Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

2021 ◽  
Author(s):  
Raissa Alvarenga Carvalho Gomide ◽  
Ana Carolina Salgado Oliveira ◽  
Lorena Mendes Rodrigues ◽  
Lucas Baldo Luvizaro ◽  
Eduardo Mendes Ramos ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Ground Meat

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

2011 ◽  
Vol 25 (5) ◽  
pp. 868-878 ◽  
Author(s):  
Ali R. Taherian ◽  
Michel Britten ◽  
Hassan Sabik ◽  
Patrick Fustier
Keyword(s):  
Fish Oil ◽  
Lipid Oxidation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fish Gelatin ◽  
Physical Separation ◽  
Oil In Water ◽  
Beverage Emulsion

Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

2003 ◽  
Vol 51 (6) ◽  
pp. 1696-1700 ◽  
Author(s):  
Min Hu ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Soy Protein ◽  
Corn Oil ◽  
Soy Protein Isolate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil In Water

scholarly journals Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 593
Author(s):  
Jiaxin Chen ◽  
Jinhai Zhao ◽  
Baohua Kong ◽  
Qian Chen ◽  
Qian Liu ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Dependent Manner ◽  
Structural Modifications ◽  
Oil In Water ◽  
Oxidative Modifications ◽  
Adsorbed Proteins ◽  
The Impact

The impact of typical primary or secondary lipid oxidation (LPO) products, selected as linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural modification of unadsorbed or adsorbed proteins in whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions during storage up to 48 h at 37 °C in the dark was investigated. The results showed that either 13-HPODE and MDA could lead to structural modifications of unadsorbed or adsorbed proteins with a concentration-dependent manner and time relationship, respectively. Moreover, higher levels of MDA rendered a higher degree of oxidative modifications of WPI than 13-HPODE, indicated by the higher protein carbonyl contents and N’-formyl-L-kynurenine (NFK) and lower fluorescence intensity. Additionally, adsorbed proteins were more easily oxidized by LPO products than unadsorbed proteins. Overall, our results indicated that the formation of secondary LPO products and the protein position were crucial factors to increase the degree of oxidative modifications of WPI in O/W emulsion systems.

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

Effect of thermally induced denaturation on molecular interaction-response relationships of whey protein isolate based films and coatings

2017 ◽  
Vol 104 ◽  
pp. 161-172 ◽  
Author(s):  
Markus Schmid ◽  
Sandra Pröls ◽  
Daniel M. Kainz ◽  
Felicia Hammann ◽  
Uwe Grupa
Keyword(s):  
Whey Protein ◽  
Molecular Interaction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Thermally Induced

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

Novel Whey Protein Isolate/Polyvinyl Biocomposite for Packaging: Improvement of Mechanical and Water Barrier Properties by Incorporation of Nano-silica

2021 ◽  
Author(s):  
Bruna Rage Baldone Lara ◽  
Paulo Sérgio de Andrade ◽  
Mario Guimarães Junior ◽  
Marali Vilela Dias ◽  
Lizzy Ayra Pereira Alcântara
Keyword(s):  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nano Silica ◽  
Water Barrier

Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch

2016 ◽  
Vol 56 ◽  
pp. 71-83 ◽  
Author(s):  
Eric Keven Silva ◽  
Viviane M. Azevedo ◽  
Rosiane L. Cunha ◽  
Miriam D. Hubinger ◽  
M. Angela A. Meireles
Keyword(s):  
Whey Protein ◽  
Seed Oil ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch ◽  
Ultrasound Assisted
Sign in / Sign up

Export Citation Format

Share Document