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Journal articles on the topic 'Whey protein isolates'

Author: Grafiati

Published: 10 January 2023

Last updated: 28 January 2023

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1

Caillard, Romain, Rémy Guillet-Nicolas, Freddy Kleitz, and Muriel Subirade. "Tabletability of whey protein isolates." International Dairy Journal 27, no. 1-2 (December 2012): 92–98. http://dx.doi.org/10.1016/j.idairyj.2012.06.004.

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2

Mortenson, Michael A., Zata M. Vickers, and Gary A. Reineccius. "Flavor of whey protein concentrates and isolates." International Dairy Journal 18, no. 6 (June 2008): 649–57. http://dx.doi.org/10.1016/j.idairyj.2007.12.003.

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3

Yi, J., and Y. Ding. "Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice." Czech Journal of Food Sciences 32, No. 6 (November 27, 2014): 601–9. http://dx.doi.org/10.17221/69/2014-cjfs.

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The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates – pectinase pretreatments, alone and combined with ultraﬁltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005–0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01–0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultraﬁltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.  

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4

Yildiz-Akgül, Filiz. "Enhancement of torba yoghurt with whey protein isolates." International Journal of Dairy Technology 71, no. 4 (May 23, 2018): 898–905. http://dx.doi.org/10.1111/1471-0307.12525.

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5

Smith, T. J., E. A. Foegeding, and M. A. Drake. "Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources." Journal of Food Science 81, no. 4 (February 22, 2016): C849—C857. http://dx.doi.org/10.1111/1750-3841.13248.

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6

Morr, C. V., and E. Y. W. Ha. "Whey protein concentrates and isolates: Processing and functional properties." Critical Reviews in Food Science and Nutrition 33, no. 6 (January 1993): 431–76. http://dx.doi.org/10.1080/10408399309527643.

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7

Vardhanabhuti, Bongkosh, and E. Allen Foegeding. "Rheological Properties and Characterization of Polymerized Whey Protein Isolates." Journal of Agricultural and Food Chemistry 47, no. 9 (September 1999): 3649–55. http://dx.doi.org/10.1021/jf981376n.

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8

Harte, Federico M., Subba Rao Gurram, Lloyd O. Luedecke, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. "Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates." Journal of Dairy Research 74, no. 4 (October 26, 2007): 452–58. http://dx.doi.org/10.1017/s0022029907002762.

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High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85°C, 20 min) and high hydrostatic pressure (up to 676 MPa) with and without whey protein added. High hydrostatic pressure promoted extensive disruption of the casein micelles in the 250 to 310 MPa pressure range. At pressures greater than 310 MPa no further disruption was observed. The addition of whey protein to casein micelle isolates protected the micelles from high hydrostatic pressure induced disruption only when the mix was thermally processed before pressure treatment. The more whey protein was added (up to 5 g/l) the more the protection against high hydrostatic pressure induced micelle disruption was observed in thermally treated samples subjected to 310 MPa.

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9

Popescu, Violeta, Andreia Molea, Marioara Moldovan, Pompilia Mioara Lopes, Amalia Mazilu Moldovan, and George Liviu Popescu. "The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels." Materials 14, no. 13 (June 23, 2021): 3507. http://dx.doi.org/10.3390/ma14133507.

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Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.

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10

B.Meena, Jebitta, Durga Devi P. R, Deva Dharshini L, Naga Sai Harika, Theerdham, and Vignesh K. "A Comprehensive Review on Protein Isolates from Legumes." International Journal of Recent Technology and Engineering 9, no. 6 (March 30, 2021): 215–22. http://dx.doi.org/10.35940/ijrte.f5523.039621.

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Legumes play an vital function in human body due to dietary fiber, protein, minerals and vitamins and well-balanced essential amino acid. Legume proteins have gained increasing significance because of preferred functional properties, including gelling and emulsifying properties. Legumes contains anti nutritional compounds like Trypsin inhibitor(TIs), Phytic acid(PA), Tannin, Saponin, Lectins, They are not a major concern for most people, but may become a problem during periods of malnutrition, these can be easily removed by dehulled, cooking, thermal process, germination after soaking. Protein isolates are advanced form of protein containing the greater amount of protein with greater digestibility. There are different types of protein isolates like chickpea, whey protein Pea protein, cowpea protein isolates .The extraction methods of protein isolates are Iso electric extraction and alkaline extraction, citric acid extraction. Our aim of this paper is to optimize the protein isolate for diet people and innovate research in this field to produce some protein enriched food formulations.

