Structural Changes of Whey Protein Isolate Affected by Solvent
Publish place: Third International Conference on Food Science, Organic Agriculture and Food Security
Publish Year: 1398
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSACONF03_005
تاریخ نمایه سازی: 5 اردیبهشت 1399
Abstract:
This study aimed to probe the structural changes of whey protein isolate (WPI) as a function of pH (4-9) and NaCl concentrations (0-0.5M) using fluorescence, 3D-fluorescence and circular dichroism (CD) spectroscopies. Findings of UV-Vis spectroscopy and atomic force microscopy (AFM) confirmed the aggregation of WPI at pH 4, indicating associations in whey proteins. WPI had looser secondary and tertiary structures at acidic (pH 4 and 5) and basic (pH 9) conditions compared with pH 7.2 and 6; as well as at 0.1 and 0.3 M NaCl compared with other NaCl concentrations.
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Authors
Samira Feyzi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.