Features of the Secondary Structure of BSA – Containing Protein Complexes, Isolated from Milk of High Temperature Processing

Ivan S. Shatalov (Login required)
Faculty of Food Biotechnologies and Engineering, Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, Russia

Aleksandrina S. Shatalova
Faculty of Food Biotechnologies and Engineering, Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, Russia

Lyudmila V. Plotnikova
Department of Physics, Saint Petersburg State University, Russia

Aleksandr G. Shleikin
Research and Educational Center of Chemical Engineering and Biotechnology, Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, Russia


Paper #3413 received 12 Apr 2021; accepted for publication 3 Jun 2021; published online 30 Jun 2021.

DOI: 10.18287/JBPE21.07.020307

Abstract

Present paper describes features of the component composition in the secondary structure of BSA–containing protein complexes isolated from ultra-pasteurized (UHT), sterilized (SHT) and powdered (DRY) milk. We have found β – sheets to present in all complexes investigated. However, the smallest number of such components have been revealed in samples derived from sterilized milk with less β – sheets in 1621–1626 cm–1 region. The composition study of the complexes originated from UHT milk has shown random coils to be the rarest in them. When considering the structure of the complexes isolated from powdered milk, the α – 310 – heliсes were more characteristic for such samples, then the α – helix. Moreover, during spray–drying, the number of random structures increase with a simultaneous decrease in the number of β – sheets, whereas in UHT – and SHT – processing the number of random structures is inversely proportional to the number of α – helices.

Keywords

milk protein complexes; heat treatment; BSA; secondary structure

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