Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5587
Title: Nanotubular structures developed from whey-based ?-lactalbumin fractions for food applications
Authors: Tarhan, Özgür
Harsa, Şebnem
Tarhan, Özgür
Harsa, Şebnem
Izmir Institute of Technology. Food Engineering
Keywords: Nanotubular gels
Protein nanotubes
Purification
Whey
α-lactalbumin
Issue Date: Nov-2014
Publisher: John Wiley and Sons Inc.
Source: Tarhan, O., and Harsa, Ş. (2014). Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications. Biotechnology Progress, 30(6), 1301-1310. doi:10.1002/btpr.1956
Abstract: Whey proteins have high nutritional value providing use in dietary purposes and improvement of technological properties in processed foods. Functionality of the whey-based α-lactalbumin (α-La) may be increased when assembled in the form of nanotubes, promising novel potential applications subject to investigation. The purpose of this study was to extract highly pure α-La from whey protein isolate (WPI) and whey powder (WP) and to construct protein nanotubes from them for industrial applications. For protein fractionation, WPI was directly fed to chromatography, however, WP was first subjected to membrane filtration and the retentate fraction, whey protein concentrate (WPC), was obtained and then used for chromatographic separation. α-La and, additionally β-Lg, were purified at the same batches with the purities in the range of 95%-99%. After enzymatic hydrolysis, WPI-based α-La produced chain-like and long nanotubules with ∼20 nm width while WPC-based α-La produced thinner, miscellaneous, and fibril-like nanostructures by self-assembly. Raman and FT-IR spectroscopies revealed that α-La fractions, obtained from both sources and the nanostructures, developed using both fractions have some structural differences due to conformation of secondary structure elements. Nanotube formation induced gelation and nanotubular gel network entrapped a colorant uniformly with a transparent appearance. Dairy-based α-La protein nanotubules could be served as alternative gelling agents and the carriers of natural colorants in various food processes.
URI: https://doi.org/10.1002/btpr.1956
http://hdl.handle.net/11147/5587
ISSN: 8756-7938
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File Description SizeFormat 
5587.pdfMakale725.81 kBAdobe PDFThumbnail
View/Open
Show full item record

CORE Recommender

SCOPUSTM   
Citations

6
checked on Sep 18, 2021

WEB OF SCIENCETM
Citations

8
checked on Sep 18, 2021

Page view(s)

14
checked on Sep 19, 2021

Download(s)

18
checked on Sep 19, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.