High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties.
Abstract
The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure...
Source: Ultrasonics Sonochemistry - September 8, 2020 Category: Chemistry Authors: Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Rojas-López M, Amador-Espejo GG Tags: Ultrason Sonochem Source Type: research
Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches
Publication date: Available online 30 August 2020Source: LWTAuthor(s): Theeranun Janjarasskul, Kanitha Tananuwong, Thunyaluck Phupoksakul, Somruedee Thaiphanit (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - August 31, 2020 Category: Food Science Source Type: research
Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time
Publication date: Available online 28 August 2020Source: LWTAuthor(s): Sarah A. Al-Jassar, Shuto Mikajiri, Yrjӧ H. Roos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - August 29, 2020 Category: Food Science Source Type: research
Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate
Publication date: Available online 29 August 2020Source: Journal of Food EngineeringAuthor(s): Maria Quevedo, Heike P. Karbstein, M. Azad Emin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 29, 2020 Category: Food Science Source Type: research
Comparing the effects of whey and casein supplementation on nutritional status and immune parameters in patients with chronic liver disease - a randomized double-blind controlled trial.
This study compared the effects of whey protein isolate (WP) and casein (CA) supplementation on nutritional status and immune parameters of CLD patients who were randomly assigned to take 20 g of WP or CA twice a day as a supplement for 15 days. Body composition, muscle functionality and plasmatic immunomarkers were assessed before and after supplementation. Patients were also classified according to the model for end-stage liver disease (MELD) into less (MELD <15) and more (MELD≥15) more severe disease groups. Malnutrition, determined by the Subjective Global Assessment at baseline, was observed in 57.4% and 54.2% of...
Source: The British Journal of Nutrition - August 17, 2020 Category: Nutrition Authors: Mizubuti YGG, Vieira ELM, Silva TA, d'Alessandro MO, Generoso SV, Teixeira AL, Lima AS, Correia MITD Tags: Br J Nutr Source Type: research
Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system
Publication date: Available online 11 August 2020Source: Food ChemistryAuthor(s): Tong Li, Jialun Hu, Ran Tian, Kaili Wang, Jinpeng Li, Abdul Qayum, Akhunzada Bilawal, G. Munkh-Amgalan, Zhanmei Jian, Juncai Hou (Source: Food Chemistry)
Source: Food Chemistry - August 13, 2020 Category: Food Science Source Type: research
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
Publication date: Available online 1 August 2020Source: Food ChemistryAuthor(s): Zhihuan Zang, Shurui Chou, Jinlong Tian, Yuxi Lang, Yixiao Shen, Xulong Ran, Ningxuan Gao, Bin Li (Source: Food Chemistry)
Source: Food Chemistry - August 5, 2020 Category: Food Science Source Type: research
Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee
Publication date: Available online 1 August 2020Source: Food ChemistryAuthor(s): Shuo Wang, Xinqi Ye, Yue Sun, Jin Liang, Pengxiang Yue, Xueling Gao (Source: Food Chemistry)
Source: Food Chemistry - August 5, 2020 Category: Food Science Source Type: research
Age ‐ and duration‐dependent effects of whey protein on high‐fat diet‐induced changes in body weight, lipid metabolism, and gut microbiota in mice
In this study, we investigated the beneficial effects attributed to whey protein in the context of high ‐fat diet (HFD) in mice at two different ages, with short or longer durations of whey protein supplementation. Here, a 5‐week dietary intervention with HFD in combination with either whey protein isolate (WPI) or the control nonwhey milk protein casein (CAS) was performed using 5‐week or 10‐ week‐old C57BL/6J mice. Notably, the younger mice had no prior history of ingestion of WPI, while older mice did. 5‐week‐old HFD‐WPI‐fed mice showed a decrease in weight gain and changes in the expression of genes w...
Source: Physiological Reports - August 2, 2020 Category: Physiology Authors: Serena Boscaini,
Raul Cabrera ‐Rubio,
Oleksandr Nychyk,
John R. Speakman,
John F. Cryan,
Paul D. Cotter,
Kanishka N. Nilaweera Tags: ORIGINAL RESEARCH Source Type: research
An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20
Publication date: 5 November 2020Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Volume 604Author(s): Jiaxin Chen, Yangyang Feng, Baohua Kong, Xiufang Xia, Qian Liu (Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects)
Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects - July 30, 2020 Category: Chemistry Source Type: research
Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei.
Abstract
To promote the application of probiotics that are beneficial to hosts, calcium-alginate (Ca-Alg) coated whey protein isolate microcapsules were prepared for protection and delivery of L. bulgaricus and L. paracasei. The internal layer was formed with transglutaminase-induced gelation of whey protein isolate (WPI). Sodium alginate (SA) was applied to form outer layer with external Ca2+ gelation method. The microcapsules loaded with probiotics were characterized by scanning electron microscope (SEM), Fourier-transform infrared spectroscopy (FT-IR), and differential scanning calorimetry (DSC). The re...
Source: International Journal of Biological Macromolecules - July 30, 2020 Category: Biochemistry Authors: Han C, Xiao Y, Liu E, Su Z, Meng X, Liu B Tags: Int J Biol Macromol Source Type: research
Molecules, Vol. 25, Pages 3313: Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends
Andrea Lazzeri
In this paper the production of biopolymeric blends of poly(butylene succinate) PBS and plasticized whey protein (PWP), obtained from a natural by-product from cheese manufacturing, has been investigated for the production of films and/or sheets. In order to add the highest possible whey protein content, different formulations (from 30 to 50 wt.%) were studied. It was found that by increasing the amount of PWP added to PBS, the mechanical properties were worsened accordingly. This trend was attributed to the low compatibility between PWP and PBS. Consequently, the effect of the addition of soy lecithi...
Source: Molecules - July 20, 2020 Category: Chemistry Authors: Maria-Beatrice Coltelli Laura Aliotta Vito Gigante Maria Bellusci Patrizia Cinelli Elodie Bugnicourt Markus Schmid Andreas Staebler Andrea Lazzeri Tags: Article Source Type: research
Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
Publication date: Available online 19 July 2020Source: Food HydrocolloidsAuthor(s): Arima Diah Setiowati, Lorenz De Neve, Qurrotul A'Yun, Paul Van der Meeren (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 19, 2020 Category: Food Science Source Type: research
Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)
Publication date: October 2020Source: LWT, Volume 132Author(s): José A. Téllez-Morales, Erasmo Herman-Lara, Carlos A. Gómez-Aldapa, Jesús Rodríguez-Miranda (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 15, 2020 Category: Food Science Source Type: research
