FUNCTIONAL AND STRUCTURAL-PROPERTIES OF BETA-LACTOGLOBULIN AS AFFECTED BY HIGH-PRESSURE TREATMENT

Pressure (300-900 MPa) so modified beta-lactoglobulin that it displaye d reduced emulsifying capacity and foamability compared to native beta -lactoglobulin. However, the pressure-treated samples showed a greater capacity for protein-protein interactions in the adsorbed layers of i nterfaces as evidenced by increased surface-dilational modulus and res istance to displacement by a surfactant in foams. The observed behavio r was explained by a pressure-induced structural change in beta-lactog lobulin. This increased its hydrophobicity and its potential for aggre gate formation which probably accounts for the reduced emulsifying cap acity and foamability.