Influence of whey peptides on the surface activity of κ-casein and β-lactoglobulin A

$48.00 plus tax (Refund Policy)

Download / Buy Article:

Abstract:

Whey protein hydrolysate (WPH) was fractionated by reverse-phase chromatography to obtain fractions of varying surface-hydrophobicities. A model oil–water interface (MI) was pre-coated with the WPH or fractions thereof. Contact angle (θ) of sessile drops of κ-casein (κ-CN) or β-lactoglobulin A (β-LGA) were measured on the MI. Pre-coating of MI with un-fractionated WPH decreased θ, that is, increased surface activity, of both κ-CN (35–8.3°) and β-LGA (38–21.3°). Conversely, pre-coating of MI with the fractions significantly increased θ of both proteins as a function of hydrophobicity. Data provide insight into variability of whey protein functionality in food applications.

Keywords: Functionality; Hydrophobicity; Peptide; Surface activity; Whey

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1471-0307.2010.00578.x

Affiliations: 1: Ecole des Sciences de la Nature Centre, Universitaire d′Abobo Adjame, Abidjan, Cote d′Ivoire 2: Department of Food Science, Nutrition and Health Promotion, MAFES, Mississippi State University, 203 Herzer Building, Stone Boulevard, Box 9805, Starkville, MS 39762, USA

Publication date: May 1, 2010

Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more