Access to this article is restricted until 12 months after publication at the request of the publisher.. Restriction lift date: 2018-06-12
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.date | 2018-06-12 | |
| dc.check.info | Access to this article is restricted until 12 months after publication at the request of the publisher. | en |
| 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.contributor.funder | Dairy Research Ireland | |
| dc.contributor.funder | Teagasc | |
| dc.date.accessioned | 2017-06-20T11:18:06Z | |
| dc.date.available | 2017-06-20T11:18:06Z | |
| dc.date.issued | 2017-06-12 | |
| dc.date.updated | 2017-06-20T11:10:12Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1016/j.idairyj.2017.05.012 | |
| dc.identifier.issn | 0958-6946 | |
| dc.identifier.journaltitle | International Dairy Journal | en |
| dc.identifier.uri | https://hdl.handle.net/10468/4096 | |
| 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 |