Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

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Evaluation of the properties of whey protein films with modifications

Journal of Food Science ◽

10.1111/1750-3841.15644 ◽

2021 ◽

Author(s):

Yun‐peng Xu ◽

Ying Wang ◽

Tao Zhang ◽

Guang‐qing Mu ◽

Shu‐juan Jiang ◽

...

Keyword(s):

Whey Protein ◽

Protein Films

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The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips

Applied Sciences ◽

10.3390/app11073265 ◽

2021 ◽

Vol 11 (7) ◽

pp. 3265

Author(s):

Diofanor Acevedo-Correa ◽

José Jaimes-Morales ◽

Piedad M. Montero-Castillo

Keyword(s):

Physicochemical Properties ◽

Whey Protein ◽

Oil Content ◽

Moisture Absorption ◽

Moisture Loss ◽

Edible Coatings ◽

Protein Films ◽

Anova Analysis ◽

Coating Type ◽

Sensory Parameters

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p < 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p < 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p < 0.05). The temperature only influenced the color of the control chips, with statistical differences (p < 0.05) at all temperatures.

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Effect of Whey Protein Supplementation on Physical Performance and Body Composition in Army Initial Entry Training Soldiers

Nutrients ◽

10.3390/nu10091248 ◽

2018 ◽

Vol 10 (9) ◽

pp. 1248 ◽

Cited By ~ 9

Author(s):

Jeremy McAdam ◽

Kaitlin McGinnis ◽

Darren Beck ◽

Cody Haun ◽

Matthew Romero ◽

...

Keyword(s):

Body Composition ◽

Whey Protein ◽

Physical Performance ◽

Fat Mass ◽

Fat Free Mass ◽

Medium Effect ◽

Cohen’S D ◽

Cohen's D ◽

Initial Entry ◽

Push Up

We investigated the effects of whey protein (WP) supplementation on body composition and physical performance in soldiers participating in Army Initial Entry Training (IET). Sixty-nine, male United States Army soldiers volunteered for supplementation with either twice daily whey protein (WP, 77 g/day protein, ~580 kcal/day; n = 34, age = 19 ± 1 year, height = 173 ± 6 cm, weight = 73.4 ± 12.7 kg) or energy-matched carbohydrate (CHO) drinks (CHO, 127 g/day carbohydrate, ~580 kcal/day; n = 35, age = 19 ± 1 year, height = 173 ± 5 cm, weight = 72.3 ± 10.9 kg) for eight weeks during IET. Physical performance was evaluated using the Army Physical Fitness Test during weeks two and eight. Body composition was assessed using 7-site skinfold assessment during weeks one and nine. Post-testing push-up performance averaged 7 repetitions higher in the WP compared to the CHO group (F = 10.1, p < 0.001) when controlling for baseline. There was a significant decrease in fat mass at post-training (F = 4.63, p = 0.04), but no significant change in run performance (F = 3.50, p = 0.065) or fat-free mass (F = 0.70, p = 0.41). Effect sizes for fat-free mass gains were large for both the WP (Cohen’s d = 0.44) and CHO (Cohen’s d = 0.42) groups. WP had a large effect on fat mass (FM) loss (Cohen’s d = −0.67), while CHO had a medium effect (Cohen’s d = −0.40). Twice daily supplementation with WP improved push-up performance and potentiated reductions in fat mass during IET training in comparison to CHO supplementation.

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Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.09.028 ◽

2008 ◽

Vol 86 (2) ◽

pp. 215-224 ◽

Cited By ~ 58

Author(s):

M. Ozdemir ◽

John D. Floros

Keyword(s):

Water Vapor ◽

Whey Protein ◽

Water Solubility ◽

Water Vapor Permeability ◽

Sensory Characteristics ◽

Vapor Permeability ◽

Protein Films

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UV Radiation Induced Cross-Linking of Whey Protein Isolate-Based Films

International Journal of Polymer Science ◽

10.1155/2017/1846031 ◽

2017 ◽

Vol 2017 ◽

pp. 1-6 ◽

Cited By ~ 7

Author(s):

Markus Schmid ◽

Tobias Konrad Prinz ◽

Kerstin Müller ◽

Andreas Haas

Keyword(s):

Whey Protein ◽

Uv Radiation ◽

Reference Sample ◽

Barrier Properties ◽

Protein Isolate ◽

Cross Linking ◽

Protein Films ◽

Disordered Protein ◽

Radiation Induced ◽

The Cross

Casted whey protein films exposed to ultraviolet irradiation were analyzed for their cross-linking properties and mechanical and barrier performance. Expected mechanical and barrier improvements are discussed with regard to quantification of the cross-linking in the UV-treated whey protein films. Swelling tests were used to determine the degree of swelling, degree of cross-linking, and cross-linking density. When the UV radiation dosage was raised, a significant increase of the tensile strength as well as an increase in Young’s modulus was observed. No significant changes in water vapor and oxygen barrier properties between the UV-treated films and an untreated reference sample could be observed. The cross-linking density and the degree of cross-linking significantly increased due to UV radiation. Combined results indicate a disordered protein network in cast films showing locally free volume and therefore only minor mechanical and barrier improvements.

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