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Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Author

Listed:
  • Marta TOMCZYŃSKA-MLEKO

    (Nutritional Science, University of Alberta, Edmonton, Canada)

  • Elżbieta KAMYSZ

    (Faculty of Chemistry, University of Gdańsk, Gdańsk, Poland)

  • Emilia SIKORSKA

    (Faculty of Chemistry, University of Gdańsk, Gdańsk, Poland)

  • Czesław PUCHALSKI

    (Department of Bioenergetic Technologies, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland$2)

  • Stanisław MLEKO
  • Lech OZIMEK

    (Department of Agricultural, Food &)

  • Grzegorz KOWALUK

    (Faculty of Physical Education in Biala Podlaska, Josef Pilsudski University of Physical Education in Warsaw, Biała Podlaska, Poland$5)

  • Waldemar GUSTAW
  • Marta WESOŁOWSKA-TROJANOWSKA

Abstract

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In both cases, the curves depicting the surface tension as a function of protein concentration could be fitted to the exponential function with a negative exponent, but with the heated solutions lower values of surface tension were observed. Studies on the surface tension of whey protein isolate solutions prove that the unfolding of whey proteins, revealed by changes in the secondary structure, causes a decrease in the surface tension.

Suggested Citation

  • Marta TOMCZYŃSKA-MLEKO & Elżbieta KAMYSZ & Emilia SIKORSKA & Czesław PUCHALSKI & Stanisław MLEKO & Lech OZIMEK & Grzegorz KOWALUK & Waldemar GUSTAW & Marta WESOŁOWSKA-TROJANOWSKA, 2014. "Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 82-89.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:326-2012-cjfs
    DOI: 10.17221/326/2012-CJFS
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