Improvement of the Surface Functional Properties of β-Lactoglobulin and α-Lactalbumin by Heating in a Dry State

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Controlled heating in a dry state greatly improved the surface functional properties of whey proteins (β-lactoglobulin and α-lactalbumin). Although whey proteins were completely insolubilized by heating at 80℃ in an aqueous solution, their solubility was kept even after heating at 80℃ in a dry state (7.5% moisture content) for 5 days. The surface hydrophobicity of α-lactalbumin was increased during the dry-heating, while that of β-lactoglobulin was decreased. In addition, the fluorescence spectra excited at 280 nm of dry-heated whey proteins suggested the significant conformational changes. High-performance gel chromatography showed that a considerable amount of soluble aggregates was formed in the dry-heated β-lactoglobulin, while a small amount of soluble aggregate was observed in the dry-heated α-lactalbumin. The foaming properties of dry-heated whey proteins were increased to about 3 times that of untreated proteins. The emulsifying properties of dry-heated whey proteins were also increased, compared to untreated proteins, although a slight decrease in the emulsion stability was observed in dry-heated β-lactoglobulin. The improvement of the surface properties seemed to come from the partial unfolding suitable for the formation of foam film and the entrapment of oil droplets.
社団法人日本農芸化学会の論文
1993-09-23