Modifications of Whey Protein

Guo, Mingruo; Shen, Xue

doi:10.1002/9781119256052.ch8

Cited by 3 publications

(2 citation statements)

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“…Various types of modifications and treatments either used alone or in combination are applied for the improvement of the physicochemical, functional, nutritional, and biological properties of whey and WP products, i.e., heat treatments to induce controlled polymerization, ultrasound, high-pressure, pulsed-electric field or membrane processing, radiation treatment, chemical modifications—mainly the formation of glycol-conjugates via Maillard reaction—and enzymatic treatments such as cross-linking by transglutaminase or hydrolysis by proteases of animal or microbial origin. Treatment with proteases results in the production of whey protein hydrolysates (WPH) that refer to both experimental and commercial products [ 3 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Sakkas

Lekaki

Moatsou

2022

Foods

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Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84–6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45–54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.

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Section: Introductionmentioning

confidence: 99%

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Sakkas

Lekaki

Moatsou

2022

Foods

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“…Luck et al (2013) analysed foaming properties of whey protein concentrates, but up to date, there is no such study comparing them with whey protein isolate that is also applied in the food industry. Also, there are studies on rheological properties of the protein foams (Guo and Shen 2019); however, no correlation between large and small strain rheological properties (e.g. yield stress and phase angle) has been found yet.…”

Section: Introductionmentioning

confidence: 99%

The effect of various pH values on foaming properties of whey protein preparations

Nastaj

Sołowiej

2020

Int J of Dairy Tech

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Due to the lack of studies on the influence of the whipping process on the protein aggregation in prefoam solutions, resulting foams and drainage serum, the influence of pH on foaming properties of whey protein isolates (WPIs) and whey protein concentrates (WPCs; WPC 80 and WPC 65)was investigated in this study. The WPI foams were superior to the WPC ones. The optimal pH values for foaming of all whey protein preparations were 5.0 and 9.0, while the foamability deteriorates at pH 3.0. There was a logarithmic correlation between yield stress and phase angle for WPI foams. Protein aggregates at pH 9.0, especially in the prefoam WPI solutions.

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Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry

Riazantseva

Sherstneva

2022

Food Processing: Techniques and Technology

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Traditional heat treatment methods are an integral part of the dairy industry. However, non-thermal methods ensure microbiological safety while preserving nutritional value of the dairy product, as well as improving its technological properties. The article reviews scientific and technical publications on ultraviolet (UV) treatment and its effect on the structure and properties of milk proteins and technological indicators of dairy products. The review includes English and Russian articles published in Scopus, Web of Science, Elsevier, ResearchGate, and Elibrary databases in 2004–2021. Most publications focus on maintaining the microbiological safety of milk and dairy products. Depending on the radiation dose, UV treatment was reported to cause denaturation and aggregation of milk proteins, followed by new cross-links. Conformational changes improve the functional properties of milk proteins, which makes them valuable food ingredients of film coatings and fermented milk products. Electromagnetic treatment polymerizes whey proteins. This property can be used to produce strong film coatings with low vapor permeability. In fermented milk production, UV radiation improves such technological properties of yogurt as viscosity and water-holding capacity. The effect of electromagnetic waves on animal proteins and dairy products remains an understudied area of advanced research.

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Modifications of Whey Protein

Cited by 3 publications

References 100 publications

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

The effect of various pH values on foaming properties of whey protein preparations

Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry

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