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Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality

  • Innovative Food Science & Emerging Technologies, 52, 1-7, 2019

Publisher: Elsevier

Abstract

The presence of moderate electric fields (MEF) during ohmic heating (OH) treatment of whey protein systems have demonstrated potential to change physicochemical and functional properties, like aggregation rate and extension or viscoelastic behaviour. However, the specific action of MEF upon the molecular structure of proteins, particularly during thermal processing has yet to be clarified. The effects of MEF in pure fractions of β-lactoglobulin (β-lg) under non-aggregating conditions (low concentration and ionic strength), were investigated in this work. Protein samples were identically heat-t ...

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