1
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Oh J, Lee KG. Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives. Food Chem 2024; 455:139991. [PMID: 38850990 DOI: 10.1016/j.foodchem.2024.139991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/10/2024]
Abstract
This study analyzed the physicochemical properties of nut-based milk and sweetened condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and walnuts) were roasted at 140 °C for 15 min, followed by the preparation and analysis of milk and SCM alternatives. During the production of SCM by heating with adding sugar, the pH, moisture, and L* decreased, while the carbohydrates, viscosity, and browning index increased significantly (p < 0.05). Oleic acid, linoleic acid, and linolenic acid contents were comparable among all samples (p > 0.05). Volatile compounds were analyzed using HS-SPME-GC-MS to determine changes due to roasting and heating, and a total of 54 volatile compounds were identified. These findings to show the importance of the physicochemical characteristics of milk and SCM alternatives, provide practical information for the development of improved-quality dairy alternatives.
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Affiliation(s)
- Jeongeun Oh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea.
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2
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Finnegan EW, Goulding DA, O'Callaghan TF, O'Mahony JA. From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation-A review. Compr Rev Food Sci Food Saf 2024; 23:e13289. [PMID: 38343297 DOI: 10.1111/1541-4337.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/14/2023] [Accepted: 12/11/2023] [Indexed: 02/15/2024]
Abstract
Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing efficiency or create products with enhanced functionality (both technological and biological). This review aims to collate and critique these approaches based on their analytical principles and outline their application for the assessment of denaturation and aggregation. This review also provides insights into recent developments in process analytical technologies relating to whey protein denaturation and aggregation, whereby some of the analytical methods have been adapted to enable measurements in-line. Developments in this area will enable more live, in-process data to be generated, which will subsequently allow more adaptive processing, enabling improved product quality and processing efficiency. Along with the applicability of these techniques for the assessment of whey protein denaturation and aggregation, limitations are also presented to help assess the suitability of each analytical technique for specific areas of interest.
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Affiliation(s)
- Eoin W Finnegan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - David A Goulding
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - T F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
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3
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Chaabane D, Mirmazloum I, Yakdhane A, Ayari E, Albert K, Vatai G, Ladányi M, Koris A, Nath A. Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process. Bioengineering (Basel) 2023; 10:657. [PMID: 37370587 DOI: 10.3390/bioengineering10060657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100% WPI, 25% MD + 75% WPI, 50% MD + 50% WPI and 75% MD + 25% WPI. Subsequently, emulsions were used for dehydration by either spray-drying (SD) or freeze-drying (FD) to produce olive oil microcapsules. Emulsion stability, viscosity and droplet size influenced the characteristics of the microcapsules. The highest encapsulation efficiency was achieved using 50% MD + 50% WPI in the emulsions with subsequent SD. The moisture content of the microcapsules increased with increasing proportions of MD. The size of the microcapsules increased with increasing proportions of WPI. The bulk density and tapped density were reduced with higher proportions of MD in the microcapsules. Furthermore, microcapsules with a higher proportion of MD exhibited poor flowability and high cohesiveness. Microcapsules from the higher proportion MD emulsions, followed by SD were spherical with a smooth surface; however, microcapsules with dent structures were produced from 100% WPI in the emulsions with subsequent SD. Microcapsules, produced from emulsions with a higher proportion of WPI, followed by FD were flat flakes and had irregular surfaces.
