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Can I read Influence of κ-Carrageenan on the Aggregation Behaviour of Proteins in Heated Whey Protein Isolate Solutions on EtoBox?
Influence of κ-Carrageenan on the Aggregation Behaviour of Proteins in Heated Whey Protein Isolate Solutions by M.A. de la Fuente; Y. Hemar; H. Singh is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Influence of κ-Carrageenan on the Aggregation Behaviour of Proteins in Heated Whey Protein Isolate Solutions about?
The influence of the addition of j-carrageenan to 2% whey protein isolate (WPI) at pH 7 and heated at 75 °C for different times, has been investigated by size-exclusion chromatography with multi-angle laser light scattering and gel electrophoresis. Under the conditions used, the addition of j-carrageenan to WPI did not influence the loss of native b-lactoglobulin or a-lactalbumin. However, j-carrageenan addition affected the molecular weight (M w ) of the aggregates formed by the heat treatment. The M w of the whey protein aggregates formed in the early stages of heating in the presence of j-carrageenan were lower than the aggregates formed in WPI solutions heated in the absence of j-carrageenan. At longer heating times, the M w of the aggregates in the WPI/jcarrageenan mixtures were similar to the M w of the aggregates in the WPI solutions heated alone.
Who reads Influence of κ-Carrageenan on the Aggregation Behaviour of Proteins in Heated Whey Protein Isolate Solutions?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- M.A. de la Fuente; Y. Hemar; H. Singh
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2004
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)