Production of Whey Protein-Based Aggregates Under Ohmic Heating

• Published in: Food and bioprocess technology Vol. 9; no. 4; pp. 576 - 587
• Main Authors: Pereira, Ricardo N, Rodrigues, Rui M, Ramos, Óscar L, Xavier Malcata, F, Teixeira, José António, Vicente, António A
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2016; Springer Nature B.V
• Subjects: Agglomeration; Aggregates; Aggregation behavior; Agriculture; beta-lactoglobulin; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Denaturation; electric field; Electric fields; Food Science; Heat transfer; Heat treatment; Heating; Lactoglobulin; microstructure; Multivariate analysis; ohmic heating; Original Paper; protein aggregates; Protein folding; protein unfolding; Proteins; solubility; thiols; Transmission electron microscopy; Whey; Whey protein; whey protein isolate; β-Lactoglobulin; Protein fibrillar aggregates; Aggregation kinetics; Ohmic heating; Protein solubility; Whey protein isolate; Electric fields

Formation of whey protein isolate protein aggregates under the influence of moderate electric fields upon ohmic heating (OH) has been monitored through evaluation of molecular protein unfolding, loss of its solubility, and aggregation. To shed more light on the microstructure of the protein aggregat...