Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles Food Chemistry Year : 2011

Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

M. Gulzar
  • Function : Author
Said Bouhallab
P. Schuck
  • Function : Author

Abstract

The effect of pH on the heat-induced denaturation/aggregation of whey protein isolate (WPI) in the dry state was investigated. WPI powders at different pH values (6.5, 4.5, and 2.5) and controlled water activity (0.23) were dry heated at 100 degrees C for up to 24 h. Dry heating was accompanied by a loss of soluble proteins (native-like beta-lactoglobulin and alpha-lactalbumin) and the concomitant formation of aggregated structures that increased in size as the pH increased. The loss of soluble proteins was less when the pH of the WPI was 2.5

Dates and versions

hal-00729268 , version 1 (07-09-2012)

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M. Gulzar, Said Bouhallab, Romain Jeantet, P. Schuck, Thomas Croguennec. Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins. Food Chemistry, 2011, 129 (1), pp.110-116. ⟨10.1016/j.foodchem.2011.04.037⟩. ⟨hal-00729268⟩
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