Calcium Association With Isolated Whey Proteins

Patocka, G.; Jelen, P.

doi:10.1016/s0315-5463(91)70155-7

Cited by 21 publications

(12 citation statements)

References 12 publications

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“…The actual biological function of b-LG is still unclear; however it often binds to small hydrophobic ligands, such as retinol, fatty acids, protoporphyrin IX, triacylglycerols, alkanes, aliphatic ketones, aromatic compounds, vitamin D, cholesterol, palmitic acid and calcium (at pH 5.0) (Brown, 1984;Cho, Batt, & Sawyer, 1994;Farrell et al, 1987;Futterman & Heller, 1972;O'Neil & Kinsella, 1987;Patocka & Jelen, 1991;Puyol, Pérez, Ena, & Calvo, 1991;Said, Ong, & Shingleton, 1989;Smith, Fantozzi, & Creveling, 1983;Wang, Allen, & Swaisgood, 1997;Wu, Pérez, Puyol, & Sawyer, 1999). Specifically, this protein binds to free fatty acids as they are released by pregastric lipases, in order to facilitate digestion of milk fat (Perez & Calvo, 1995).…”

Section: Other Metabolic Featuresmentioning

confidence: 99%

Bovine whey proteins – Overview on their main biological properties

Madureira

Pereira

Gomes

et al. 2007

Food Research International

468

279

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Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and biological properties -particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have indeed been associated with such whey proteins, as a-lactalbumin, b-lactoglobulin, lactoferrin, lactoperoxidase, and bovine serum albumin. The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.

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Section: Other Metabolic Featuresmentioning

confidence: 99%

Bovine whey proteins – Overview on their main biological properties

Madureira

Pereira

Gomes

et al. 2007

Food Research International

468

279

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“…Binding of Ca 2+ to l3-lg is attributed to electrostatic reactions with ionic amino acid groups of the polypeptide chains, i.e., aspartic and glutamic acids (Zittle et al, 1957;Baumy and Brule, 1988), and it is weak compared to other milk proteins (Patocka and Jelen, 1991;Pappas and Rothwell, 1991). Fewer binding sites would be available which could be saturated with fewer Ca ions.…”

Section: Thementioning

confidence: 99%

“…PHYSICOCHEMICAL ASPECTS of interactions between calcium and proteins have been extensively studied (Zittle et al, 1957;Baumy and BrulC, 1988;Patocka and Jelen, 1991). Likewise, several studies have been performed on the binding of cations, especially Ca2+, to milk proteins under a variety of environmental conditions (Dalgleish and Parker, 1980;Parker and Dalgleish, 1981;deWit and Klarenbeek, 1984;Pappas and Rothwell, 199 1).…”

Section: Introduction Thementioning

confidence: 99%

Calcium‐Induced Destabilization of Oil‐in‐Water Emulsions Stabilized by Caseinate or by β‐Lactoglobulin

Agboola

Dalgleish

1995

Journal of Food Science

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The stability to aggregation of 20% soya oil-in-water emulsions stabilized by 0.3 to 2% sodium caseinate or P-lactoglobulin in the presence of calcium chloride solutions was studied using light scattering and electron microscopy. Stability increased with the amount of protein in the emulsion, and decreased with the concentration of added calcium. Growth of particle size with concentration of Ca2+ was more in emulsions containing lower concentrations of protein. Sodium chloride at 50 and 100 mM stabilized both systems to the'presence of calcium ions. Microstructure and light scattering showed caseinate emulsions formed clusters even at low concentrations of Ca*+ while P-lactoglobulin emulsions formed extensive strands.

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“…Also, whey proteins are able to bind calcium when the pH exceeds the iso-electric point of the proteins and they carry a negative charge [45].…”

Section: Composition Of Fouling Layersmentioning

confidence: 99%

Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation

Hausmann

Sartipy

Vasiljevic

et al. 2013

Journal of Membrane Science

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Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation, Journal of Membrane Science, http://dx.doi.org/10.1016/j. memsci. 2013.03.057 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. AbstractThis study investigates fouling of membranes during membrane distillation (MD) of two model dairy feeds -skim milk and whey, as well as their major single components. Every MD experiment was conducted for 20 hours at 54 °C feed inlet temperature and 5 °C permeate inlet temperature using PTFE membranes. Performance was assessed in terms of throughput (flux) and retention efficiency.Skim milk flux was found to be lower but stable over time compared to whey. The study using single components as well as combinations thereof revealed that fouling was primarily driven by proteins and calcium, but only in combination. Lactose also played a role to a lesser extent in the protein/membrane interactions, possibly due to preferential hydration, but did not interact with the membrane polymer directly. However lactose was found to deposit once an anchor point to the membrane was established by other components. Skim milk showed strong adhesion from its principle proteins, caseins; however salts were needed to form a thick and dense cake layer. Caseins seem to form a layer on the membrane surface that prevents other components from interacting with the membrane polymer. Whey proteins, on the other hand, deposited to a lesser extent. In general, membrane distillation was found to be a process that generates high quality water with retention of all tested components >99% while simultaneously concentrating whey or skim milk.

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Calcium Association With Isolated Whey Proteins

Cited by 21 publications

References 12 publications

Bovine whey proteins – Overview on their main biological properties

Bovine whey proteins – Overview on their main biological properties

Calcium‐Induced Destabilization of Oil‐in‐Water Emulsions Stabilized by Caseinate or by β‐Lactoglobulin

Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation

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