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11

Cuevas-Gómez, Andrea P., Izlia J. Arroyo-Maya, and Humberto Hernández-Sánchez. "Use of α-Lactalbumin [α-La] from Whey as a Vehicle for Bioactive Compounds in Food Technology and Pharmaceutics: A Review." Recent Progress in Materials 03, no. 02 (April 26, 2021): 1. http://dx.doi.org/10.21926/rpm.2102027.

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Whey protein is a byproduct of cheese, casein, and Greek yogurt produced in Europe, North America, and Australasia. It is a substantial source of functional proteins and peptides for the worldwide food industry. α-Lactalbumin (α-La) is a globular protein that can be isolated from WPI (whey protein isolates) using techniques such as chromatography/gel filtration, membrane separation, etc. α-La is used in the elaboration of functional foods and is a very good source of peptides with anticancer, antimicrobial, antiviral, antihypertensive, immunomodulating, opioid, mineral-binding, and antioxidant bioactivities. Nanotubes and nanoparticles generated from this protein are utilized as vehicles for the transport of active compounds, and thus, can be used in foods and pharmaceutical industries. The contaminant effects of whey, characteristics of α-La, production technologies, and its applications in nanotechnology are reviewed here.

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12

Sharp, Matthew Alan, and Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.

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Abstract Objectives Protein bars form a growing part of the snack food industry, but shelf life is typically limited by bar hardening due to protein aggregation related to the migration of other nutrients. Addressing these issues will extend protein bar shelf life while continuing to maintain nutrient density for military personnel and extreme athletes. We developed a method to examine the interaction of fats and proteins in bars and in simple mixtures in order to address lipid/protein interaction and lipid migration. Methods Mixtures of dairy protein and fats were created in order to determine ideal fat/protein ratios. Fats tested were palm kernel oil (PKO), cocoa butter, coconut oil, and canola oil. Proteins included milk protein isolate, a dairy protein blend, whey protein concentrate, and two whey protein isolates (WPI). Fats were liquified, mixed with protein at 0/100 up to a 50/50 ratio by weight and allowed to solidify. Solidified pellets were suspended in filters placed in conical tubes at a temperature four degrees Celsius above the melting point of the fat for twelve to twenty-four hours. The weight of melted fat that passed through the filter was then determined. Results At 50/50 ratios, the combinations of cocoa butter and PKO with WPI and whey protein concentrates demonstrated 1% and 3% fat loss, respectively. While a ratio of 59/41% lipid/protein respectively, cocoa butter and PKO with WPI continue to have the lowest residual fat at 14% while the highest is coconut oil and milk protein isolate at a residual fat content of 29%. Low residual fat is between one and three % residual in a 50%/50% matrix, while low-fat retention is anything above 14% residual fat. The dairy blend and milk protein isolate have low-fat retention with saturated fats but have increased retention with canola oil. Coconut oil has a high residual fat of 25% with the milk protein isolate that contains both casein and whey proteins. Conclusions The ideal fat protein mixtures for military personnel and extreme athletes are WPI's and with PKO or cocoa butter. By using these two fats with the whey protein isolates, it creates an ideal matrix for protein bar stability preventing bar hardening and long shelf life while keeping nutrient density. Funding Sources Military grant-funded by the Defence Logistics Agency and SMRC.

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13

Wang, Ren, Pengcheng Xu, Zhengxing Chen, Xing Zhou, and Tao Wang. "Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites." LWT 101 (March 2019): 207–13. http://dx.doi.org/10.1016/j.lwt.2018.11.006.

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14

Ben Ounis, Wassef, Sylvie F. Gauthier, Sylvie L. Turgeon, Samira Roufik, and Yves Pouliot. "Separation of minor protein components from whey protein isolates by heparin affinity chromatography." International Dairy Journal 18, no. 10-11 (October 2008): 1043–50. http://dx.doi.org/10.1016/j.idairyj.2008.04.004.

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15

Onwulata, C. I., S. Isobe, P. M. Tomasula, and P. H. Cooke. "Properties of Whey Protein Isolates Extruded under Acidic and Alkaline Conditions." Journal of Dairy Science 89, no. 1 (January 2006): 71–81. http://dx.doi.org/10.3168/jds.s0022-0302(06)72070-7.

