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Glycation inhibits trichloroacetic acid (TCA)-induced whey protein precipitation

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Abstract

Four different WPI saccharide conjugates were successfully prepared to test whether glycation could inhibit WPI precipitation induced by trichloroacetic acid (TCA). Conjugates molecular weights after glycation were analyzed with SDS-PAGE. No significant secondary structure change due to glycation was detected. Glycation decreased the apparent denaturation enthalpy (ΔH) and increased denaturation temperature (T d). The TCA-induced WPI precipitation profiles were shown to be U-shaped. The attachment of maltodextrin and dextran increases WPI solubility against TCA-induced precipitation. However, similar effects were not observed when WPI was glycated with monosaccharide (mannose) and disaccharide (maltose), even though the degrees of glycation were significantly higher, compared to WPI-maltodextrin or WPI-dextran conjugates. The effects against precipitation depended on the molecular weight of saccharides, while the effects of the degrees of glycation were not pronounced. Steric hindrance may be the reason to inhibit TCA-induced protein precipitation after glycation. The information of this study provided may extend our knowledge about TCA-induced protein precipitation mechanism.

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Abbreviations

TCA:

Trichloroacetic acid

WPI:

Whey protein isolate

ALA:

α-Lactalbumin

BLG:

β-Lactoglobulin

BSA:

Bovine serum albumin

SDS-PAGE:

Sodium dodecyl sulfate polyacrylamide gel electrophoresis

DSC:

Differential scanning calorimetry

CD:

Circular dichroism

TNBS:

Trinitrobenzenesulfonic acid

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Acknowledgments

This work was financially supported by National 125 Program 2011BAD23B02, 2013AA1022207; NSFC 31171686 and 31401533; NSF-Jiangsu-BK2012556; 111 Project B07029; PCSIRT0627 and JUSRP11422.

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Jiang Yi & Fang Zhong

  2. Western Regional Research Center, ARS, USDA, Albany, CA, 94710, USA

    Jiang Yi, Yuzhu Zhang & Wallace Yokoyama

  3. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Rong Liang

Authors
  1. Jiang Yi
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  2. Yuzhu Zhang
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  3. Wallace Yokoyama
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  4. Rong Liang
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  5. Fang Zhong
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Correspondence to Fang Zhong.

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Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.

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Yi, J., Zhang, Y., Yokoyama, W. et al. Glycation inhibits trichloroacetic acid (TCA)-induced whey protein precipitation. Eur Food Res Technol 240, 847–852 (2015). https://doi.org/10.1007/s00217-014-2391-9

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  • DOI: https://doi.org/10.1007/s00217-014-2391-9

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