Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Heat accelerates degradation of beta-lactoglobulin fibrils at neutral pH

Full text
Author(s):
Chen, Da [1] ; Pinho, Lorena Silva [2, 1] ; Federici, Enrico [3] ; Zuo, Xiaobing [4] ; Ilavsky, Jan [4] ; Kuzmenko, Ivan [4] ; Yang, Zhi [5] ; Jones, Owen Griffith [3] ; Campanella, Osvaldo [1]
Total Authors: 9
Affiliation:
[1] Ohio State Univ, Dept Food Sci & Technol, 2015 Fyffe Rd, Columbus, OH 43210 - USA
[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Av Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[3] Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, 745 Agr Mall Dr, W Lafayette, IN 47907 - USA
[4] Argonne Natl Lab, Xray Sci Div, Lemont, IL 60439 - USA
[5] Massey Univ, Sch Food & Adv Technol, Auckland 0632 - New Zealand
Total Affiliations: 5
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 124, n. B MAR 2022.
Web of Science Citations: 0
Abstract

Fibrous aggregates of beta-lactoglobulin display superior mechanical and interfacial properties compared to the native protein. These properties directly link to the protein morphology and structure. When incorporated into food matrices, during processing protein fibrils are exposed to pH shifts and high temperature conditions, which accelerate their degradation. In the present study, neutralized beta-lactoglobulin fibrils were heated at 100 degrees C and 121 degrees C for various times to assess their degradation. Fibril morphology, structure, and viscosity in solution were examined by microscopy, scattering, spectroscopy, and rheology. Atomic force microscopy showed the contour length of the protein fibrils decreased gradually with heating at 100 degrees C and 121 degrees C, with greater decreases at 121 degrees C. Increased fibril diameters (similar to 15-25 nm) were observed at 121 degrees C for 5-15 min heating and were disrupted upon further heating. Small-angle x-ray scattering indicated an increase in fibril radius with heating at pH 7 followed by a decrease at prolonged heating, whereas fibril length decreased continuously with heating. Thioflavin T fluorescence, circular dichroism and Fourier transform infrared spectroscopy confirmed the conversion of beta-sheet to random coils as fibrils were degraded during thermal treatment at pH 7. Surface hydrophobicity of fibrils decreased with increase in heating temperature and time, coinciding with an increase in the content of non-aggregated proteins. Viscosity of fibril solutions increased when fibrils were heated at 100 degrees C, whereas at 121 degrees C their viscosity first increased and then decreased. These findings imply heating at 100 degrees C and 121 degrees C facilitates degradation and depolymerisation of beta-lactoglobulin fibrils with aggregation as an intermediate step. (AU)

FAPESP's process: 16/24916-2 - Preparation, encapsulation and application of extract of carotenoids obtained from the bark of guarana (Paullinia cupana)
Grantee:Lorena Silva Pinho
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 19/11113-7 - Production of extruded functional foods enriched with carotenoids obtained from guarana peels
Grantee:Lorena Silva Pinho
Support type: Scholarships abroad - Research Internship - Doctorate