查看文章

Protein aggregation can be used to improve functionality in certain food systems, especially in gelled systems. However, in beverages application, this phenomenon is generally undesirable since it is usually related to protein insolubility and turbidity. Nonetheless, some research has demonstrated a molecular chaperone-like property of certain milk proteins that helps avoid protein aggregation. Here, we investigated the effect of beta-casein (β-CN) on pressure-induced aggregation of beta-lactoglobulin (β-lg) in whey solution using various qualitative and quantitative analyses (turbidity, SDS-PAGE, HPSEC and TEM). Protein model solutions containing different ratios of alpha-lactalbumin (α-la), β-lg and β-CN were pressurized by high hydrostatic pressure (HHP). Pressure treatment of β-lg alone generated a highly turbid solution containing large aggregates while the addition of both proteins (α-la and β-CN) at …