Document Detail


Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali.
MedLine Citation:
PMID:  16848529     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The dissolution of heat-induced beta-lactoglobulin (betaLg) gels in alkaline solution plays an important role in the cleaning-in-place of fouled dairy and other food plants. The dissolution behavior is strongly influenced by the conditions under which the gel is formed. At low alkaline pH values (<13), the dissolution rate constant kg' decreases with longer gelation time and higher temperature. An inverse relationship is observed between the kg' value and the amount of covalently cross-linked proteins in the gel, which is mainly due to disulfide bonds. beta-Elimination kinetics of intramolecular cystines in betaLg have been used to estimate the amount of intermolecular disulfide bonds that are cleaved during dissolution. The results call into question current dissolution models for these systems based on external mass transfer through the fluid next to the swollen gel. At low temperatures, the amount of disulfide cleavage is estimated to be small, indicating that dissolution is likely to involve the (slow) disengagement of large protein clusters, analogous to the dissolution of synthetic polymers.
Authors:
Ruben Mercadé-Prieto; Robert J Falconer; William R Paterson; D Ian Wilson
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Jul 
Date Detail:
Created Date:  2006-07-19     Completed Date:  2006-08-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5437-44     Citation Subset:  IM    
Affiliation:
Department of Chemical Engineering, University of Cambridge, Cambridge, Pembroke Street, CB2 3RA, United Kingdom.
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MeSH Terms
Descriptor/Qualifier:
Chemistry, Physical
Cross-Linking Reagents / chemistry
Disulfides / chemistry
Gels / chemistry*
Hot Temperature*
Hydrogen-Ion Concentration
Lactoglobulins / chemistry*
Physicochemical Phenomena
Solubility
Solutions
Chemical
Reg. No./Substance:
0/Cross-Linking Reagents; 0/Disulfides; 0/Gels; 0/Lactoglobulins; 0/Solutions

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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