Abstract/Details

Influence of water-soluble poly -ols on globular protein functionalities


2008 2008

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Abstract (summary)

The objective of this study was to better understand the impact of model polyol cosolvents (glycerol and sorbitol) on the physicochemical properties and functionalities of a model globular protein (β-lactoglobulin) at neutral pH. The influence of the cosolvents on the protein's properties in aqueous solutions (solubility, aggregation, molar volume, molar compressibility and thermal denaturation temperature), at interfaces (surface and interfacial tension), in emulsions (emulsion formation and stability) and in gels (gel strength, appearance and water holding capacity) were studied. The results showed that both glycerol and sorbitol increased the thermal stability of β-lactoglobulin, increased the attraction between protein molecules and altered protein functionality, but by different amounts. These results can be mainly attributed to the steric exclusion of sorbitol and glycerol molecules from the protein molecule surface. However, glycerol molecules can preferentially accumulate around hydrophobic parts on the protein surface, which decreases the thermal stability of the protein, thereby partially compensating for the steric exclusion effect. Thus, sorbitol had more impact on the thermal stability of the globular protein than glycerol. Overall, the impact of the cosolvents on globular protein functionality can be attributed to (i) the increase in the thermal stability of the globular protein, (ii) an alteration of the molecular interactions between protein molecules, and (iii) an increase in the viscosity of the intervening medium. These results can be used to design protein-containing food materials that have improved functional properties.

Indexing (details)


Subject
Agronomy
Classification
0359: Agronomy
Identifier / keyword
Biological sciences; Functionalities; Globular protein; Glycerol; Lactoglobulin; Poly-ols; Sorbitol
Title
Influence of water-soluble poly -ols on globular protein functionalities
Author
Chanasattru, Wanlop
Number of pages
331
Publication year
2008
Degree date
2008
School code
0118
Source
DAI-B 69/08, Dissertation Abstracts International
Place of publication
Ann Arbor
Country of publication
United States
ISBN
9780549752967
Advisor
McClements, D. Julian
Committee member
Decker, Eric A.; Dubin, Paul L.; Weiss, Jochen
University/institution
University of Massachusetts Amherst
Department
Food Science
University location
United States -- Massachusetts
Degree
Ph.D.
Source type
Dissertations & Theses
Language
English
Document type
Dissertation/Thesis
Dissertation/thesis number
3324392
ProQuest document ID
304566462
Copyright
Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.
Document URL
http://search.proquest.com/docview/304566462
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