Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

High concentration of gaseous ozone was used to treat whey protein isolate (WPI) powder for different times ranging from 30 to 480min. The aim of the present work was to study the changes in protein structure and evaluate their consequences on selected functional properties. Surface hydrophobicity,...

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Bibliographic Details
Published in:Food research international 2014-12, Vol.66, p.365-372
Main Authors: Segat, Annalisa, Misra, N.N., Fabbro, Astrid, Buchini, Federica, Lippe, Giovanna, Cullen, Patrick J., Innocente, Nadia
Format: Article
Language:English
Subjects:
Biological and medical sciences
Foaming
Foams
Food industries
Functional properties
Fundamental and applied biological sciences. Psychology
Gaseous ozone
Hydrophobicity
Oxidation
Ozone
Proteins
Reduction
Solubility
Turbidity
Whey
Whey protein isolate
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Summary:High concentration of gaseous ozone was used to treat whey protein isolate (WPI) powder for different times ranging from 30 to 480min. The aim of the present work was to study the changes in protein structure and evaluate their consequences on selected functional properties. Surface hydrophobicity, free sulphhydryl groups, turbidity, FTIR, SDS-PAGE, HPLC analysis are performed to evaluate the chemical and structural effects of ozone. The effect of ozonation on the solubility and the foaming properties of proteins are also determined. Results show a reduction of free sulphhydryl groups and an increase of surface hydrophobicity, indicating a self-rearrangement in the protein structure following ozonation. Thus, ozonation allows creation of a more flexible structure without formation of a strong network of disulphide bond or aggregations, which is corroborated by the turbidity analysis and SDS-PAGE. Ozone processing induces modifications that improve the foaming capacity and foam stability, however, a slight reduction in the solubility is encountered. •Long exposure to the high ozone concentration generated overall changes in secondary structure of whey proteins•The interactions of whey proteins with ozone led to chemical modifications that reduced the solubility and improved the foaming properties•The data reported in this work are important for describing the structure–function relationship of control and ozone-treated WPI•The findings provided an overall idea about the feasibility of using ozone modified products
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.10.002