Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures

Abstract

The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.5 to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.

Modulation of the secondary and tertiary structures of African yam bean (Sphenostylis stenocarpa)seed globulins, albumins and protein concentrate by pH and NaCl

“…Our current results suggest that at pH 3.0, high NaCl levels (0.75 and 1.0 M) led to increased protein‐protein repulsion within the helix structure, which led to higher levels of the unordered structures. The results also agree with the work of Diniz et al () who showed higher secondary structure formation at acidic pH values.…”

Foaming and emulsifying properties of pectin isolated from different plant materials

“…Foam capacity was determined as described by Ivanova et al [14] and Diniz et al [15] with some modification. Foam capacity (FC) was determined by volume increase (%) immediately after whipping and was calculated by the formula: ,…”

Plant cell culture as emerging technology for production of active cosmetic ingredients

“…By using such technology, The Iceland Company "BIOEFFECT" has applied for the first time a plant-based transgenic platform for large-scale production of Epidermal Growth Factors (EGF) for cosmetic use, expressed in genetically engineered barley seeds. However, even that The emulsifying activity index (EAI) and emulsion stability index (ESI) were determined according to [48]. However, the recent interests in molecular farming have been focused on adaptation of plant cell culture technology for the production of recombinant proteins.…”

“…Recently, the Korean company "Natural Bio-Materials (NBM)", has launched series of active cosmetic ingredients containing growth factors (Epidermal Growth Factor, Basic Fibroblast Growth Factor, Insulin-like Growth Factor-1, Keratinocyte Growth Factor, Fibroblast Growth Factor-7, and Vascular Endothelial Growth Factor), expressed by recombinant rice (Oryza sativa L.) cell cultures (Table 1). However, even that The emulsifying activity index (EAI) and emulsion stability index (ESI) were determined according to [48]. Model emulsion systems were prepared by mixing polysaccharides, water and sunflower oil for 5 min at 10 000 rpm by homogenizer (Ultra Turrax IKA T18 Basic, Germany).…”