Milk proteins as vehicles for bioactives

Livney, Yoav D.

doi:10.1016/j.cocis.2009.11.002

Cited by 818 publications

(442 citation statements)

References 104 publications

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“…Proteins are able to form an interfacial layer that generates repulsive forces (e.g., steric and electrostatic) between oil droplets, which plays an important role in stabilizing the droplets against flocculation and coalescence during long-term storage [14]. Whey protein isolates (WPI) are widely used as emulsifiers to enhance the formation and stability of (O/W) emulsions [15,16]. Whey proteins are also known to inhibit lipid oxidation by preventing pro-oxidants from accessing the droplets [17].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

et al. 2017

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Abstract:In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 • C), in comparison to colloid mill (CM: 5000 rpm at 20 • C) and conventional homogenization (CH: 15 MPa at 60 • C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g) emulsified by whey protein isolate (4 g/100 g) was investigated. Emulsions were characterized for their microstructure, rheological properties, surface protein concentration (SPC), stability to creaming and oxidative stability under light (2000 lux/m 2 ). UHPH produced emulsions containing lipid droplets in the sub-micron range (100-200 nm) and with low protein concentrations on droplet surfaces. Droplet size (d3.2, µm) was increased in CH and UHPH emulsions by increasing the oil concentration. CM emulsions exhibited Newtonian flow behaviour at all oil concentrations studied; however, the rheological behaviour of CH and UHPH emulsions varied from Newtonian flow (n ≈ 1) to shear-thinning (n < 1) and thixotropic behaviour in emulsions containing 50% oil. This was confirmed by the non-significant differences in the d4.3 (µm) value between the top and bottom of emulsions in tubes left at room temperature for nine days and also by a low migration velocity measured with a Turbiscan LAB instrument. UHPH emulsions showed significantly lower oxidation rates during 10 days storage in comparison to CM and CH emulsions as confirmed by hydroperoxides and thiobarbituric acid-reactive substances (TBARS). UHPH emulsions treated at 100 MPa were less oxidized than those treated at 200 MPa. The results from this study suggest that UHPH treatment generates emulsions that have a higher stability to creaming and lipid oxidation compared to colloid mill and conventional treatments.

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Section: Introductionmentioning

confidence: 99%

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

et al. 2017

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“…Assessing the quality of a protein is determined by its essential amino acid composition and its digestibility in order to make these amino acids bioavailable in the gut (Hoffman and Falvo, 2004). Recently, studies highlighted opportunities to use whey proteins as vehicles for bioactive ingredients (Hebrard et al, 2006;Livney, 2010). These ingredients must be consumed orally and should therefore pass through the entire gastro-intestinal tract.…”

Section: Introductionmentioning

confidence: 99%

Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Gbassi¹,

Yolou²,

Sarr³

et al. 2012

Int. J. Bio. Chem. Sci

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Whey proteins isolates (WPI) were treated in aqueous medium at various pH values. Zeta potential, turbidity and particle size measurement were determined as a function of pH. FTIR analysis was performed in ATR mode (attenuated total reflectance). Digestibility was assessed by treating whey proteins with artificial gastric and intestinal fluids. Proteolytic enzymes such as pepsin from porcine stomach mucosa was added in the gastric fluid. Pancreatin and trypsin from porcine and bile salts were added in the intestinal fluid. SDS-PAGE revealed hydrolysis of α-lactalbumin and bovine serum albumin by pepsin while β-lactoglobulin was not hydrolyzed by gastric fluid. All the proteins of WPI were easily hydrolyzed in the intestinal fluid. The zeta potential of WPI went from positive values to negative values as the pH was increased. Turbidity values indicated the presence of particles in the solution which were confirmed by the measurement of particle size. FTIR analysis determined the fingerprint of WPI macromolecule.

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“…Die Caseinmizellen der Milch haben eine typische Größe im Bereich von wenigen Zehnteln eines Nanometers bis hin zu einigen hundert Nanometern [1,2]. Ein weiteres Beispiel ist das sowohl in Nahrungsmitteln als auch im menschlichen Kör-per vorkommende Ferritin, ein Protein, das v. a. zum Speichern von Eisen dient.…”

Section: Hintergrundunclassified

Nanomaterialien in Lebensmitteln – toxikologische Eigenschaften und Risikobewertung

Böhmert

Laux

Luch

et al. 2017

Bundesgesundheitsbl

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Milk proteins as vehicles for bioactives

Cited by 818 publications

References 104 publications

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Nanomaterialien in Lebensmitteln – toxikologische Eigenschaften und Risikobewertung

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