Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

2014 ◽  
Vol 36 (11) ◽  
pp. 1548-1555 ◽  
Author(s):  
Qiaomei Zhu ◽  
Jinlong Li ◽  
Haijie Liu ◽  
Masayoshi Saito ◽  
Eizo Tatsumi ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil Emulsions ◽  
The Impact ◽  
Polyglycerol Polyricinoleate

Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles

2020 ◽  
Vol 26 (8) ◽  
pp. 666-675
Author(s):  
Zahra Moradi
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Alumina Nanoparticles ◽  
Vapor Permeability ◽  
Al2o3 Nanoparticles ◽  
Bionanocomposite Films ◽  
The Impact

Considering environmental pollution caused by the non-biodegradable polymers used in food packaging, developing and enhancing the properties of biodegradable films seem to be necessary. For this aim, in the present study, kefiran-whey protein isolate bionanocomposite films were prepared and the impact of different concentrations (1, 3 and 5% w/w) of Al2O3 (alumina) nanoparticles on their physical, morphological, thermal and mechanical properties was studied. Based on the obtained results, an increase in the nanoparticles content led to a significant decrease (p < 0.05) in the water vapor permeability, moisture absorption, moisture content, and water solubility. Scanning electron microscope images showed a homogeneous structure, confirming the good dispersion of alumina nanoparticles with smooth surface up to concentration of 3%. In addition, both thermal stability and mechanical properties of the films were improved by the increased concentrations of alumina. The results of X-ray diffraction indicated that the intensity of the crystalline peaks of film increased with the addition of Al2O3 to kefiran-whey protein isolate matrix. By considering all results, the concentration of 3% was proposed as the appropriate concentration of Al2O3 for the nano-reinforcement of kefiran-whey protein isolate bionanocomposites.

scholarly journals The Effect of Atmospheric Plasma on the Solubility and Dispersibility of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Heidi Lightfoot
Keyword(s):  
Plasma Treatment ◽  
Whey Protein ◽  
Functional Properties ◽  
Protein Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Atmospheric Plasma ◽  
Pristine Sample ◽  
Food And Nutrition ◽  
The Impact

Functional properties of protein macromolecules such as protein solubility are of particular interest to the food and nutrition industries as they have significant implications on other useful properties and characteristics for the development of nutritional and food supplements. Consequently, proteins with specific and consistent functional characteristics are in high demand as essential ingredients in formulated food or in pharmaceutical and industrial mixtures. Proteins need to be highly soluble so that their functional properties can be effectively exploited, therefore methods to improve the solubility of protein powders are currently being developed. It has been hypothesized that atmospheric plasma treatment has an effect on protein solubility and dispersibility. This theory has not been yet explored with whey protein isolate elsewhere; this study is the first to explore the impact of plasma based treatment. The effect of atmospheric plasma treatment on the solubility and dispersibility of dry protein powder has been studied. Each variable was examined using both a pristine sample of whey protein isolate and a sample of whey protein isolate from the same product batch that had been exposed to atmospheric plasma (following ISO 8156 and ISO/TS 17758 protocols). We demonstrate that plasma can successfully increase the solubility and dispersibility of whey protein powder.

The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions

2017 ◽  
Vol 8 (1) ◽  
pp. 415-423 ◽  
Author(s):  
Duoxia Xu ◽  
Yameng Qi ◽  
Xu Wang ◽  
Xin Li ◽  
Shaojia Wang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Physicochemical Stability ◽  
The Impact ◽  
Β Carotene ◽  
Flaxseed Gum

The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized β-carotene emulsions at pH 3.0 was studied.

scholarly journals 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 ◽  
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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