FTIR Examination Of Thermal Denaturation And Gel-Formation In Whey Proteins

D. Michael Byler; James M. Purcell

doi:10.1117/12.969527

1 December 1989 FTIR Examination Of Thermal Denaturation And Gel-Formation In Whey Proteins

D. Michael Byler, James M. Purcell

Proceedings Volume 1145, 7th Intl Conf on Fourier Transform Spectroscopy; (1989) https://doi.org/10.1117/12.969527
Event: Seventh International Conference on Fourier and Computerized Infrared Spectroscopy, 1989, Fairfax, VA, United States

Abstract

Second derivative Fourier-transform infrared [DR2-FTIR] spectra of β-lactoglobulin [RIG], serum albumin [BSA], and a-lactalbumin [aLA], three proteins found in bovine whey, are markedly different before and after thermal denaturation. In no case, however, do the heat-treated proteins unfold as completely as does alkaline-denatured RLG [1]. The spectra also suggest that, for RLG and BSA, formation of intermolecularly hydrogen-bonded (β-strands precedes the onset of heat-induced gelation.

Citation Download Citation

D. Michael Byler and James M. Purcell "FTIR Examination Of Thermal Denaturation And Gel-Formation In Whey Proteins", Proc. SPIE 1145, 7th Intl Conf on Fourier Transform Spectroscopy, (1 December 1989); https://doi.org/10.1117/12.969527

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