scholarly journals The Effect of Atmospheric Plasma on the Hydrophobicity of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Heidi Lightfoot
Keyword(s):  
Surface Modification ◽  
Whey Protein ◽  
Sulfonic Acid ◽  
Food Industry ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Atmospheric Plasma ◽  
Plasma Surface ◽  
Pristine Sample ◽  
Food And Nutrition

Whey protein is considered the most nutritionally available protein powder source. This is largely due to a variety of structural properties, one of which is hydrophobicity. Hydrophobicity is the tendency of a molecule to repel water and it plays an important role in protein bioavailability. Increasing hydrophobicity of whey protein may increase nutritional availability and thus, have various applications in the food industry. As such, techniques used to modify hydrophobicity warrant further investigation. A technique that is currently of interest is plasma-surface modification (PSM), a process that has been shown to alter the surface properties of inorganic and organic materials. In this study we explore the effect of PSM on the hydrophobicity of dry protein powder. We use 8-anilinonaphtalene-1-sulfonic acid (ANS) Probe Spectrofluorometry to measure the hydrophobicity of a pristine sample of whey protein isolate and samples exposed to various atmospheric plasma conditions and demonstrate an increase in hydrophobicity with application of PSM. These findings provide further confirmation of the utility of PSM using atmospheric plasma in the food and nutrition industries.

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.

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.

scholarly journals The Effect of Atmospheric Plasma on Cold Thermal Stability of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Michael D Birnbaum
Keyword(s):  
Thermal Stability ◽  
Whey Protein ◽  
Structural Changes ◽  
Thermal Conditions ◽  
Whey Protein Isolate ◽  
Physical Structure ◽  
Protein Isolate ◽  
Atmospheric Plasma ◽  
Relative Temperature ◽  
Food Applications

Thermostability is the capacity of a material to withstand irreversible change in its structure by resisting extreme external factors such as high relative temperature. Extensive efforts toward making protein-based biological substances such as vaccines thermally stable have been made by implementing treatments such as lyophilisation, biomineralization, and encapsulation in sugar glass and organic polymers. These substances have a typically short shelf life, as they denature and degrade at room temperature over time. Furthermore, efficient storage and distribution relies on continuous refrigeration in order to preserve protein stability. However, this is costly and not always effective, as any disturbance in storage and distribution conditions may lead to rapid loss of effectiveness and potency. Whey protein isolate is used in a wide variety of food applications and is at risk of exposure to freezing temperatures during its transportation, which in turn could affect its stability as well as chemical and physical structure. This study examines the effects of plasma surface modification (PSM) on whey protein thermostability. Here we report on structural changes in commercially available whey protein exposed to cold thermal conditions, as reported by the Protein Thermal Shift Assay (PTSA). An improvement of 48% in protein thermal stability was observed upon treatment with PSM, suggesting that PSM may reduce damage caused by temperature fluctuations.

scholarly journals The Effect of Atmospheric Plasma on the Shipping Stability of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Michael D Birnbaum
Keyword(s):  
Whey Protein ◽  
Nutritional Value ◽  
Structural Changes ◽  
Structural Integrity ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Atmospheric Plasma ◽  
Structural Variations ◽  
Online Retail ◽  
Structural Impact

Whey protein powders are the most nutritionally available proteins on the market. As such, their accessibility has led to a wide commercialization including online retail, which in turn has resulted in these products being exposed to several shipping and handling conditions that could adversely affect their structural integrity and therefore their efficacy and nutritional value. The objective of this study was to investigate the ability of commercially available whey protein powder isolate to structurally withstand various shipping and handling conditions and whether that resilience could be enhanced via PSM treatment. Using Protein Thermal Shift Assay (PTSA), we demonstrated various structural changes in whey protein isolate powder as a result of shipping methods, whereby 2-3 day shipping had the least structural impact, followed by ground shipping. The highest structural impact was observed with the shortest transportation method, namely 1-day shipping, where a 9.14% change in structure was observed via PTSA. Furthermore, PSM treated whey powders had an overall 58.04% lower structural variation than their non-treated counterparts. Overall, we demonstrate that commercially available whey protein powder isolates undergo significant structural variations due to shipping and handling. We also show that PSM treatment lessens those variations and as such serves as an effective method in preserving protein structure of commercially available whey powder isolates.

