Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH

[Display omitted] Nanofibrillated whey protein was obtained through heating native whey protein isolate (WPI) at 80 and 90 °C under acidic conditions. Then, structural, functional and thermal properties of nanofibrillated WPI at different pH levels of 2, 4 and 6 were measured and compared with the n...

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Bibliographic Details
Published in:Colloids and surfaces. A, Physicochemical and engineering aspects Physicochemical and engineering aspects, 2019-12, Vol.583, p.124002, Article 124002
Main Authors: Farrokhi, Flora, Badii, Fojan, Ehsani, Mohammad Reza, Hashemi, Maryam
Format: Article
Language:English
Subjects:
Functional properties
Heat resistance
Nanofibril
Thioflavin T
Whey protein
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Summary:[Display omitted] Nanofibrillated whey protein was obtained through heating native whey protein isolate (WPI) at 80 and 90 °C under acidic conditions. Then, structural, functional and thermal properties of nanofibrillated WPI at different pH levels of 2, 4 and 6 were measured and compared with the non-treated protein as a control. The results obtained by atomic force microscopy showed that the rate of fibril formation increased by increasing fibril formation temperature while the stability of nanofibrillar structures decreased at higher pH values. The extent of intermolecular β-sheets significantly increased at a higher temperature and lower pH levels as monitored by Thioflavin T fluorescence spectrophotometry and Fourier transform infrared spectroscopy (FTIR). Nanofibrillated protein showed higher oil and water absorption capacities and better foaming properties compared to the control. Therefore, increasing the extent of fibrillar structure enhanced the functional properties of nanofibrillar whey protein. By increasing pH levels, the heat resistance of fibrillar structure decreased and the melting temperature of the fibrillated samples shifted to lower temperatures when stabilized at higher pH levels. Overall, nanofibrillar proteins at different pH showed significantly better functional properties and higher heat resistance compared to the native protein. Therefore, protein nanofibril can be commercially suggested as an additive to improve functional properties of food products.
ISSN:0927-7757
1873-4359
DOI:10.1016/j.colsurfa.2019.124002