Focus on the Protein Fraction of Sports Nutrition Supplements

Pellegrino, L.; Hogenboom, Johannes A.; Rosi, Veronica; Sindaco, Marta; Gerna, Stefano; D’Incecco, Paolo

doi:10.3390/molecules27113487

Cited by 9 publications

(7 citation statements)

References 44 publications

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“…Both β-Lg and α-La in the unfolded status preferentially bind to the surface of casein micelles by reacting with κ-casein [ 26 ]. When severe heat treatments are applied, other inter and intramolecular interactions occur, leading to the formation of insoluble protein aggregates, also entrapping fat globules [ 32 , 33 ]. Aside from heating conditions, the protein concentration and pH of the medium also regulate the degree of whey protein binding to casein instead of self-aggregation, and this dramatically impacts milk protein functionality and behavior [ 34 ].…”

Section: Approaches and Methodologies For Modifying The Properties Of...mentioning

confidence: 99%

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Gerna

D’Incecco

Limbo

et al. 2023

Foods

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Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.

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Section: Approaches and Methodologies For Modifying The Properties Of...mentioning

confidence: 99%

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Gerna

D’Incecco

Limbo

et al. 2023

Foods

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“…WPC is a popular supplement and ingredient in various food products due to its high protein content (66.5-95.8%) and nutritional value [96]. Traditional methods of producing WPC involve the use of various filtration and separation processes to concentrate the protein content from whey, a by-product of cheese making [97].…”

Section: Whey Protein Concentratementioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

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The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste.

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“…In fact, sports supplements are, in certain cases, preferred over other protein sources. Pellegrino et al investigated the protein profile and AA patterns of several sports supplements by CE-UV [38]. Before CE analysis, a sample treatment consisting of the use of buffer-containing urea (dissociating agent) and dithiothreitol (reducing agent) was performed.…”

Section: Peptides and Proteinsmentioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Domínguez‐Rodríguez,

Montero,

Herrero

et al. 2023

Electrophoresis

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This work presents a revision of the main applications of capillary electromigration (CE) methods in food analysis and Foodomics. Papers that were published during the period March 2021 to March 2023 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods and beverages. Namely, CE methods have been applied to analyze amino acids, biogenic amines, heterocyclic amines, peptides, proteins, phenols, polyphenols, pigments, lipids, carbohydrates, vitamins, DNAs, contaminants, toxins, pesticides, additives, residues, small organic and inorganic compounds, and other minor compounds. In addition, new CE procedures to perform chiral separation and for evaluating the effects of food processing as well as the last developments of microchip CE and new applications in Foodomics will be also discussed. The new procedures of CE to investigate food quality and safety, nutritional value, storage, and bioactivity are also included in the present review work.

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Focus on the Protein Fraction of Sports Nutrition Supplements

Cited by 9 publications

References 44 publications

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

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