Relationship between Beta-Lactoglobulin and Bovine Submaxillary Mucin: Structure and Tribology Studies

Hilal Yilmaz Celebioglu, María Guðjónsdóttir, Ioannis S. Chronakis, Jens Øllgaard Duus, Seunghwan Lee

Research output: Contribution to conferencePosterResearch

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Abstract

For food oral processing, any specific component in the food products and its structural changes in varying environment can give crucial influence on the sensory acceptance of the products. The objective of this research was to investigate the inter-action between beta-Lactoglobulin (BLG), the major whey protein, and bovine submaxillary mucin (BSM), a (model) major salivary component, when mixed (1:1) at different pHs (pH 3.0, 5.0 and 7.4) in order to broaden our understanding of food oral processing on the molecular level. High and low field Nuclear Magnetic Resonance (NMR), Dynamic Light Scattering (DLS) and Circular Dichroism (CD) techniques were employed to study the structural changes. A Mini-Traction Machine (MTM) was then employed to investigate the friction and lubrication properties of the proteins at a compliant interface, as a mimic of oral processing of dairy products.
Original languageEnglish
Publication date2014
Number of pages1
Publication statusPublished - 2014
Event12th International Conference on the Applications of Magnetic Resonance in Food Science - Cesena, Italy
Duration: 20 May 201423 May 2014
Conference number: 12
http://www.foodmr.org/

Conference

Conference12th International Conference on the Applications of Magnetic Resonance in Food Science
Number12
CountryItaly
CityCesena
Period20/05/201423/05/2014
Internet address

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