Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum

Zhang, Anqi; He, Jia-Ling; Wang, Yan; Zhang, Xu; Piao, Zan-Hao; Xue, Yuting; Zhang, Yinghua

doi:10.1016/j.foodhyd.2021.106924

Cited by 16 publications

(4 citation statements)

References 34 publications

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“…It can be observed the high similarity between the spectra from WG and derivatized proteins. There were key differences in raw and phosphorylated WG, such as the absorption bands of 1600–1700 cm −1 , which potentially due to the vibrational frequency of amide I ascribed to the nature of hydrogen bond between the N–H and C O ( Zhang et al, 2021 ). The peak of PP-WG displayed a weakness in the peak intensity at the amide I band compared to the raw WG, suggesting that the secondary structure of WG was altered by phosphorylation modification.…”

Section: Resultsmentioning

confidence: 99%

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Zou

Zhang

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Zou

Zhang

et al. 2022

Current Research in Food Science

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“…The edible films were prepared by the solution casting method [ 29 , 30 , 31 ]. Briefly, gelatin, pullulan, sodium alginate and sodium tripolyphosphate were dissolved in distilled water at 50–60 °C, respectively, where sodium tripolyphosphate can be used as a moisture-retaining agent [ 32 , 33 , 34 ] and also as a cross-linking agent to enhance protein cross-linking [ 35 , 36 , 37 , 38 ]. Glycerol was added as a plasticizer.…”

Section: Methodsmentioning

confidence: 99%

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Fan

Deng

et al. 2022

Polymers

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Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.

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“…The structure parameters of ε-PL-whey protein complexes at different whey protein concentration, R PL-WP , pH, and ion concentrations were measured by texture analyzer (TA.XT Express, Stable Micro System) using a 2-cycle texture profile analysis model (Yan et al, 2020). Texture measurement included the following: P/0.5s probe, speed of 1 mm/s, strain of 20%, trigger point load of 5.0 g (Zhang et al, 2021).…”

Section: Texture Measurementsmentioning

confidence: 99%

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

Meng

Xue

Chen

et al. 2022

Journal of Dairy Science

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ε-Polylysine (ε-PL) is a natural preservative of antimicrobial peptides with broad spectrum and high antibacterial properties. The electrostatic complex delivery system formed by ε-PL and whey protein can be used to maintain the stability of ε-PL and solve the problem of limited application of protein-based food. This work aimed to study the interaction between ε-PL and whey protein by multiple characterization methods. The spectroscopy results showed static quenching type and new stretching of C=O for ε-PL-whey protein complexes. Microstructure studies showed that the combination of ε-PL and whey protein made the structure of the complexes become rough and dense. The interaction between ε-PL and whey protein could improve the stability of the complexes system during storage. Additionally, the interaction affected critical gel temperatures and gel texture properties of complexes with change of whey protein concentration, mass ratio of ε-PL to whey protein, pH value in alkaline solutions, and ion concentration. Overall, this study confirmed the interaction between ε-PL and whey protein, and it will provide a reference for the application of ε-PL in protein food matrix.

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Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum

Cited by 16 publications

References 34 publications

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

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