scholarly journals Desenvolvimento e analise sensorial de sorvete de morango enriquecido com suplemento proteico (Whey Protein Isolado): um estudo experimental analítico / Development and sensory analysis of strawberry ice cream enriched with protein supplement (Whey Protein Isolate): an analytical experimental study

2021 ◽  
Vol 7 (8) ◽  
pp. 85185-85200
Author(s):  
Yasmin Gonçalves Duarte ◽  
Antônio José de Rezende ◽  
Renata Costa Fortes ◽  
Ramyne de Castro da Paz ◽  
Bruna Nascimento da Silva
Keyword(s):  
Experimental Study ◽  
Whey Protein ◽  
Sensory Analysis ◽  
Ice Cream ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Protein Supplement

scholarly journals Combining Whey Protein Isolate with Eccentric Training Improved Quadriceps Strength in Patients with ACL Rupture (P12-024-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Cuiqing Chang ◽  
Xiaoyuan Zhang ◽  
Hongshi Huang ◽  
Jie Yang ◽  
Yuanyuan Yu
Keyword(s):  
Whey Protein ◽  
Development Program ◽  
Whey Protein Isolate ◽  
Quadriceps Strength ◽  
Protein Isolate ◽  
Knee Function ◽  
Acl Rupture ◽  
Protein Supplement ◽  
Eccentric Training ◽  
Abnormal Gait

Abstract Objectives Anterior cruciate ligament (ACL) rupture results in significant quadriceps weakness, which will then cause abnormal gait and knee instability. Eccentric training (ET) can produce larger effects on muscle strength than concentric training, which may be further augmented by protein supplement. This study was to examine the effects of combining whey protein supplement with preoperative isokinetic ET on quadriceps strength and function after ACL rupture. Methods Thirty-seven male subjects aged 18–40 years with ACL rupture were randomly assigned to isokinetic ET (IET, N = 19) group or isokinetic ET with whey protein isolate (IET + WP, N = 18) group. Both groups received preoperative isokinetic ET for six weeks, containing 3–4 sets per day with 8–10 repetitions for each set, twice a week. Subjects in IET + WP consumed whey protein isolate 22 g per day. Cross-Sectional Area (CSA) of quadriceps was scanned by MRI, and strength and knee function were measured before and after the trials. Results After intervention, CSA of the involved quadriceps increased by 3.7% (NS) in IET and 7.6% (P = 0.012) in IET + WP. The ratio of side-to-side increased by 3.9% (NS) in IET and 4.8% (P = 0.002) in IET + WP. The peak torque of quadriceps during eccentric contraction at 60 degree/s, concentric contraction at 60, 180 and 300 degree/s increased by 27.9% (P < 0.001), 35.9% (P < 0.001), 34.3% (P = 0.002) and 27.3% (P = 0.003) in IET, and increased by 44.2% (P < 0.001), 42.3% (P < 0.001), 37.4% (P = 0.002) and 36.7% (P < 0.001) in IET + WP, respectively, with no differences between the two groups. Lysholm and IKDC2000 knee function score in IET + WP increased by 24.7% (P = 0.001) and 12.9% (P = 0.001). Conclusions Combining whey protein supplement with ET tends to be more effective on improving CSA of quadriceps, knee function and quadriceps strength when compared to ET alone after ACL rupture, even though the results did not reach statistical differences. Funding Sources The research was supported by The National Key Research and Development Program (No.2016YFD0400603).

scholarly journals Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

2008 ◽  
Vol 14 (5) ◽  
pp. 457-466 ◽  
Author(s):  
Somwipa PUANGMANEE ◽  
Shigeru HAYAKAWA ◽  
Yuanxia SUN ◽  
Masahiro OGAWA
Keyword(s):  
Whey Protein ◽  
Ice Cream ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Rare Sugars

scholarly journals Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate

2021 ◽  
pp. 100029
Author(s):  
Suchismita Roy ◽  
Shaik Abdul Hussain ◽  
Writdhama G. Prasad ◽  
Yogesh Khetra
Keyword(s):  
Whey Protein ◽  
Ice Cream ◽  
Whey Protein Isolate ◽  
Quality Attributes ◽  
Protein Isolate ◽  
High Protein

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.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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