Adsorption during Heat Treatment Related to the Thermal Unfolding/Aggregation of β-Lactoglobulins A and B

Elofsson, Ulla; Paulsson, Marie; Sellers, Peter; Arnebrant, Thomas

doi:10.1006/jcis.1996.0563

Cited by 38 publications

(24 citation statements)

References 8 publications

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“…However, temperatures encountered in CE might not exceed the critical limit to trigger unfolding except in case of excessive Joule heating. If internal S-S bonds are cracked and free sulfhydryl groups become exposed to the protein surface they might act as initiators for inter-protein S-S crosslinking and for the formation of aggregates either on the silica surface or already in solution [34,103] resulting in protein multilayers [103] as proposed for b-lactoglobuin A and B but also for albumin. Equivalently, high bulk concentrations of proteins induce insolution aggregation and adhesion of these clusters -even onto co-charged silica surfaces.…”

Section: Conformational Changes Of Adhered Proteinsmentioning

confidence: 98%

Protein attachment onto silica surfaces – a survey of molecular fundamentals, resulting effects and novel preventive strategies in CE

2009

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This review addresses the fundamentals governing the adsorption of individual protein molecules onto the surface of fused-silica capillaries, the protein aggregation to adsorbate clusters and their final accretion to monolayers with subsequent stratification to protein multilayers. The attention in CE protein separation has primarily been focused on (i) tuning the BGE including the buffer type, ionic strength, pH and additives, (ii) tailored post-rinse procedures to detach adhered protein residues and (iii) the optimization of capillary wall shielding in order to reduce protein attachment. Improvements in protein separation as well as related adverse effects are mainly discussed on the basis of parameters known to become deteriorated in case of protein adhesion, e.g. repeatability of the EOF and of migration times, peak width, theoretical plate numbers, resolution and asymmetry factor. However, knowledge of the molecular principles controlling protein adsorption onto silica surfaces is indispensable for separation optimization. Furthermore, it facilitates troubleshooting and the interpretation of undesired concomitant phenomena. This review comprehensively discusses protein adsorption models derived from surface chemistry primarily in terms of their relevance for CE, clearly showing that the adsorption process in its complexity is only partially revealed by models, which address single or binary protein solutions. In a further section theoretical concepts and surface models are related to surface phenomena encountered in CE. The final part of the review surveys recent concepts for prevention of protein adhesion, thereby addressing capillary treatment, favorable buffer types, dynamic and adhesive semi-permanent coating strategies covering the literature from 2000-2008.

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Section: Conformational Changes Of Adhered Proteinsmentioning

confidence: 98%

Protein attachment onto silica surfaces – a survey of molecular fundamentals, resulting effects and novel preventive strategies in CE

2009

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“…Selection for the b-lactoglobulin B variant has a negligible effect on casein composition, which implies that cheese quality is most likely not influenced by selection for the B variant . Milk with a lower b-lactoglobulin concentration has been associated with a lower fouling rate of heating equipment (Elofsson et al, 1996). Thus, milk with b-lactoglobulin protein variant B will result in lower costs of cleaning the heating equipment.…”

Section: Milk Protein Variantsmentioning

confidence: 99%

“…For example, an increased casein content is favourable for cheese production (Wedholm et al, 2006), a low b-lactoglobulin concentration reduces the fouling rate of heating equipment (Elofsson et al, 1996) and increased proportions of longchain fatty acids improve the spreadability of butter.…”

Section: Introductionmentioning

confidence: 99%

Selection for milk fat and milk protein composition

Bovenhuis

Visker

Lundén

2013

Advances in Animal Biosciences

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“…More recent methods include infrared reflection spectroscopy (5), neutron reflectivity (6)(7)(8), surface plasmon resonance (9), and ellipsometry (10)(11)(12). The latter has been particularly well used to study milk protein adsorption to metal surfaces (13,14). Another new technique is the quartz crystal microbalance, or QCM, as developed by various workers (15)(16)(17)(18)(19).…”

Section: Introductionmentioning

confidence: 98%

“…Hydrophilic chromium surfaces were also studied because they mimic the surface properties of stainless steel, since chromium oxide is a major component in the oxide layer of this material (14). Pure β-lactoglobulin was chosen for study because up to half the protein content in fouling deposits from skimmed milk consist of β-lactoglobulin, the principal component of whey protein (14).…”

Section: Introductionmentioning

confidence: 99%