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  • Title: Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali.
    Author: Mercadé-Prieto R, Falconer RJ, Paterson WR, Wilson DI.
    Journal: J Agric Food Chem; 2006 Jul 26; 54(15):5437-44. PubMed ID: 16848529.
    Abstract:
    The dissolution of heat-induced beta-lactoglobulin (betaLg) gels in alkaline solution plays an important role in the cleaning-in-place of fouled dairy and other food plants. The dissolution behavior is strongly influenced by the conditions under which the gel is formed. At low alkaline pH values (<13), the dissolution rate constant kg' decreases with longer gelation time and higher temperature. An inverse relationship is observed between the kg' value and the amount of covalently cross-linked proteins in the gel, which is mainly due to disulfide bonds. beta-Elimination kinetics of intramolecular cystines in betaLg have been used to estimate the amount of intermolecular disulfide bonds that are cleaved during dissolution. The results call into question current dissolution models for these systems based on external mass transfer through the fluid next to the swollen gel. At low temperatures, the amount of disulfide cleavage is estimated to be small, indicating that dissolution is likely to involve the (slow) disengagement of large protein clusters, analogous to the dissolution of synthetic polymers.
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