Edible Coatings on Frozen King Salmon: Effect of Whey Protein Isolate and Acetylated Monoglycerides on Moisture Loss and Lipid Oxidation

1995 ◽  
Vol 60 (1) ◽  
pp. 28-31 ◽  
Author(s):  
YVONNE M. STUCHELL ◽  
JOHN M. KROCHTA
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Moisture Loss ◽  
Edible Coatings

scholarly journals Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

2012 ◽  
Vol 95 (11) ◽  
pp. 6282-6292 ◽  
Author(s):  
Ó.L. Ramos ◽  
J.O. Pereira ◽  
S.I. Silva ◽  
J.C. Fernandes ◽  
M.I. Franco ◽  
...  
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Edible Coatings

Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate

2019 ◽  
Vol 10 (10) ◽  
pp. 6892-6902 ◽  
Author(s):  
Joana Odila Pereira ◽  
José Soares ◽  
Maria J. P. Monteiro ◽  
Ana Amaro ◽  
Ana Gomes ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Bifidobacterium Animalis ◽  
Cereal Bars

Currently, cereal bars are gaining interest globally because of their nutritionally balanced and convenient nature.

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.

Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

2021 ◽  
Author(s):  
Raissa Alvarenga Carvalho Gomide ◽  
Ana Carolina Salgado Oliveira ◽  
Lorena Mendes Rodrigues ◽  
Lucas Baldo Luvizaro ◽  
Eduardo Mendes Ramos ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Ground Meat
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