Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH.

@article{Ye2011InteractionsBW,
  title={Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH.},
  author={Aiqian Ye and Carmen Streicher and Harjinder Singh},
  journal={Journal of dairy science},
  year={2011},
  volume={94 12},
  pages={5842-50}
}
Whey protein beverages have been shown to be astringent at low pH. In the present study, the interactions between model whey proteins (β-lactoglobulin and lactoferrin) and human saliva in the pH range from 7 to 2 were investigated using particle size, turbidity, and ζ-potential measurements and sodium dodecyl sulfate-PAGE. The correlation between the sensory results of astringency and the physicochemical data was discussed. Strong interactions between β-lactoglobulin and salivary proteins led… CONTINUE READING