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Whey proteins are widely used as ingredients in the form of aggregates to obtain certain functionalities in food applications. The aim of this study was to understand how UV illumination generates aggregates of α-lactalbumin (-LA) as an alternative to heat treatments traditionally used for industrial production of protein aggregates. Absorption of UV light by -LA caused cleavage of disulfide bonds and release of thiol groups, which resulted in primarily disulfide-mediated aggregation. Thisdoi:10.1021/acs.jafc.0c00757.s001 fatcat:cs4smjexgzgwnk4xmrzpyf5q34