Fibril Assemblies in Aqueous Whey Protein Mixtures

S.G. Bolder, H. Hendrickx, L.M.C. Sagis, E. van der Linden

Research output: Contribution to journalArticleAcademicpeer-review

102 Citations (Scopus)

Abstract

Fibril formation in mixtures of whey proteins upon heating at pH 2 was investigated. Fibrils were found to coexist with other structures, such as spherulites. These spherulites consist of radially oriented fibrils. At total protein concentrations above 6 wt %, transparent gels were formed. Changing the ratio between the various whey proteins did not affect this gelation concentration as long as ß-lactoglobulin (ß-lg) was present, suggesting that ß-lg was dominant in the gelation. Pure -lactalbumin and pure bovine serum albumin did not form fibrils, nor did they gel upon heating at pH 2 and 80 C for up to 10 h. They did however induce a decrease in the ß-lg concentration needed for gel formation upon heating at pH 2. Our results suggest that ß-lg is the only fibril forming protein at the conditions used and that no mixed fibrils are formed.
Original languageEnglish
Pages (from-to)4229-4234
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number12
DOIs
Publication statusPublished - 2006

Keywords

  • bovine serum-albumin
  • heat-induced interactions
  • beta-lactoglobulin gels
  • alpha-lactalbumin
  • amyloid fibrils
  • induced gelation
  • ph
  • aggregation
  • spherulites
  • microscopy

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