Whey Protein Interactions: Effects on Edible Film Properties

An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

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Influence of the Concentrations of Chitosan and Glycerol on Edible Film Properties Showed by Response Surface Methodology

Journal of Polymers and the Environment ◽

10.1007/s10924-012-0437-2 ◽

2012 ◽

Vol 20 (3) ◽

pp. 830-837 ◽

Cited By ~ 9

Author(s):

Mohamed Cissé ◽

Didier Montet ◽

Gérard Loiseau ◽

Marie-Noëlle Ducamp-Collin

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Edible Film ◽

Film Properties

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The cheesemaking potential of milk concentrated up to four-fold by ultrafiltration and heated in the range 90–97 °C

Journal of Dairy Research ◽

10.1017/s0022029900029599 ◽

1990 ◽

Vol 57 (4) ◽

pp. 549-557 ◽

Cited By ~ 20

Author(s):

Margaret L. Green

Keyword(s):

Electron Microscopy ◽

Heat Treatment ◽

Whey Protein ◽

Protein Interactions ◽

Heat Denaturation ◽

The Difference

SummaryProperties of interest to cheesemaking were investigated with milks concentrated by ultrafiltration and heated at 90 °C or 95–97 °C for 15 s. The effects of light homogenization before concentration and of addition of CaCl2 after heating were assessed. No changes in casein–fat or casein–whey protein interactions were detected by electron microscopy. The heat denaturation of whey protein increased linearly as the milk became more concentrated. Coagulability by rennet after heat treatment increased with concentration to close to the unheated value in 3·5 to 4-fold concentrates. The decrease in curd firming rate by heat treatment was slightly affected by concentration and addition of CaCl2 restored some of the difference. Heat treatment reduced the rate of whey loss and slightly improved the curd structure but did not affect fat losses. Light homogenization slightly reduced heat denaturation of whey protein and whey loss.

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The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative

Proceedings of the 1st International Conference on Islam, Science and Technology, ICONISTECH 2019, 11-12 July 2019, Bandung, Indonesia ◽

10.4108/eai.11-7-2019.2298054 ◽

2020 ◽

Author(s):

Vina Amalia ◽

Hadya Hajayasti ◽

Asep Supriadin ◽

Gina Delilah ◽

Nisa Khasanah

Keyword(s):

Physical Properties ◽

Whey Protein ◽

Brown Algae ◽

Edible Films ◽

Edible Film

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Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Foods ◽

10.3390/foods10112672 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2672

Author(s):

Sergio de Jesús Calva-Estrada ◽

Maribel Jimenez-Fernandez ◽

Alba Adriana Vallejo-Cardona ◽

Gustavo Adolfo Castillo-Herrera ◽

Eugenia del Carmen Lugo-Cervantes

Keyword(s):

Shelf Life ◽

Whey Protein ◽

Food Industry ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

High Moisture ◽

Film Properties ◽

Potential Applications ◽

Number Of Cycles ◽

Secondary Protein Structure

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h−1 m−2 kPa−1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.

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