Influence of whey peptides on the surface activity of κ‐casein and β‐lactoglobulin A |
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| Authors: | ZAHUR U HAQUE GUICHARD L BOHOUA J BYRON WILLIAMS W BENJY MIKEL |
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| Affiliation: | 1. Department of Food Science, Nutrition and Health Promotion, MAFES, Mississippi State University, 203 Herzer Building, Stone Boulevard, Box 9805, Starkville, MS 39762, USA;2. Ecole des Sciences de la Nature Centre, Universitaire d′Abobo Adjame, Abidjan, Cote d′Ivoire |
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| Abstract: | Whey protein hydrolysate (WPH) was fractionated by reverse‐phase chromatography to obtain fractions of varying surface‐hydrophobicities. A model oil–water interface (MI) was pre‐coated with the WPH or fractions thereof. Contact angle (θ) of sessile drops of κ‐casein (κ‐CN) or β‐lactoglobulin A (β‐LGA) were measured on the MI. Pre‐coating of MI with un‐fractionated WPH decreased θ, that is, increased surface activity, of both κ‐CN (35–8.3°) and β‐LGA (38–21.3°). Conversely, pre‐coating of MI with the fractions significantly increased θ of both proteins as a function of hydrophobicity. Data provide insight into variability of whey protein functionality in food applications. |
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| Keywords: | Peptide Hydrophobicity Whey Functionality Surface activity |
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