HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

“…Whey proteins are particularly important as a food ingredient because they exert different functionalities related to solubility in water, the ability to create viscosity, form gels, emulsions, the improvement of flavour and texture in addition to the nutritional advantages (Innocente, Biasutti, Venir, Spaziani, & Marchesini, 2009;Innocente, Biasutti, & Blecker, 2011;Innocente, Marchesini & Biasutti, 2014;Matumoto-Pintro, Rabiey, Robitaille, & Britten, 2011;Nicorescu et al, 2009). Moreover, they often serve as ingredients in several foods; e.g.…”

Milk Proteins

“…Owing to its strong surfactant properties, PP3 can prevent contact between milk lipase and its substrates, thus preventing spontaneous lipolysis and its emulsifying properties have also been evaluated in dairy products such as ice cream and recombined dairy cream (Vanderghem et al 2007;Innocente et al 2011). Although its amino acid composition suggests that PP3 is not a hydrophobic protein, it behaves hydrophobically, possibly because it forms an amphiphilic α-helix, one side of which contains hydrophilic residues while the other side is hydrophobic.…”

Effect of Total Proteosepeptone Content on the Variability of Bovine Milk Foaming Property

“…The HPLC analysis of milk was performed according to Innocente et al (2011) using a HPLC apparatus as follow: Varian Model 230 Pro Star (Varian Inc, Palo Alto, CA, USA) combined with a Rheodyne Model 7725i injector (Rheodyne, Cotati, CA, USA); the detector was a Varian Model 330 Å pro Star UV-Vis spectrophotometer set at 205 nm. The column was a PLRP-S (4.6 nm id x 150 mm, 5 m , 300 from polymer Laboratories, Shropshire, UK), kept at 38°C during the elution.…”

“…The follow rate was 1.0 ml min -1 . Quantification of PP was carried out using solutions of a-lactoalbumin as external standards (a-LA, Sigma) obtained with 0.1 M phosphate buffer at pH 6.8 (1.108 mg mL -1 , 0.554 mg mL -1 , 0.277 mg mL -1 , 0.1385 mg mL -1 ,0.069 mg mL -1 , 0.0345 mg mL -1 ) according to Innocente et al (2011). PP content has been expressed in mg mL -1 .…”