Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation

Ian B. O'Loughlin; Phil M. Kelly; Brian A. Murray; Richard J. Fitzgerald; Andre Brodkorb

doi:10.1111/1471-0307.12239

Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation

Ian B. O'Loughlin, Phil M. Kelly, Brian A. Murray, Richard J. Fitzgerald, Andre Brodkorb

Department of Biological Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Thermal denaturation of whey protein solutions was investigated from a structural perspective utilising attenuated total reflectance - Fourier transformed infrared spectroscopy (ATR-FTIR). Solutions (100 g protein/L, pH 7) of commercial whey protein isolate (WPI) powders and enriched protein fractions of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were heat-treated at temperatures of 50-90 °C. Subsequent analysis by ATR-FTIR highlighted the structural changes occurring as a direct result of heat treatments. Molecularly, WPI dispersions exhibited pronounced differences in denaturation behaviour depending on their method of manufacture. ATR-FTIR is an informative tool to discern the structural molecular interactions not apparent through physical analysis of concentrated ingredients.

Original language	English
Pages (from-to)	349-356
Number of pages	8
Journal	International Journal of Dairy Technology
Volume	68
Issue number	3
DOIs	https://doi.org/10.1111/1471-0307.12239
Publication status	Published - 1 Aug 2015

Keywords

Denaturation
FTIR
Heat treatment
Whey proteins
α-lactalbumin
β-lactoglobulin

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10.1111/1471-0307.12239

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abstract = "Thermal denaturation of whey protein solutions was investigated from a structural perspective utilising attenuated total reflectance - Fourier transformed infrared spectroscopy (ATR-FTIR). Solutions (100 g protein/L, pH 7) of commercial whey protein isolate (WPI) powders and enriched protein fractions of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were heat-treated at temperatures of 50-90 °C. Subsequent analysis by ATR-FTIR highlighted the structural changes occurring as a direct result of heat treatments. Molecularly, WPI dispersions exhibited pronounced differences in denaturation behaviour depending on their method of manufacture. ATR-FTIR is an informative tool to discern the structural molecular interactions not apparent through physical analysis of concentrated ingredients.",

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T2 - A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation

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AU - Fitzgerald, Richard J.

AU - Brodkorb, Andre

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AB - Thermal denaturation of whey protein solutions was investigated from a structural perspective utilising attenuated total reflectance - Fourier transformed infrared spectroscopy (ATR-FTIR). Solutions (100 g protein/L, pH 7) of commercial whey protein isolate (WPI) powders and enriched protein fractions of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were heat-treated at temperatures of 50-90 °C. Subsequent analysis by ATR-FTIR highlighted the structural changes occurring as a direct result of heat treatments. Molecularly, WPI dispersions exhibited pronounced differences in denaturation behaviour depending on their method of manufacture. ATR-FTIR is an informative tool to discern the structural molecular interactions not apparent through physical analysis of concentrated ingredients.

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Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation

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