Advances in dairy Research
Open Access
ISSN: 2329-888X
+44 1300 500008
ISSN: 2329-888X
+44 1300 500008
Ying Ma
Haihe Road, Nangang District, Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090
China
Research Article
Effect of pH and Heat-Induced on the Yak Β-Lactoglobulin Denaturation and Aggregation
Author(s): Lifeng Wang, Ying Ma, Jie Cui, Shenghua He and Jinju ChengLifeng Wang, Ying Ma, Jie Cui, Shenghua He and Jinju Cheng
The effect of pH and heating temperature on yak (β-Lactoglobulin) β-Lg denaturation/aggregation was investigated. Temperature and pH significantly influenced the rate and content of yak β-Lg denaturation/aggregation and the protein formation in solution. The content of native β-Lg monomer decreased with increase in temperature at all pH range. β-Lg was heated above 80°C the content of native β-Lg monomer at pH 4.5-5.5 was reduced markedly than higher pH range from 6.5 to 8.5. Meanwhile the formations and content of yak β-Lg solution were complication at pH from 6.5 to 8.5 after heated 80°C and 90°C. The trend of hydrodynamic diameter and particle size was similar. The particle size in yak β-Lg solution increased markedly form (52 and 75 nm) pH 8.5 to (345 and 489 nm) pH 4.5 when β-Lg was heated at 80°C and 90°C, res.. View More»
DOI:
10.4172/2329-888X.1000168