Conference paper
Relationship between Beta-Lactoglobulin and Bovine Submaxillary Mucin: Structure and Tribology Studies
National Food Institute, Technical University of Denmark1
Division of Industrial Food Research, National Food Institute, Technical University of Denmark2
Department of Chemistry, Technical University of Denmark3
Organic Chemistry, Department of Chemistry, Technical University of Denmark4
Department of Mechanical Engineering, Technical University of Denmark5
Materials and Surface Engineering, Department of Mechanical Engineering, Technical University of Denmark6
For food oral processing, any specific component in the food products and its structural changes in varying environment can give crucial influence on the sensory acceptance of the products. The objective of this research was to investigate the inter-action between beta-Lactoglobulin (BLG), the major whey protein, and bovine submaxillary mucin (BSM), a (model) major salivary component, when mixed (1:1) at different pHs (pH 3.0, 5.0 and 7.4) in order to broaden our understanding of food oral processing on the molecular level.
High and low field Nuclear Magnetic Resonance (NMR), Dynamic Light Scattering (DLS) and Circular Dichroism (CD) techniques were employed to study the structural changes. A Mini-Traction Machine (MTM) was then employed to investigate the friction and lubrication properties of the proteins at a compliant interface, as a mimic of oral processing of dairy products.
Language: | English |
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Year: | 2014 |
Proceedings: | 12th International Conference on the Applications of Magnetic Resonance in Food Science |
Types: | Conference paper |
ORCIDs: | Chronakis, Ioannis S. , Duus, Jens Øllgaard and Lee, Seunghwan |