Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

Yaosong Wang; Youling L. Xiong; Gregg K. Rentfrow; Melissa C. Newman

doi:10.1016/j.jfoodeng.2012.09.013

Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

Yaosong Wang, Youling L. Xiong, Gregg K. Rentfrow, Melissa C. Newman

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

57 Scopus citations

Abstract

The objective of the study was to investigate the impact of oxidation on the film-forming properties of whey protein isolate (WPI). Sequential heating (70-90 °C) then oxidation (0.1 mM FeCl₃/1 mM ascorbate/0-20 mM H₂O₂) (H → O) or vice versa (O → H) were conducted to oxidize/unfold WPI at pH 6.8 and 8.0 before casting. The resulting films were characterized through mechanical, microstructural, and protein electrophoretic analyses. Oxidation promoted protein cross-linking mainly through disulfide bonds. Tensile strength (TS) and elongation at break (EAB) of films decreased for WPI oxidized by higher concentrations of H₂O ₂. Film solubility (protein leachability) at pH 3-7, ranging from 20 to 40%, was unaffected by H₂O₂ up to 5 mM but reached almost 100% at above 5 mM H₂O₂ except at pH 4-5. β-Lactoglobulin dimers and its complex with α-lactalbumin were abundant in O → H WPI films and polymers of WPI dominated in H → O films. Microstructural images confirmed that oxidation promoted crumbly structures thereby explaining the reduced film-forming capability.

Original language	English
Pages (from-to)	11-19
Number of pages	9
Journal	Journal of Food Engineering
Volume	115
Issue number	1
DOIs	https://doi.org/10.1016/j.jfoodeng.2012.09.013
State	Published - Mar 2013

Bibliographical note

Funding Information:
Funding provided by the US Department of Agriculture , NRI/CSREES (Grant 20083550318790) and the US Department of Homeland Security, Science & Technology Directorate , through a technology development and deployment program managed by The National Institute For Hometown Security (Grant 200902160810).

Funding

Funding provided by the US Department of Agriculture , NRI/CSREES (Grant 20083550318790) and the US Department of Homeland Security, Science & Technology Directorate , through a technology development and deployment program managed by The National Institute For Hometown Security (Grant 200902160810).

Funders	Funder number
NRI/CSREES	20083550318790
National Institute for Hometown Security	200902160810
Science & Technology Directorate
US Department of Agriculture
U.S. Department of Homeland Security

Keywords

Edible films
Oxidation
Physical properties
Whey protein isolate

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2012.09.013

Cite this

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title = "Oxidation promotes cross-linking but impairs film-forming properties of whey proteins",

abstract = "The objective of the study was to investigate the impact of oxidation on the film-forming properties of whey protein isolate (WPI). Sequential heating (70-90 °C) then oxidation (0.1 mM FeCl3/1 mM ascorbate/0-20 mM H2O2) (H → O) or vice versa (O → H) were conducted to oxidize/unfold WPI at pH 6.8 and 8.0 before casting. The resulting films were characterized through mechanical, microstructural, and protein electrophoretic analyses. Oxidation promoted protein cross-linking mainly through disulfide bonds. Tensile strength (TS) and elongation at break (EAB) of films decreased for WPI oxidized by higher concentrations of H2O 2. Film solubility (protein leachability) at pH 3-7, ranging from 20 to 40%, was unaffected by H2O2 up to 5 mM but reached almost 100% at above 5 mM H2O2 except at pH 4-5. β-Lactoglobulin dimers and its complex with α-lactalbumin were abundant in O → H WPI films and polymers of WPI dominated in H → O films. Microstructural images confirmed that oxidation promoted crumbly structures thereby explaining the reduced film-forming capability.",

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author = "Yaosong Wang and Xiong, {Youling L.} and Rentfrow, {Gregg K.} and Newman, {Melissa C.}",

note = "Funding Information: Funding provided by the US Department of Agriculture , NRI/CSREES (Grant 20083550318790) and the US Department of Homeland Security, Science & Technology Directorate , through a technology development and deployment program managed by The National Institute For Hometown Security (Grant 200902160810). ",

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AU - Newman, Melissa C.

N1 - Funding Information: Funding provided by the US Department of Agriculture , NRI/CSREES (Grant 20083550318790) and the US Department of Homeland Security, Science & Technology Directorate , through a technology development and deployment program managed by The National Institute For Hometown Security (Grant 200902160810).

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Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

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