Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures

2009 ◽  
Vol 4 (3) ◽  
pp. 240-247 ◽  
Author(s):  
Vassilis Kontogiorgos ◽  
Susan M. Tosh ◽  
Peter J. Wood
Keyword(s):  
Phase Separation ◽  
Whey Protein ◽  
Binary Mixtures ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Kinetics Of

Demasking kinetics of peptide bond cleavage for whey protein isolate hydrolysed by Bacillus licheniformis protease

2016 ◽  
Vol 133 ◽  
pp. S426-S431 ◽  
Author(s):  
Mikhail M. Vorob’ev ◽  
Claire I. Butré ◽  
Stefano Sforza ◽  
Peter A. Wierenga ◽  
Harry Gruppen
Keyword(s):  
Whey Protein ◽  
Bacillus Licheniformis ◽  
Bond Cleavage ◽  
Peptide Bond ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Peptide Bond Cleavage ◽  
Kinetics Of

Effects of confinement on phase separation kinetics and final morphology of whey protein isolate–gellan gum mixtures

Soft Matter ◽  
2013 ◽  
Vol 9 (9) ◽  
pp. 2738 ◽  
Author(s):  
Sophia Wassén ◽  
Niklas Lorén ◽  
Karlijn van Bemmel ◽  
Erich Schuster ◽  
Elisabeth Rondeau ◽  
...  
Keyword(s):  
Phase Separation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Gellan Gum ◽  
Phase Separation Kinetics ◽  
Separation Kinetics

scholarly journals Phase separation behavior of whey protein isolate particle dispersions in the presence of xanthan

2020 ◽  
Vol 44 (5) ◽  
pp. 1314-1326
Author(s):  
Alev Emine İNCE COŞKUN
Keyword(s):  
Phase Separation ◽  
Whey Protein ◽  
Volume Fraction ◽  
Particle Volume Fraction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Particle Volume ◽  
Minimum Concentration ◽  
Particle Mobility ◽  
Visual Observations

In this study, phase separation of colloidal whey protein isolate (WPI) particle dispersions was studied using a rod-like polysaccharide xanthan. Effects of different xanthan concentration, particle volume fraction, and temperature were analyzed by visual observations, turbidity measurements, and particle mobility tracking method. Particle mobility was determined using a diffusing wave spectroscopy (DWS) set up. Xanthan concentration was kept low in order not to increase the viscosity of dispersions, so that the phase separation could be observed easily. Visual observations showed that there was a minimum concentration of xanthan to induce phase separation at a constant particle volume fraction, and xanthan concentration was found to have an important effect on the degree of phase separation. The temperature was also found to have an effect on depletion mechanism. Phase separation was mainly a result of different sizes of WPI particles, and xanthan induced the depletion interaction between WPI particles, as supported by the data obtained from DWS. The results of this study explained both the mechanism and the stability range of particle dispersions in the presence of xanthan, which is important for the design of stable systems, including colloidal particles.

Drying and Denaturation Kinetics of Whey Protein Isolate (WPI) During Convective Air Drying Process

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1532-1544 ◽  
Author(s):  
M. Amdadul Haque ◽  
Aditya Putranto ◽  
Peter Aldred ◽  
Jie Chen ◽  
Benu Adhikari
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Drying Process ◽  
Air Drying ◽  
Denaturation Kinetics ◽  
Kinetics Of
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