Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases
Publication date: 1 January 2020Source: Colloids and Surfaces B: Biointerfaces, Volume 185Author(s): Shahid Iqbal, Xiao Dong Chen, Timothy V. Kirk, He HuangAbstractThe purpose of this study was to create W1/O/W2 Multiple Emulsions by controlled osmotic swelling, and gelation of whey protein isolate (WPI) and high methoxy pectin (HMP) microspheres in internal and external acidic aqueous phases. Three different kinds of W1/O/W2 multiple emulsions (ME) were prepared, with 8 wt.% Polyglycerol polyricinoleate (PGPR) in their oil phases, with WPI and HMP in internal and external aqueous phases (250 mM NaCl, pH 3.5): (i) ME1:...
Source: Colloids and Surfaces B: Biointerfaces - December 8, 2019 Category: Biochemistry Source Type: research
Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability
Publication date: April 2020Source: Food Hydrocolloids, Volume 101Author(s): Anders Hauer Møller, Wahyu Wijaya, Amita Jahangiri, Bjoern Madsen, Bjarne Joernsgaard, Signe Vaerbak, Marianne Hammershøj, Paul Van der Meeren, Trine Kastrup DalsgaardAbstractNorbixin is a carotenoid extracted from the Annatto plant (Bixa orellana) and widely used as a natural colorant in pharmaceuticals, cosmetics and food. It is water-soluble at neutral and alkaline pH, but below neutral pH, norbixin starts to precipitate limiting the use in acidic food products. As a new approach to enhance the solubility and stability of norbixin in aqueous ...
Source: Food Hydrocolloids - December 7, 2019 Category: Food Science Source Type: research
Novel whey protein isolate-based highly porous scaffolds modified with therapeutic ion-releasing bioactive glasses
Publication date: Available online 3 December 2019Source: Materials LettersAuthor(s): Michal Dziadek, Timothy E.L. Douglas, Kinga Dziadek, Barbara Zagrajczuk, Andrada Serafim, Izabela-Cristina Stancu, Katarzyna Cholewa-KowalskacAbstractIn this work, for the first time, a material derived from food industry waste – whey protein isolate - and a material commonly used in bone regeneration – bioactive glasses - were combined to obtain novel composite biomaterials with potential applications in bone tissue engineering (BTE). Additionally, to obtain pro-angiogenic properties, sol-gel-derived BGs doped with Cu2+ and Co2+ ions...
Source: Materials Letters - December 4, 2019 Category: Materials Science Source Type: research
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
Publication date: Available online 4 December 2019Source: Journal of Food EngineeringAuthor(s): Nuntarat Boonlao, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar AnalAbstractThe combination of proteins and polysaccharides has potential to act as good emulsifiers and stabilizers. The aim of this study was to evaluate the stability of the emulsion system stabilized by whey protein isolate (WPI) (2–5 wt%) and xanthan gum (XG) (0.25 and 0.5 wt%). Furthermore, the influence of WPI-XG emulsion system on the thermal stability of incorporated astaxanthin under different storage temperatures (5, 25, 37, 55 and 70 °C) and...
Source: Journal of Food Engineering - December 4, 2019 Category: Food Science Source Type: research
Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates
In this study, we investigated the structure and emulsifying properties of whey protein isolate (WPI)-sugar conjugates formed with different sugars (glucose, lactose, and dextran) under different pH (2–10) conditions. The results show that pH affected the degree of glycosylation (DG), and alkaline environments were conducive to the formation of WPI-sugar conjugates. As the pH increased from 6 to 10, the protein unfolded, DG, apparent viscosity and emulsifying properties increased. At pH 8–10, the free sulfhydryl content of the WPI-sugar conjugates decreased, disulfide bonds formed, aggregation occurred between protein ...
Source: Food Bioscience - November 29, 2019 Category: Food Science Source Type: research
