High Pressure Induced Gel Formation of Haemoglobin and Whey Proteins at Elevated Temperatures

Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review

“…The most significant differences in the denaturation and aggregation of proteins are mainly related to the rupture of non-covalent interactions and the subsequent reformation of intra-and intermolecular bonds by heat compared with high pressure (Heremans, Van Camp, & Huyghebaert, Table 2 Quantity (g/L skim milk) of major proteins in Scottish milk (Davies & Law, 1980) Protein Table 3 Relative composition (g/100 g) of a typical acid whey protein concentrate on a dry basis (Havea et al, 1998) 1997). Similar differences have been found when gels have been induced by either heat or pressure treatments (Dumay, Kalichevsky, & Cheftel, 1998;Van Camp, Feys, & Huyghebaert, 1996;Van Camp & Huyghebaert, 1995). 2D PAGE patterns of control, heat-treated and pressuretreated WPC (from Fig.…”

Effects of pH and ionic strength on the rheology and microstructure of a pressure-induced whey protein gel

“…High hydrostatic pressure has also been shown to induce gelation in whey proteins under appropriate conditions (Van Camp, Feys, & Huyghebaert, 1996;Van Camp & Huyghebaert, 1995a,b). The rheological properties of whey protein gels, i.e., gel strength (Van Camp & Huyghebaert, 1995b;Van Camp et al, 1996), storage modulus, G 0 , and loss modulus, G 00 (Van Camp & Huyghebaert, 1995a), increase with increasing protein concentration. Gel strength also increases with increasing pressure and holding time (Van Camp & Huyghebaert, 1995a;Van Camp et al, 1996).…”

Effects of Sugars on the Cross-Linking Formation and Phase Separation of High-Pressure Induced Gel of Whey Protein from Bovine Milk

“…17) The rheological properties of a whey protein, i.e., the gel strength, 17,19,20) storage modulus G 0 and loss modulus G 00 , 21) increase with increasing protein concentration. In addition, the gel strength also increases with increasing pressure and holding time.…”

“…In addition, the gel strength also increases with increasing pressure and holding time. 17,19,20) The contribution of intermolecular S-S bonds to the aggregation and gelation of whey proteins has been demonstrated by Kanno and Mu, 16) Kanno et al 17) and Tanaka et al…”

“…[11][12][13][14] Hydrostatic pressure has recently been shown to induce gelation in whey proteins under appropriate conditions. [15][16][17][18][19][20][21] Kanno et al have shown that the gelation of a whey protein isolate (WPI) was induced by a high pressure of 600 MPa for 10 min. 17) The rheological properties of a whey protein, i.e., the gel strength, 17,19,20) storage modulus G 0 and loss modulus G 00 , 21) increase with increasing protein concentration.…”