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S. J. FRENCH and W. J. Harper. Food Science and Technology, The Ohio State University, 215 Vivian Hall, 2121 Fyffe Rd, Columbus, OH 43210

Beta-lactoglobulin constitutes a large portion of commercially applied whey protein products. Recent work has indicated the presence of a modified form of Beta-lactoglobulin through an early Maillard type reaction. The addition of a carbohydrate moiety to this protein may modify its reactive/interactive properties within a food system. Visualization of changes in surface properties including hydrophobicity and electrostatic potential may help on many different development levels.

Our objective was to illustrate modified forms to reflect research performed and demonstrate forms which would have significant change in surface properties.

A crystallographic data bank provided an unmodified form of Beta-lactoglobulin. Steps were taken to covalently attach lactose molecule to the protein model. Surface property visualization was performed using a new modeling program called GRASP and a network interfaced progrm called GRASS.

Differences in attachment led to products with apparently different degrees of modified surface properties. Virtual Reality Modeling Language images of modified surface properties indicate that carbohydrate attachment could significantly affect surface properties.

This new way of visualizing protein surface properties could lead to greater understanding of protein physico-chemistry. Research in this area brings further questions to address including relation of theoretical surface property assessment and real-world functionality.