title: Control of heat-induced aggregation of whey proteins using casein.
abstract: The ability of alphas1/beta-casein and micellar casein to protect whey proteins from heat-induced aggregation/precipitation reactions and therefore control their functional behavior was examined. Complete suppression (>99%) of heat-induced aggregation of 0.5% (w/w) whey protein isolate (pH 6.0, 85 degrees C, 10 min) was achieved at a ratio of 1:0.1 (w/w) of whey protein isolate (WPI) to alphas1/beta-casein, giving an effective molar ratio of 1:0.15, at 50% whey protein denaturation. However, in the presence of 100 mM NaCl, heating of the WPI/alphas1/beta-casein dispersions to 85 degrees C for 10 min resulted in precipitation between pH 6 and 5.35. WPI heated with micellar casein in simulated milk ultrafiltrate was stable to precipitation at pH>5.4. Protein particle size and turbidity significantly (P<or=0.05) increased from an initial diameter of 165.5 nm in the unheated mixture to 272 nm following heating at 85 degrees C for 10 min at pH 6. Whey protein denaturation was significantly (P<or=0.05) promoted when heated in the presence of micellar casein, but whey protein aggregation was controlled down to pH 5.4. The protective behavior of alphas1/beta-casein and micellar casein differed in that the former inhibited denatured whey protein aggregation, whereas the latter system promoted denaturation but controlled aggregation.
authors.affiliation: Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
authors.forename: Brendan T
authors.initials: BT
authors.lastname: O'Kennedy
authors.forename: John S
authors.initials: JS
authors.lastname: Mounsey
mesh_terms: D002364:Caseins / Q000737:chemistry / Q000494:pharmacology*; D055598:Chemical Phenomena; D011232:Chemical Precipitation; D002627:Chemistry, Physical; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008894:Milk Proteins / Q000737:chemistry*; D009994:Osmolar Concentration; D011489:Protein Denaturation; D012965:Sodium Chloride / Q000494:pharmacology; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D008823:Micelles; D008894:Milk Proteins; D000067816:Whey Proteins; D012965:Sodium Chloride