Whey protein concentrates and isolates: Processing and functional properties

Morr, C.V.; Ha, E.Y.W.

doi:10.1080/10408399309527643

Cited by 552 publications

(362 citation statements)

References 145 publications

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“…Calvo and De la Hoz [2] suggested that dimethyl disulfide may be formed from the release of the activated sulfydryl groups of β-lactoglobulin during the heat denaturation of whey proteins. Sulfur compounds often have very low sensory thresholds, and thus they contribute to the flavor or off-flavor of many food products, even at very low concentrations [14].…”

Section: Resultsmentioning

confidence: 99%

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

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-Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 • C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 • C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation.whey protein concentrate / volatile formation / solid phase microextraction / gaschromatography Résumé -Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide. Le concentré de protéines de lactosérum (CPL) est un ingrédient nutritif de plus en plus utilisé dans de nombreux produits alimentaires traditionnels ou nouveaux. Conservé à tempé-rature ambiante, il a une durée de vie de 9 à 18 mois. Juste après fabrication, le CPL a une flaveur fade ou légèrement laitière de lactosérum. Cependant des défauts de flaveur peuvent se dévelop-per au cours du stockage et devenir un facteur limitant majeur pour son utilisation ultérieure dans des formules délicates. Pour comprendre le développement de défauts de flaveur au cours du stockage, des échantillons de CPL 80 et de poudre de CPL 80 (poudre sous atmosphère d'oxygène ou non), ont été stockés à 35, 40 et 45 • C sur une période de 15 semaines. Des composés volatils sélectionnés (disulfure de diméthyl, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol et 2-nonanol) ont été analysés par chromatographie en phase gazeuse après microextraction en phase solide. Les résultats ont montré que les concentrations de la plupart de ces composés augmentaient au cours du stockage, surtout à 45 • C. Il se formait plus de composés d'oxydation des lipides dans les poudres de CPL que dans le CPL, cependant plus faiblement en l'absence d'oxygène. concentré de protéines de lactosérum / composé volatil / microextraction en phase solide / chromatographie en phase gazeuse Abbreviations: WPC: regular 80% whey protein concentrate; HS: head space; SPME: solid phase microextraction; GC: gas chromatography; MS: mass spectrometry; HPLC: high performance liquid chromatography; FID: flame ionization detector; RI: retention index.

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Section: Resultsmentioning

confidence: 99%

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

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“…The physico-chemical and functional properties of whey proteins have been extensively reviewed [19,24] and would appear to satisfy the requirements of an encapsulating agent. Microencapsulating properties of whey proteins have been investigated and reported in recent years [18,29].…”

Section: Introductionmentioning

confidence: 99%

“…Whey proteins are extensively used as functional ingredients in food systems [24]. The physico-chemical and functional properties of whey proteins have been extensively reviewed [19,24] and would appear to satisfy the requirements of an encapsulating agent.…”

Section: Introductionmentioning

confidence: 99%

Optimization of dynamic loop mixer operating conditions for production of O/W emulsion for cell microencapsulation

Picot

Lacroix²

2003

Lait

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-Emulsification and spray-drying were selected to develop a low-cost cell microencapsulation method adaptable to large-scale production to improve the stability of sensitive probiotic bacteria. The aim of the present study was to determine the optimum operating conditions to produce anhydrous milk fat/whey protein emulsion using a dynamic loop mixer as a first step for the microencapsulation process. The effect of various parameters of the two-phase dispersion process on fat globule size and their distribution measured at steady state was examined: the rotation speed of the helical impeller in the mixer (2000, 2500 and 3000 rpm), hydrophilic/hydrophobic phase ratio (95/5, 92.5/7.5 and 90/10 w/w), and percentage of dry material to encapsulate in the hydrophobic phase (5, 10 and 15% w/w). Fat globule size distribution was found to be only dependent on the internal mixing speed in the dynamic loop mixer (P < 0.05). A rotation speed of 2500 rpm, corresponding to a fat globule population with D[3, 2] of 23 mm, D(v, 0.1) of 15 mm, D(v, 0.5) of 25 mm, and D(v, 0.9) of 49 mm was selected for the production of multiphase spray-dried microcapsules with a diameter smaller than 100 mm, containing micronized powder particles of freeze-dried bacteria. This research showed that anhydrous milk fat/whey protein emulsions with controlled fat-globule size distribution and small size dispersion can be prepared with a continuous mode and high productivity with a dynamic loop mixer. Emulsification / dynamic loop mixer / whey protein / anhydrous milk fat / microencapsulationRésumé -Optimisation des conditions d'opération d'un mélangeur à boucles pour la production d'une émulsion de type huile-dans-eau pour l'encapsulation cellulaire. L'émulsification et le séchage par atomisation ont été sélectionnés pour développer une méthode de microencapsulation cellulaire à faible coût adaptable à une production à grande échelle pour améliorer la stabilité des bactéries probiotiques sensibles. Le but de la présente étude était de déterminer les conditions d'opération optimales permettant de produire une émulsion huile de beurre/protéines sériques en utilisant un mélangeur à boucles comme première étape du procédé de microencapsulation. L'effet de différents paramètres du procédé de dispersion de phase sur la taille des globules gras et leur distribution, mesuré à l'état stationnaire, a été par la suite étudié : vitesse de rotation de la turbine hélicoïdale dans le mélangeur (2000, 2500 et 3000 rpm), rapport phase hydrophile/phase hydrophobe (95/5, 92,5/7,5 et 90/10 p/p), pourcentage de matériel sec à encapsuler dans la phase hydrophobe (5, 10 et 15 % p/p). Il a été montré que la distribution de taille des globules

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“…Some of the processes employed to obtain whey protein isolate (WPI) are microfiltration, ultrafiltration, spray drying, ion exchange and other elite proprietary processes that are proprietary. (12) The processes employed in manufacturing WPI significantly affect 1) which bioactive proteins are isolated and preserved and 2) the quality of these proteins (ie, the degree of denaturation). WPI are high in bioactive compounds which have broad therapeutic effects.…”

Section: Non-denatured Whey Protein Isolatesmentioning

confidence: 99%

Connective tissue: Vascular and hematological (blood) support

Calvino

2003

Journal of Chiropractic Medicine

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Connective Tissue (CT) is a ubiquitous component of all major tissues and structures of the body (50% of all body protein is CT), including that of the blood, vascular, muscle, tendon, ligament, fascia, bone, joint, IVD's (intervertebral discs) (eg, muscles, tendons, ligaments, fascia, bone, and joints), integument (skin) and inflammatory and immune mediation will be discussed here and will deal with connective tissue dynamics and dysfunction. An overview of the current scientific understanding and possible options for naturally enhancing the structure and function of CT through the application of these concepts will be discussed in this article, with specific attention on the vascular and hematological systems. (J Chiropr Med 2003;2:25-36)

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Whey protein concentrates and isolates: Processing and functional properties

Cited by 552 publications

References 145 publications

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Optimization of dynamic loop mixer operating conditions for production of O/W emulsion for cell microencapsulation

Connective tissue: Vascular and hematological (blood) support

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