Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate

-lactoglobulin at pH 7 in the presence or absence of dextran sulphate (1:1 weight ratio) was
subjected to a combined pressure and temperature treatment (pressures up to 280 MPa, temperature up to
60°C and time up to 30 minutes). The effect of the treatment was assessed post-processing using differential
scanning calorimetry. The thermograms in absence of dextran sulphate were very broad with possibly a
shoulder on the low temperature side and showed a decrease in calorimetric enthalpy as the intensity of
treatment increased. In the presence of dextran sulphate the thermograms had a much sharper shape. The
calorimetric enthalpy was reduced further than in the absence of dextran sulphate. This demonstrated that the
polysaccharide sensitised the protein to the combined treatment. Treatment with pressure and temperature
alone demonstrated that dextran sulphate sensitised the protein structure to pressure. The species created by
the combined process could be in the molten globule state and possess improved functional properties. Also
the operating parameters applied could potentially be conditions for improved functionality.