Pressure (300-900 MPa) so modified b-lactoglobulin that it displayed reduced emulsifying capacity and foamability compared to native b-lactoglobulin. However, the pressure-treated samples showed a greater capacity for protein-protein interactions in the adsorbed layers of interfaces as evidenced by increased surface-dilational modulus and resistance to displacement by a surfactant in foams. The observed behavior was explained by a pressure-induced structural change in b-lactoglobulin. This increased its hydrophobicity and its potential for aggregate formation which probably accounts for the reduced emulsifying capacity and foamability.
The effect oh high pressure treatment on the functional and structural properties of -lactoglobulin.
PITTIA, Paola;
1997-01-01
Abstract
Pressure (300-900 MPa) so modified b-lactoglobulin that it displayed reduced emulsifying capacity and foamability compared to native b-lactoglobulin. However, the pressure-treated samples showed a greater capacity for protein-protein interactions in the adsorbed layers of interfaces as evidenced by increased surface-dilational modulus and resistance to displacement by a surfactant in foams. The observed behavior was explained by a pressure-induced structural change in b-lactoglobulin. This increased its hydrophobicity and its potential for aggregate formation which probably accounts for the reduced emulsifying capacity and foamability.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
