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Abstract:

The thermal denaturation of β-lactoglobulin at pH 6 and 7 in the presence of polysaccharides was studied by differential scanning calorimetry. At neutral pH, the shape of differential scanning calorimetry curves was affected by polysaccharides and an increase of 2-3°C in the onset temperature of β-lactoglobulin denaturation was observed. This tendency was magnified up to 10°C at low water contents. At pH 7, the apparent enthalpy changes and the activation energy (Ea) were larger for β-lactoglobulin + polysaccharides mixtures than for pure β-lactoglobulin. At pH 6 the transition temperatures, denaturation enthalpy and activation energy of pure β-lactoglobulin were highly increased and slight changes were observed with further addition of polysaccharides. The rate constants of conversion of native β-lactoglobulin at pH 7 indicate a lower conversion of β-lactoglobulin when heated in the presence of polysaccharides, in agreement with electrophoretic results. Nevertheless, the formation of larger protein aggregates is promoted. A general analysis of the calorimetric and kinetic data indicates that polysaccharides enhance the thermal stability of β-lactoglobulin at neutral pH due to a limited thermodynamic incompatibility between the biopolymers. At pH 6 this effect is minimised because of the prevailing stabilizing effect of pH and a decreased incompatibility between β-lactoglobulin and polysaccharides.

Registro:

Documento: Artículo
Título:Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides
Autor:Baeza, R.I.; Pilosof, A.M.R.
Filiación:Universidad de Buenos Aires, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Buenos Aires (1428), Argentina
Palabras clave:Denaturation; Polysaccharide; Thermostability; β-lactoglobulin
Año:2002
Volumen:35
Número:5
Página de inicio:393
Página de fin:399
DOI: http://dx.doi.org/10.1006/fstl.2001.0862
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v35_n5_p393_Baeza

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Citas:

---------- APA ----------
Baeza, R.I. & Pilosof, A.M.R. (2002) . Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides. LWT - Food Science and Technology, 35(5), 393-399.
http://dx.doi.org/10.1006/fstl.2001.0862
---------- CHICAGO ----------
Baeza, R.I., Pilosof, A.M.R. "Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides" . LWT - Food Science and Technology 35, no. 5 (2002) : 393-399.
http://dx.doi.org/10.1006/fstl.2001.0862
---------- MLA ----------
Baeza, R.I., Pilosof, A.M.R. "Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides" . LWT - Food Science and Technology, vol. 35, no. 5, 2002, pp. 393-399.
http://dx.doi.org/10.1006/fstl.2001.0862
---------- VANCOUVER ----------
Baeza, R.I., Pilosof, A.M.R. Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides. LWT - Food Sci. Technol. 2002;35(5):393-399.
http://dx.doi.org/10.1006/fstl.2001.0862