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Affiliation(s)
- Donia Chaabane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Iman Mirmazloum
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Asma Yakdhane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Emna Ayari
- Department of Refrigeration and Livestock Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Krisztina Albert
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Gyula Vatai
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
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4
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Ghosh S, Yadav A, Rani S, Takkar S, Kulshreshtha R, Nandan B, Srivastava RK. 3D Printed Hierarchical Porous Poly(ε-caprolactone) Scaffolds from Pickering High Internal Phase Emulsion Templating. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:1927-1946. [PMID: 36701663 DOI: 10.1021/acs.langmuir.2c02936] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In the realm of biomaterials, particularly bone tissue engineering, there has been a great increase in interest in scaffolds with hierarchical porosity and customizable multifunctionality. Recently, the three-dimensional (3D) printing of biopolymer-based inks (solutions or emulsions) has gained high popularity for fabricating tissue engineering scaffolds, which optimally satisfies the desired properties and performances. Herein, therefore, we explore the fabrication of 3D printed hierarchical porous scaffolds of poly(ε-caprolactone) (PCL) using the water-in-oil (w/o) Pickering PCL high internal phase emulsions (HIPEs) as the ink in 3D printer. The Pickering PCL HIPEs stabilized using hydrophobically modified nanoclay comprised of aqueous poly(vinyl alcohol) (PVA) as the dispersed phase. Rheological measurements suggested the shear thinning behavior of Pickering HIPEs having a dispersed droplet diameter of 3-25 μm. The pore morphology resembling the natural extracellular matrix and the mechanical properties of scaffolds were customized by tuning the emulsion composition and 3D printing parameters. In vitro biomineralization and drug release studies proved the scaffolds' potential in developing the apatite-rich bioactive interphase and controlled drug delivery, respectively. During in vitro osteoblast (MG63) growth experiments for up to 7 days, good adhesion and proliferation on PCL scaffolds confirmed their cytocompatibility, assessed by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) analysis. This study suggests that the assembly of HIPE templates and 3D printing is a promising approach to creating hierarchical porous scaffolds potentially suitable for bone tissue engineering and can be stretched to other biopolymers as well.
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Affiliation(s)
- Sagnik Ghosh
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Anilkumar Yadav
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Sweety Rani
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Sonam Takkar
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Ritu Kulshreshtha
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Bhanu Nandan
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Rajiv K Srivastava
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
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5
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Becker D, Schmitt C, Bovetto L, Rauh C, McHardy C, Hartmann C. Optimization of complex food formulations using robotics and active learning. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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6
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Kadival A, Kour M, Meena D, Mitra J. Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02931-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Sarimov RM, Matveyeva TA, Mozhaeva VA, Kuleshova AI, Ignatova AA, Simakin AV. Optical Study of Lysozyme Molecules in Aqueous Solutions after Exposure to Laser-Induced Breakdown. Biomolecules 2022; 12:1613. [PMID: 36358963 PMCID: PMC9687580 DOI: 10.3390/biom12111613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/28/2022] [Accepted: 10/29/2022] [Indexed: 09/08/2024] Open
Abstract
The properties of a lysozyme solution under laser-induced breakdown were studied. An optical breakdown under laser action in protein solutions proceeds with high efficiency: the formation of plasma and acoustic oscillations is observed. The concentration of protein molecules has very little effect on the physicochemical characteristics of optical breakdown. After exposure to optical breakdown, changes were observed in the enzymatic activity of lysozyme, absorption and fluorescence spectra, viscosity, and the sizes of molecules and aggregates of lysozyme measured by dynamic light scattering. However, the refractive index of the solution and the Raman spectrum did not change. The appearance of a new fluorescence peak was observed upon excitation at 350 nm and emission at 434 nm at exposure for 30 min. Previously, a peak in this range was associated with the fluorescence of amyloid fibrils. However, neither the ThT assay nor the circular dichroism dispersion confirmed the formation of amyloid fibrils. Probably, under the influence of optical breakdown, a small part of the protein degraded, and a part changed its native state and aggregated, forming functional dimers or "native aggregates".
