An investigation on physical ageing of β-lactoglobulin and implications for its storage

Farahnaky, A and Majzoobi, M 2012, 'An investigation on physical ageing of β-lactoglobulin and implications for its storage', International Journal of Food Engineering, vol. 8, no. 1, pp. 1-9.


Document type: Journal Article
Collection: Journal Articles

Title An investigation on physical ageing of β-lactoglobulin and implications for its storage
Author(s) Farahnaky, A
Majzoobi, M
Year 2012
Journal name International Journal of Food Engineering
Volume number 8
Issue number 1
Start page 1
End page 9
Total pages 9
Publisher Walter de Gruyter GmbH
Abstract Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition.Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers.
Subject Food Processing
Keyword(s) B-lactoglobulin
DSC
Physical ageing
DOI - identifier 10.1515/1556-3758.2138
Copyright notice © 2012 Walter de Gruyter GmbH & C
ISSN 1556-3758
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