Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation

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dc.contributor.author Gaspard, Sophie J.
dc.contributor.author Auty, Mark A. E.
dc.contributor.author Kelly, Alan L.
dc.contributor.author O'Mahony, James A.
dc.contributor.author Brodkorb, André
dc.date.accessioned 2017-06-20T11:18:06Z
dc.date.available 2017-06-20T11:18:06Z
dc.date.issued 2017-06-12
dc.identifier.citation Gaspard, S. J., Auty, M. A. E., Kelly, A. L., O’Mahony, J. A. and Brodkorb, A. 'Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation', International Dairy Journal. In Press, doi:10.1016/j.idairyj.2017.05.012 en
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/4096
dc.identifier.doi 10.1016/j.idairyj.2017.05.012
dc.description.abstract Milk protein concentrate (79% protein) reconstituted at 13.5% (w/v) protein was heated (90 °C, 25 min, pH 7.2) with or without added calcium chloride. After fractionation of the casein and whey protein aggregates by fast protein liquid chromatography, the heat stability (90 °C, up to 1 h) of the fractions (0.25%, w/v, protein) was assessed. The heat-induced aggregates were composed of whey protein and casein, in whey protein:casein ratios ranging from 1:0.5 to 1:9. The heat stability was positively correlated with the casein concentration in the samples. The samples containing the highest proportion of caseins were the most heat-stable, and close to 100% (w/w) of the aggregates were recovered post-heat treatment in the supernatant of such samples (centrifugation for 30 min at 10,000 × g). κ-Casein appeared to act as a chaperone controlling the aggregation of whey proteins, and this effect was stronger in the presence of αS- and β-casein. en
dc.description.sponsorship Dairy Research Ireland (Dairy Levy Research Trust (project MDDT6261 “ProPart”)); Teagasc (Teagasc Walsh Fellowship Scheme) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Milk protein concentrate en
dc.subject Liquid chromatography en
dc.subject Whey proteins en
dc.subject κ-Casein en
dc.title Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus A. O'Mahony, Dept Of 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 at the request of the publisher. en
dc.check.date 2018-06-12
dc.date.updated 2017-06-20T11:10:12Z
dc.description.version Accepted Version en
dc.internal.rssid 399832282
dc.contributor.funder Dairy Research Ireland
dc.contributor.funder Teagasc
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en


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© 2017 Elsevier Ltd. 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 © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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