Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

Herceg, Zoran; Režek, Anet; Lelas, Vesna; Krešić, Greta; Franetović, Mila

doi:10.1016/j.jfoodeng.2006.01.055

Cited by 64 publications

(50 citation statements)

References 51 publications

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“…Together with the absence of added milk fat in this trial, the increased firmness may also be related to the high water-binding capacity of both inulin and WPC, besides a possible interaction between these two food ingredients, which might increase the molecular weight of the milk protein fraction (Herceg et al, 2007;Tárrega & Costell, 2006).…”

Section: Textural Parametersmentioning

confidence: 89%

“…Conversely, freezing may provoke thinning of the lamellae between air bubbles, due to cryoconcentration during ice formation, which directly affects the foam stability (Camacho, Martínez-Navarrete, & Chiralt, 2001). Inulintype fructans are employed as cryoprotectants, since they produce changes in the nucleation patterns and reduce the ice-crystal sizes of the system (Herceg et al, 2007;Franck, 2008). Allied to this property, a possible interaction between inulin and the whey proteins, with an increased stability of the food matrix, was expected, which should avoid the texture changes of frozen mousses.…”

Section: Tpa Of Mousses During Storagementioning

confidence: 99%

“…According to Herceg et al (2007), whey protein concentrate model systems have small protein share and develop brittle and porous foams, characterised by the presence of large lamella pores. In the present study, however, the complete substitution of milk fat by 4% of added WPC in refrigerated and frozen mousses resulted in few significant changes in the texture of products (P < 0.05), which were, in general, comparable to what was observed for mousses MF, considering the whole period in both conditions of storage.…”

Section: Textural Parametersmentioning

confidence: 99%

“…Nonetheless, and contrary to what was observed for firmness, refrigerated and frozen mousses, I-WPC presented significantly lower cohesiveness than did all the other mousses, after 1, 7 and 14 days of refrigerated storage (P < 0.05). Due to its hydrophilic nature, inulin has the ability to form hydrogen bonds with b-lactoglobulin, the most abundant whey protein, decreasing surface tension and causing emulsion destabilization (Herceg et al, 2007;Surh et al, 2006). This fact may be associated with the lower cohesiveness presented by mousse I-WPC, when compared to the others.…”

Section: Textural Parametersmentioning

confidence: 99%

“…Nonetheless, the industrial production of mousse is delicate, requiring knowledge about the formation and stabilization of foam, and the use of emulsifiers and stabilizers (Cardarelli, Aragon-Alegro, et al, 2008). In this manner, inulin and whey protein ingredients may contribute to the manufacture of probiotic mousse with low-fat content, due to their excellent properties as texture and foaming agents (Franck, 2008;Herceg, Režek, Lelas, Krešić , & Franetović , 2007). Also, milk-based mousses allow the addition of several flavouring agents and can be stored under both refrigeration and freezing (Buriti, Castro, & Saad, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

2010

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a b s t r a c tThe effects of refrigeration, freezing and substitution of milk fat by inulin and whey protein concentrate (WPC) on the texture and sensory features of synbiotic guava mousses supplemented with the probiotic, Lactobacillus acidophilus La-5, and the prebiotic fibre oligofructose, were studied. The frozen storage (À18 ± 1°C), followed by thawing at 4°C before the analyses, and the complete replacement of the milk fat by inulin plus WPC, led to significant differences in the instrumental texture parameters of mousses (P < 0.05). Nonetheless, these changes did not affect the sensory acceptability of the products studied. The frozen storage may be employed to extend the shelf-life of synbiotic guava mousses. Additionally, to obtain a texture profile similar to the traditional product, the simultaneous addition of inulin and WPC is recommended only for the partial replacement of milk fat in refrigerated and frozen mousses, and the total proportion of both ingredients together should not exceed 2.6%.

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Section: Textural Parametersmentioning

confidence: 89%

Section: Tpa Of Mousses During Storagementioning

confidence: 99%

Section: Textural Parametersmentioning

confidence: 99%

Section: Textural Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

2010

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Whey Protein Structure and Denaturation and Interactions with Other Food Components

Wang

Guo

2019

Whey Protein Production, Chemistry, Functionality, and Applications

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Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Peruško¹,

Roest

Stanić-Vučinić

et al. 2018

Molecular Nutrition Food Res

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ScopeDuring food processing, the Maillard reaction (МR) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native and extensively glycated milk allergen β‐lactoglobulin (BLG), in their interactions with cells crucially involved in allergy.Methods and resultsBLG was glycated in MR and characterized. Native and glycated BLG were tested in experiments of epithelial transport, uptake and degradation by DCs, T‐cell cytokine responses, and basophil cell degranulation using ELISA and flow cytometry. Glycation of BLG induced partial unfolding and reduced its intestinal epithelial transfer over a Caco‐2 monolayer. Uptake of glycated BLG by bone marrow–derived dendritic cells (BMDC) was increased, although both BLG forms entered BMDC via the same mechanism, receptor‐mediated endocytosis. Once inside the BMDC, glycated BLG was degraded faster, which might have led to observed lower cytokine production in BMDC/CD4+ T‐cells coculture. Finally, glycated BLG was less efficient in induction of degranulation of BLG‐specific IgE sensitized basophil cells.ConclusionsThis study suggests that glycation of BLG by MR significantly alters its fate in processes involved in immunogenicity and allergenicity, pointing out the importance of food processing in food allergy.

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Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

Cited by 64 publications

References 51 publications

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

Whey Protein Structure and Denaturation and Interactions with Other Food Components

Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

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