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16

ALTHOUSE, P. J., P. DINAKAR, and A. KILARA. "Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates." Journal of Food Science 60, no. 5 (September 1995): 1110–12. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06303.x.

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17

ONWULATA, C. I. "USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL." Journal of Food Processing and Preservation 34 (December 11, 2009): 571–86. http://dx.doi.org/10.1111/j.1745-4549.2009.00375.x.

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18

Lima, J. C., F. A. V. Seixas, J. S. R. Coimbra, T. C. Pimentel, C. E. Barão, and L. Cardozo-Filho. "Continuous fractionation of whey protein isolates by using supercritical carbon dioxide." Journal of CO2 Utilization 30 (March 2019): 112–22. http://dx.doi.org/10.1016/j.jcou.2019.01.008.

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19

Huang, X. L., G. L. Catignani, and H. E. Swaisgood. "Modification of rheological properties of whey protein isolates by limited proteolysis." Nahrung/Food 43, no. 2 (March 1, 1999): 79–85. http://dx.doi.org/10.1002/(sici)1521-3803(19990301)43:2<79::aid-food79>3.0.co;2-8.

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20

Andlinger, David J., Lena Rampp, Caren Tanger, and Ulrich Kulozik. "Viscoelasticity and Protein Interactions of Hybrid Gels Produced from Potato and Whey Protein Isolates." ACS Food Science & Technology 1, no. 7 (July 19, 2021): 1304–15. http://dx.doi.org/10.1021/acsfoodscitech.1c00163.

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21

Puyol, P., M. D. Pérez, and D. S. Horne. "Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration." Food Hydrocolloids 15, no. 3 (May 2001): 233–37. http://dx.doi.org/10.1016/s0268-005x(01)00018-2.

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22

Velemir, Ana, Snježana Mandić, Goran Vučić, and Danica Savanović. "Effects of non-meat proteins on the quality of fermented sausages." Foods and Raw Materials 8, no. 2 (September 30, 2020): 259–67. http://dx.doi.org/10.21603/2308-4057-2020-2-259-267.

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Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).

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23

Fan, Wen Ya, Hun Yu Gong, Yin Hong Qu, Yu Ping Miao, and Zhi Dong Liu. "Immunomodulating Effects of the Peptides Derived from Whey Protein." Advanced Materials Research 345 (September 2011): 228–32. http://dx.doi.org/10.4028/www.scientific.net/amr.345.228.

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Immunomodulating properties of the peptides derived from whey protein isolates (WPI) were evaluated by measuring their effects on the proliferation of mice spleen lymphocytes and the phagocytosis of mice peritoneal macrophages in vitro. The results showed that the peptides derived-from WPI significantly increased the mice lymphocytes proliferation and the mice peritoneal macrophages phagocytosis at a concentration of 200 mgmL-1. Therefore, the results demonstrate that WPI contain some immunomodulating peptides, which can be released by hydrolyzed.

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24

Melnikova, E. I., E. B. Stanislavskaia, and K. Y. Baranova. "Use of whey protein ingredients to produce milk fat simulants." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 90–95. http://dx.doi.org/10.20914/2310-1202-2020-3-90-95.

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The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat treatment of protein solutions to the temperature exceeding the denaturation threshold (65-75 °C). The next mechanical impact on the aggregates obtained leads to the formation of the particles similar to the fat globules. Protein mass fraction has a significant influence on the denaturation process. When its value becomes larger, the number of collisions between primary aggregates increases as well as the coagulation probability. In isolate solutions the denaturation rate was high, and it was observed intensive, irreversible coagulation at all protein concentrations. Aggregates were characterized as porous, branched, and polydisperse. Shear rate increase under mechanical impact resulted in even greater aggregates growth. Samples obtained at high shear rates were characterized by apparent physical instability. Large size of the protein aggregates was confirmed by a high degree of sedimentation. Suspensions were characterized as granular. The denaturation rate and coagulation intensity were lower in concentrate solutions. Presence of lactose helped to protect proteins from rapid loss of solubility by stabilizing their structure against thermal unfolding. The aggregates were characterized by a round compact shape, and the particle size didn’t differ a lot. Protein mass fraction change of the concentrate suspension samples did not have significant influence on the aggregates size and shape. Rotor rotation speed increase contributed to the particle size decrease. The solutions were characterized by the sedimentation stability and they had a uniform thick consistency imitating properties of the fat-containing products.

