Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.

Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. Food Chemistry, 374. 131650. ISSN 0308-8146 doi: 10.1016/j.foodchem.2021.131650

Abstract/Summary

This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 min post swallow, and a concomitant increase in free thiol concentration. Nuclear magnetic resonance and circular dichroism demonstrated structural changes in the secondary and tertiary structures of the WPC upon heating. Structural loss of the β-barrel was shown to increase during heating, leading to the exposure of hydrophobic regions. The increase in free thiols and hydrophobic regions are two factors which are known to increase mucoadhesive strength and hence increase oral retention of heated whey protein which may subsequently increase the perception of mouthdrying.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/102111
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy > Pharmaceutics Research Group Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	Oral processing, Nuclear magnetic resonance, Beta-lactoglobulin, Thermal processing, Oral retention, Circular dichroism, Whey protein, Mucoadhesion
Publisher	Elsevier
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