Journal of Food Processing and Preservation · 1981 · 11 citations · 24 references
Life SciencesBiochemistryFood ScienceLipid BiochemistryMolecular BiophysicsProtein BiochemistryLipid-protein InteractionsProtein AggregationProtein ElectrophoresisProtein OxidationProtein-lipid InteractionsProteins In FoodsAggregation ThermodynamicsGel ElectrophoresisIsoelectric FocusingProtein AggregatesProtein Aggregation AnalysisProtein ComplexesProtein GelsStructural Determination Of Aggregates
Myoglobin and serum albumin have been irradiated in aqueous solution in the presence of varying amounts of carbohydrates and lipids, and the yield of protein aggregates has been determined by gel filtration. With myoglobin the formation of aggregates evolving from the reaction with oxidizing lipids was observed, which was not found for serum albumin. The production of protein-lipid complexes, in which lipid material was occluded in the high-molecular aggregates by physical forces was demonstrated. Gel filtration and gel electrophoresis, both in the presence of SDS, and thin-layer isoelectric focusing revealed distinct structural differences between the protein aggregates induced by irradiation and the aggregates formed by interaction with oxidizing lipids.
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