School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co. Limerick, Ireland.
Food Chem. 2020 Jul 1;317:126412. doi: 10.1016/j.foodchem.2020.126412. Epub 2020 Feb 13.
In this study, three whey protein concentrate systems enriched in α-lactalbumin, produced using membrane filtration (LAC-M), selective precipitation (LAC-P) and ion-exchange chromatography (LAC-IE), were fortified with calcium chloride (CaCl) at 0-5 mM and changes in physicochemical properties studied. Binding of calcium (Ca) occurred for LAC-P in the range 0.00-2.00 mM, with an affinity constant (K) of 1.63 × 10, resulting in a proportion of total protein-bound calcium of 81.8% at 2 mM CaCl. At 5 mM CaCl, LAC-P had volume mean diameter (VMD) of 638 nm, while LAC-M and LAC-IE had VMD of 204 and 3.87 nm, respectively. Changes in physicochemical properties were dependent on the approach used to enrich α-lactalbumin and concentrations of other macromolecules (e.g., phospholipid). The results obtained in this study provide fundamental insights into the influence of fortification with soluble calcium salts on the physicochemical stability of next-generation whey protein ingredients enriched in α-lactalbumin.
在这项研究中，使用膜过滤（LAC-M）、选择性沉淀（LAC-P）和离子交换层析（LAC-IE）生产的三种富含α-乳白蛋白的乳清蛋白浓缩物系统，添加了 0-5mM 的氯化钙（CaCl），并研究了其物理化学性质的变化。LAC-P 在 0.00-2.00mM 范围内与钙（Ca）结合，亲和常数（K）为 1.63×10，在 2mM CaCl 下，总蛋白结合钙的比例为 81.8%。在 5mM CaCl 下，LAC-P 的体积平均直径（VMD）为 638nm，而 LAC-M 和 LAC-IE 的 VMD 分别为 204nm 和 3.87nm。物理化学性质的变化取决于富集α-乳白蛋白所采用的方法和其他大分子（如磷脂）的浓度。本研究的结果为深入了解添加可溶性钙盐对富含α-乳白蛋白的新一代乳清蛋白成分的物理化学稳定性的影响提供了基础。
