Journal article
Amino Acid and Secondary Structure Integrity of Sonicated Milk Proteins
R Pathak, TSH Leong, GJO Martin, M Ashokkumar
Australian Journal of Chemistry | C S I R O Publishing | Published : 2020
DOI: 10.1071/CH19372
Abstract
This study investigated the effect of low-frequency (20 kHz) and high-frequency (414 kHz) ultrasound treatment on the amino acid and secondary structural integrity of dairy proteins. Sonicated skim milk proteins were hydrolysed and analysed with reverse-phase high-performance liquid chromatography to investigate the amino acid content of the processed samples. It was successfully demonstrated that both low-frequency and high-frequency ultrasound did not adversely affect the amino acid content, even after prolonged extreme processing conditions (6 h, 355 kHz). This finding was supplemented with protein secondary structure data (Fourier-transform (FT)-IR secondary derivatives of the amide I ba..
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Grants
Awarded by Australian Research Council
Funding Acknowledgements
This research was supported by the intellectual, infrastructural, and financial resources from the Australian Research Council’s (ARC) Industrial Transformation Research Program (ITRP funding scheme, project no. IH120100005). The ARC Dairy Hub is a collaboration between the University of Melbourne, the University of Queensland, and Dairy Innovation Australia Ltd. The valuable guidance and inputs received from Professor Frances Separovic during the completion and evaluation of this study are sincerely appreciated. Ms Charitha Gamlath is acknowledged for her technical expertise regarding HPLC set-up in the initial phase of the work. Rachana Pathak is grateful to the University of Melbourne for the Melbourne Research Scholarship (MRS) that supports her graduate research degree.