Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein

Kitabatake, Naofumi; Doi, Etsushiro; Kinekawa, Yoh-ichi

doi:10.1111/j.1365-2621.1994.tb08124.x

Cited by 21 publications

(5 citation statements)

References 20 publications

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“…In probiotic jellies, turbidity is due to light scattering by microcapsules entrapped inside the jelly matrix (Kitabatake et al . ). Appearance and transparency are of utmost importance promoting the quality of gel products (Calvo and Salvador ).…”

Section: Resultsmentioning

confidence: 97%

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Talebzadeh

Sharifan

2016

Journal of Food Processing and Preservation

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Given the growing popularity of incorporation of Lactobacillus acidophilus La‐5 in foodstuffs worldwide, we attempted to study the feasibility of probiotic jellies via microencapsulation technique. Three forms of jellies containing free bacteria, alginate beads and chitosan‐coated ones were developed and stored at different temperatures. The survival rate and gastrointestinal resistance of bacteria were investigated besides physical and organoleptic properties of jellies. Findings indicated that the encapsulated probiotics were protected against low pH and high temperatures with maximized sensory attributes despite the subsequent loss in turbidity. Moreover, chitosan‐coated microcapsules enhanced physical stability, spherical shape and metabolic activity in gastrointestinal system (GIS). The counts of coated L. acidophilus in the GIS could be maintained above 6 log10 CFU/g after 42‐day storage. In conclusion, microencapsulation with alginate, particularly when coated by chitosan, could successfully shield L. acidophilus against harsh processing and digestive conditions with desirable organoleptic and physical parameters. Practical Applications The fruity jelly desserts showed a remarkable potency as a food matrix to deliver Lactobacillus acidophilus so that they can pass through the gastrointestinal tract. Moreover, the incorporation of probiotic bacteria improved the organoleptic and physical properties of the final jelly product.

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Section: Resultsmentioning

confidence: 97%

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Talebzadeh

Sharifan

2016

Journal of Food Processing and Preservation

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“…The effects of pH and NaCl concentration on the appearance of heat-induced gels from DEW alone and GM-DEW mixture dry-heated for 3 days, namely control DEW and MDEW, respectively, were examined (Figure 7). Protein solutions (10%, w/v) were adjusted to pHs 3-9 and NaCl concentrations from 0 to 500 mM, and then heated at 90 °C for 30 min in the wells of a 96-well microplate as reported previously (35). Before heating for gelling, control DEW solutions were clear, except most samples of pHs 4 and 5 were slightly turbid at all of the NaCl concentrations (0-500 mM), and samples at pH 3 and above 100 mM NaCl were turbid.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Gel Properties of Dried Egg White by Modification with Galactomannan through the Maillard Reaction

Matsudomi

Nakano

Soma

et al. 2002

J. Agric. Food Chem.

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The effects of Maillard reaction on gel properties of dried egg white (DEW) with galactomannan (GM) were investigated. Maillard-reacted DEW (MDEW) was prepared by dry-heating a mixture with a weight ratio of 1:4 of GM to DEW at 60 degrees C and 65% relative humidity. The modification of amino groups and polymerization of DEW proteins dry-heated with GM proceeded with increasing the dry-heating time. The covalent attachment of GM to DEW was confirmed from SDS-PAGE analysis. Gel strength and water-holding capacity of MDEW gels were higher than those of DEW dry-heated without GM (control DEW) and reached maximum after 3 days of dry-heating. The appearance of MDEW gels became transparent with increasing the dry-heating time, but control DEW gels were still turbid. MDEW dry-heated for 3 days was almost soluble even after heating of its solution at 90 degrees C, whereas control DEW proteins precipitated. The modification of DEW with GM through the Maillard reaction was an effective method to make a firm and transparent gel from DEW at broader range of pH and NaCl concentration of the medium.

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“…It is known that polyphenolic compounds interact with salivary protein to form a complex that precipitates on the surface of oral cavity and induces the astringent sensation in the mouth in humans (Charlton et al, 2002). In the case of whey protein, most of the whey protein, including β-lactoglobulin, precipitates at around pH 5 (Kitabatake et al, 1994). When acidic WPI solution (pH 3.5) is placed in the oral cavity, the acidic solution is mixed with saliva (pH is about 7), causing the pH of whey protein solution to increase and reach a pH of ∼5.…”

Section: Discussionmentioning

confidence: 99%

Astringency of Bovine Milk Whey Protein

Sano

Egashira

Kinekawa³

et al. 2005

Journal of Dairy Science

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Whey protein solutions at pH 3.5 elicited an astringent taste sensation. The astringency of whey protein isolate (WPI), the process whey protein (PWP) that was prepared by heating WPI at pH 7.0, and the process whey protein prepared at pH 3.5 (aPWP) were adjusted to pH 3.5 and evaluated by 2 sensory analyses (the threshold method and the scalar scoring method) and an instrumental analysis (taste sensor method). The taste-stimulating effects of bovine and porcine gelatin were also evaluated. The threshold value of astringency of WPI, PWP, and aPWP was 1.5, 1.0, and 0.7 mg/mL, respectively, whereas the gelatins did not give definite astringency. It was confirmed by the scalar scoring method that the astringency of these proteins increased with the increase in protein concentration, and these proteins elicited strong astringency at 10 mg/mL under acidic conditions. On the other hand, the astringency was not elicited at pH 3.5 by 2 types of gelatin. A taste sensor gave specific values for whey proteins at pH 3.5, which corresponded well to those obtained by the sensory analysis. Elicitation of astringency induced by whey protein under acidic conditions would be caused by aggregation and precipitation of protein molecules in the mouth.

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Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein

Cited by 21 publications

References 20 publications

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Improvement of Gel Properties of Dried Egg White by Modification with Galactomannan through the Maillard Reaction

Astringency of Bovine Milk Whey Protein

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