SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments
Апстракт
This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions involved between proteins in a chemical complex. Commercial skim milk has been reconstituted and heat treated at 75 degrees C, 85 degrees C and 90 degrees C for 20 minutes. Demineralized whey has been added in concentrations of 0.5%, 1.0 and 2.0%. The soluble protein composition has been determined by the polyacrilamide gel electrophoresis (SDS-PAGE) and by the densitometric analysis. Due to the different changes occurred during treatments at different temperatures, proteins of heat-treated samples containing added demineralized whey have had significantly different solubility. At lower temperatures (75 degrees C and 85 degrees C) the adding of demineralized whey decreased the protein solubility by 5.28%-26.41%, while the addition of deminer...alized whey performed at 90 degrees C increased the soluble protein content by 5.61%-28.89%. Heat treatments, as well as the addition of demineralized whey, have induced high molecular weight complex formation. beta-Lg, alpha-La and kappa-casein are involved in high molecular weight complexes. The disulfide interactions between denatured molecules of these proteins are mostly responsible for the formation of coaggregates. The level of their interactions and the soluble protein composition are determined by the degree of temperature.
Кључне речи:
casein / whey proteins / heat treatment / disulfide interactionИзвор:
Sensors, 2007, 7, 3, 371-383Издавач:
- MDPI, BASEL
DOI: 10.3390/s7030371
ISSN: 1424-8220
WoS: 000245395500009
Scopus: 2-s2.0-34047135457
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Jovanović, Snežana AU - Barać, Miroljub AU - Maćej, Ognjen AU - Vučić, Tanja AU - Lačnjevac, Časlav PY - 2007 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1534 AB - This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions involved between proteins in a chemical complex. Commercial skim milk has been reconstituted and heat treated at 75 degrees C, 85 degrees C and 90 degrees C for 20 minutes. Demineralized whey has been added in concentrations of 0.5%, 1.0 and 2.0%. The soluble protein composition has been determined by the polyacrilamide gel electrophoresis (SDS-PAGE) and by the densitometric analysis. Due to the different changes occurred during treatments at different temperatures, proteins of heat-treated samples containing added demineralized whey have had significantly different solubility. At lower temperatures (75 degrees C and 85 degrees C) the adding of demineralized whey decreased the protein solubility by 5.28%-26.41%, while the addition of demineralized whey performed at 90 degrees C increased the soluble protein content by 5.61%-28.89%. Heat treatments, as well as the addition of demineralized whey, have induced high molecular weight complex formation. beta-Lg, alpha-La and kappa-casein are involved in high molecular weight complexes. The disulfide interactions between denatured molecules of these proteins are mostly responsible for the formation of coaggregates. The level of their interactions and the soluble protein composition are determined by the degree of temperature. PB - MDPI, BASEL T2 - Sensors T1 - SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments EP - 383 IS - 3 SP - 371 VL - 7 DO - 10.3390/s7030371 ER -
@article{ author = "Jovanović, Snežana and Barać, Miroljub and Maćej, Ognjen and Vučić, Tanja and Lačnjevac, Časlav", year = "2007", abstract = "This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions involved between proteins in a chemical complex. Commercial skim milk has been reconstituted and heat treated at 75 degrees C, 85 degrees C and 90 degrees C for 20 minutes. Demineralized whey has been added in concentrations of 0.5%, 1.0 and 2.0%. The soluble protein composition has been determined by the polyacrilamide gel electrophoresis (SDS-PAGE) and by the densitometric analysis. Due to the different changes occurred during treatments at different temperatures, proteins of heat-treated samples containing added demineralized whey have had significantly different solubility. At lower temperatures (75 degrees C and 85 degrees C) the adding of demineralized whey decreased the protein solubility by 5.28%-26.41%, while the addition of demineralized whey performed at 90 degrees C increased the soluble protein content by 5.61%-28.89%. Heat treatments, as well as the addition of demineralized whey, have induced high molecular weight complex formation. beta-Lg, alpha-La and kappa-casein are involved in high molecular weight complexes. The disulfide interactions between denatured molecules of these proteins are mostly responsible for the formation of coaggregates. The level of their interactions and the soluble protein composition are determined by the degree of temperature.", publisher = "MDPI, BASEL", journal = "Sensors", title = "SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments", pages = "383-371", number = "3", volume = "7", doi = "10.3390/s7030371" }
Jovanović, S., Barać, M., Maćej, O., Vučić, T.,& Lačnjevac, Č.. (2007). SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments. in Sensors MDPI, BASEL., 7(3), 371-383. https://doi.org/10.3390/s7030371
Jovanović S, Barać M, Maćej O, Vučić T, Lačnjevac Č. SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments. in Sensors. 2007;7(3):371-383. doi:10.3390/s7030371 .
Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen, Vučić, Tanja, Lačnjevac, Časlav, "SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments" in Sensors, 7, no. 3 (2007):371-383, https://doi.org/10.3390/s7030371 . .