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Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation
Author(s) -
O'Loughlin Ian B,
Kelly Phil M,
Murray Brian A,
FitzGerald Richard J,
Brodkorb Andre
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12239
Subject(s) - fourier transform infrared spectroscopy , whey protein , attenuated total reflection , denaturation (fissile materials) , chemistry , whey protein isolate , infrared spectroscopy , chromatography , spectroscopy , analytical chemistry (journal) , chemical engineering , nuclear chemistry , organic chemistry , engineering , physics , quantum mechanics
Thermal denaturation of whey protein solutions was investigated from a structural perspective utilising attenuated total reflectance – Fourier transformed infrared spectroscopy ( ATR ‐ FTIR ). Solutions (100 g protein/L, pH 7) of commercial whey protein isolate ( WPI ) powders and enriched protein fractions of β‐lactoglobulin (β‐lg) and α‐lactalbumin (α‐la) were heat‐treated at temperatures of 50–90 °C. Subsequent analysis by ATR ‐ FTIR highlighted the structural changes occurring as a direct result of heat treatments. Molecularly, WPI dispersions exhibited pronounced differences in denaturation behaviour depending on their method of manufacture. ATR ‐ FTIR is an informative tool to discern the structural molecular interactions not apparent through physical analysis of concentrated ingredients.