Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.

Hot Temperature Hydrophobic and Hydrophilic Interactions Magnetic Resonance Spectroscopy Milk Proteins Mouth Whey Proteins
Beta-lactoglobulin Circular dichroism Mucoadhesion Nuclear magnetic resonance Oral processing Oral retention Thermal processing Whey protein

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
16 Apr 2022
Historique:
received: 04 02 2020
revised: 17 11 2021
accepted: 17 11 2021
pubmed: 17 12 2021
medline: 13 1 2022
entrez: 16 12 2021
Statut: ppublish

Résumé

This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 min post swallow, and a concomitant increase in free thiol concentration. Nuclear magnetic resonance and circular dichroism demonstrated structural changes in the secondary and tertiary structures of the WPC upon heating. Structural loss of the β-barrel was shown to increase during heating, leading to the exposure of hydrophobic regions. The increase in free thiols and hydrophobic regions are two factors which are known to increase mucoadhesive strength and hence increase oral retention of heated whey protein which may subsequently increase the perception of mouthdrying.

Identifiants

DOI: 10.1016/j.foodchem.2021.131650 PMID: 34915364
pubmed: 34915364
pii: S0308-8146(21)02656-X
doi: 10.1016/j.foodchem.2021.131650
pii:
doi:

Substances chimiques

Milk Proteins 0
Whey Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

131650

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Stephanie P Bull (SP)

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom. Electronic address: s.p.bull@reading.ac.uk.

Vitaliy V Khutoryanskiy (VV)

Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom. Electronic address: v.khutoryanskiy@reading.ac.uk.

Jane K Parker (JK)

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom. Electronic address: j.k.parker@reading.ac.uk.

Marianthi Faka (M)

Volac International Ltd, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom. Electronic address: marianthi.faka@volac.com.

Lisa Methven (L)

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom. Electronic address: l.methven@reading.ac.uk.

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Classifications MeSH

questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Oral retention of thermally denatured whey...
questionsmedicales.fr › Phénomènes chimiques › Interactions hydrophobes et hydrophiles › Oral retention of thermally denatured whey...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectroscopie par résonance magnétique › Oral retention of thermally denatured whey...
questionsmedicales.fr › Aliments et boissons › Aliments › Protéines alimentaires › Protéines alimentaires animales › Protéines de lait › Oral retention of thermally denatured whey...
questionsmedicales.fr › Système stomatognathique › Bouche › Oral retention of thermally denatured whey...
questionsmedicales.fr › Aliments et boissons › Aliments › Protéines alimentaires › Protéines alimentaires animales › Protéines de lait › Protéines de lactosérum › Oral retention of thermally denatured whey...