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

dc.check.date2018-06-12
dc.check.infoAccess to this article is restricted until 12 months after publication at the request of the publisher.en
dc.contributor.authorGaspard, Sophie J.
dc.contributor.authorAuty, Mark A. E.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorBrodkorb, André
dc.contributor.funderDairy Research Ireland
dc.contributor.funderTeagasc
dc.date.accessioned2017-06-20T11:18:06Z
dc.date.available2017-06-20T11:18:06Z
dc.date.issued2017-06-12
dc.date.updated2017-06-20T11:10:12Z
dc.description.abstractMilk 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.sponsorshipDairy Research Ireland (Dairy Levy Research Trust (project MDDT6261 “ProPart”)); Teagasc (Teagasc Walsh Fellowship Scheme)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGaspard, 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.2017.05.012en
dc.identifier.doi10.1016/j.idairyj.2017.05.012
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.urihttps://hdl.handle.net/10468/4096
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectMilk protein concentrateen
dc.subjectLiquid chromatographyen
dc.subjectWhey proteinsen
dc.subjectκ-Caseinen
dc.titleIsolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregationen
dc.typeArticle (peer-reviewed)en
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