No abstract

Analytical results are given for whey powders prepared on a commercial or semi-commercial scale by three companies. Altogether, five preparations enriched in ␤-lactoglobulin, four whey protein isolates and a fraction enriched in ␣-lactalbumin were analyzed for protein composition, including % ␤-lactoglobulin, ␣-lactalbumin, bovine serum albumin, casein (glyco) macropeptide and the main triglycerides. Protein composition was determined by high pressure gel permeation and reversed phase liquid chromatography and by capillary zone electrophoresis. The extent of modification of the native ␤-lactoglobulin structure was also measured through the degree of lactosylation and the fraction of accessible free sulphydryl groups. One significant finding was that the calculated recovery of protein following quantitation of the chromatogram or electropherogram was seldom above 90% and occasionally below 60% of that loaded onto the column or capillary, raising doubts as to the reliability of the analytical results. Extrapolation by linear regression to 100% recovery allowed estimates to be made of the true ␤-lactoglobulin composition of the samples. The nine samples could be placed into three distinct groups with estimat-ed true ␤-lactoglobulin weight % of 70.9 Ϯ 1.1, 62.0 Ϯ 3.4 and 39.5 Ϯ 4.9. Physico-chemical properties of the group of samples are reported elsewhere (Holt et al., 1999).The inter-laboratory comparisons involved the Royal Veterinary and Agricultural University (KVL), two laboratories of BDI (Lab1 and Lab2), NIZO food research (NIZO) and the Composition of whey protein isolates and fractions C. Holt et al. Figure 2 RP-HPLC analysis of commercial whey protein samples using the LRTL method. A. MDFwpi-1, B. MDFwpi-1a, C. MDFwpi-1b.Figure 3 Capillary zone electropherograms of selected samples as obtained by the KVL method. Within the b-Lg region, lactosylated forms have longer migration times than the native forms. on the Molecular Basis of the Aggregation, Denaturation, Gelation and Surface Activity of Whey Proteins (MADGELAS), CT96-1202. All other members of the MADGELAS group are thanked for their co-operation in the sample survey, of which this paper forms a part. The HRI work was supported by the Scottish Office Composition of whey protein isolates and fractions C. Holt et al.

Drug delivery systems comprising vesicles prepared from one amphiphile encapsulating vesicles prepared from a second amphiphile have not been prepared previously due to a tendency of the bilayer components of the different vesicles to mix during preparation. Recently we have developed polymeric vesicles using the new polymer-palmitoyl glycol chitosan and cholesterol in a 2:1 weight ratio. These polymeric vesicles have now been encapsulated within egg phosphatidylcholine (egg PC), cholesterol (2:1 weight ratio) liposomes yielding a vesicle in vesicle system. The vesicle in vesicle system was visualised by freeze fracture electron microscopy. The mixing of the different bilayer components was studied by monitoring the excimer fluorescence of pyrene-labelled polymeric vesicles after their encapsulation within egg PC liposomes or hexadecyl diglycerol ether niosomes. A minimum degree of lipid mixing was observed with the polymeric vesicle-egg PC liposome system when compared to the polymeric vesicle-hexadecyl diglycerol ether niosome system. The polymeric vesicle-egg PC vesicle in vesicle system was shown to retard the release of encapsulated solutes. 28% of 5(6)-carboxyfluorescein (CF) encapsulated in the polymeric vesicle compartment of the vesicle in vesicle system was released after 4 h compared to the release of 62% of encapsulated CF from plain polymeric vesicles within the same time period.

The physico-chemical properties are reported for a group of whey protein powders prepared on a commercial or semi-commercial scale by three companies and chemically characterized as described elsewhere . The dependence of the apparent ␤-lactoglobulin % on the recovered % showed that the nine samples could be placed in three distinct groups with ␤-lactoglobulin weight % of 70.9 Ϯ 1.1 (Group 1), 62.0 Ϯ 3.4 (Group 2) and 39.5 Ϯ 4.9 (Group 3). Measurements by 1 H-NMR spectroscopy, on 3 of the samples confirmed that the native fold still predominated in the ␤-lactoglobulin. ␤-lactoglobulin could be crystallized from all the powders and the normal space group and cell dimensions were determined for the 8 samples that gave crystals of good enough quality for X-ray studies. Differential scanning microcalorimetry of samples dispersed in a phosphate buffer showed a clear difference between Goups 1 and 2 with a more prominent peak due to ␣-lactalbumin in the Group 2 samples. Light scattering and size exclusion chromatography showed that two types of aggregates were present to a variable extent in all the samples and after a heat treatment, the larger aggregates tended to predominate in

Profound differences in the rate of aggregation and denaturation among ␤-lactoglobulin samples from different sources can be reduced or even eliminated by dialysis of the samples first against a phosphate buffer. Visual evidence and thermograms indicated a reduced rate of aggregation in a phosphate buffered salt solution compared to the salt solution alone. The same effect was not achieved by another divalent tetrahedral ion, sulphate, nor by imidazole-buffered NaCl. Replacement of the background electrolyte by Na acetate had no discernible effect on the thermogram in the phosphate buffer. Phosphate is particularly good at buffering the protein solution at neutral pH at elevated temperature so the main effect is to maintain the net protein charge. In the imidazole and unbuffered media, the protein can move towards its isoelectric point and although the protein is more stable, aggregation is faster. It is speculated that there might also be a specific interaction of the phosphate anion with a cation-rich region of the ␤-lactoglobulin surface which could also inhibit aggregation at elevated temperatures.