Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

J. Octavio Rodiles-López; Ma Eugenia Jaramillo-Flores; Gustavo F. Gutiérrez-López; Andrés Hernández-Arana; Rosa E. Fosado-Quiroz; Gustavo V. Barbosa-Cánovas; Humberto Hernández-Sánchez

doi:10.1016/j.jfoodeng.2007.12.014

Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

J. Octavio Rodiles-López, Ma Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-López, Andrés Hernández-Arana, Rosa E. Fosado-Quiroz, Gustavo V. Barbosa-Cánovas, Humberto Hernández-Sánchez

Escuela Nacional de Ciencias Biológicas (ENCB)

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

35 Scopus citations

Abstract

The combined effects of high hydrostatic pressure (200, 400 and 600 MPa) and temperature (25, 40 and 55 °C) on selected functional properties of α-lactalbumin were evaluated in the pH range of 3.0-9.0. Processing at 600 MPa and 55 °C for 10 min had a positive effect on solubility, foaming capacity, foam stability, emulsion activity index and emulsion stability of this protein at pH 7. The foaming and emulsifying properties of the protein generally improved by treating its solution at high pressures at all pH values tested, this being in contrast to the reported behavior of pressure treated β-lactoglobulin. Most of the changes in the observed functional properties of pressure treated α-lactalbumin solutions were attributed to the modifications brought about in its solubility.

Original language	English
Pages (from-to)	363-370
Number of pages	8
Journal	Journal of Food Engineering
Volume	87
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2007.12.014
State	Published - Aug 2008

Keywords

Foaming
Functional properties
High hydrostatic pressure
Solubility
α-Lactalbumin

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10.1016/j.jfoodeng.2007.12.014

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title = "Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties",

abstract = "The combined effects of high hydrostatic pressure (200, 400 and 600 MPa) and temperature (25, 40 and 55 °C) on selected functional properties of α-lactalbumin were evaluated in the pH range of 3.0-9.0. Processing at 600 MPa and 55 °C for 10 min had a positive effect on solubility, foaming capacity, foam stability, emulsion activity index and emulsion stability of this protein at pH 7. The foaming and emulsifying properties of the protein generally improved by treating its solution at high pressures at all pH values tested, this being in contrast to the reported behavior of pressure treated β-lactoglobulin. Most of the changes in the observed functional properties of pressure treated α-lactalbumin solutions were attributed to the modifications brought about in its solubility.",

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doi = "10.1016/j.jfoodeng.2007.12.014",

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journal = "Journal of Food Engineering",

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AU - Rodiles-López, J. Octavio

AU - Jaramillo-Flores, Ma Eugenia

AU - Gutiérrez-López, Gustavo F.

AU - Hernández-Arana, Andrés

AU - Fosado-Quiroz, Rosa E.

AU - Barbosa-Cánovas, Gustavo V.

AU - Hernández-Sánchez, Humberto

PY - 2008/8

Y1 - 2008/8

N2 - The combined effects of high hydrostatic pressure (200, 400 and 600 MPa) and temperature (25, 40 and 55 °C) on selected functional properties of α-lactalbumin were evaluated in the pH range of 3.0-9.0. Processing at 600 MPa and 55 °C for 10 min had a positive effect on solubility, foaming capacity, foam stability, emulsion activity index and emulsion stability of this protein at pH 7. The foaming and emulsifying properties of the protein generally improved by treating its solution at high pressures at all pH values tested, this being in contrast to the reported behavior of pressure treated β-lactoglobulin. Most of the changes in the observed functional properties of pressure treated α-lactalbumin solutions were attributed to the modifications brought about in its solubility.

AB - The combined effects of high hydrostatic pressure (200, 400 and 600 MPa) and temperature (25, 40 and 55 °C) on selected functional properties of α-lactalbumin were evaluated in the pH range of 3.0-9.0. Processing at 600 MPa and 55 °C for 10 min had a positive effect on solubility, foaming capacity, foam stability, emulsion activity index and emulsion stability of this protein at pH 7. The foaming and emulsifying properties of the protein generally improved by treating its solution at high pressures at all pH values tested, this being in contrast to the reported behavior of pressure treated β-lactoglobulin. Most of the changes in the observed functional properties of pressure treated α-lactalbumin solutions were attributed to the modifications brought about in its solubility.

KW - Foaming

KW - Functional properties

KW - High hydrostatic pressure

KW - Solubility

KW - α-Lactalbumin

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U2 - 10.1016/j.jfoodeng.2007.12.014

DO - 10.1016/j.jfoodeng.2007.12.014

M3 - Artículo

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VL - 87

SP - 363

EP - 370

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 3

ER -

Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

Abstract

Keywords

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