Título
Effects of high hydrostatic pressure on the structure of bovine a-lactalbumin
Autor
IZLIA JAZHEEL ARROYO MAYA
GUSTAVO FIDEL GUTIERREZ LOPEZ
ANDRES HERNANDEZ ARANA
HUMBERTO HERNANDEZ SANCHEZ
Nivel de Acceso
Acceso Abierto
Referencia de publicación
ISSN/0022-0302
Referencia de datos
doi: https://doi.org/10.3168/jds.2009-2786
Resumen o descripción
The effects of high hydrostatic pressure (HHP) processing (at 200 to 600 MPa, 25 to 55°C, and from 5 to 15 min) on some structural properties of α-lactalbumin was studied in a pH range of 3.0 to 9.0. The range of HHP processes produced a variety of molten globules with differences in their surface hydrophobicity and secondary and tertiary structures. At pH values of 3 and 5, there was a decrease in the α-helix content concomitant with an increase in β-strand content as the pressure increased. No changes in molecular size due to HHP-induced aggregation were detected by sodium dodecyl sulfate-PAGE. All samples showed higher thermostability as the severity of the treatment increased, indicating the formation of a less labile structure related to the HHP treatment.
Journal of Dairy Science
Editor
Champaign, Ill. : American Dairy Science Association
Fecha de publicación
21 de abril de 2020 21 de abril de 2020 2010
Tipo de publicación
Artículo
Recurso de información
http://ilitia.cua.uam.mx:8080/jspui/handle/123456789/380
Journal of Dairy Science, vol. 93, núm. 4, april, 2010
Formato
application/pdf
Idioma
Inglés
Repositorio Orígen
Concentración de Recursos de Información Científica y Académica, UAM Cuajimalpa
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