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An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
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Asgar Farahnaky
Veröffentlicht/Copyright:
21. Januar 2012
Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition.Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers.
Published Online: 2012-1-21
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
- Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
- Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
- Thermal Drying of Pepper Berries
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