scholarly journals The Effect of Atmospheric Plasma on a Protein Thermal Shift Assay of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Danielle Aguilar
Keyword(s):  
Protein Structure ◽  
Whey Protein ◽  
Structural Changes ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Inorganic Materials ◽  
Atmospheric Plasma ◽  
Food Ingredient ◽  
Thermal Shift Assay ◽  
Thermal Shift

Whey is both a dietary supplement as well as a food ingredient. It is a byproduct of the cheese making process, and it can be processed further to create three forms, namely whey isolate, whey concentrate and whey hydrolysate. Given whey’s complexity and applicability in the food, nutrition and health industries, understanding how changes to its structure contribute to or affect its function is of great interest. One method by which protein structure could be altered is via plasma-surface modification (PSM), an effective surface altering technique of inorganic materials, and there is growing interest in its application on organic materials such as proteins. However, research on the use of PSM to promote structural changes of food proteins has been limited as studies have mostly focused on aqueous solutions and their contributions to pharmacological development. The purpose of this study is to investigate whether the structure of dry powdered whey protein isolate can be modified by atmospheric plasma. The Protein Thermal Shift Assay (PTSA) was implemented to measure structural changes of PSM altered whey protein powder, and a range of protein structure alterations was observed, with a highest total change of 12.77% between control and treated protein. The applicability of changes in protein structure via atmospheric plasma could have several economical and nutritional benefits as it could be implemented in the process of whey product optimization, which in turn could be of use in the food and nutrition sectors.

The Effect of Mg2+ and Tara Gum Concentrations on the Rheological Properties of WPI Solutions

2009 ◽  
Vol 283-286 ◽  
pp. 571-576
Author(s):  
M. Vázquez da Silva ◽  
João M.P.Q. Delgado
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Magnesium Chloride ◽  
Food Industry ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Viscoelastic Behaviour ◽  
The Cross

Cold-set gels of whey protein isolate (WPI) and of WPI plus polysaccharide were produced. The cold gelation was induced through the addition of magnesium chloride whose cation is an alternative to the most common cations used in this kind of gelation. The polysaccharide used was tara gum (TG) which is a galactomannan with many applications in the food industry. The viscoelastic behaviour of the WPI, TG and WPI+TG samples was analysed: Newtonian behaviour was observed for WPI while TG and WPI+TG displayed typical rheological behaviours of thickened fluids that can be described through the Cross and Carreau models, for which the parameters are presented.

Rheological Studies of Rice Four and Whey Protein Isolate

2006 ◽  
Vol 2 (2) ◽  
Author(s):  
Ravindra Pogaku ◽  
Upender Reddy Kallu
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Flow Behavior ◽  
Rice Flour ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Flow Behavior Index ◽  
Fat Replacers ◽  
Rice Flours ◽  
Behavior Index

Rheological behavior of gelatinized rice flour dispersions (10%) of three varieties (Sona masoori, Hansa and Parboiled) has been investigated using flow tests. Effect of addition of Whey Protein Isolate (WPI) to the three varieties of rice flours has also been studied. All rice flours exhibited pseudo plastic behaviour. There was a decrease in flow behavior index and consistency index values with the increase in whey protein isolate concentration but exhibited synergistic behaviour at 1:1 concentration of WPI with all the rice flours. The time dependent rheological characteristics of all rice flours with and without protein combinations were studied and shown to follow antithixotropic behavior. All the data was correlated with the power law model. These studies carry commercial significance as mixed suspensions can be used as fat replacers in food industry and also economic viability.

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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