Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins

The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1–2 min) and dry heating (120°C, 10–20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in the protein yield, but an increase in the protein purity. Heat-stabilisation was effective in inhibiting the rancidity of rice bran, and microwave heating was more effective than dry heating. The functional properties of proteins such as the emulsifying properties and oil holding capacity were improved with the stabilised rice bran, while the foaming properties, water holding capacity and nitrogen solubility of protein were slightly impaired. By comparison, dry heating treatment at 120°C for 20 min was effective and suitable for the stabilisation of rice bran for long term storage, as well as improving some functional properties of rice bran proteins. These results could provide basic information for industrial preparation of rice bran protein and its application in various food formulas.

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The functional properties, modification and utilization of whey proteins

Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie ◽

10.4102/satnt.v5i2.983 ◽

1986 ◽

Vol 5 (2) ◽

pp. 98-104

Author(s):

B. G. Venter ◽

A. E. J. McGill

Keyword(s):

Whey Protein ◽

Functional Properties ◽

Nutritional Value ◽

Whey Proteins ◽

Essential Amino Acids ◽

Chemical Recovery ◽

Human Consumption ◽

Foaming Properties ◽

Recovery Processes ◽

True Digestibility

Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

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Optimisation of microparticle formation by dry heating of whey proteins

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.110221 ◽

2021 ◽

Vol 291 ◽

pp. 110221

Author(s):

Marie-Hélène Famelart ◽

Thomas Croguennec ◽

Thomas Sevrin

Keyword(s):

Whey Proteins ◽

Dry Heating ◽

Microparticle Formation

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EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk

Journal of Dairy Research ◽

10.1017/s0022029997002367 ◽

1997 ◽

Vol 64 (4) ◽

pp. 495-504 ◽

Cited By ~ 42

Author(s):

BRENT R. WARD ◽

SIMON J. GODDARD ◽

MARY-ANN AUGUSTIN ◽

IAN R. McKINNON

Keyword(s):

Heat Treatment ◽

Foam Stability ◽

Whey Proteins ◽

Skim Milk ◽

High Heat ◽

Foaming Properties ◽

Water Interface ◽

Casein Micelles ◽

Air Water Interface ◽

Powder Manufacture

The effects of addition of EDTA on the dissociation of caseins and foaming properties of milks (100 g solids/l) reconstituted from skim milk powders given a low-heat (72°C for 30 s) or high-heat (85°C for 30 min) treatment during powder manufacture were determined. The EDTA-induced dissociation of caseins was independent of heat treatment but in high-heat milk was accompanied by release of denatured whey proteins. EDTA changed the proportions of individual caseins in the supernatant. EDTA addition improved both foam overrun and foam stability of low- and high-heat milks. The increase in serum protein on addition of EDTA contributed to the improvement in foaming properties of milks by increasing the availability of the proteins for formation of the air–water interface.

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Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Foods ◽

10.3390/foods10102409 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2409

Author(s):

Nan Gai ◽

Therese Uniacke-Lowe ◽

Jonathan O’Regan ◽

Hope Faulkner ◽

Alan L. Kelly

Keyword(s):

Physicochemical Properties ◽

Genetic Variants ◽

Whey Proteins ◽

Bovine Milk ◽

Milk Proteins ◽

Heat Stability ◽

Foaming Properties ◽

Rennet Coagulation ◽

Acid Gel ◽

Β Lactoglobulin

Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.

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Extensive dry heating-induced changes in physicochemical and immunological properties of whey proteins

10.18174/394749 ◽

2016 ◽

Author(s):

Fahui Liu

Keyword(s):

Whey Proteins ◽

Immunological Properties ◽

Dry Heating ◽

Induced Changes

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Dry heating of whey proteins

Food Research International ◽

10.1016/j.foodres.2017.08.057 ◽

2017 ◽

Vol 100 ◽

pp. 31-44 ◽

Cited By ~ 17

Author(s):

Elise Schong ◽

Marie-Hélène Famelart

Keyword(s):

Whey Proteins ◽

Dry Heating

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Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Foods ◽

10.3390/foods10010057 ◽

2020 ◽

Vol 10 (1) ◽

pp. 57

Author(s):

Maria Irakli ◽

Athina Lazaridou ◽

Costas G. Biliaderis

Keyword(s):

Antioxidant Activity ◽

Microwave Heating ◽

Rice Bran ◽

Infrared Radiation ◽

Water Solubility ◽

Heat Treatments ◽

Absorption Capacity ◽

Foaming Properties ◽

Dry Heating ◽

Phenolics Content

The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.

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