Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Covalently Linked Protein Regulators02:04

Covalently Linked Protein Regulators

9.6K
Proteins can undergo many types of post-translational modifications, often in response to changes in their environment. These modifications play an important role in the function and stability of these proteins. Covalently linked molecules include functional groups, such as methyl, acetyl, and phosphate groups, and also small proteins, such as ubiquitin. There are around 200 different types of covalent regulators that have been identified.
These groups modify specific amino acids in a protein....
9.6K
Covalently Linked Protein Regulators02:04

Covalently Linked Protein Regulators

2.0K
2.0K
Protein and Protein Structure02:15

Protein and Protein Structure

88.2K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
88.2K
Factors Affecting Solubility04:01

Factors Affecting Solubility

37.2K
Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
37.2K
What are Proteins?01:55

What are Proteins?

239.7K
Overview
239.7K
Solubility Equilibria03:07

Solubility Equilibria

57.5K
Solubility equilibria are established when the dissolution and precipitation of a solute species occur at equal rates. These equilibria underlie many natural and technological processes, ranging from tooth decay to water purification. An understanding of the factors affecting compound solubility is, therefore, essential to the effective management of these processes. This section applies previously introduced equilibrium concepts and tools to systems involving dissolution and precipitation.
The...
57.5K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Structural Elucidation and Zinc Supplement Potential of the High-Bioavailability Oyster Peptide-Zinc Complex.

Journal of food science·2026
Same author

Effect of Gelatin-Peptide Complex from Sturgeon Skin on Behavioral, Antioxidant, and Neuroprotective Functions in D-Galactose-Induced Aging Mice: Thermal Degradation vs. Enzymatic Hydrolysis.

Foods (Basel, Switzerland)·2026
Same author

6-Bromoindole-3-acetonitrile Attenuates DSS-Induced Colitis by Inhibiting Epithelial Cell Pyroptosis.

Foods (Basel, Switzerland)·2026
Same author

Impact of <i>Aspergillus oryzae</i>-Derived Aminopeptidase Complex in Developing the Flavor Profile of Clam Hydrolysate.

Foods (Basel, Switzerland)·2026
Same author

Rational Protein Molecular Design of Hydrophobic Interior-Modified Ferritin Enables Efficient Lycopene Delivery for Ameliorating Aging-Related Cognitive Impairment.

Journal of agricultural and food chemistry·2026
Same author

Cationic and Anionic Peptides from Sheepskin Collagen as Effective Salt Substitutes for Improving the Quality of Low-Sodium Surimi Gels.

Foods (Basel, Switzerland)·2026

Related Experiment Video

Updated: Feb 7, 2026

Photo-Induced Cross-Linking of Unmodified Proteins PICUP Applied to Amyloidogenic Peptides
08:40

Photo-Induced Cross-Linking of Unmodified Proteins PICUP Applied to Amyloidogenic Peptides

Published on: January 12, 2009

22.0K

Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates.

Fengjiao Fan1,2, Meng Liu1,2, Pujie Shi1,2

  • 1School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China.

Food Science & Nutrition
|August 2, 2018
PubMed
Summary
This summary is machine-generated.

Milk protein concentrate (MPC) solubility decreases during storage due to protein cross-linking and Maillard reactions. Both protein and lactose content influence these changes, impacting food product stability.

Keywords:
Maillard reactionmechanismmilk protein concentrateprotein cross‐linkingsolubility

More Related Videos

Combining Chemical Cross-linking and Mass Spectrometry of Intact Protein Complexes to Study the Architecture of Multi-subunit Protein Assemblies
10:01

Combining Chemical Cross-linking and Mass Spectrometry of Intact Protein Complexes to Study the Architecture of Multi-subunit Protein Assemblies

Published on: November 28, 2017

20.4K
Protein Membrane Overlay Assay: A Protocol to Test Interaction Between Soluble and Insoluble Proteins in vitro
08:38

Protein Membrane Overlay Assay: A Protocol to Test Interaction Between Soluble and Insoluble Proteins in vitro

Published on: August 14, 2011

22.5K

Related Experiment Videos

Last Updated: Feb 7, 2026

Photo-Induced Cross-Linking of Unmodified Proteins PICUP Applied to Amyloidogenic Peptides
08:40

Photo-Induced Cross-Linking of Unmodified Proteins PICUP Applied to Amyloidogenic Peptides

Published on: January 12, 2009

22.0K
Combining Chemical Cross-linking and Mass Spectrometry of Intact Protein Complexes to Study the Architecture of Multi-subunit Protein Assemblies
10:01

Combining Chemical Cross-linking and Mass Spectrometry of Intact Protein Complexes to Study the Architecture of Multi-subunit Protein Assemblies

Published on: November 28, 2017

20.4K
Protein Membrane Overlay Assay: A Protocol to Test Interaction Between Soluble and Insoluble Proteins in vitro
08:38

Protein Membrane Overlay Assay: A Protocol to Test Interaction Between Soluble and Insoluble Proteins in vitro

Published on: August 14, 2011

22.5K

Area of Science:

  • Food Science and Technology
  • Dairy Chemistry
  • Protein Chemistry

Background:

  • Milk protein concentrate (MPC) is a staple in the food industry.
  • The storage-induced decrease in MPC solubility remains poorly understood.
  • Clarifying this mechanism is crucial for maintaining food product quality.

Purpose of the Study:

  • To investigate solubility changes in modified MPC (MMPC) during storage.
  • To analyze the roles of protein cross-linking and the Maillard reaction.
  • To elucidate the interrelationships between these factors and their impact on MPC solubility.

Main Methods:

  • Modified MPC powders with varying protein and lactose concentrations were stored at 50°C for 15-45 days.
  • Solubility, protein cross-linking (via hydrogen, disulfide, hydrophobic, and non-disulfide covalent bonds), and Maillard reaction extent were measured.
  • Correlations between these parameters were statistically analyzed.

Main Results:

  • Both protein and lactose content significantly affected MMPC solubility.
  • Protein cross-linking occurred through multiple interaction types, contributing to reduced solubility.
  • The Maillard reaction influenced and was influenced by protein cross-linking, with a slower reaction rate observed at higher cross-linking degrees.

Conclusions:

  • Protein and lactose concentrations are key determinants of MPC solubility during storage.
  • Protein cross-linking and the Maillard reaction are interconnected processes driving solubility loss.
  • This study provides critical insights into the mechanisms behind MPC powder instability.