Effect of proteose-peptone on the heat gelation of whey protein isolates

1979 ◽  
Vol 46 (1) ◽  
pp. 113-120 ◽  
Author(s):  
Robyn M. Hillier ◽  
Gordon C. Cheeseman
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Protein Isolate ◽  
Strong Tendency ◽  
Protein Isolates ◽  
Proteose Peptone ◽  
Heated Milk ◽  
Gelling Time ◽  
Whey Protein Isolates

SUMMARYWhey proteins have been isolated from cheese whey by complex formation with carboxymethylcellulose. The protein preparations form stable gels and foams when reconstituted in water. A study has been made of the effect of concentration, pH and temperature on the gelling behaviour of the whey protein isolates, and the conditions necessary for a standard gelling test have been defined. Proteose-peptones (p-p) have been prepared from a whey protein isolate which showed a strong tendency to gel, and also from heated and unheated milk. The gelling behaviour of whey protein isolates, which showed either no tendency or a strong tendency to gel, has been studied in the presence and absence of added p-p. The quantities added varied from 0·05 mg isolated from unheated milk to 15 mg from heated milk. No change in gelling time was observed, and it was concluded that p-p were not responsible for the gelling behaviour exhibited by whey protein isolates.

scholarly journals The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3507
Author(s):  
Violeta Popescu ◽  
Andreia Molea ◽  
Marioara Moldovan ◽  
Pompilia Mioara Lopes ◽  
Amalia Mazilu Moldovan ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Whey Proteins ◽  
Protein Hydrolysates ◽  
Bacterial Invasion ◽  
Swelling Kinetics ◽  
Protein Isolates ◽  
Vis Spectroscopy ◽  
Whey Protein Isolates ◽  
Hydrolysis Of

Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 207-213 ◽  
Author(s):  
Ren Wang ◽  
Pengcheng Xu ◽  
Zhengxing Chen ◽  
Xing Zhou ◽  
Tao Wang
Keyword(s):  
Whey Protein ◽  
Soluble Protein ◽  
Protein Isolates ◽  
Structural Interactions ◽  
Whey Protein Isolates

scholarly journals Mineral modulation of thermal aggregation and gelation of whey proteins: from ?-lactoglobulin model system to whey protein isolate

2003 ◽  
Vol 83 (5) ◽  
pp. 353-364 ◽  
Author(s):  
Florence Caussin ◽  
Marie-H�l�ne Famelart ◽  
Jean-Louis Maubois ◽  
Sa�d Bouhallab
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Model System ◽  
Thermal Aggregation

scholarly journals Acute effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight postmenopausal women

2011 ◽  
Vol 105 (10) ◽  
pp. 1512-1519 ◽  
Author(s):  
Sebely Pal ◽  
Vanessa Ellis
Keyword(s):  
Blood Pressure ◽  
Diastolic Blood Pressure ◽  
Postmenopausal Women ◽  
Whey Protein ◽  
Glucose Control ◽  
Vascular Function ◽  
Inflammatory Markers ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

Previous evidence indicates that chronic consumption of dairy whey proteins has beneficial effects on CVD risk factors. The present study investigated the postprandial effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight and obese postmenopausal women. This was a randomised, three-way cross-over design study where twenty overweight and obese postmenopausal women consumed a breakfast meal in conjunction with one of three supplements: 45 g whey protein isolate, 45 g sodium caseinate or 45 g of a glucose control. Fasting and postprandial blood samples, blood pressure and pulse wave analysis readings were taken for up to 6 h. After consumption of the meal, both systolic and diastolic blood pressure, and augmentation index (AI) decreased initially for all interventions and gradually returned to baseline levels by 6 h. However, there were no significant differences in AI, systolic or diastolic blood pressure within or between the glucose control, casein or whey groups. There were also no significant group effects on plasma inflammatory markers (IL-6, TNF-α and C-reactive protein). The health effects previously seen with chronic whey protein ingestion were not seen in the acute 6 h postprandial period in relation to blood pressure, vascular function or inflammatory markers when compared with casein and a glucose control. This suggests that such effects are better observed from the long-term consumption of whey proteins.

scholarly journals Studies on Available Utilization of Whey Proteins Part III. Effect of Preheating at High Temperature under Vacuum on Heat Aggregation of Whey Protein Isolate.

1995 ◽  
Vol 42 (10) ◽  
pp. 756-761 ◽  
Author(s):  
Hirofumi FUJINO ◽  
Michio MUGURUMA ◽  
Kazuhiko MORI ◽  
Daisuke TSUENO ◽  
Akihiro SASAKI ◽  
...  
Keyword(s):  
High Temperature ◽  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals The Effect of Atmospheric Plasma on the Perception of Taste and Mixability of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Heidi Lightfoot
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Clinical Trial Design ◽  
Whey Protein Isolate ◽  
Food Supplement ◽  
Protein Isolate ◽  
Inorganic Materials ◽  
Atmospheric Plasma ◽  
Functional Characteristics ◽  
The Right

Powdered whey protein is most often used as a food supplement to enhance athletic performance, but it also has a role in health and wellness as well as the pharmaceutical sectors. Given the dynamic array of roles across several industries, understanding the functional characteristics of whey proteins is of great interest. Protein structure can be altered via plasma-surface modification (PSM), a method which is based on plasma as a means to alter a material’s surface structure and as such its functional characteristics. So far PSM has been utilized to alter the surfaces of inorganic materials but there is growing interest in its applications with organic materials such as food proteins. To date, the effect of atmospheric plasma on the perception of mixability and taste of whey protein isolate has not been explored; the purpose of this study is to investigate whether PSM could be effectively utilized to alter the two. Psychometric measures of mixability and taste were gathered during a single-blind, randomized clinical trial design during which subjects ingested 28g of either PSM treated or untreated whey protein isolate powder. A 30.26% increase in perceived mixability and 12.5% in perceived taste were observed upon treatment with PSM, indicating that plasma treatment does not negatively impact the perception of mixability and taste of whey protein isolate and under the right conditions could promote an improvement in these characteristics.

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