurements, molecular spectrofluorimetry, and circular dichroism spectroscopy. The thermal behavior of the pure proteins was investigated by differential scanning calorimetry. The protein denaturation temperatures were of around 85 °C for the β-Lg and around 52 °C and 85 °C (a small portion) for the Lf. The protein molar ratio of 2:1 Lf/β-Lg was used to form the structures, whose characterization showed that the best conditions of supramolecular structure formation occurred at pH 6.5 and at temperatures of 62.5 °C. In those conditions, more stable systems with reduced hydrophobic surface and average sizes between 30 and 100 nm were generated. The correlation between pH and temperature suggests that the method of preparation of the supramolecular structure affects its size during storage.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 100, Part 1, October 2017, Pages 674-681
نویسندگان
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