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 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.

scholarly journals Mineral modulation of thermal aggregation and gelation of whey proteins: from ?-lactoglobulin model system to whey protein isolate

2003 ◽  
Vol 83 (5) ◽  
pp. 353-364 ◽  
Author(s):  
Florence Caussin ◽  
Marie-H�l�ne Famelart ◽  
Jean-Louis Maubois ◽  
Sa�d Bouhallab
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Model System ◽  
Thermal Aggregation

scholarly journals Acute effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight postmenopausal women

2011 ◽  
Vol 105 (10) ◽  
pp. 1512-1519 ◽  
Author(s):  
Sebely Pal ◽  
Vanessa Ellis
Keyword(s):  
Blood Pressure ◽  
Diastolic Blood Pressure ◽  
Postmenopausal Women ◽  
Whey Protein ◽  
Glucose Control ◽  
Vascular Function ◽  
Inflammatory Markers ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

Previous evidence indicates that chronic consumption of dairy whey proteins has beneficial effects on CVD risk factors. The present study investigated the postprandial effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight and obese postmenopausal women. This was a randomised, three-way cross-over design study where twenty overweight and obese postmenopausal women consumed a breakfast meal in conjunction with one of three supplements: 45 g whey protein isolate, 45 g sodium caseinate or 45 g of a glucose control. Fasting and postprandial blood samples, blood pressure and pulse wave analysis readings were taken for up to 6 h. After consumption of the meal, both systolic and diastolic blood pressure, and augmentation index (AI) decreased initially for all interventions and gradually returned to baseline levels by 6 h. However, there were no significant differences in AI, systolic or diastolic blood pressure within or between the glucose control, casein or whey groups. There were also no significant group effects on plasma inflammatory markers (IL-6, TNF-α and C-reactive protein). The health effects previously seen with chronic whey protein ingestion were not seen in the acute 6 h postprandial period in relation to blood pressure, vascular function or inflammatory markers when compared with casein and a glucose control. This suggests that such effects are better observed from the long-term consumption of whey proteins.

scholarly journals Studies on Available Utilization of Whey Proteins Part III. Effect of Preheating at High Temperature under Vacuum on Heat Aggregation of Whey Protein Isolate.

1995 ◽  
Vol 42 (10) ◽  
pp. 756-761 ◽  
Author(s):  
Hirofumi FUJINO ◽  
Michio MUGURUMA ◽  
Kazuhiko MORI ◽  
Daisuke TSUENO ◽  
Akihiro SASAKI ◽  
...  
Keyword(s):  
High Temperature ◽  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

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 Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 82-89 ◽  
Author(s):  
M. Tomczyńska-Mleko ◽  
E. Kamysz ◽  
E. Sikorska ◽  
C. Puchalski ◽  
S. Mleko ◽  
...  
Keyword(s):  
Surface Tension ◽  
Secondary Structure ◽  
Whey Protein ◽  
Protein Concentration ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Protein Solutions ◽  
The Difference ◽  
Secondary Structure Of Proteins

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In both cases, the curves depicting the surface tension as a function of protein concentration could be fitted to the exponential function with a negative exponent, but with the heated solutions lower values of surface tension were observed. Studies on the surface tension of whey protein isolate solutions prove that the unfolding of whey proteins, revealed by changes in the secondary structure, causes a decrease in the surface tension.

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 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.

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