Fibril assemblies in aqueous whey protein mixtures.
Fibril formation in mixtures of whey proteins upon heating at pH 2 was investigated. Fibrils were found to coexist with other structures, such as spherulites. These spherulites consist of radially oriented fibrils. At total protein concentrations above 6 wt %, transparent gels were formed. Changing the ratio between the various whey proteins did not affect this gelation concentration as long as beta-lactoglobulin (beta-lg) was present, suggesting that beta-lg was dominant in the gelation. Pure alpha-lactalbumin and pure bovine serum albumin did not form fibrils, nor did they gel upon heating at pH 2 and 80 degrees C for up to 10 h. They did however induce a decrease in the beta-lg concentration needed for gel formation upon heating at pH 2. Our results suggest that beta-lg is the only fibril forming protein at the conditions used and that no mixed fibrils are formed.
Bolder
Suzanne G
SG
DMV International b.v., P.O. Box 13, 5460 BA Veghel, The Netherlands.
Hendrickx
Hanneke
H
Sagis
Leonard M C
LM
van der Linden
Erik
E
D005782:Gels / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007768:Lactalbumin / Q000737:chemistry / Q000494:pharmacology; D007782:Lactoglobulins / Q000032:analysis / Q000737:chemistry; D008854:Microscopy, Electron; D008894:Milk Proteins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry / Q000494:pharmacology; D014867:Water; D000067816:Whey Proteins
D005782:Gels; D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D014867:Water; D012710:Serum Albumin, Bovine; D007768:Lactalbumin