High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism

Huppertz, Thom, Fox, Patrick F. and Kelly, Alan L. (2004) High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism. Journal of Dairy Research, 71 4: 489-495. doi:10.1017/S0022029904000500


Author Huppertz, Thom
Fox, Patrick F.
Kelly, Alan L.
Title High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism
Journal name Journal of Dairy Research   Check publisher's open access policy
ISSN 0022-0299
Publication date 2004-11
Sub-type Article (original research)
DOI 10.1017/S0022029904000500
Volume 71
Issue 4
Start page 489
End page 495
Total pages 7
Place of publication Cambridge, England
Publisher Cambridge University Press
Language eng
Subject 0702 Animal Production
Abstract In this study, high pressure (HP)-induced denaturation of alpha-lactalbumin (alpha-la) and beta-lactoglobulin (beta-lg) in dairy systems was examined. in both milk and whey, beta-lg was less baroresistant than alpha-la; both proteins were considerably more resistant to HP-induced denaturation in whey than in milk. HP-induced denaturation of alpha-la and beta-lg increased with increasing proportion of milk in mixtures of milk and whey. Addition of a sulphydryl-oxidising agent, KlO(3), to milk or whey increased HP-induced denaturation of beta-lg, but reduced the denaturation of alpha-la. Denaturation of both alpha-la and beta-lg was prevented by adding a sulphydrylblocking agent, N-ethylmaleimide, to milk or whey prior to HIP treatment, highlighting the crucial role of sulphydryl-clisulphide interchange reactions in HP-induced denaturation of alpha-la and beta-lg. Removal of colloidal calcium phosphate from milk also reduced HP-induced denaturation of alpha-lg and beta-lg significantly. The higher level of HP-induced denaturation of alpha-la and beta-lg in milk than in whey may be the result of the abscence of the casein micelles and colloidal calcium phosphate from whey, which facilitate HP-induced denaturation of a-la and beta-lg in milk.
Keyword Agriculture, Dairy & Animal Science
Food Science & Technology
high pressure
milk
whey
alpha-lactalbumin
beta-lactoglobulin
whey protein denaturation
High Hydrostatic-pressure
Thermal-denaturation
Protein Denaturation
Rennet Coagulation
Heat Denaturation
Plasmin Activity
Uht Treatment
Goats Milk
Aggregation
Casein
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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Created: Fri, 25 Jan 2008, 16:25:27 EST