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25

Nadeem, Muhammad, Salim-ur-Rehman, Faqir Muhammad Anjum, Mian Anjum Murtaza, and Ghulam Mueen-ud-Din. "Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology." Scientific World Journal 2012 (2012): 1–10. http://dx.doi.org/10.1100/2012/518702.

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This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.

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26

Anilkumar. S. N et al.,, Anilkumar S. N. et al ,. "Enrichment of Nutritional Quality of Yoghurt by Incorporating Soya Protein Isolates and Whey Protein Concentrates." International Journal of Applied, Physical and Bio-Chemistry Research 7, no. 3 (2017): 1–6. http://dx.doi.org/10.24247/ijapbcrjun20171.

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27

Frydenberg, Rikke P., Marianne Hammershøj, Ulf Andersen, Marie T. Greve, and Lars Wiking. "Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation." Food Chemistry 192 (February 2016): 415–23. http://dx.doi.org/10.1016/j.foodchem.2015.07.037.

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28

Youssef, M. K., and S. Barbut. "Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels." Meat Science 87, no. 1 (January 2011): 54–60. http://dx.doi.org/10.1016/j.meatsci.2010.09.002.

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29

Köstekli Büyükcan, Mine, and Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components." Italian Journal of Food Science 33, no. 2 (July 31, 2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.

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Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.

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30

Tiekou Lorinczova, Helena, Sanjoy Deb, Gulshanara Begum, Derek Renshaw, and Mohammed Gulrez Zariwala. "Comparative Assessment of the Acute Effects of Whey, Rice and Potato Protein Isolate Intake on Markers of Glycaemic Regulation and Appetite in Healthy Males Using a Randomised Study Design." Nutrients 13, no. 7 (June 23, 2021): 2157. http://dx.doi.org/10.3390/nu13072157.

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Global protein consumption has been increasing for decades due to changes in demographics and consumer shifts towards higher protein intake to gain health benefits in performance nutrition and appetite regulation. Plant-derived proteins may provide a more environmentally sustainable alternative to animal-derived proteins. This study, therefore, aimed to investigate, for the first time, the acute effects on glycaemic indices, gut hormones, and subjective appetite ratings of two high-quality, plant-derived protein isolates (potato and rice), in comparison to a whey protein isolate in a single-blind, triple-crossover design study with nine male participants (30.8 ± 9.3 yrs). Following a 12 h overnight fast, participants consumed an equal volume of the three isocaloric protein shakes on different days, with at least a one-week washout period. Glycaemic indices and gut hormones were measured at baseline, then at 30, 60, 120, 180 min at each visit. Subjective palatability and appetite ratings were measured using visual analogue scales (VAS) over the 3 h, at each visit. This data showed significant differences in insulin secretion with an increase in whey (+141.8 ± 35.1 pmol/L; p = 0.011) and rice (−64.4 ± 20.9 pmol/L; p = 0.046) at 30 min compared to potato protein. A significantly larger total incremental area under the curve (iAUC) was observed with whey versus potato and rice with p < 0.001 and p = 0.010, respectively. There was no significant difference observed in average appetite perception between the different proteins. In conclusion, this study suggests that both plant-derived proteins had a lower insulinaemic response and improved glucose maintenance compared to whey protein.

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Polumbryk, Maksym, Olena Shestel, Olha Yatsenko, Nataliia Yuschenko, and Ulyana Kuzmyk. "Surface morphology of soybean, pea, whey protein isolates, and their dried gels." Ukrainian Food Journal 8, no. 1 (March 2019): 70–79. http://dx.doi.org/10.24263/2304-974x-2019-8-1-8.

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32

Liu, Zhi Dong, Ben Heng Guo, Mi Ya Su, and Yin Yu Wang. "Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates." Advanced Materials Research 443-444 (January 2012): 660–65. http://dx.doi.org/10.4028/www.scientific.net/amr.443-444.660.

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The effect of ultrasonic treatment on some functional properties whey protein isolates (WPIs) was investigated. The water holding capacity of WPIs treated by ultrasound was not significantly changed. The oil holding capacity of WPIs treated by ultrasonic was significantly higher than that by untreated by ultrasonic, especially the power of 50 %. The foaming capacity of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic, while the foaming stability of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic.The emulsifying capacity is almost unchanged. These results showed that ultrasonic treatment could effectively affected some functional properties of WPIs be associated with the sonication time and power density. Therefore, some functional properties of WPIs can be modified by ultrasonic treatment.

