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

Puangmanee, Somwipa; Hayakawa, Shigeru; Sun, Yi; Ogawa, Masahiro

doi:10.3136/fstr.14.457

Cited by 26 publications

(15 citation statements)

References 36 publications

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“…The addition of whey protein isolate (WPI) glycated with the sugars D‐allose and D‐psicose into ice cream has been referred to as a novel way for delivering excellent antioxidant properties together with improving foaming and emulsifying capacity (Puangmanee and others ). The authors suggested that free radical scavenging activity for the specific formulations was associated with the conjugation of Maillard reaction products found in WPI with the C‐3 hydroxyl group of these sugars.…”

Section: Natural Antioxidantsmentioning

confidence: 99%

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Soukoulis¹,

Fisk

Bohn³

2014

Comp Rev Food Sci Food Safe

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Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, nanoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector.

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Section: Natural Antioxidantsmentioning

confidence: 99%

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Soukoulis¹,

Fisk

Bohn³

2014

Comp Rev Food Sci Food Safe

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“…Recently, increasing attention has been paid to the Maillard reaction of psicose with proteins due to the excellent functional properties of its corresponding Maillard reaction products (Sun and others 2005, 2008). Puangmanee and others (2008) found that whey protein glycated by psicose showed an excellent emulsion property and could improve the quality of ice cream. In the report of Sun and others (2004a), the gelling functional property of hen ovalbumin could be enhanced by psicose through the Maillard reaction.…”

Section: Introductionmentioning

confidence: 98%

Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose‐Lysine and Fructose‐Lysine Model Systems

Zeng¹,

Zhang²,

Guan³

et al. 2011

Journal of Food Science

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D-Psicose, an epimer of D-fructose isomerized at C-3 position, is a rare ketohexose that is thought to be beneficial for obese people and diabetic patients as a noncaloric sweetener. In the present study, model Maillard reaction products were obtained from D-psicose (or D-fructose) and L-lysine heating at 120 °C up to 8 h with the initial pH 9.0. The changes in pH, UV-vis absorbance, and free amino groups during the reaction were detected. Moreover, the antioxidant potential of the Maillard reaction products at different intervals was investigated. Although there was almost no difference in the oxygen radical absorbance capacity, the Maillard reaction products from psicose performed better than that from fructose in the radical-scavenging activity of 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1, 1,-diphenyl-2-picryl-hydrazyl. The reducing power of the Maillard reaction products from psicose was also stronger than that from fructose. These results indicated that psicose played an effective role in the Maillard reaction and its Maillard reaction products could act as potential antioxidants in food industry.

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“…Enhanced color formation as a result of accelerated nonenzymatic browning reactions was observed during the processing of cookies leading to higher antioxidant capacity. [6] In addition to the antioxidant capacity, it was also revealed that, emulsification [7] , foaming capacity, [6] gelling ability, [8] and textural properties [9] of food products noticeably enhanced with the utilization of D-psicose in numerous studies.…”

Section: Introductionmentioning

confidence: 99%

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Poçan

İlhan

2019

Magnetic Reson in Chemistry

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Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d‐Psicose is classified as a type of rare sugar, which is a C‐3 epimer of fructose and has 70% of the sweetness of sucrose with a caloric value of 0.39 kcal/g. Utilization of d‐psicose in food products is gaining particular interest due to its low caloric value. In this study, gelatin‐based soft candies were formulated, and the effect of d‐psicose substitution was explored on the quality of the products. For characterization of the soft candies, moisture content, water activity, color, hardness, and glass transition temperature of samples were investigated. X‐ray diffraction analysis was also performed to explain the crystallization tendency of jelly candies. Results showed that, the softest sample with the highest moisture content and the smallest crystallization tendency was the sample that included the highest amount of d‐psicose. Time domain (TD) NMR relaxometry experiments were also conducted on gel samples, and three distinct proton populations were observed in the relaxation spectrum for all formulations. Spin–lattice relaxation times obtained through monoexponential fitting (T1) were also obtained to explain some quality parameters.

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

Abstract: Glycated whey protein isolate (WPI) was prepared by incubation of WPI

Cited by 26 publications

References 36 publications

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose‐Lysine and Fructose‐Lysine Model Systems

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

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