Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin.
J Dairy Sci
; 93(4): 1420-8, 2010 Apr.
Article
em En
| MEDLINE
| ID: mdl-20338419
ABSTRACT
The effects of high hydrostatic pressure (HHP) processing (at 200 to 600 MPa, 25 to 55 degrees C, and from 5 to 15 min) on some structural properties of alpha-lactalbumin was studied in a pH range of 3.0 to 9.0. The range of HHP processes produced a variety of molten globules with differences in their surface hydrophobicity and secondary and tertiary structures. At pH values of 3 and 5, there was a decrease in the alpha-helix content concomitant with an increase in beta-strand content as the pressure increased. No changes in molecular size due to HHP-induced aggregation were detected by sodium dodecyl sulfate-PAGE. All samples showed higher thermostability as the severity of the treatment increased, indicating the formation of a less labile structure related to the HHP treatment.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pressão Hidrostática
/
Lactalbumina
Limite:
Animals
Idioma:
En
Revista:
J Dairy Sci
Ano de publicação:
2010
Tipo de documento:
Article