Whey protein isolate-chitosan interactions: A calorimetric and spectroscopy study

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Hileia K S de Souza (Autor) FEUP; Guangyue Y Bai (Autor) Outra; Maria do Pilar Goncalves (Autor) FEUP; Margarida Bastos (Autor) FCUP

Revista

Título: Thermochimica Acta

Vol. 495

Páginas: 108-114

ISSN: 0040-6031

Editora: Elsevier

Indexação

ISI Web of Knowledge - 60 Citações

ISI Web of Science

Scopus - 63 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

CORDIS: Ciências Físicas

Outras Informações

ID Authenticus: P-003-ECZ

DOI: 10.1016/j.tca.2009.06.008

Abstract (EN): Isothermal titration calorimetry (ITC) measurements were performed using solutions of whey protein isolate (WPI) and chitosan with different deacetylation degrees (DD), in acetate buffer solutions, pH 3-6. Turbidity measurements were performed in parallel in order to follow the changes in aggregation. so as to get deeper insight on the interaction mechanism. The viscosity-average molar mass of chitosan was obtained from intrinsic viscosity measurements, and the interaction enthalpies were derived at the studied pH values. Further, the denaturation process of alpha-lactalbumin and beta-lactoglobulin within WPI was characterized by differential scanning calorimetry (DSC). At pH 3, where both chitosan and the proteins are positively charged, a weak carbohydrate-protein interaction is observed. When the pH is raised to 6, where the protein charge is expected to be negative, a much stronger interaction takes place. The results are discussed with special emphasis on the effect of pH on the interactions observed in this complex system.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7