Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

Marianne Kaaber Thomsen; Karsten Olsen; Jeanette Anita Held Otte; Kirsten Sjøstrøm; Birgit Brøsted Werner; Leif Horsfelt Skibsted

doi:10.1016/j.idairyj.2011.10.008

Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

Marianne Kaaber Thomsen, Karsten Olsen, Jeanette Anita Held Otte, Kirsten Sjøstrøm, Birgit Brøsted Werner, Leif Horsfelt Skibsted

26 Citations (Scopus)

Abstract

Glycation of whey proteins leads to changes of the nutritional and functional properties of the proteins. Lactosylation of β-lactoglobulin was monitored under conditions varying with respect to temperature, water activity (a _w), and pH. The rate of the overall lactosylation and the average lactosylation degree increased with temperature (50-70°C) and a _w of 0.51-0.64, but were only slightly affected by reaction mixture pH (pH5-7) before drying. The reaction seemed to occur in two phases, the transition between which was related to a lowering of the glass transition temperature of the system. Detailed kinetic analysis of the initial step showed that the pseudo first-order rate constants for formation of mono-lactosylated β-lactoglobulin in general were higher than the rate constants for formation of di-lactosylated β-lactoglobulin. However, the temperature dependencies of the two reaction steps were similar, corresponding to an activation energy of about 100kJmol ^-1.

Original language	English
Journal	International Dairy Journal
Volume	23
Issue number	1
Pages (from-to)	1-8
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2011.10.008
Publication status	Published - Mar 2012

Access to Document

10.1016/j.idairyj.2011.10.008

Cite this

@article{257367fe59014fea93eeccf28a540636,

title = "Effect of water activity, temperature and pH on solid state lactosylation of {\ss}-lactoglobulin",

abstract = "Glycation of whey proteins leads to changes of the nutritional and functional properties of the proteins. Lactosylation of β-lactoglobulin was monitored under conditions varying with respect to temperature, water activity (a w), and pH. The rate of the overall lactosylation and the average lactosylation degree increased with temperature (50-70°C) and a w of 0.51-0.64, but were only slightly affected by reaction mixture pH (pH5-7) before drying. The reaction seemed to occur in two phases, the transition between which was related to a lowering of the glass transition temperature of the system. Detailed kinetic analysis of the initial step showed that the pseudo first-order rate constants for formation of mono-lactosylated β-lactoglobulin in general were higher than the rate constants for formation of di-lactosylated β-lactoglobulin. However, the temperature dependencies of the two reaction steps were similar, corresponding to an activation energy of about 100kJmol -1.",

author = "Thomsen, {Marianne Kaaber} and Karsten Olsen and Otte, {Jeanette Anita Held} and Kirsten Sj{\o}str{\o}m and Werner, {Birgit Br{\o}sted} and Skibsted, {Leif Horsfelt}",

year = "2012",

month = mar,

doi = "10.1016/j.idairyj.2011.10.008",

language = "English",

volume = "23",

pages = "1--8",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

AU - Thomsen, Marianne Kaaber

AU - Olsen, Karsten

AU - Otte, Jeanette Anita Held

AU - Sjøstrøm, Kirsten

AU - Werner, Birgit Brøsted

AU - Skibsted, Leif Horsfelt

PY - 2012/3

Y1 - 2012/3

N2 - Glycation of whey proteins leads to changes of the nutritional and functional properties of the proteins. Lactosylation of β-lactoglobulin was monitored under conditions varying with respect to temperature, water activity (a w), and pH. The rate of the overall lactosylation and the average lactosylation degree increased with temperature (50-70°C) and a w of 0.51-0.64, but were only slightly affected by reaction mixture pH (pH5-7) before drying. The reaction seemed to occur in two phases, the transition between which was related to a lowering of the glass transition temperature of the system. Detailed kinetic analysis of the initial step showed that the pseudo first-order rate constants for formation of mono-lactosylated β-lactoglobulin in general were higher than the rate constants for formation of di-lactosylated β-lactoglobulin. However, the temperature dependencies of the two reaction steps were similar, corresponding to an activation energy of about 100kJmol -1.

AB - Glycation of whey proteins leads to changes of the nutritional and functional properties of the proteins. Lactosylation of β-lactoglobulin was monitored under conditions varying with respect to temperature, water activity (a w), and pH. The rate of the overall lactosylation and the average lactosylation degree increased with temperature (50-70°C) and a w of 0.51-0.64, but were only slightly affected by reaction mixture pH (pH5-7) before drying. The reaction seemed to occur in two phases, the transition between which was related to a lowering of the glass transition temperature of the system. Detailed kinetic analysis of the initial step showed that the pseudo first-order rate constants for formation of mono-lactosylated β-lactoglobulin in general were higher than the rate constants for formation of di-lactosylated β-lactoglobulin. However, the temperature dependencies of the two reaction steps were similar, corresponding to an activation energy of about 100kJmol -1.

U2 - 10.1016/j.idairyj.2011.10.008

DO - 10.1016/j.idairyj.2011.10.008

M3 - Journal article

SN - 0958-6946

VL - 23

SP - 1

EP - 8

JO - International Dairy Journal

JF - International Dairy Journal

IS - 1

ER -

Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

Abstract

Access to Document

Fingerprint

Cite this