Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages
A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3–7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2015-05, Vol.63 (17), p.4335-4344 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4344 |
|---|---|
| container_issue | 17 |
| container_start_page | 4335 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 63 |
| creator | Wagoner, Ty B Ward, Loren Foegeding, E. Allen |
| description | A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3–7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages. |
| doi_str_mv | 10.1021/acs.jafc.5b00633 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1680184616</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1680184616</sourcerecordid><originalsourceid>FETCH-LOGICAL-a336t-f81b43d6f6d384b36b3dc2db1235b1e930c53cd8f31c8cf7ee80aa5b4827a9663</originalsourceid><addsrcrecordid>eNp1kD1PwzAURS0EoqWwM6GMDKQ8x7HjjlA-pUqAoGK0bMcurpK62AlS_z0JLWxMb7jnXukdhE4xjDFk-FLqOF5Kq8dUATBC9tAQ0wxSijHfR0PomJRThgfoKMYlAHBawCEaZJRzKAAP0cs8utUieW1kY5IbJxdB1jGxPiTPwZRON3069VXlXSmrnlOucs0m8TZ5_zCbDvONcavk2nyZIBcmHqMDK6toTnZ3hOZ3t2_Th3T2dP84vZqlkhDWpJZjlZOSWVYSnivCFCl1ViqcEaqwmRDQlOiSW4I117YwhoOUVOU8K-SEMTJC59vddfCfrYmNqF3Upqrkyvg2Csw4YJ4z3KOwRXXwMQZjxTq4WoaNwCB6kaITKXqRYieyq5zt1ltVm_Kv8GuuAy62wE_Vt2HVPfv_3jfGpX7a</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1680184616</pqid></control><display><type>article</type><title>Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages</title><source>ACS Publications</source><source>MEDLINE</source><creator>Wagoner, Ty B ; Ward, Loren ; Foegeding, E. Allen</creator><creatorcontrib>Wagoner, Ty B ; Ward, Loren ; Foegeding, E. Allen</creatorcontrib><description>A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3–7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.5b00633</identifier><identifier>PMID: 25880701</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Animals ; Beverages - analysis ; Cattle ; Colloids - chemistry ; Hot Temperature ; Hydrogen-Ion Concentration ; Lactalbumin - chemistry ; Lactoglobulins - chemistry ; Milk Proteins - chemistry ; Protein Aggregates ; Serum Albumin, Bovine - chemistry ; Solubility ; Whey Proteins</subject><ispartof>Journal of agricultural and food chemistry, 2015-05, Vol.63 (17), p.4335-4344</ispartof><rights>Copyright © American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-f81b43d6f6d384b36b3dc2db1235b1e930c53cd8f31c8cf7ee80aa5b4827a9663</citedby><cites>FETCH-LOGICAL-a336t-f81b43d6f6d384b36b3dc2db1235b1e930c53cd8f31c8cf7ee80aa5b4827a9663</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00633$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.5b00633$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25880701$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wagoner, Ty B</creatorcontrib><creatorcontrib>Ward, Loren</creatorcontrib><creatorcontrib>Foegeding, E. Allen</creatorcontrib><title>Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3–7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.</description><subject>Animals</subject><subject>Beverages - analysis</subject><subject>Cattle</subject><subject>Colloids - chemistry</subject><subject>Hot Temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactalbumin - chemistry</subject><subject>Lactoglobulins - chemistry</subject><subject>Milk Proteins - chemistry</subject><subject>Protein Aggregates</subject><subject>Serum Albumin, Bovine - chemistry</subject><subject>Solubility</subject><subject>Whey Proteins</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kD1PwzAURS0EoqWwM6GMDKQ8x7HjjlA-pUqAoGK0bMcurpK62AlS_z0JLWxMb7jnXukdhE4xjDFk-FLqOF5Kq8dUATBC9tAQ0wxSijHfR0PomJRThgfoKMYlAHBawCEaZJRzKAAP0cs8utUieW1kY5IbJxdB1jGxPiTPwZRON3069VXlXSmrnlOucs0m8TZ5_zCbDvONcavk2nyZIBcmHqMDK6toTnZ3hOZ3t2_Th3T2dP84vZqlkhDWpJZjlZOSWVYSnivCFCl1ViqcEaqwmRDQlOiSW4I117YwhoOUVOU8K-SEMTJC59vddfCfrYmNqF3Upqrkyvg2Csw4YJ4z3KOwRXXwMQZjxTq4WoaNwCB6kaITKXqRYieyq5zt1ltVm_Kv8GuuAy62wE_Vt2HVPfv_3jfGpX7a</recordid><startdate>20150506</startdate><enddate>20150506</enddate><creator>Wagoner, Ty B</creator><creator>Ward, Loren</creator><creator>Foegeding, E. Allen</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20150506</creationdate><title>Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages</title><author>Wagoner, Ty B ; Ward, Loren ; Foegeding, E. Allen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a336t-f81b43d6f6d384b36b3dc2db1235b1e930c53cd8f31c8cf7ee80aa5b4827a9663</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Animals</topic><topic>Beverages - analysis</topic><topic>Cattle</topic><topic>Colloids - chemistry</topic><topic>Hot Temperature</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactalbumin - chemistry</topic><topic>Lactoglobulins - chemistry</topic><topic>Milk Proteins - chemistry</topic><topic>Protein Aggregates</topic><topic>Serum Albumin, Bovine - chemistry</topic><topic>Solubility</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wagoner, Ty B</creatorcontrib><creatorcontrib>Ward, Loren</creatorcontrib><creatorcontrib>Foegeding, E. Allen</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wagoner, Ty B</au><au>Ward, Loren</au><au>Foegeding, E. Allen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2015-05-06</date><risdate>2015</risdate><volume>63</volume><issue>17</issue><spage>4335</spage><epage>4344</epage><pages>4335-4344</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3–7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>25880701</pmid><doi>10.1021/acs.jafc.5b00633</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2015-05, Vol.63 (17), p.4335-4344 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1680184616 |
| source | ACS Publications; MEDLINE |
| subjects | Animals Beverages - analysis Cattle Colloids - chemistry Hot Temperature Hydrogen-Ion Concentration Lactalbumin - chemistry Lactoglobulins - chemistry Milk Proteins - chemistry Protein Aggregates Serum Albumin, Bovine - chemistry Solubility Whey Proteins |
| title | Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T19%3A39%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Using%20State%20Diagrams%20for%20Predicting%20Colloidal%20Stability%20of%20Whey%20Protein%20Beverages&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Wagoner,%20Ty%20B&rft.date=2015-05-06&rft.volume=63&rft.issue=17&rft.spage=4335&rft.epage=4344&rft.pages=4335-4344&rft.issn=0021-8561&rft.eissn=1520-5118&rft_id=info:doi/10.1021/acs.jafc.5b00633&rft_dat=%3Cproquest_cross%3E1680184616%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1680184616&rft_id=info:pmid/25880701&rfr_iscdi=true |