| Título: | Effects of high hydrostatic pressure on the structure of bovine a-lactalbumin |
| Autor(es): | RODILES LOPEZ, J.O. ARROYO MAYA, IZLIA JAZHEEL JARAMILLO FLORES, M. GUTIERREZ LOPEZ, GUSTAVO FIDEL HERNANDEZ ARANA, ANDRES BARBOSA CANOVAS, G.V. NIRANJAN, K. HERNANDEZ SANCHEZ, HUMBERTO |
| Temas: | Nanopartículas - Análsis Estructura molecular Lactalbúmina |
| Fecha: | 2010 |
| Editorial: | Champaign, Ill. : American Dairy Science Association |
| Citation: | Journal of Dairy Science, vol. 93, núm. 4, april, 2010 |
| Resumen: | The effects of high hydrostatic pressure (HHP) processing (at 200 to 600 MPa, 25 to 55°C, and from 5 to 15 min) on some structural properties of α-lactalbumin was studied in a pH range of 3.0 to 9.0. The range of HHP processes produced a variety of molten globules with differences in their surface hydrophobicity and secondary and tertiary structures. At pH values of 3 and 5, there was a decrease in the α-helix content concomitant with an increase in β-strand content as the pressure increased. No changes in molecular size due to HHP-induced aggregation were detected by sodium dodecyl sulfate-PAGE. All samples showed higher thermostability as the severity of the treatment increased, indicating the formation of a less labile structure related to the HHP treatment. |
| URI: | http://ilitia.cua.uam.mx:8080/jspui/handle/123456789/380 |
| Aparece en las colecciones: | Artículos |
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Effects of high.pdf | 276.38 kB | Adobe PDF | Visualizar/Abrir |
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