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33

LABROPOULOS, A. E., and SHAN-HUI HSU. "Viscoelastic Behavior of Whey Protein Isolates at the Sol-Gel Transition Point." Journal of Food Science 61, no. 1 (January 1996): 65–68. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14726.x.

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34

Martin, Anneke H., Oscar Castellani, Govardus AH de Jong, Lionel Bovetto, and Christophe Schmitt. "Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates." Journal of the Science of Food and Agriculture 99, no. 4 (October 19, 2018): 1568–76. http://dx.doi.org/10.1002/jsfa.9335.

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35

Li, Dong, Enmin Chen, Huanle Chen, Huifang Zhou, Bin Li, and Yan Li. "Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions." International Journal of Food Science & Technology 53, no. 3 (September 15, 2017): 644–53. http://dx.doi.org/10.1111/ijfs.13578.

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36

Yin, Xin, Hao Cheng, Wusigale, Huanhuan Dong, Weining Huang, and Li Liang. "Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability." Antioxidants 11, no. 4 (March 28, 2022): 647. http://dx.doi.org/10.3390/antiox11040647.

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The interaction of protein carrier and polyphenol is variable due to their environmental sensitivity. In this study, the interaction between resveratrol and whey protein isolate (WPI), sodium caseinate (SC) and soy protein isolate (SPI) during storage were systematically investigated from the aspects of polyphenol loading, antioxidant activity and oxidability. It was revealed that resveratrol loaded more in the SPI core and existed both in the core of SC micelles and on the particle surface, while WPI and resveratrol mainly formed in complexes. The loading capacity of the three proteins ranked in order SC > SPI > WPI. ABTS assay showed that the antioxidant activity of the protein carriers in the initial state was SC > SPI > WPI. The results of sulfhydryl, carbonyl and amino acid analysis showed that protein oxidability was SPI > SC > WPI. WPI, with the least oxidation, improved the storage stability of resveratrol, and the impact of SC on resveratrol stability changed from a protective to a pro-degradation effect. Co-oxidation occurred between SPI and resveratrol during storage, which refers to covalent interactions. The data gathered here suggested that the transition between the antioxidant and pro-oxidative properties of the carrier is the primary factor to investigate its protective effect on the delivered polyphenol.

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37

Tang, Qi, Yrjö H. Roos, and Song Miao. "Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties." Foods 12, no. 2 (January 12, 2023): 368. http://dx.doi.org/10.3390/foods12020368.

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Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.

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Sakandar, Hafiz Arbab, Sarfraz Ahmad, Hafiz Khuram Wasim Aslam, Azam Shakeel, and Muhammad Shoaib. "POLYMERIZED WHEY PROTEIN ISOLATES IMPACT ON ORGANOLEPTIC PROPERTIES OF CAMEL MILK STIRRED YOGHURT." Journal of Global Innovations in Agricultural and Social Sciences 2, no. 3 (September 1, 2014): 123–26. http://dx.doi.org/10.17957/jgiass/2.3.591.

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Anilkumar. S. N et al.,, Anilkumar S. N. et al ,. "Nutritional Enrichment of Kulfi by Incorporating Soya Protein Isolates and Whey Proein Concentrate." International Journal of Applied Engineering Research and Development 7, no. 3 (2017): 29–36. http://dx.doi.org/10.24247/ijaerdjun20174.

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40

Eissa, Ahmed S., Satisha Bisram, and Saad A. Khan. "Polymerization and Gelation of Whey Protein Isolates at Low pH Using Transglutaminase Enzyme." Journal of Agricultural and Food Chemistry 52, no. 14 (July 2004): 4456–64. http://dx.doi.org/10.1021/jf0355304.

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JU, Z. Y., and A. KILARA. "Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates." Journal of Food Science 63, no. 2 (June 28, 2008): 288–92. http://dx.doi.org/10.1111/j.1365-2621.1998.tb15728.x.

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Stănciuc, Nicoleta, Mihaela Turturică, Ana Maria Oancea, Vasilica Barbu, Elena Ioniţă, Iuliana Aprodu, and Gabriela Râpeanu. "Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers." Food and Bioprocess Technology 10, no. 9 (June 20, 2017): 1715–26. http://dx.doi.org/10.1007/s11947-017-1938-8.

