3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In both cases, the curves depicting the surface tension as a function of protein concentration could be fitted to the exponential function with a negative exponent, but with the heated solutions lower values of surface tension were observed. Studies on the surface tension of whey protein isolate solutions prove that the unfolding of whey proteins, revealed by changes in the secondary structure, causes a decrease in the surface tension.

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0913 Hardening and microstructure of high protein nutrition bars made using whey protein isolate or milk protein concentrate

Journal of Animal Science ◽

10.2527/jam2016-0913 ◽

2016 ◽

Vol 94 (suppl_5) ◽

pp. 439-440 ◽

Cited By ~ 1

Author(s):

S. K. Hassan ◽

D. J. McMahon

Keyword(s):

Whey Protein ◽

Milk Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

High Protein ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

Protein Nutrition

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Cold-Set Whey Protein Isolate Gels: The Influence of Aggregates Concentration on Viscoelastic Properties

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.312-315.1143 ◽

2011 ◽

Vol 312-315 ◽

pp. 1143-1148

Author(s):

M. Vázquez da Silva ◽

João M.P.Q. Delgado

Keyword(s):

Whey Protein ◽

Protein Concentration ◽

Room Temperature ◽

Young Modulus ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Holding Time ◽

Solution Viscosity ◽

Experimental Conditions ◽

Weak Gels

The physical and structural properties of cold-set whey protein isolate gels are largely influenced by the protein concentration and the denaturation conditions, namely temperature and holding time. In this work, we systematically varied the protein concentration, the temperature and holding time of denaturation in order to screen their impact on the resulting heat denatured whey protein isolate (HD-WPI) solution viscosity and gel elasticity. The gelation of the HD-WPI solutions was induced, at room temperature, through the addition of magnesium chloride. Based on the assumption that solution turbidity is associated with light scattered by protein aggregates, an aggregate concentration was computed for the HD-WPI solutions. For all experimental conditions, HD-WPI solution viscosities and gels Young modulus data fall, respectively, on two single curves when plotted against the computed aggregates concentration. Three concentration regimes corresponding to non gelling solutions, weak gels and strong gels could be identified. In this study was verified that cold-set gels produced upon addition of Mg2+ had a large spectrum of elastic properties.

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