TY - JOUR
T1 - Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties
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
UR - http://www.scopus.com/inward/record.url?scp=40049087714&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2007.12.014
DO - 10.1016/j.jfoodeng.2007.12.014
M3 - Artículo
SN - 0260-8774
VL - 87
SP - 363
EP - 370
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -