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

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dc.contributor.authorBarone, Giovanni
dc.contributor.authorMoloney, Cian
dc.contributor.authorO'Regan, Jonathan
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderFondation Nestléen
dc.date.accessioned2020-09-03T10:37:06Z
dc.date.available2020-09-03T10:37:06Z
dc.date.issued2020-02-13
dc.date.updated2020-09-03T10:26:56Z
dc.description.abstractIn 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid126412en
dc.identifier.citationBarone, 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.2020.126412en
dc.identifier.doi10.1016/j.foodchem.2020.126412en
dc.identifier.endpage9en
dc.identifier.issn0308-8146
dc.identifier.journaltitleFood Chemistryen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/10457
dc.identifier.volume317en
dc.language.isoenen
dc.publisherElsevier 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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectWhey proteinen
dc.subjectCalciumen
dc.subjectIonicen
dc.subjectInteractionsen
dc.subjectα-lactalbuminen
dc.titleInfluence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbuminen
dc.typeArticle (peer-reviewed)en
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