Abstract
Stability, aggregation and gelation of β-Lactoglobulin are affected by high pressure and salts of the Hofmeister series. Little is known about their combined effects on structure formation processes of β-Lactoglobulin, mainly because many salts of the series are not suitable for use in food. Here, we investigate the effect of calcium salts on the strength of pressure-induced gels, inspired by the fact that high pressure and salts change the water structure in a similar way. We find that the larger the applied pressures, the higher the strength of the gels. In addition to pressure, there is a significant influence by the type of anions and the amount of added calcium salts. Gel strength increases in the order CaCl2 < Ca (NO3)2 < CaI2. This trend correlates with the position of the salts in the Hofmeister series. The results are explained by analogy with the thermal aggregate formation by taking reaction rates for unfolding and aggregation, as well as specific/non-specific salts effect into consideration.
Highlights
In addition to studies concerning its use as a novel preservation technique [1,2], high hydrostatic pressure has been used as a tool to explore stability [3,4], phase transition [5,6] and structure-function-relationships of food macromolecules [7,8]
In this paper we investigate the combined effect of high hydrostatic pressures and ions of different calcium salts on the strength of β-Lg gels
We used high pressure treatment and addition of salt to explore the combined effect on gel formation processes of β-Lg
Summary
In addition to studies concerning its use as a novel preservation technique [1,2], high hydrostatic pressure has been used as a tool to explore stability [3,4], phase transition [5,6] and structure-function-relationships of food macromolecules [7,8]. In this paper we investigate the combined effect of high hydrostatic pressures and ions of different calcium salts on the strength of β-Lg gels. It has been suggested that soluble aggregates act as an intermediate state for the gelation and that disulfide bonds are involved in this process [18]. These aggregates are formed by two successive steps. In this paper we use high hydrostatic pressure treatments and calcium salts to form β-Lg gels at ambient temperatures. Our approach aims to gain new knowledge about the gel formation process by taking into account the agonistic effect of high pressure and chaotropic salt on the water structure
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