Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

Abstract

Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with the MS and an increase in the porosity and viscosity of the agglomerates were observed. In all the systems evaluated, the WPI agglomerate at a concentration of 112 g/L showed a viscosity between 2122 and 5110 cP, and the agglomerates of WPC and WPH between 1115-2880 cP and 2600-6651 cP, respectively. CaCas exhibited high values in water and milk of 3200 cP and 6651 cP, respectively, and low values of 640 cP in juice. In sensory tests, the 70% WPI: 30% MS juice obtained a score 6.97, an improvement in relation to the other agglomerates, but not differing (p = 0.681) from the commercial thickener, 6.91 (p = 0.380). Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy of patients with dysphagia.

Effect of heat treatment and enzymatic protein hydrolysis on the degree of hydrolysis and physicochemical properties of edible bird’s nest

“…However, Amiza et al (2013) reported that the WHC of silver catfish frame hydrolysate at DH 43% was significantly lower compared to those of DH 55% and DH 68%. However, WHC of non-hydrolysed EBN samples obtained in this study was similar to that of egg-white protein hydrolysate (17.28 mL/g), while hydrolysed EBN samples showed comparable WHC to egg-yolk protein hydrolysate (5.12 mL/g) (Pokora et al, 2013), whey protein concentrate (3.77 mL/g) and calcium caseinate (6.11 mL/g) (Carvalho-Silva et al, 2013). Nevertheless, WHC of EBN samples in this study was much higher than those reported for whey protein isolate and hydrolysate (1.82 mL/g and 2.63 mL/g, respectively) (Carvalho-Silva et al, 2013) and fish protein hydrolysates (Wasswa et al, 2007).…”

Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

“…It was found that smaller droplet size ( d 32 ) can be created at the low viscosity ratio as this could allow more efficient transmission of shear stress to the droplets (Hall and others ). The viscosity of 15% and 30% WPI solutions are 100 and 150 cp, respectively (Carvalho‐Silva and others ). Therefore, it can be concluded that the 30% WPI emulsion had smaller droplets than the 15% emulsion.…”

Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

“…Protein solubility is typically at a minimum when the pH of its surrounding environment reaches the isoelectric point of that protein or the pH at which the net charge of the protein is zero. Isoelectric points are unique to specific, isolated proteins, and it is critical to note that the protein isolates from this study comprise more than one protein ( Figure 1 B), but present literature estimates isoelectric points of 4.5–4.8 for pea proteins, 5.5–6.4 for hemp proteins and 4.5–5.2 for whey protein [ 46 , 51 , 52 , 53 ]. Based on these values, the increases in turbidity observed for pea and hemp proteins in the absence of polyphenol-containing blueberry powder can be attributed to pH-induced changes in solubility.…”