Title
Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
Author
Natalia Estévez, Pablo Fuciños, Verónica Bargiela, Guillermo Picó, Nadia Woitovich Valetti, Clara Asunción Tovar, M. Luisa Rúa
Year
2017
Journal
Food Chemistry
Abstract
A β-Lactoglobulin fraction (r-βLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the hydrolysis process on the r-βLg structure and the rheological properties of heat-induced gels obtained thereafter were studied at different pH values. Differences were observed between r-βLg and commercial β-Lg used as control. Higher values for the fluorescence emission intensity and red shifts of the emission wavelength of r-βLg suggested changes in its tertiary structure and more solvent-exposed tryptophan residues. Circular dichroism spectra also supported these evidences indicating that hydrolysis yielded an intermediate (non-native) β-Lg state.
Instrument
J-815
Keywords
Circular dichroism, Secondary structure, Chemical stability, Biochemistry, Food science