Effect of heat treatment on denaturation of bovine alpha-lactalbumin: determination of kinetic and thermodynamic parameters.
The effect of heat treatment on the denaturation of alpha-lactalbumin was studied, under different conditions, over a temperature range of 78-94 degrees C. The concentration of the residual immunoreactive protein after different treatments was determined by kinetic analysis, obtaining D and Z values. Thermodynamic parameters were also calculated. Denaturation of alpha-lactalbumin, measured by the loss of immunoreactivity, could be described as an order of reaction of n = 1.5. Results obtained indicated that alpha-lactalbumin was more heat-sensitive when treated in milk than in phosphate buffer. The protein was also denatured more rapidly in the apo form than in the calcium-saturated form. Besides, the thermal stability of apo-alpha-lactalbumin decreased with the binding of oleic acid.
Wehbi
Zeina
Z
Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/Miguel Servet 177, 50013 Zaragoza, Spain.
Pérez
María-Dolores
MD
Sánchez
Lourdes
L
Pocoví
Coloma
C
Barbana
Chokry
C
Calvo
Miguel
M
D000818:Animals; D002417:Cattle; D006358:Hot Temperature; D007700:Kinetics; D007768:Lactalbumin / Q000737:chemistry*; D011489:Protein Denaturation; D013816:Thermodynamics
D007768:Lactalbumin