Synthesis of fluorinated oxygen- and sulfur-containing heteroaromatics
Leary, Eileen M.
Jones, David J.
O'Donovan, Fiona P.
O'Sullivan, Timothy P.
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.
Organofluorine chemistry , Fluorobenzofurans , Fluoropyrones , Fluorocoumarins , Fluoroflavones , Fluorochromones , Fluoroxanthones , Fluorothiophenes , Fluorobenzothiophenes
O’Leary, E. M., Jones, D. J., O’Donovan, F. P. and O'Sullivan, T. P. (2015) 'Synthesis of fluorinated oxygen- and sulfur-containing heteroaromatics', Journal of Fluorine Chemistry, 176, pp. 93-120. doi: 10.1016/j.jfluchem.2015.06.002