Heat-induced aggregation

Fig. 16 The thermal response of different polymeric structures based on PVCL and the amphiphilic macromonomer MAC11EO42. Left Shrinking of the grafted PVCL microgel. Right Heat-induced aggregation of the graft copolymer and formation of a mesoglobule [181]...

Su, R., Qi, W., He, Z., Zhang, Y. Jin, F. (2008). Multilevel structural nature and interactions of bovine serum albumin during heat-induced aggregation process. Food Hydro-colloids, 22, 995-1005... 

Weijers, M., Nicolai, T., Visschers, R.W. (2002b). Light scattering study of heat-induced aggregation and gelation of ovalbumin. Macromolecules, 35, 4753 1762. 

Capron, I., Taco, N., Durand, D. (1999). Heat induced aggregation and gelation of p-lacto-globulin in the presence of K-carrageenan. Food Hydrocolloids, 13, 1-5. 

Parkinson, E.L., Dickinson, E. (2004). Inhibition of heat-induced aggregation of a p-lacto-globulin-stabilized emulsion by very small additions of casein. Colloids and Surfaces B Biointerfaces, 39, 23-30. 

Chong MW, et al. Stabilizers against heat-induced aggregation of RPR 114849, an acidic fibroblast growth factor (aFGF). Int J Pharmaceut 1998 167 25-36. 

The concentrated milk is homogenized at 140 to 210 kg/cm2 (2000 to 3000 lb/in2) at about 48°C (Hall and Hedrick 1966). This process is essential to provide adequate physical stability to the milk fat emulsion system to withstand prolonged storage at room temperature (Brunner 1974). However, homogenization lowers the heat stability of concentrated milk products (Parry 1974), which may be due to increased adsorption of casein micelles onto the newly created milk fat globule surfaces, thus making them more sensitive to heat-induced aggregation. 

Koppelman, S.J., van Koningsveld, G.A., Knulst, A.C., Gruppen, H., Pigmans, I.G., and de Jongh, HH. 2002. Effect of heat-induced aggregation on the IgE binding of patatin (Sol 11) is dominated by other potato proteins. JAgric Food Chem 50(6) 1562—1568. 

Singh, H., Sharma, R., Taylor, M.W., Creamer. L.K. 1996. Heat-induced aggregation and dissociation of protein and fat particles in recombined milk. Neth. Milk Dairy J. 50, 149-166. 

Whey protein concentrate. The whey protein used was prepared by ultrafiltration and spray drying. Protein content (N x 6.55) was 68% (dry weight). Lipid content was 7.1% (dry weight). In order to study heat induced aggregation by spectrophotometric methods the turbidity of the dilute protein dispersions was too high. The turbidity of whey protein dispersions is caused by lipids associated with proteins probably in the form of emulsified oil droplets. This fraction was removed by precipitation at pH 4.5 from dispersions made in dist. water and separated by centrifugation at 40 000 xg. 

Schokker, E.P., Singh, H., and Creamer, L.K. (2000). Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration. Int. Dairy J. 10,233-240. 

Hoffman, M.A.M., and van Mil, P.J.J.M. (1997). Heat-induced aggregation of B-lactoglobulin Role of free thiol and disulfide bonds. J. Agricult FoodChem., 45,2942-2948. 

Heat Induced aggregation and crosslinking (Size control by shear)... 

Dickinson, E., and Parkinson, E.L. (2004). Heat-induced aggregation of milk protein-stabilized emulsions Sensitivity to processing and composition. Int. Dairy ]. 14, 635-645. 

O Kennedy, B.T., and Mounsey, J.S. (2006). Control of heat-induced aggregation of whey proteins using casein. J. Agric. Food Chem. 54,5637-5642. 

V. DENATURATION-RELATED ASPECTS OF HEAT-INDUCED AGGREGATION... 

Heat-induced aggregation of globular proteins seems often to involve the formation of intermolecular 0-sheets. We have mentioned... 

Does heat-induced aggregation involve in all cases unfolded protein molecules In Sec. II we saw that BSA and ovalbumin have a definite tendency to aggregate at room temperature this could be also the case for HSA [141] and RNase [161], since the heat stability of these proteins depends on concentration. Does this tendency increase with temperature below the temperature of incipient unfolding How could this aggregation process involving native species affect heat-induced unfolding ... 

Baussay K, Le Bon C, Nicolai T et al (2004) Influence of ionic strength on the heat-induced aggregation of the globular protein p-lactoglobulin at pH 7.0. Int J Biol Macromol 34 21-28... 

Matsuda, T. Watanabe, K. Sato, Y. Heat-induced aggregation of egg white proteins as studied by vertical flat-sheet polyacrylamide gel electrophoresis. J. Food Sci. 1981, 46, 1829-1834. 

K Watanabe, S Hayakawa, T Matsuda, R Nakamura. Combined effect of pH and sodium chloride on the heat-induced aggregation of whole egg proteins. J Food Sci 57 1112-1114, 1161 (1986). 

De la Fuente, M., Singh, H., Hemar, Y. (2002). Recent advances in the charaemrizatiem of heat-induced aggregates and intermediates of whey proteins. Trends in Food and Scierwe Technology, 13, 162-174. 

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