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43

Iskandar, Michèle, Larry Lands, Kebba Sabally, Behnam Azadi, Brian Meehan, Nadir Mawji, Cameron Skinner, and Stan Kubow. "High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity." Foods 4, no. 4 (May 28, 2015): 184–207. http://dx.doi.org/10.3390/foods4020184.

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Kurt, Ş., and O. Kılınççeker. "Performance optimization of soy and whey protein isolates as coating materials on chicken meat." Poultry Science 90, no. 1 (January 2011): 195–200. http://dx.doi.org/10.3382/ps.2009-00426.

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45

Bhimrao Muley, Abhijeet, Aniruddha Bhalchandra Pandit, Rekha Satishchandra Singhal, and Sunil Govind Dalvi. "Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation." Ultrasonics Sonochemistry 71 (March 2021): 105385. http://dx.doi.org/10.1016/j.ultsonch.2020.105385.

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TADA, Kotaro, and Toshiro SUZUKI. "Effect of Pressure Treatment on the Heat-induced Gelation of Whey Protein Isolates (WPI)." Nihon Chikusan Gakkaiho 66, no. 7 (1995): 639–43. http://dx.doi.org/10.2508/chikusan.66.639.

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Nalesnik, Catherine A., Charles I. Onwulata, Michael H. Tunick, John G. Phillips, and Peggy M. Tomasula. "The effects of drying on the properties of extruded whey protein concentrates and isolates." Journal of Food Engineering 80, no. 2 (May 2007): 688–94. http://dx.doi.org/10.1016/j.jfoodeng.2006.06.029.

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48

Iddir, Mohammed, Denis Pittois, Cédric Guignard, Bernard Weber, Manon Gantenbein, Yvan Larondelle, and Torsten Bohn. "Whey- and Soy Protein Isolates Added to a Carrot-Tomato Juice Alter Carotenoid Bioavailability in Healthy Adults." Antioxidants 10, no. 11 (October 31, 2021): 1748. http://dx.doi.org/10.3390/antiox10111748.

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Recent findings suggested that proteins can differentially affect carotenoid bioaccessibility during gastro-intestinal digestion. In this crossover, randomized human trial, we aimed to confirm that proteins, specifically whey- and soy-protein isolates (WPI/SPI) impact postprandial carotenoid bioavailability. Healthy adults (n = 12 males, n = 12 females) were recruited. After 2-week washout periods, 350 g of a tomato-carrot juice mixture was served in the absence/presence of WPI or SPI (50% of the recommended dietary allowance, RDA ≈ 60 g/d). Absorption kinetics of carotenoids and triacylglycerols (TAGs) were evaluated via the triacylglycerol-rich lipoprotein (TRL) fraction response, at timed intervals up to 10 h after test meal intake, on three occasions separated by 1 week. Maximum TRL-carotenoid concentration (Cmax) and corresponding time (Tmax) were also determined. Considering both genders and carotenoids/TAGs combined, the estimated area under the curve (AUC) for WPI increased by 45% vs. the control (p = 0.018), to 92.0 ± 1.7 nmol × h/L and by 57% vs. SPI (p = 0.006). Test meal effect was significant in males (p = 0.036), but not in females (p = 0.189). In males, significant differences were found for phytoene (p = 0.026), phytofluene (p = 0.004), α-carotene (p = 0.034), and β-carotene (p = 0.031). Cmax for total carotenoids (nmol/L ± SD) was positively influenced by WPI (135.4 ± 38.0), while significantly lowered by SPI (89.6 ± 17.3 nmol/L) vs. the control (119.6 ± 30.9, p < 0.001). Tmax did not change. The results suggest that a well-digestible protein could enhance carotenoid bioavailability, whereas the less digestible SPI results in negative effects. This is, to our knowledge, the first study finding effects of proteins on carotenoid absorption in humans.

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Szumała, Patrycja, Aneta Pacyna-Kuchta, and Andrzej Wasik. "Proteolysis of whey protein isolates in nanoemulsion systems: Impact of nanoemulsification and additional synthetic emulsifiers." Food Chemistry 351 (July 2021): 129356. http://dx.doi.org/10.1016/j.foodchem.2021.129356.

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Tan, Songwen, Chao Zhong, and Timothy Langrish. "Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release." LWT 117 (January 2020): 108625. http://dx.doi.org/10.1016/j.lwt.2019.108625.

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