Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity

Abstract : The decrease in medium permittivity due to temperature rise could play an important role in the denaturation/polymerization of heat-treated b-lactoglobulin. The permittivity of a b-lactoglobulin suspension was decreased, either by heat treatment or by adding organic solvent, and the rate of loss of the native b-lactoglobulin was estimated by SDS-PAGE analysis. Setting the permittivity to 63.8 by addition of organic solvent, induced b-lactoglobulin polymerization, but it differed from that induced by change in permittivity upon thermal treatment itself (heating to 70 C). To explain the protein polymerization process induced by heating, other physical parameters should be taken into account, such as change in water organization around the protein.
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Hélène Labouré, Eliane Cases, Philippe Cayot. Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity. Food Chemistry, Elsevier, 2004, 85 (3), pp.399-406. ⟨10.1016/j.foodchem.2003.07.017⟩. ⟨hal-02146627⟩

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