Journal article

Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein

P George, S Kasapis, A Bannikova, N Mantri, M Palmer, B Meurer, L Lundin

Food Hydrocolloids | Published : 2013


High hydrostatic pressure was applied on immunoglobulin samples whose molecular, structural and glass transition properties were examined in comparison to thermal effects at atmospheric pressure. Immunoglobulins exhibit pressure stability throughout the experimental concentration range by conserving native conformation, which results in cohesive structure formation observed by small-deformation dynamic oscillation on shear, modulated differential scanning calorimetry and infrared spectroscopy. Application of the combined WLF/free volume theoretical framework demonstrates that pressurised immunoglobulin preparations are able to form glassy systems upon cooling at subzero temperatures. This ha..

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University of Melbourne Researchers

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