Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho-phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.155
Abstract: Whey protein isolate (WPI) solutions, with different levels of aggregated protein, were prepared by heating (5% protein, pH 7, 90°C for 30min) WPI solutions with either 20mM added NaCl (WPI+NaCl), 5mM N-ethylmaleimide (WPI+NEM) or 20mM… read more here.
Keywords: aggregation; amino groups; tnbs; whey protein ... See more keywords
Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128642
Abstract: C-phycocyanin is a bright blue natural colorant used in food and beverage applications. However, its color stability is poor in acidic conditions under exposure to light. In this work, we study the use of whey… read more here.
Keywords: light storage; storage; color degradation; phycocyanin ... See more keywords
Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129703
Abstract: Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified… read more here.
Keywords: plasma; cold plasma; plasma treatment; whey protein ... See more keywords
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106377
Abstract: Abstract The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence analyses confirmed that the starch/WPI complexes were formed. These… read more here.
Keywords: hipe; complex stabilized; soluble starch; wpi ... See more keywords
Physicochemical and microstructural characterization of gum tragacanth added whey protein based films.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2017.10.071
Abstract: Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios… read more here.
Keywords: protein based; gum tragacanth; wpi; whey protein ... See more keywords
Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.11.040
Abstract: The effects of different pectins on the conjugates formed between pectin and whey protein isolate (WPI) under the dry-heating condition (80 °C, 79% relative humidity) were investigated in this study. The different pectin samples were sugar… read more here.
Keywords: different pectins; wpi; pectin; pectin whey ... See more keywords
Complexation of whey protein with caffeic acid or (−)‐epigallocatechin‐3‐gallate as a strategy to induce oral tolerance to whey allergenic proteins
Sign Up to like & getrecommendations! Published in 2019 at "International Immunopharmacology"
DOI: 10.1016/j.intimp.2018.12.047
Abstract: ABSTRACT Proteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or (−)‐epigallocatechin‐3‐gallate (EGCG) is investigated as a strategy… read more here.
Keywords: caffeic acid; complexation; wpi; cd4 ... See more keywords
Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.109729
Abstract: Abstract Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted in a lower… read more here.
Keywords: isolate chlorophyll; whey protein; chlorophyll; wpi ... See more keywords
Highly stable spray dried tuna oil powders encapsulated in double shells of whey protein isolate-agar gum and gellan gum complex coacervates
Sign Up to like & getrecommendations! Published in 2019 at "Powder Technology"
DOI: 10.1016/j.powtec.2018.07.084
Abstract: Abstract This study was aimed at producing multi-core fish oil powders by developing a double-shelled microencapsulation system using complex coacervation. Whey protein isolate (WPI)-agar gum (WPI-AG) complex coacervates and WPI-gellan gum (WPI-GG) complex coacervates were… read more here.
Keywords: microcapsule; tuna oil; oil; gum ... See more keywords
Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b06347
Abstract: The influence of plant-based (gum arabic and quillaja saponin) and animal-based (whey protein isolate, WPI) emulsifiers on the production and stability of vitamin E-fortified emulsions was investigated. Their impact on lipid digestibility and vitamin bioaccessibility… read more here.
Keywords: bioaccessibility; gum arabic; vitamin; stability ... See more keywords
Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPI-dextran conjugates.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15141
Abstract: In this paper, we studied the effect of glycosylation reaction on the molecular structure and functional properties of whey protein isolate (WPI), and studied the effect of reaction temperature (50 to 90 °C) on the molecular… read more here.
Keywords: encapsulate carotene; ability encapsulate; reaction; structure ... See more keywords