Interactions of Native and Denatured Whey Proteins with Caseins and Polysaccharides

Alev Emine İNCE COŞKUN; Semih ÖTLEŞ

doi:https://doi.org/10.28979/comufbed.622391

Makale detayları

Interactions of Native and Denatured Whey Proteins with Caseins and Polysaccharides

Yazarlar:

Alev Emine İNCE COŞKUN | Semih ÖTLEŞ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Tarım

Dergi:

Çanakkale Onsekiz Mart University Journal of Graduate School of Natural and Applied Sciences 2020 Vol.6 Issue 1, pp.180-189

Belge Tipi:

Makale

Yayın Tarihi:

5/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000488522

Sıklık:

Aylık

eISSN:

2757-5195

DOI:

https://doi.org/10.28979/comufbed.622391

Özet:

 


In this review, interactions of native or denatured whey proteins with other proteins and polysaccharides were addressed. Chemical structures of whey proteins and caseins as representatives of proteins and of gum Arabic and dextran as representatives of polysaccharides were explained. Whey protein, as a mixture of different proteins, such as beta-lactoglobulin, alpha-lactalbumin, or bovine serum albumin, has a highly complex nature, and therefore, the main interaction occurs within these proteins upon processing. Structu-re of whey protein includes hydrogen bonds, disulfide bridges and free thiol group, all of which allows whey proteins highly reactive with other polymers. With these properties, whey proteins can be denatured via heating or acidification in a controlled way; and therefore, several functional particles with different sizes and shapes could be obtained. Here we explained the interactions of native and denatured whey proteins with caseins, gum Arabic and dextran in terms of their behaviuor in solutions or dispersions, their functional and rheological properties. Denaturation process includes mainly hydrophobic interacti-ons and is most of the time irreversible, whereas the complex formation of proteins with polysaccharides includes electrostatic and/or steric interactions and complex formation could be reversible or irreversible depending on the type of application. Such interactions are important for the stability of food materials especially during processing and storage, therefore, a deep insight on this subject is important.



.

 


In this review, interactions of native or denatured whey proteins with other proteins and polysaccharides were addressed. Chemical structures of whey proteins and caseins as representatives of proteins and of gum Arabic and dextran as representatives of polysaccharides were explained. Whey protein, as a mixture of different proteins, such as beta-lactoglobulin, alpha-lactalbumin, or bovine serum albumin, has a highly complex nature, and therefore, the main interaction occurs within these proteins upon processing. Structu-re of whey protein includes hydrogen bonds, disulfide bridges and free thiol group, all of which allows whey proteins highly reactive with other polymers. With these properties, whey proteins can be denatured via heating or acidification in a controlled way; and therefore, several functional particles with different sizes and shapes could be obtained. Here we explained the interactions of native and denatured whey proteins with caseins, gum Arabic and dextran in terms of their behaviuor in solutions or dispersions, their functional and rheological properties. Denaturation process includes mainly hydrophobic interacti-ons and is most of the time irreversible, whereas the complex formation of proteins with polysaccharides includes electrostatic and/or steric interactions and complex formation could be reversible or irreversible depending on the type of application. Such interactions are important for the stability of food materials especially during processing and storage, therefore, a deep insight on this subject is important.


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Makale detayları

Interactions of Native and Denatured Whey Proteins with Caseins and Polysaccharides

Yazarlar: Alev Emine İNCE COŞKUN | Semih ÖTLEŞ

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Tarım

Dergi: Çanakkale Onsekiz Mart University Journal of Graduate School of Natural and Applied Sciences 2020 Vol.6 Issue 1, pp.180-189

Belge Tipi: Makale

Yayın Tarihi: 5/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000488522

Sıklık: Aylık

eISSN: 2757-5195

DOI: https://doi.org/10.28979/comufbed.622391

Sayı

Yazarlar:

Alev Emine İNCE COŞKUN | Semih ÖTLEŞ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Tarım

Dergi:

Çanakkale Onsekiz Mart University Journal of Graduate School of Natural and Applied Sciences 2020 Vol.6 Issue 1, pp.180-189

Belge Tipi:

Makale

Yayın Tarihi:

5/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000488522

Sıklık:

Aylık

eISSN:

2757-5195

DOI:

https://doi.org/10.28979/comufbed.622391