Tryptophan front-face fluorescence and functional properties of whey: A preliminary study

Teng, Yu Ting; Freire, Paulina; Zamora, Anna; Castillo, M.

doi:10.1016/j.lwt.2022.113589

Cited by 5 publications

(2 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The endogenous fluorescence of proteins mainly originates from tryptophan which is more sensitive to microenvironmental changes. The surface-exposed tryptophan residues of proteins can act as surfactants during the emulsification process, reducing interfacial tension and stabilizing emulsions, which is closely related to the emulsifying properties of proteins [33]. Figure 6 shows the effect of different microwave treatments on the endogenous fluorescence of EWP powder.…”

Section: Endogenous Fluorescence Spectroscopy Analysismentioning

confidence: 99%

Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

Liu

Pan

et al. 2023

Foods

View full text Add to dashboard Cite

The study investigated the effects of different microwave vacuum freeze-drying powers (100–500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of EWP and promoting its application. Emulsification analysis revealed that the emulsification performance was significantly influenced by microwave power and reached its maximum at 300 W. Fourier-transform infrared spectroscopy (FT-IR) and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analyses showed that microwave vacuum freeze-drying treatment altered the secondary structure of EWP without changing its peptide structure. Fluorescence measurements indicated that the maximum fluorescence emission intensity decreased, and the maximum emission wavelength shifted towards blue as the power increased. Particle size, zeta potential, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC) analyses showed that the average particle size of EWP reached the minimum value of 1203.66 nm, the absolute value of zeta potential reached the maximum value of 41.35 mV, and the thermal stability was strongest, with a more uniform and loose structure observed at 300 W. Texture profile analysis (TPA) showed that appropriate power treatment significantly enhanced the chewiness and viscoelasticity of egg white protein. Therefore, appropriate power treatment could effectively improve the emulsifying properties and stability.

show abstract

Section: Endogenous Fluorescence Spectroscopy Analysismentioning

confidence: 99%

Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

Liu

Pan

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…On the contrary, front-face fluorescence spectroscopy has shown great potential to assess dairy products and displays various advantages over other methods since it is a fast, sensitive, and reliable technique that does not destroy the sample, making it suitable for in-, on- or at-line process control [ 5 ]. Indeed, it has been demonstrated that it can distinguish between different levels of heat treatment [ 6 , 7 ], identify the geographical origin of the milk [ 8 ], differentiate between homogenized and non-homogenized milk [ 9 ], predict functional properties of whey proteins [ 10 ], predict particle size of caseins [ 11 ], predict the concentration of lactulose [ 12 ], native whey protein, aggregate whey protein [ 11 ], hydroxymethylfurfural, sulfhydryl groups [ 13 ], riboflavin, ascorbic acid [ 14 ], furosine [ 15 ], as well as, model the kinetics of retinol loss during thermal processing [ 16 ], and predict storage time in infant milk formula [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Synchronous Front-Face Fluorescence Spectra: A Review of Milk Fluorophores

Freire,

Zamora,

Castillo

2024

Foods

Self Cite

View full text Add to dashboard Cite

Milk is subjected to different industrial processes, provoking significant physicochemical modifications that impact milk’s functional properties. As a rapid and in-line method, front-face fluorescence can be used to characterize milk instead of conventional analytical tests. However, when applying fluorescence spectroscopy for any application, it is not always necessary to determine which compound is responsible for each fluorescent response. In complex matrixes such as milk where several variables are interdependent, the unique identification of compounds can be challenging. Thus, few efforts have been made on the chemical characterization of milk’ fluorescent spectrum and the current information is dispersed. This review aims to organize research findings by dividing the milk spectra into areas and concatenating each area with at least one fluorophore. Designations are discussed by providing specific information on the fluorescent properties of each compound. In addition, a summary table of all fluorophores and references cited in this work by area is provided. This review provides a solid foundation for further research and could serve as a central reference.

show abstract

Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts

Bouazizi,

Felfoul,

Attia

et al. 2024

Food Measure

View full text Add to dashboard Cite

Tryptophan front-face fluorescence and functional properties of whey: A preliminary study

Cited by 5 publications

References 45 publications

Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

Synchronous Front-Face Fluorescence Spectra: A Review of Milk Fluorophores

Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts

Contact Info

Product

Resources

About