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Song YQ, Zhao Y, Yao G, Dong RS, Chen J. Heat treatment effect on whey protein-epigallocatechin gallate interaction: A fluorescence spectroscopic analysis. Food Chem X 2023; 20:100917. [PMID: 38144742 PMCID: PMC10739916 DOI: 10.1016/j.fochx.2023.100917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/20/2023] [Accepted: 09/30/2023] [Indexed: 12/26/2023] Open
Abstract
This study aimed to examine the interaction mechanism of polyphenol protein in a heat-treated aqueous solution system using epigallocatechin gallate (EGCG) and whey protein (WP) as raw materials. Further, we hypothesized the binding characteristics of these two compounds. The results were as follows: The quenching mechanism between WP and EGCG was characterized as static quenching. As the temperature increased, the binding constant and the binding force between EGCG and WP both increased. The number of binding sites (denoted as n) between WP and EGCG was approximately 1. Hence, WP provided a single site to bind to EGCG to form a complex. The main binding modes between WP and EGCG were hydrophobic and electrostatic interactions, and they were spontaneously combined into complexes (ΔG < 0). This study provided a basis for the interaction between WP and EGCG under different heating conditions and their combination mode.
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Affiliation(s)
- Yu-qi Song
- Department of Grass Research, Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, One Health Institute, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Ying Zhao
- Hainan Key Laboratory of Biology of Tropical Flowers and Trees Resources, Forestry Institute, Hainan University, Haikou 570228, China
| | - Guanglong Yao
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, One Health Institute, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Rong-shu Dong
- Department of Grass Research, Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, One Health Institute, College of Food Science and Technology, Hainan University, Haikou 570228, China
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2
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Pires A, Gomes D, Noronha J, Díaz O, Cobos A, Pereira CD. Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures. Foods 2022; 11:foods11244091. [PMID: 36553833 PMCID: PMC9778489 DOI: 10.3390/foods11244091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep's ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep's ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8-9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep's SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.
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Affiliation(s)
- Arona Pires
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - David Gomes
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - João Noronha
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Olga Díaz
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Angel Cobos
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Carlos Dias Pereira
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
- CERNAS—Centro de Estudos dos Recursos Naturais Ambiente e Sociedade, Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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Kasapcopur E, Mohammed AM, Colakoglu AS. Effects of differences in whey composition on the physicochemical properties of whey butter. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Eren Kasapcopur
- Enka Dairy Products Ltd. KonyaTurkey
- Department of Food Engineering Kahramanmaraş Sütçü İmam University Kahramanmaraş Turkey
| | - Aram M Mohammed
- Department of Food Engineering Kahramanmaraş Sütçü İmam University Kahramanmaraş Turkey
| | - Abdullah S Colakoglu
- Department of Food Engineering Kahramanmaraş Sütçü İmam University Kahramanmaraş Turkey
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Magnetic fields: biomass potential of Spirulina sp. for food supplement. Bioprocess Biosyst Eng 2020; 43:1231-1240. [DOI: 10.1007/s00449-020-02318-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 02/23/2020] [Indexed: 12/13/2022]
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5
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Ayunta CA, Quinzio CM, Puppo MC, Iturriaga LB. Physicochemical properties of caprine and commercial bovine whey protein concentrate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00194-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Physicochemical and functional properties of proteins extracted from three microalgal species. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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7
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Composition and isolation of goat cheese whey oligosaccharides by membrane technology. Int J Biol Macromol 2019; 139:57-62. [DOI: 10.1016/j.ijbiomac.2019.07.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/29/2019] [Accepted: 07/26/2019] [Indexed: 01/04/2023]
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Jrad Z, Oussaief O, Khorchani T, El-Hatmi H. Microbial and enzymatic hydrolysis of dromedary whey proteins and caseins: techno-functional, radical scavenging, antimicrobial properties and incorporation in beverage formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00261-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Gao F, Zhang X, Wang J, Sun X, Wang C. Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins. Food Sci Biotechnol 2018; 27:1619-1626. [PMID: 30483425 DOI: 10.1007/s10068-018-0402-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/26/2018] [Accepted: 05/14/2018] [Indexed: 11/28/2022] Open
Abstract
Effects of pH (6-8), protein concentration (6-11%, w/v), heating temperature (70-95 °C) and time (5-30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(2-ethylbenzothiazoline-6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p < 0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p < 0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
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Affiliation(s)
- Feng Gao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos A. Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1409759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Beatriz Sanmartín
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
| | - Olga Díaz
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
| | - Laura Rodríguez-Turienzo
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
| | - Angel Cobos
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
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Ghanimah MA. Functional and technological aspects of whey powder and whey protein products. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12436] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mohamed Abed Ghanimah
- Dairy Science Department; Faculty of Agriculture; Kafrelsheikh University; 33516 Kafrelsheikh Egypt
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Hong SM, Chung EC, Kim CH. Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats. Korean J Food Sci Anim Resour 2015; 35:653-9. [PMID: 26761894 PMCID: PMC4670895 DOI: 10.5851/kosfa.2015.35.5.653] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 08/24/2015] [Accepted: 08/28/2015] [Indexed: 11/18/2022] Open
Abstract
High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.
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Affiliation(s)
- Sung-Moon Hong
- Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea
| | - Eui-Chun Chung
- Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea
| | - Cheol-Hyun Kim
- Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea
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Palatnik DR, Ostermann Porcel MV, González U, Zaritzky N, Campderrós ME. Recovery of caprine whey protein and its application in a food protein formulation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos Á. Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2014.10.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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