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The control of storage as any other manufacturing steps of dairy powders is essential to preserve protein functional properties. This study aimed to determine the effects of different storage conditions on both protein denaturation and protein lactosylation in whey protein isolate (WPI) powder, and also on heat-induced aggregation. Two different storage temperature conditions (20 and 40 °C) were studied...
The dairy protein β-lactoglobulin (βlg) is known to form a complex with fatty acids (FA). Due to industrial processing, βlg is often in its non-native form in food products, which can modify the FA/βlg complex properties. We investigated the interaction of bovine βlg, in selected structural forms (native βlg, a covalent dimer and as nanoparticles), with linoleate (C18:2). Using fluorescence and Isothermal...
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