Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures

• Autor(a) principal: Diniz, Renata Silva
• Data de Publicação: 2014
• Outros Autores: Coimbra, Jane Sélia dos Reis, Teixeira, Álvaro Vianna Novaes de Carvalho, Costa, Angélica Ribeiro da, Santos, Igor José Boggione, Bressan, Gustavo Costa, Rodrigues, Antonio Manuel da Cruz, Silva, Luiza Helena Meller da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1016/j.foodres.2014.05.079; http://www.locus.ufv.br/handle/123456789/22426
• topic: Self-assembly; Heating Acidification; Techno-functional properties; Calorimetry

The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75 °C) and acidic conditions (pH 3.5to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545 nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.