scholarly journals Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2383 ◽  
Author(s):  
Tong Li ◽  
Chunyan Wang ◽  
Tianqi Li ◽  
Ling Ma ◽  
Dongxue Sun ◽  
...  
Keyword(s):  
Citric Acid ◽  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Cross Linking ◽  
Foaming Properties ◽  
Aqueous Conditions ◽  
The Impact

The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.

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 Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

2018 ◽  
Vol 107 ◽  
pp. 306-313 ◽  
Author(s):  
Viviane Machado Azevedo ◽  
Marali Vilela Dias ◽  
Heloisa Helena de Siqueira Elias ◽  
Katia Lumi Fukushima ◽  
Eric Keven Silva ◽  
...  
Keyword(s):  
Citric Acid ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fresh Cut

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.

Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles

2020 ◽  
Vol 26 (8) ◽  
pp. 666-675
Author(s):  
Zahra Moradi
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Alumina Nanoparticles ◽  
Vapor Permeability ◽  
Al2o3 Nanoparticles ◽  
Bionanocomposite Films ◽  
The Impact

Considering environmental pollution caused by the non-biodegradable polymers used in food packaging, developing and enhancing the properties of biodegradable films seem to be necessary. For this aim, in the present study, kefiran-whey protein isolate bionanocomposite films were prepared and the impact of different concentrations (1, 3 and 5% w/w) of Al2O3 (alumina) nanoparticles on their physical, morphological, thermal and mechanical properties was studied. Based on the obtained results, an increase in the nanoparticles content led to a significant decrease (p < 0.05) in the water vapor permeability, moisture absorption, moisture content, and water solubility. Scanning electron microscope images showed a homogeneous structure, confirming the good dispersion of alumina nanoparticles with smooth surface up to concentration of 3%. In addition, both thermal stability and mechanical properties of the films were improved by the increased concentrations of alumina. The results of X-ray diffraction indicated that the intensity of the crystalline peaks of film increased with the addition of Al2O3 to kefiran-whey protein isolate matrix. By considering all results, the concentration of 3% was proposed as the appropriate concentration of Al2O3 for the nano-reinforcement of kefiran-whey protein isolate bionanocomposites.

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
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