The threshold of amyloid aggregation of beta-lactoglobulin: Relevant factor combinations

Timon R. Heyn, Julian Mayer, Hendrikje R. Neumann, Christine Selhuber-Unkel, Arno Kwade, Karin Schwarz, Julia K. Keppler*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

This study identifies critical factor combinations of pH, temperature, stirring speed, protein and ion concentration that specifically affect the lag-, and growth phase of beta-lactoglobulin amyloid aggregation and provides information on how, when and why certain factor combinations affect the onset of amyloid aggregation. Conditions at the threshold of amyloid formation were chosen to prolong the lag and growth phase for several hours. Temperature was the most important factor in all aggregation stages. Interactions between low pH and temperature in the growth phase were caused by elevated protein denaturation at low pH (DSC). Interactions between stirring speed and temperature in the lag phase were caused by viscosity-dependent shear stress (CFD-simulation). Even if none of the factor combinations could shift the onset of amyloid aggregation, important factor combinations were identified that favour the onset of amyloid aggregation. Therefore, the results of this study could be relevant for industrial production.

Original languageEnglish
Article number110005
JournalJournal of Food Engineering
Volume283
DOIs
Publication statusPublished - Oct 2020

Keywords

  • Amyloid aggregates
  • Beta-lactoglobulin
  • Factor combinations
  • Fibrils
  • Statistical experimental design
  • Whey protein

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