CONTROL OF HIGH PRESSURE-INDUCED AGGREGATION OF WHEY PROTEIN USING CASEIN PROTEINS AS MOLECULAR CHAP

• 作 者: HeJinsong[1]YuYong[2]MuTaihua[3]LiJianping[2]ZhuSongming[2]KannoChoemon[4]
• 机 构: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, CHINA
• 出 处: 2011 Beijing Internation Conference on Non-thermal Processin
• 发表日期: 2011年期

　　Milk casein proteins can act as molecular chaperones: under conditions of stress, molecular chaperones stabilize proteins from unfolding, aggregating, and precipitating.In this work, the ability of casein proteins to protect whey protein from pressure-induced aggregation was examined.κ-casein depressed the pressure-induced aggregation of whey protein, and this function was dependent on the concentration of casein proteins and the pressure holding time.