Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins

The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein–protein interactions in dairy concentrates.

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Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders

Food and Bioprocess Technology ◽

10.1007/s11947-016-1686-1 ◽

2016 ◽

Vol 9 (6) ◽

pp. 993-1001 ◽

Cited By ~ 24

Author(s):

Eve-Anne Norwood ◽

Marie Chevallier ◽

Cécile Le Floch-Fouéré ◽

Pierre Schuck ◽

Romain Jeantet ◽

...

Keyword(s):

Whey Protein ◽

Whey Proteins ◽

Whey Protein Isolate ◽

Storage Conditions ◽

Protein Isolate ◽

Induced Aggregation

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

Dairy Science & Technology ◽

10.1051/lait:2003021 ◽

2003 ◽

Vol 83 (5) ◽

pp. 353-364 ◽

Cited By ~ 19

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

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

British Journal Of Nutrition ◽

10.1017/s0007114510005313 ◽

2011 ◽

Vol 105 (10) ◽

pp. 1512-1519 ◽

Cited By ~ 42

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.

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Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions

Advances in Experimental Medicine and Biology - Food Proteins and Lipids ◽

10.1007/978-1-4899-1792-8_10 ◽

1997 ◽

pp. 127-136 ◽

Cited By ~ 2

Author(s):

Frank J. Monahan ◽

D. Julian McClements ◽

J. Bruce German

Keyword(s):

Whey Protein ◽

Whey Proteins ◽

Whey Protein Isolate ◽

Protein Isolate

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

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.42.756 ◽

1995 ◽

Vol 42 (10) ◽

pp. 756-761 ◽

Cited By ~ 2

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

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The Effect of Atmospheric Plasma on the Perception of Taste and Mixability of Powdered Whey Protein Isolate

10.31232/osf.io/nyt9e ◽

2018 ◽

Cited By ~ 1

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.

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

Czech Journal of Food Sciences ◽

10.17221/326/2012-cjfs ◽

2014 ◽

Vol 32 (No. 1) ◽

pp. 82-89 ◽

Cited By ~ 30

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.

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