Effects of Mechanical Agitation, Heating and pH on the Structure of Bovine Alpha Lactalbumin

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  • ウシαーラクトアルブミンの構造変化に及ぼす機械的撹拌加熱温度およびpHの影響
  • Effects of Mechanical Agitation Heating

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Abstract

Functional properties of bovine alpha lactalbumin (α-LA) are related to its structure and are governed by changes in conformation of protein molecules. The effects of mechanical agitation, high temperature and pH on the structural changes of α-LA were examined by circular dichroism (CD), differential scanning calorimetry(DSC), spectrofluorometry, spectrophotometry, and electrical conductivity methods. The α-helixcontent decreased signifcandy below pH 5 and above pH10 The transition enthalpy values at pH2, 6.7 and 12 were 91.5, 111.6 and 100.3J/g, respectively. Heating α-L, A from 60 to 100°C at pH6.7, resulted in the increase of absorbance and electrical conductivity and the decrease in fluorescence intensity. Higher speed agitation decreased the α-helix content considerably. It is concluded that α-LA undergoes a conformational change due to strong acid and alkaline pHs, high temperatures and strong agitation.

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