Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin

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dc.contributor.author Barone, Giovanni
dc.contributor.author Moloney, Cian
dc.contributor.author O'Regan, Jonathan
dc.contributor.author Kelly, Alan L.
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2020-09-03T10:37:06Z
dc.date.available 2020-09-03T10:37:06Z
dc.date.issued 2020-02-13
dc.identifier.citation Barone, G., Moloney, C., O'Regan, J., Kelly, A. L. and O'Mahony, J. A. (2020) 'Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin', Food Chemistry, 317, 126412 (9pp). doi: 10.1016/j.foodchem.2020.126412 en
dc.identifier.volume 317 en
dc.identifier.startpage 1 en
dc.identifier.endpage 9 en
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10468/10457
dc.identifier.doi 10.1016/j.foodchem.2020.126412 en
dc.description.abstract In this study, three whey protein concentrate systems enriched in α-lactalbumin, produced using membrane filtration (LAC-M), selective precipitation (LAC-P) and ion-exchange chromatography (LAC-IE), were fortified with calcium chloride (CaCl2) at 0–5 mM and changes in physicochemical properties studied. Binding of calcium (Ca2+) occurred for LAC-P in the range 0.00–2.00 mM, with an affinity constant (Kd) of 1.63 × 10−7, resulting in a proportion of total protein-bound calcium of 81.8% at 2 mM CaCl2. At 5 mM CaCl2, LAC-P had volume mean diameter (VMD) of 638 nm, while LAC-M and LAC-IE had VMD of 204 and 3.87 nm, respectively. Changes in physicochemical properties were dependent on the approach used to enrich α-lactalbumin and concentrations of other macromolecules (e.g., phospholipid). The results obtained in this study provide fundamental insights into the influence of fortification with soluble calcium salts on the physicochemical stability of next-generation whey protein ingredients enriched in α-lactalbumin. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.rights © 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Whey protein en
dc.subject Calcium en
dc.subject Ionic en
dc.subject Interactions en
dc.subject α-lactalbumin en
dc.title Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2021-02-13
dc.date.updated 2020-09-03T10:26:56Z
dc.description.version Accepted Version en
dc.internal.rssid 508763113
dc.contributor.funder Fondation Nestlé en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Chemistry en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en
dc.identifier.articleid 126412 en


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© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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