scholarly journals Determination of Whey Protein Denaturation in Heat-Processed Milks: Comparison of Three Methods

1987 ◽  
Vol 70 (7) ◽  
pp. 1355-1361 ◽  
Author(s):  
B. Manji ◽  
Y. Kakuda
Keyword(s):  
Whey Protein ◽  
Protein Denaturation

scholarly journals Low resolution NMR spectroscopy: a tool to study protein denaturation: I. Application to diamagnetic whey proteins

1989 ◽  
Vol 56 (2) ◽  
pp. 211-222 ◽  
Author(s):  
Pierre Lambelet ◽  
Rafael Berrocal ◽  
Francine Ducret
Keyword(s):  
Nmr Spectroscopy ◽  
Whey Protein ◽  
Thermal Denaturation ◽  
Protein Denaturation ◽  
Whey Proteins ◽  
Whey Protein Concentrate ◽  
Water Proton ◽  
Low Resolution ◽  
Β Lactoglobulin

SummaryA method using low resolution NMR spectroscopy is described for investigating whey protein thermal denaturation. The method is based on measuring at 20 °C changes in water proton transverse (T2) relaxation parameter following the denaturing treatment. This parameter is shown to be sensitive to protein denaturation and not to other phenomena such as gelation. Examples are given for the qualitative study of protein thermal denaturation in whey protein concentratc, β-lactoglobulin, α-lactalbumin, bovine serum albumin and immunoglobulins aqueous solutions and for the quantitative determination of thermal denaturation in whey protein concentrate solutions.

Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

2021 ◽  
Author(s):  
Brandon Carter ◽  
Larissa DiMarzo ◽  
Joice Pranata ◽  
David M. Barbano ◽  
MaryAnne Drake
Keyword(s):  
Whey Protein ◽  
Sweet Whey ◽  
Microfiltration Membranes

scholarly journals Determination of adulterants in whey protein food supplements by liquid chromatography coupled to Orbitrap high resolution mass spectrometry

2019 ◽  
Vol 22 ◽  
Author(s):  
Rafaela Rocha Roiffé ◽  
Vinicius Figueiredo Sardela ◽  
Antônio Luís dos Santos Lima ◽  
Daniely Silva Oliveira ◽  
Francisco Radler de Aquino Neto ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
High Resolution ◽  
Whey Protein ◽  
Matrix Effect ◽  
High Resolution Mass Spectrometry ◽  
Food Supplements ◽  
Protein Food ◽  
Resolution Mass

Abstract Liquid chromatography coupled to Orbitrap high resolution mass spectrometry was shown to be an adequate technique to control the adulteration of whey protein food supplements with prohibited substances, not declared on the labels. An extraction method combined with an instrumental analysis that allowed for the determination of 105 substances in whey protein food supplements, was established. The pre-treatment of the samples consisted of protein precipitation and solid-phase extraction using weak cation exchange functionalized polymeric sorbent cartridges. The samples were directly analyzed by LC-Orbitrap-HRMS. The selectivity, limit of detection, repeatability, recovery, carryover and matrix effect were estimated as the validation parameters. The repeatability obtained was 96.19% and the recovery 83.80%, but carryover and the matrix effect were not observed. The present method was successfully applied to the analysis of commercial samples, verifying adulteration by diuretics (conivaptan and politiazide) and a stimulant (benfluorex) in seven of the eleven brands evaluated.

Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles

2001 ◽  
Vol 68 (3) ◽  
pp. 471-481 ◽  
Author(s):  
CATHERINE SCHORSCH ◽  
DEBORAH K. WILKINS ◽  
MALCOLM G. JONES ◽  
IAN T. NORTON
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Protein Denaturation ◽  
Whey Proteins ◽  
Treatment Sequence ◽  
Gel Properties ◽  
Casein Micelles ◽  
Gelation Kinetics ◽  
Milk Gelation

The aim of the present work was to investigate the role of whey protein denaturation on the acid induced gelation of casein. This was studied by determining the effect of whey protein denaturation both in the presence and absence of casein micelles. The study showed that milk gelation kinetics and gel properties are greatly influenced by the heat treatment sequence. When the whey proteins are denatured separately and subsequently added to casein micelles, acid-induced gelation occurs more rapidly and leads to gels with a more particulated microstructure than gels made from co-heated systems. The gels resulting from heat-treatment of a mixture of pre-denatured whey protein with casein micelles are heterogeneous in nature due to particulates formed from casein micelles which are complexed with denatured whey proteins and also from separate whey protein aggregates. Whey proteins thus offer an opportunity not only to control casein gelation but also to control the level of syneresis, which can occur.

Sign in / Sign up

Export Citation Format

Share Document