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Affiliation(s)
- Ruslan M. Sarimov
- Prokhorov General Physics Institute of the Russian Academy of Sciences (GPI RAS), 119991 Moscow, Russia
| | - Tatiana A. Matveyeva
- Prokhorov General Physics Institute of the Russian Academy of Sciences (GPI RAS), 119991 Moscow, Russia
| | - Vera A. Mozhaeva
- Prokhorov General Physics Institute of the Russian Academy of Sciences (GPI RAS), 119991 Moscow, Russia
| | - Aleksandra I. Kuleshova
- Prokhorov General Physics Institute of the Russian Academy of Sciences (GPI RAS), 119991 Moscow, Russia
| | - Anastasia A. Ignatova
- Shemyakin-Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, 117997 Moscow, Russia
| | - Alexander V. Simakin
- Prokhorov General Physics Institute of the Russian Academy of Sciences (GPI RAS), 119991 Moscow, Russia
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8
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Zhang D, Chen D, Patel B, Campanella OH. Pectin as a natural agent for reinforcement of pea protein gel. Carbohydr Polym 2022; 298:120038. [DOI: 10.1016/j.carbpol.2022.120038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 08/20/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022]
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9
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Liu Y, Wang K, Zhou P. Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yaowei Liu
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi China
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10
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Huyst AM, Deleu LJ, Luyckx T, Buyst D, Van Camp J, Delcour JA, Van der Meeren P. Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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12
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Mekala S, Silva EK, Saldaña MD. Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Yang Q, Eikelboom E, van der Linden E, de Vries R, Venema P. A mild hybrid liquid separation to obtain functional mungbean protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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15
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Avila-Sierra A, Huellemeier HA, Zhang ZJ, Heldman DR, Fryer PJ. Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits. ACS APPLIED MATERIALS & INTERFACES 2021; 13:35506-35517. [PMID: 34310125 PMCID: PMC8397245 DOI: 10.1021/acsami.1c09553] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Molecular details concerning the induction phase of milk fouling on stainless steel at an elevated temperature range were established to better understand the effect of temperature on surface fouling during pasteurization. The liquid-solid interface that replicates an industrial heat exchanger (≤75°C), including four stages (preheating, heating, holding, and cooling), was investigated using both a quartz crystal microbalance (QCM-D) and a customized flow cell. We found that the milk fouling induction process is rate-limited by the synergistic effects of bulk reactions, mass transfer, and surface reactions, all of which are controlled by both liquid and surface temperatures. Surface milk foulant becomes more rigid and compact as it builds up. The presence of protein aggregates in the bulk fluid leads to a fast formation of surface deposit with a reduced Young's modulus. Foulant adhesion and cohesion strength was enhanced as both interfacial temperature and processing time increased, while removal force increased with an increasing deposit thickness. During cleaning, caustic swelling and removal showed semilinear correlations with surface temperature (TS), where higher TS reduced swelling and enhanced removal. Our findings evidence that adsorption kinetics, characteristics of the foulant, and the subsequent removal mechanism are greatly dependent on the temperature profile, of which the surface temperature is the most critical one.
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Affiliation(s)
- Alejandro Avila-Sierra
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Holly A. Huellemeier
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Zhenyu J. Zhang
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Dennis R. Heldman
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
- Department
of Food Science and Technology, The Ohio
State University, Columbus 43210 Ohio, United States
| | - Peter J. Fryer
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
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16
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Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110506] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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17
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Park C, Jimenez-Flores R, Maleky F. Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels. Foods 2020; 9:foods9111697. [PMID: 33228228 PMCID: PMC7699611 DOI: 10.3390/foods9111697] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/09/2020] [Accepted: 11/12/2020] [Indexed: 11/21/2022] Open
Abstract
Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient. Hence, the objective of this study is developing oleocolloid (OC) (whey protein and rice bran wax OG) and hydro-oleocolloid (HOC) (OC + water) matrices with varying protein content (2.5–7.5%) to characterize their structural properties. Thermal analysis of the matrices via differential scanning calorimetry (DSC) documented the effects of hydrophobic interactions on the protein structure and its stability. Whey protein denaturation temperature increased from 74.9 °C to 102.8 °C in the presence of high oleic soybean oil. The effects of vegetable oil on WPI structure was also verified by FTIR spectroscopy. Data analysis revealed slight structural changes of the WPI secondary structure in the hydrophobic oil medium and the α-helix and β-sheet proportion in the emulsion medium was significantly altered. Similar analysis was performed in OC and HOC networks to quantify possible interactions between protein and rice bran wax. Results indicated that the protein was denatured during the thermal and mechanical conditions required for the oleogelation process, while it did not affect the systems’ solid fat content (SFC) and polymorphic patterns of the oleogels. However, DSC analysis showed different onset of melting for OC and HOC samples due to colloidal interactions between the protein and the lipid phase. The role of these chemistry was confirmed by microscopy analyses where OC and HOC matrices displayed notably different microstructural properties. The observed differences in the structural properties between OC and HOC matrices indicate the different colloidal interactions mediated by oleogelation process and the liquid medium type (oil vs. emulsion).
