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

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

Access to Document

10.1111/1471-0307.12239

Cite this

@article{f570cd150dbf4192b8492321a4a37e17,

title = "Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation",

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.",

keywords = "Denaturation, FTIR, Heat treatment, Whey proteins, α-lactalbumin, β-lactoglobulin",

author = "O'Loughlin, \{Ian B.\} and Kelly, \{Phil M.\} and Murray, \{Brian A.\} and Fitzgerald, \{Richard J.\} and Andre Brodkorb",

note = "Publisher Copyright: {\textcopyright} 2015 Society of Dairy Technology.",

year = "2015",

month = aug,

day = "1",

doi = "10.1111/1471-0307.12239",

language = "English",

volume = "68",

pages = "349--356",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

number = "3",

}

TY - JOUR

T1 - Concentrated whey protein ingredients

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

AU - O'Loughlin, Ian B.

AU - Kelly, Phil M.

AU - Murray, Brian A.

AU - Fitzgerald, Richard J.

AU - Brodkorb, Andre

PY - 2015/8/1

Y1 - 2015/8/1

N2 - 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.

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.

KW - Denaturation

KW - FTIR

KW - Heat treatment

KW - Whey proteins

KW - α-lactalbumin

KW - β-lactoglobulin

UR - https://www.scopus.com/pages/publications/84937526223

U2 - 10.1111/1471-0307.12239

DO - 10.1111/1471-0307.12239

M3 - Article

AN - SCOPUS:84937526223

SN - 1364-727X

VL - 68

SP - 349

EP - 356

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 3

ER -

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

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this