UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation.

[1]  K. Schwarz,et al.  Modification and oxidative degradation of β-lactoglobulin by UVB irradiation. , 2023, Food chemistry.

[2]  Kasper Engholm-Keller,et al.  Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions , 2022, Food chemistry. Molecular sciences.

[3]  R. Boom,et al.  Engineering amyloid and amyloid-like morphologies of β-lactoglobulin , 2021, Food Hydrocolloids.

[4]  Nayim Sepay,et al.  Modulation of amyloid fibrillation of bovine β-lactoglobulin by selective methionine oxidation , 2021, RSC advances.

[5]  A. Kwade,et al.  The threshold of amyloid aggregation of beta-lactoglobulin: Relevant factor combinations , 2020 .

[6]  K. Schwarz,et al.  Cooxidation of proteins and lipids in whey protein oleogels with different water amounts. , 2020, Food chemistry.

[7]  Mahesha M. Poojary,et al.  Generation of Aggregates of α-Lactalbumin by UV-B Light Exposure , 2020, Journal of Agricultural and Food Chemistry.

[8]  K. Schwarz,et al.  Functional ethanol-induced fibrils: Influence of solvents and temperature on amyloid-like aggregation of beta-lactoglobulin , 2020 .

[9]  W. Peukert,et al.  Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods , 2019, European Polymer Journal.

[10]  K. Schwarz,et al.  Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin. , 2019, Food chemistry.

[11]  A. J. van der Goot,et al.  Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions , 2018, Journal of agricultural and food chemistry.

[12]  Yun Deng,et al.  Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound , 2017 .

[13]  M. Davies,et al.  Effect of Oxidation and Protein Unfolding on Cross-Linking of β-Lactoglobulin and α-Lactalbumin. , 2017, Journal of agricultural and food chemistry.

[14]  Dawei Wu,et al.  An evaluation of heat on protein oxidation of soy protein isolate or soy protein isolate mixed with soybean oil in vitro and its consequences on redox status of broilers at early age , 2017, Asian-Australasian journal of animal sciences.

[15]  G. Ferrari,et al.  Effect of pulsed light treatment on structural and functional properties of whey protein isolate. , 2016, Food research international.

[16]  M. Bonn,et al.  Multimodal Spectroscopic Study of Amyloid Fibril Polymorphism. , 2016, The journal of physical chemistry. B.

[17]  O. Díaz,et al.  Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation , 2016 .

[18]  S. Kivatinitz,et al.  Oxidative consequences of UV irradiation on isolated milk proteins: Effects of hydrogen peroxide and bivalent metal ions , 2016 .

[19]  P. Bolhuis,et al.  Exposure of thiol groups in the heat-induced denaturation of β-lactoglobulin , 2015 .

[20]  S. Gorb,et al.  Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof , 2014 .

[21]  J. Regenstein,et al.  Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate , 2014 .

[22]  P. Venema,et al.  Heat-induced aggregation of whey proteins in aqueous solutions below their isoelectric point. , 2014, Journal of agricultural and food chemistry.

[23]  Giuseppe Sancataldo,et al.  Oxidation Enhances Human Serum Albumin Thermal Stability and Changes the Routes of Amyloid Fibril Formation , 2014, PloS one.

[24]  N. Fujii,et al.  Simultaneous ultraviolet B-induced photo-oxidation of tryptophan/tyrosine and racemization of neighboring aspartyl residues in peptides. , 2013, Free radical biology & medicine.

[25]  D. Durand,et al.  Controlled food protein aggregation for new functionality , 2013 .

[26]  V. Uversky,et al.  Distinct β-sheet structure in protein aggregates determined by ATR-FTIR spectroscopy. , 2013, Biochemistry.

[27]  Peter Hoffmann,et al.  Methionine oxidation enhances κ-casein amyloid fibril formation. , 2012, Journal of agricultural and food chemistry.

[28]  M. Davies,et al.  Photo-oxidation of proteins , 2012, Photochemical & Photobiological Sciences.

[29]  P. Venema,et al.  Influence of protein hydrolysis on the growth kinetics of β-lg fibrils. , 2011, Langmuir : the ACS journal of surfaces and colloids.

[30]  E. Foegeding,et al.  Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin. , 2011, Journal of agricultural and food chemistry.

[31]  Wei Wang,et al.  Protein aggregation--pathways and influencing factors. , 2010, International journal of pharmaceutics.

[32]  L. B. Larsen,et al.  Effect of photo-oxidation of major milk proteins on protein structure and hydrolysis by chymosin , 2009 .

[33]  C. Dobson,et al.  Competition between folding, native-state dimerisation and amyloid aggregation in beta-lactoglobulin. , 2009, Journal of molecular biology.

[34]  A. Thakur,et al.  UV-Light Exposed Prion Protein Fails to Form Amyloid Fibrils , 2008, PloS one.

[35]  E. Morris,et al.  Tryptophan-mediated denaturation of beta-lactoglobulin A by UV irradiation. , 2008, Journal of agricultural and food chemistry.

[36]  R. Boom,et al.  Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2. , 2008, Biomacromolecules.

[37]  J. Kong,et al.  Fourier transform infrared spectroscopic analysis of protein secondary structures. , 2007, Acta biochimica et biophysica Sinica.

[38]  M. Davies,et al.  Markers of protein oxidation: different oxidants give rise to variable yields of bound and released carbonyl products. , 2004, Free radical biology & medicine.

[39]  Y. Xiong,et al.  Oxidatively induced chemical changes and interactions of mixed myosin, β-lactoglobulin and soy 7S globulin† , 2000 .

[40]  J. German,et al.  Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins , 1995 .