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Affiliation(s)
- Clifford Park
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
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18
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Krstonošić VS, Kalić MD, Dapčević-Hadnađev TR, Lončarević IS, Hadnađev MS. Physico-chemical characterization of protein stabilized oil-in-water emulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Behrouzain F, Razavi SM. Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105608] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Liu Y, Zhang W, Wang K, Bao Y, Regenstein JM, Zhou P. Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02344-5 10.1007/s11947-019-02356-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Liu Y, Zhang W, Wang K, Bao Y, Regenstein JM, Zhou P. Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02344-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Ha HK, Rankin SA, Lee MR, Lee WJ. Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review. Molecules 2019; 24:E3254. [PMID: 31500127 PMCID: PMC6767039 DOI: 10.3390/molecules24183254] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/03/2019] [Accepted: 09/05/2019] [Indexed: 01/08/2023] Open
Abstract
Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins-from whey, a byproduct of cheese manufacturing-have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.
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Affiliation(s)
- Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin, Madison, WI 53706, USA.
| | - Mee-Ryung Lee
- Department of Food and Nutrition, Daegu University, Gyeongsan 712-714, Korea.
| | - Won-Jae Lee
- Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea.
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23
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Lesme H, Rannou C, Loisel C, Famelart MH, Bouhallab S, Prost C. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Protte K, Balinger F, Weiss J, Löffler R, Nöbel S. Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.053] [Citation(s) in RCA: 103] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Mennah-Govela YA, Singh RP, Bornhorst GM. Buffering capacity of protein-based model food systems in the context of gastric digestion. Food Funct 2019; 10:6074-6087. [DOI: 10.1039/c9fo01160a] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
A standardized method to measure and quantify buffering capacity in the context of gastric digestion is proposed and the impact of protein content and surface area on buffering capacity was observed.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
| | - R. Paul Singh
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
- Riddet Institute
| | - Gail M. Bornhorst
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
- Riddet Institute
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27
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Wang L, Cheng J, Su R, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method. J Food Sci 2018; 84:261-267. [DOI: 10.1111/1750-3841.14362] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 08/22/2018] [Accepted: 08/31/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Lei Wang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Jiaqi Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Ruihua Su
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
| | - Bowen Yan
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
| | - Hao Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
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29
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Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
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30
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Maticorena E, Alarcón C, Troncoso E, Zúñiga RN. The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1358766] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Eitty Maticorena
- Bioprocess Engineering Laboratory, Department of Chemistry, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Claudio Alarcón
- Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Elizabeth Troncoso
- Bioprocess Engineering Laboratory, Department of Chemistry, Universidad Tecnológica Metropolitana, Santiago, Chile
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Rommy N. Zúñiga
- Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Santiago, Chile
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31
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Sinaga H, Bansal N, Bhandari B. Gelation properties of partially renneted milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1193515] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hotnida Sinaga
- School of Agriculture and Food Sciences, The University of Queensland, Australia
- Department of Food Science and Technology, University of Sumatera Utara, Medan, Indonesia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Australia
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32
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Lam CWY, Ikeda S. Physical Properties of Heat-induced Whey Protein Aggregates Formed at pH 5.5 and 7.0. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Shinya Ikeda
- Department of Food Science, University of Wisconsin-Madison
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33
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Lei Z, Chen XD, Mercadé-Prieto R. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins. PLoS One 2016; 11:e0164496. [PMID: 27732644 PMCID: PMC5061392 DOI: 10.1371/journal.pone.0164496] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Accepted: 09/26/2016] [Indexed: 11/18/2022] Open
Abstract
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions involve the formation and subsequent destruction of non-covalent interactions between soluble whey aggregates. Therefore, incubation of aggregates with NEM was expected not to affect much the rheology. Experiments show that very little additions of NEM, such as 0.5 mol per mol of protein, delayed and significantly strengthened the metastable gels formed. Interactions between whey protein aggregates were surprisingly enhanced during incubation with NEM as inferred from oscillatory rheometry at different protein concentrations, dynamic swelling, Trp fluorescence and SDS-PAGE measurements.
