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Moisture-induced aggregation of whey proteins in a protein/buffer model system
Peng Zhou1, Xiaoming Liu, Ted P Labuza
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, People's Republic of China.
Journal of Agricultural and Food Chemistry
|March 4, 2008
Summary
Moisture causes whey protein aggregation in foods, primarily through disulfide bonds. Optimal aggregation occurs at 70-80% moisture content, impacting food quality.
Area of Science:
- Food Science
- Protein Chemistry
- Biochemistry
Background:
- Moisture-induced protein aggregation diminishes food product acceptability.
- Understanding whey protein aggregation mechanisms is crucial for food stability.
Purpose of the Study:
- To investigate the molecular mechanisms of moisture-induced whey protein aggregation.
- To identify key factors controlling this aggregation process in a model food system.
Main Methods:
- Utilized a premixed protein/buffer model system.
- Analyzed insoluble aggregates using solubility tests (SDS/urea/guanidine HCl/dithiothreitol) and gel electrophoresis.
- Assessed the impact of moisture content, pH, and NaCl concentration.
Main Results:
- Insoluble whey protein aggregates formed rapidly within 3 days at 35°C.
- Intermolecular disulfide bond formation was identified as the primary aggregation mechanism.
- All major whey proteins participated in aggregate formation.
- Aggregation showed a bell-shaped dependence on moisture content, peaking at 70-80% (dry weight basis).
Conclusions:
- Disulfide bonds are key drivers of moisture-induced whey protein aggregation.
- Moisture content is a critical factor, with optimal aggregation at intermediate levels (70-80%).
- Findings provide insights into controlling protein aggregation for improved food quality and shelf-life.
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