Effects of sugars on the cross-linking formation and phase separation of high-pressure induced gel of whey protein from bovine milk.
The effects of sugars (xylose, arabinose, fucose, fructose, galactose, glucose, sorbitol, maltose, sucrose, and lactose; 0-20% w/v) on the properties of the pressure-induced gel from a whey protein isolate (20%, 800 MPa, 30 degrees C, 10 min) were studied. All the sugars decreased the hardness, breaking stress and water-holding capacity of the gel at the same concentration of 55.5 mM. Increasing the sugar content changed the microstructure of the gel from a honeycomb-like structure to a stranded structure, while the strand thickness was progressively reduced. These results suggest that sugars decreased the degree of intermolecular S-S bonding of proteins and non-covalent interaction, and restrained the phase separation during gelation under high pressure.
He
Jin-Song
JS
Department of Applied Biochemistry, Utsunomiya University, Utsunomiya, Japan.
Azuma
Norihiro
N
Hagiwara
Toshio
T
Kanno
Choemon
C
D000818:Animals; D002241:Carbohydrates / Q000737:chemistry*; D003432:Cross-Linking Reagents / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008855:Microscopy, Electron, Scanning; D008892:Milk / Q000737:chemistry* / Q000378:metabolism; D008894:Milk Proteins / Q000737:chemistry* / Q000378:metabolism; D009994:Osmolar Concentration; D044367:Phase Transition; D011312:Pressure; D012995:Solubility; D000067816:Whey Proteins
D002241:Carbohydrates; D003432:Cross-Linking Reagents; D005782:Gels; D008894:Milk Proteins; D000067816:Whey Proteins