Effect of sulphydryl reagents on the heat stability of whey protein isolate

Wijayanti, Heni B., Bansal, Nidhi, Sharma, Ranjan and Deeth, Hilton C. (2014) Effect of sulphydryl reagents on the heat stability of whey protein isolate. Food Chemistry, 163 129-135. doi:10.1016/j.foodchem.2014.04.094

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Author Wijayanti, Heni B.
Bansal, Nidhi
Sharma, Ranjan
Deeth, Hilton C.
Title Effect of sulphydryl reagents on the heat stability of whey protein isolate
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2014-11-15
Year available 2014
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2014.04.094
Open Access Status
Volume 163
Start page 129
End page 135
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
The effects of sulphydryl (–SH) reagents on protein aggregation reactions in heated whey protein isolate (WPI) and pure α-lactalbumin (α-La) were investigated. In contrast to its previously reported effect with pure β-Lg, dihydrolipoic acid (DHLA) markedly reduced the heat stability of WPI, especially the α-La component, which aggregated much more readily in the presence of DHLA than in WPI alone. Whilst pure α-La is quite stable to heat, it is much less stable in the presence of DHLA. An effect similar to DHLA was observed with reduced glutathione (GSH). N-ethylmaleimide (NEM), and to a lesser extent, dithio(bis)-p-nitrobenzoate (DTNB), improved the heat stability of WPI; these reagents had little effect on α-La.
Keyword Dihydrolipoic acid
Sulphydryl reagents
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online ahead of print 4 May 2014.

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
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Citation counts: TR Web of Science Citation Count  Cited 6 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 7 times in Scopus Article | Citations
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Created: Fri, 23 May 2014, 03:08:03 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences