Interaction properties of beta-lactoglobulin and benzaldehyde and effect on foaming properties of beta-lactoglobulin

Citation
I. Marin et P. Relkin, Interaction properties of beta-lactoglobulin and benzaldehyde and effect on foaming properties of beta-lactoglobulin, FOOD CHEM, 71(3), 2000, pp. 401-406
Citations number
41
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
03088146 → ACNP
Volume
71
Issue
3
Year of publication
2000
Pages
401 - 406
Database
ISI
SICI code
0308-8146(20001115)71:3<401:IPOBAB>2.0.ZU;2-3
Abstract
Quenching of tryptophan fluorescence intensity and absence of covalently bo und fluorescent products in beta-lactoglobulin solutions containing bt benz aldehyde at various molar ratios, indicated that beta-lactoglobulin monomer and benzaldehyde might associate through a non covalent binding mechanism. The affinity constant determined from perturbation of tryptophan spectrofl uorescence spectra was close to that previously observed by other authors f or retinol binding to beta-lactoglobulin. In parallel foaming properties of solutions of beta-lactoglobulin alone or in mixture with benzaldehyde were investigated through a conductimetric method. It was observed that additio n of benzaldehyde to beta-lactoglobulin led to enhanced foaming properties in comparison with beta-lactoglobulin alone. These results were discussed i n terms of formation of non covalently bound complexes with a specific surf ace activy. (C) 2000 Elsevier Science Ltd. All rights reserved.