Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

A statistical experimental design to plastein synthesis which was catalyzed by transglutaminase, using the mixture of soy protein isolate(SPI) hydrolysate and whey protein isolate (WPI) hydrolysate, was investigated. Enzyme/Substrate(E/S:5-25U/g), pH(5-9) and temperature (35-65°C) were selected as major operating variables. To investigate the effects of variables to yield of plastein, the statistical experiment of Box-Behnken design(BBD) and Response Surface methodology(RSM) was employed. Regression analysis showed that the experiment data accorded with the predicted values obtained from quadratic regression equation in BBD with R-Squared of 0.9866 and F-value of 102.51. The optimum results estimated by BBD were as follows: E/S(19.5U/g), pH(6.8), and temperature(50.0°C), gave a maximum plastein yield of 54%. In the present experiment, the preliminary study on plastein functions such as foaming, emulsifying, were showed that plastein had a good biological function.

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Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch

International Journal of Food Science & Technology ◽

10.1111/ijfs.14347 ◽

2019 ◽

Vol 55 (2) ◽

pp. 776-784

Author(s):

Mingzhu Zheng ◽

Yu Xiao ◽

Shuang Yang ◽

Meihong Liu ◽

Ling Feng ◽

...

Keyword(s):

Whey Protein ◽

Soy Protein ◽

Soy Protein Isolate ◽

In Vitro Digestion ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Proso Millet

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Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.08.007 ◽

2011 ◽

Vol 25 (5) ◽

pp. 868-878 ◽

Cited By ~ 91

Author(s):

Ali R. Taherian ◽

Michel Britten ◽

Hassan Sabik ◽

Patrick Fustier

Keyword(s):

Fish Oil ◽

Lipid Oxidation ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Fish Gelatin ◽

Physical Separation ◽

Oil In Water ◽

Beverage Emulsion

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Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products

Foods ◽

10.3390/foods10030593 ◽

2021 ◽

Vol 10 (3) ◽

pp. 593

Author(s):

Jiaxin Chen ◽

Jinhai Zhao ◽

Baohua Kong ◽

Qian Chen ◽

Qian Liu ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Dependent Manner ◽

Structural Modifications ◽

Oil In Water ◽

Oxidative Modifications ◽

Adsorbed Proteins ◽

The Impact

The impact of typical primary or secondary lipid oxidation (LPO) products, selected as linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural modification of unadsorbed or adsorbed proteins in whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions during storage up to 48 h at 37 °C in the dark was investigated. The results showed that either 13-HPODE and MDA could lead to structural modifications of unadsorbed or adsorbed proteins with a concentration-dependent manner and time relationship, respectively. Moreover, higher levels of MDA rendered a higher degree of oxidative modifications of WPI than 13-HPODE, indicated by the higher protein carbonyl contents and N’-formyl-L-kynurenine (NFK) and lower fluorescence intensity. Additionally, adsorbed proteins were more easily oxidized by LPO products than unadsorbed proteins. Overall, our results indicated that the formation of secondary LPO products and the protein position were crucial factors to increase the degree of oxidative modifications of WPI in O/W emulsion systems.

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Krill Protein Hydrolysate Provides High Absorption Rate for All Essential Amino Acids—A Randomized Control Cross-Over Trial

Nutrients ◽

10.3390/nu13093187 ◽

2021 ◽

Vol 13 (9) ◽

pp. 3187

Author(s):

Rebekka Thøgersen ◽

Hanne Christine Bertram ◽

Mathias T. Vangsoe ◽

Mette Hansen

Keyword(s):

Amino Acids ◽

Whey Protein ◽

Soy Protein ◽

Protein Hydrolysate ◽

Soy Protein Isolate ◽

Area Under The Curve ◽

Essential Amino Acids ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Young Males

Background: adequate protein intake is essential to humans and, since the global demand for protein-containing foods is increasing, identifying new high-quality protein sources is needed. In this study, we investigated the acute postprandial bioavailability of amino acids (AAs) from a krill protein hydrolysate compared to a soy and a whey protein isolate. Methods: the study was a randomized, placebo-controlled crossover trial including ten healthy young males. On four non-consecutive days, volunteers consumed water or one of three protein-matched supplements: whey protein isolate, soy protein isolate or krill protein hydrolysate. Blood samples were collected prior to and until 180 min after consumption. Serum postprandial AA concentrations were determined using 1H NMR spectroscopy. Hunger and satiety were assessed using visual analogue scales (VAS). Results: whey and krill resulted in significantly higher AA concentrations compared to soy between 20–60 min and 20–40 min after consumption, respectively. Area under the curve (AUC) analyses revealed that whey resulted in the highest postprandial serum concentrations of essential AAs (EAAs) and branched chain AAs (BCAAs), followed by krill and soy, respectively. Conclusions: krill protein hydrolysate increases postprandial serum EAA and BCAA concentrations in a superior manner to soy protein isolate and thus might represent a promising future protein source in human nutrition.

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