SCIRP Mobile Website
Paper Submission

Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.

 

Contact Us >>

Article citations

More>>

Van Camp, J. and Huyghebaert, A. (1995) A Comparative Rheological Study of Heat and High Pressure Induced Whey Protein Gels. Lebensmittel-Wissenschaft & Technologie, 54, 357-364.
http://dx.doi.org/10.1016/0308-8146(95)00040-p

has been cited by the following article:

  • TITLE: Rheological Characterization Bovine Serum Albumin Gels Induced by High Hydrostatic Pressure

    AUTHORS: Serena De Maria, Giovanna Ferrari, Paola Maresca

    KEYWORDS: High Hydrostatic Pressure, BSA, Rheology

    JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.9, June 12, 2015

    ABSTRACT: Similarly to heating, non-thermal technologies like High Hydrostatic Pressure (HHP) are able to affect the native conformation of proteins, causing denaturation, aggregation or gelation. The aim of this work is to evaluate the effect of product’s chemical-physical characteristics, namely pH and protein concentration, and process parameters, namely pressure level and processing time, on the stability of the structure of a particular allergen, the Bovine Serum Albumin (BSA) as well as to individuate the most appropriate processing conditions to induce protein denaturation and/or aggregation. Different amounts of BSA protein were dissolved in phosphate buffer (50 mM) at three different pH (6, 7 and 8), to obtain concentration levels of 12, 25, 50 and 100 mg/mL. The HHP process was carried out at pressure levels in the range between 700 and 900 MPa and treatment time of 15 - 25 min. The structural characteristics of HHP-treated BSA suspensions were assessed by means of a complete rheological screening (strain sweep, frequency sweep and temperature ramp tests) in dynamic regime. Experimental data demonstrate that the rheological parameters, namely the loss and the storage moduli, increase as pressure levels and processing time increase, especially at higher concentrations, whereas a constant critical strain of about 0.3% is detected. The pH and protein concentration mainly control the denaturation influencing the threshold value of the processing conditions at which the gelation occurs. At processing conditions below the threshold values, however, the structure of BSA can be reversibly damaged.