An investigation on physical ageing of β-lactoglobulin and implications for its storage

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Abstract

Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition.Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers.
Original languageEnglish
Article number2
Pages (from-to)1-9
Number of pages9
JournalInternational Journal of Food Engineering
Volume8
Issue number1
DOIs
Publication statusPublished - Jan 2012

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