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Affiliation(s)
- Zhao Lei
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
| | - Ruben Mercadé-Prieto
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
- * E-mail:
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34
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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0043] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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35
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Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.07.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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36
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37
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38
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Farjami T, Madadlou A, Labbafi M. Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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39
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Berton-Carabin CC, Schroën K. Pickering Emulsions for Food Applications: Background, Trends, and Challenges. Annu Rev Food Sci Technol 2015; 6:263-97. [DOI: 10.1146/annurev-food-081114-110822] [Citation(s) in RCA: 383] [Impact Index Per Article: 42.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, Wageningen 6700 AA, The Netherlands;
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40
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Peters JP, Luyten H, Alting AC, Boom RM, van der Goot AJ. Effect of crosslink density on the water-binding capacity of whey protein microparticles. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.030] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Pelgrom PJ, Boom RM, Schutyser MA. Functional analysis of mildly refined fractions from yellow pea. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.001] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Alvarez PA, Emond C, Gomaa A, Remondetto GE, Subirade M. Predictive Response Surface Model for Heat-Induced Rheological Changes and Aggregation of Whey Protein Concentrate. J Food Sci 2015; 80:E326-33. [DOI: 10.1111/1750-3841.12747] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Accepted: 11/16/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | - Charles Emond
- The Nutrition and Functional Foods Inst. (INAF); Laval Univ; Quebec G1V 0A6 Canada
- Dept. of Food Science and Nutrition; 2425 rue de l'Agriculture; Laval Univ; Quebec G1V 0A6 Canada
| | - Ahmed Gomaa
- The Nutrition and Functional Foods Inst. (INAF); Laval Univ; Quebec G1V 0A6 Canada
- Dept. of Food Science and Nutrition; 2425 rue de l'Agriculture; Laval Univ; Quebec G1V 0A6 Canada
- Dept. of Food Science and Nutrition; National Research Center; Egypt
| | | | - Muriel Subirade
- The Nutrition and Functional Foods Inst. (INAF); Laval Univ; Quebec G1V 0A6 Canada
- Dept. of Food Science and Nutrition; 2425 rue de l'Agriculture; Laval Univ; Quebec G1V 0A6 Canada
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43
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Berghout J, Boom R, van der Goot A. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Rodrigues RM, Martins AJ, Ramos OL, Malcata FX, Teixeira JA, Vicente AA, Pereira RN. Influence of moderate electric fields on gelation of whey protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.06.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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45
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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46
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47
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Goudarzi M, Madadlou A, Mousavi ME, Emam‐Djomeh Z. Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12155] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mostafa Goudarzi
- Department of Food Science and Engineering College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering College of Agriculture and Natural Resources University of Tehran Karaj Iran
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Mohammad E Mousavi
- Department of Food Science and Engineering College of Agriculture and Natural Resources University of Tehran Karaj Iran
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Zahra Emam‐Djomeh
- Department of Food Science and Engineering College of Agriculture and Natural Resources University of Tehran Karaj Iran
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University College of Agriculture and Natural Resources University of Tehran Karaj Iran
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48
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Sağlam D, Venema P, de Vries R, van den Berg M, van der Linden E. Whey protein particles modulate mechanical properties of gels at high protein concentrations. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Ryan KN, Zhong Q, Foegeding EA. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper. J Food Sci 2014; 78:R1105-15. [PMID: 23957418 DOI: 10.1111/1750-3841.12207] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Accepted: 06/05/2013] [Indexed: 11/27/2022]
Abstract
Forming whey proteins into soluble aggregates is a modification shown to improve or expand the applications in foaming, emulsification, gelation, film-formation, and encapsulation. Whey protein soluble aggregates are defined as aggregates that are intermediates between monomer proteins and an insoluble gel network or precipitate. The conditions under which whey proteins denature and aggregate have been extensively studied and can be used as guiding principles of producing soluble aggregates. These conditions are reviewed for pH, ion type and concentration, cosolutes, and protein concentration, along with heating temperature and duration. Combinations of these conditions can be used to design soluble aggregates with desired physicochemical properties including surface charge, surface hydrophobicity, size, and shape. These properties in turn can be used to obtain target macroscopic properties, such as viscosity, clarity, and stability, of the final product. A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented.
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Affiliation(s)
- Kelsey N Ryan
- Donald Danforth Plant Science Center, Washington Univ. School of Medicine, St. Louis, MO 63110, USA
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50
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β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem Eng Sci 2013. [DOI: 10.1016/j.ces.2013.06.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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