Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system

Li, Tong; Hu, Jialun; Tian, Ruijun; Wang, Kaili; Li, Jinpeng; Qayum, Abdul; Bilawal, Akhunzada; Gantumur, Munkh-Amgalan; Jiang, Zhanmei; Hou, Juncai

doi:10.1016/j.foodchem.2020.127819

Cited by 46 publications

(9 citation statements)

References 36 publications

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“…For whey protein gels at initial pH 7 and pH 9, the free sulfhydryl groups were slightly decreased at 65 °C. This result was due to more free ‐SH of whey protein participating in disulfide bonds which promotes formation of gel network structures in the protein aggregate (Li et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The heat treatment temperature was 60, 65, and 70 • C, respectively interchange reaction of β-Lg and α-La in whey protein (Dong et al, 2020). For whey protein gels at initial pH 7 and pH 9, the free sulfhydryl groups were slightly decreased at 65 • C. This result was due to more free -SH of whey protein participating in disulfide bonds which promotes formation of gel network structures in the protein aggregate (Li et al, 2021). At the temperature of 70 • C, the free -SH concentration increased which may be because more -SH of the protein was exposed to the surface of the protein and did not form disulfide bonds.…”

Section: F I G U R Ementioning

confidence: 99%

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Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Wang

Yuan

Ji‐yang

et al. 2021

Journal of Food Science

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This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G′) in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70°C under initial pH 9 conditions, which also increased with the addition of fructose.

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Section: Resultsmentioning

confidence: 99%

Section: F I G U R Ementioning

confidence: 99%

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Wang

Yuan

Ji‐yang

et al. 2021

Journal of Food Science

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“…The main uses of lactose include food ingredients, infant formula ingredients, alcohol and acid production, or tablet fillers. Numerous studies have attempted to develop new technologies to use whey as value-added chemicals and products such as oligosaccharides, enzymes, propionic acids, citric, lactosyl urea, lactic acid, and single-cell proteins (Athanasiadis et al, 2004;Li, et al, 2021;Shi, et al, 2021). At the industrial level, special attention has been paid to the production of starter culture, novel probiotic foods with improved characteristics, health-promoting whey drinks, biopolymers, and vinegar (Koutinas, et al, 2009;Dimitrellou et al, 2017;Zotta et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Gantumur

Sukhbaatar

Qayum

et al. 2022

Journal of Dairy Science

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This research aimed to advance the understanding of acceptable sensory qualities of potable whey-based spirit from nonsupplemented, mid-supplemented, and high-supplemented whey samples by analyzing major volatile compounds during different stages of distillation (head, heart, and tail). The results demonstrated that commercial Saccharomyces cerevisiae strain in lactase-hydrolyzed whey showed rapid and complete sugar hydrolysis and efficient ethanol production in 24, 30, and 36 h on average, producing up to 29.5, 42.1, and 56.4 g/L of ethanol, respectively. The variations in titratable acidity, specific gravity, pH value, residual protein, sugar content, and alcohol yield were investigated during the fermentation. The total amount of volatile compound concentrations significantly decreased from the head (2,087-2,549 mg/L) to the tail whey spirits (890-1,407 mg/L). In the whey spirit, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, acetaldehyde, and ethyl acetate were the most prevalent dominant compounds, accounting for the largest proportion of total volatile compounds. The volatile compounds detected were far below the acceptable legal limit. The results suggest that high sensory qualities of potable whey-based spirits can be produced by fermentation of lactose-supplemented whey with S. cerevisiae cells.

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“…In addition, the viscosity of the HMY group, fermented by mixed bacteria, was higher than that of that HY and MY groups. However, the viscosity of TY group yogurt was significantly lower than that of the HMY group, which might be due to its low pH (<4), which was not conducive to the growth and metabolism of lactic acid bacteria (Kaditzky and Vogel, 2008;Li et al, 2021).…”

Section: Rheological Properties Of Yogurtmentioning

confidence: 90%

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

Zhang

Yang

Zhang

et al. 2022

Journal of Dairy Science

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Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as an adjunct starter on the quality and storage of yak yogurt. A total of 36 main volatile flavor substances were detected in all samples. In particular, more aldehydes, esters, and alcohols were detected in yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 (including Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). The rheological results showed that the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 had higher apparent viscosity and lower tan δ value compared with compared with traditional yak yogurt, yak yogurt with only L. fermentum HY01, and cow yogurt with L. fermentum HY01 and starter MY105. Meanwhile, the conjugated linoleic acid in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was significantly higher than those in the HY01 group or the yogurt starter group alone. After 28 d of storage at 4°C, the number of HY01 in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was still higher than 10 7 cfu/mL, its acidity was lower than 110°T, and its syneresis was the lowest. The results indicated that L. fermentum HY01 could improve the flavor, texture, and storage properties of yak yogurt.

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Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system

Cited by 46 publications

References 36 publications

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

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