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Effect of pH and Glucose on the Stability of α-lactalbumin

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Abstract

The objective of this study is to understand the influence of pH and effect of cosolvent (glucose) on the stabilization of bovine α-lactalbumin by using ultrasonic techniques. Values of density, ultrasonic velocity and viscosity were measured for bovine α-lactalbumin (5 mg/ml) dissolved in phosphate buffer (pH 2, 5, 7, 9 and 12) solutions mixed with and without the cosolvent at 30 °C. These measurements were used to calculate few thermo-acoustical parameters such as adiabatic compressibility, intermolecular free length, acoustic impedance, relaxation time, relative association constant, the partial apparent specific volume and the partial apparent specific adiabatic compressibility for the said systems. The obtained results revealed a strong comparison between the effects of acidic and alkaline pH values on protein denaturation, i.e., the acidic pH are instantaneous and are of less magnitude whereas alkaline pH are slower but sharper. Further the present study supports the fact that the presence of glucose stabilizes α-lactalbumin against denaturation due to pH variation, which may be due to the strengthening of non-covalent interactions and the steric exclusion effect.

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Authors and Affiliations

  1. Post Graduate & Research Department of Physics, Arignar Anna Government Arts College, Namakkal, TN, 637002, India

    V. Velusamy

  2. Physics Wing (DDE), Annamalai University, Annamalainagar, TN, 608002, India

    L. Palaniappan

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  1. V. Velusamy
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  2. L. Palaniappan
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Correspondence to L. Palaniappan.

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Velusamy, V., Palaniappan, L. Effect of pH and Glucose on the Stability of α-lactalbumin. Food Biophysics 11, 108–115 (2016). https://doi.org/10.1007/s11483-015-9423-2

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  • DOI: https://doi.org/10.1007/s11483-015-9423-2

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