Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation

Sinha, Rhicha; Radha, C.; Prakash, Jamuna; Kaul, P.

doi:10.1016/j.foodchem.2006.04.021

Cited by 205 publications

(131 citation statements)

References 14 publications

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“…The selective hydrolysis of β-conglycinin (by papain) or glycinin (by pepsin) from SPI resulted in poorer emulsifying ability at pH 5.5 and 7.0 when compared to control SPI (Tsumura et al 2005). The increased hydrolysis of peanut protein tended to decrease its emulsifying capacity (Jamdar et al 2010), and the same profile was observed for hemp protein isolate (Yin et al 2008), whey protein concentrates (Sinha et al 2007) and for ornate threadfin bream muscle (Nalinanon et al 2011). An extensive hydrolysis results in smaller peptide chain lengths, which improves the migration and adsorption to the interface; however, short peptides might negatively affect the emulsion activity due to its lower efficiency in reducing interfacial tension (Klompong et al 2007;Yin et al 2008;Jamdar et al 2010).…”

Section: Foaming and Emulsifying Propertiesmentioning

confidence: 94%

“…The spontaneous behavior of proteins in aqueous solutions to adsorb to the air-water interface, causing the lowering of the interfacial (surface) tension, is of central importance for foaming properties (Foegeding et al 2006). Protein hydrolysis usually presents a positive effect on foaming capacity (Were et al 1997;Tsumura et al 2005;Sinha et al 2007;Jamdar et al 2010), since the generated peptides usually present an increased adsorption rate due to their faster diffusion to the interface when compared to the non-hydrolyzed proteins (Foegeding et al 2006;Martínez et al 2009). Emulsions, similarly to foams, are two-phase systems with one of the phases dispersed in an aqueous continuous one.…”

Section: Foaming and Emulsifying Propertiesmentioning

confidence: 99%

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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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Soybean proteins are widely used as nutritional and functional food ingredients. This investigation evaluated through a 2 3 central composite design the effect of three variables (pH, temperature and enzyme/substrate (E/S) ratio) on the production of soy protein isolate (SPI) hydrolysates with a microbial protease. Soluble peptides, antioxidant activity, and foaming and emulsifying capabilities of the hydrolysates were analyzed. All variables, as well as their interactions, were significant for the soluble peptides content of SPI hydrolysates. Optimal conditions for obtaining soluble peptides were around 30-35°C, pH 6.5-9.5, and E/S ratios of 1,650-6,300 U g −1 . SPI hydrolysates produced at 30-45°C, pH 8.0-9.5, and E/S ratios of 4,000-8,000 U g −1 showed higher capacity to scavenge the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical. Models for soluble peptides and ABTS activity of hydrolysates were obtained. In the range studied, the variables had not significant influence on the ability of hydrolysates to scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. SPI hydrolysates also presented reducing power and ability to chelate iron. Hydrolysis temperature was significant for the Fe 2+ -chelating ability of hydrolysates. Temperature of hydrolysis was significant for the foaming capacity of hydrolysates, with higher values observed at 45°C and 8,000 U g −1 . For emulsifying capacity, only E/S ratio presented a significant effect. Temperature and E/S ratio appeared to be more significant variables influencing the properties of the SPI hydrolysates. The results of this study indicate that specific hydrolysis conditions should be selected to obtain SPI hydrolysates with preferred characteristics.

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Section: Foaming and Emulsifying Propertiesmentioning

confidence: 94%

Section: Foaming and Emulsifying Propertiesmentioning

confidence: 99%

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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“…Alguns ingredientes adicionados às formulações podem ser utilizados para melhorar as características do produto final. Um exemplo é o soro de queijo que possui propriedades funcionais como capacidade de formação de gel, viscosidade, poder emulsificante, capacidade de retenção de água, que conferem uma série de benefícios estruturais e nutricionais ao alimento (BELLARDE, 2006;SINHA et al, 2007).…”

Section: Na Américaunclassified

Effect of addition of whey cheese in dulce de leche formulations: sensory and physicochemical analysis

Santos¹,

Santos²,

Rodrigues³

et al. 2017

Ambiência

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ResumoObjetivou-se verificar a aceitabilidade sensorial de formulações de doce de leite elaboradas com soro de queijo (SQ) tipo minas frescal in natura e determinar a composição físico-química da formulação padrão e daquela com maior nível de adição de SQ e aceitação similar. Foram elaboradas cinco formulações de doce de leite sendo, padrão (0%) e as demais contendo 45, 50, 55 e 60% de SQ. Nas análises físico-químicas foram determinados o teor de umidade, cinzas, proteínas, lipídios, carboidratos e valor calórico. Os resultados sensoriais mostraram que as formulações não apresentaram diferença estatística para os atributos aparência, aroma, textura e cor. Entretanto, a adição de 60% de soro de queijo apresentou menor aceitação para sabor, aceitação global e intenção de compra. Verificou-se através da análise físico-química das amostras padrão e com 55% de SQ que teores superiores de cinzas, carboidratos e calorias, foram encontrados na formulação com SQ, entretanto a padrão apresentou maiores quantidades de umidade, proteínas e lipídios. A elaboração dos produtos comprovou que o nível de adição de até 55% de SQ em doces de leite foi o mais aceito pelos provadores dentre aqueles contendo este ingrediente, obtendo-se aceitação sensorial semelhante ao produto padrão, com boas expectativas de comercialização.

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“…Whey, a valuable dairy by product contains half of the milk solids and is a rich source of lactose, water soluble vitamins, minerals, and immunologically active proteins [2]. It contains about 50-55% total milk solids, 70% of milk sugar, 20% of milk proteins and 70-90% of minerals and almost all water soluble vitamins especially vitamin B complex and vitamin C [3]. Whey proteins consist of lactoferrin, lactoperoxidase, βlactoglobulin, α-lactalbumin, bovine serum albumin, thermostable fractions of proteose peptones, immunoglobulins and bioactive peptides.…”

Section: Introductionmentioning

confidence: 99%

Efficient Way to Use Whey as Ready to Serve (RTS) Beverage

Bais¹,

Gorachiya²,

Tak³

et al. 2017

BJSTR

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Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation

Cited by 205 publications

References 14 publications

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Effect of addition of whey cheese in dulce de leche formulations: sensory and physicochemical analysis

Efficient Way to Use Whey as Ready to Serve (RTS) Beverage

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