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Dong X, Wu P, Cong H, Chen XD. Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Lin D, Kelly AL, Maidannyk V, Miao S. Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106165] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Di Cicco F, Oosterlinck F, Tromp H, Sein A. Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Hu W, Martin F, Jeantet R, Chen XD, Mercadé-Prieto R. Micromechanical Characterization of Hydrogels Undergoing Swelling and Dissolution at Alkaline pH. Gels 2017; 3:gels3040044. [PMID: 30920539 PMCID: PMC6318615 DOI: 10.3390/gels3040044] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 11/06/2017] [Accepted: 11/16/2017] [Indexed: 02/03/2023] Open
Abstract
The swelling of polyelectrolyte hydrogels usually depends on the pH, and if the pH is high enough degradation can occur. A microindentation device was developed to dynamically test these processes in whey protein isolate hydrogels at alkaline pH 7–14. At low alkaline pH the shear modulus decreases during swelling, consistent with rubber elasticity theory, yet when chemical degradation occurs at pH ≥ 11.5 the modulus decreases quickly and extensively. The apparent modulus was constant with the indentation depth when swelling predominates, but gradients were observed when fast chemical degradation occurs at 0.05–0.1 M NaOH. In addition, these profiles were constant with time when dissolution rates are also constant, the first evidence that a swollen layer with steady state mechanical properties is achieved despite extensive dissolution. At >0.5 M NaOH, we provide mechanical evidence showing that most interactions inside the gels are destroyed, gels were very weak and hardly swell, yet they still dissolve very slowly. Microindentation can provide complementary valuable information to study the degradation of hydrogels.
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Affiliation(s)
- Wei Hu
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China.
| | - Francois Martin
- Science et Technologie du Lait et de l'Oeuf (STLO), Agrocampus Ouest, INRA, 35000 Rennes, France.
| | - Romain Jeantet
- Science et Technologie du Lait et de l'Oeuf (STLO), Agrocampus Ouest, INRA, 35000 Rennes, France.
| | - 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 215123, 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 215123, China.
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Hu W, Corbera-Sabaté C, Chen XD, Mercadé-Prieto R. Poroviscoelasticity of whey protein hydrogels at different length and time scales. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Elastic modulus and equilibrium swelling of stranded and particulate protein hydrogels at acid pH. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. Meat Sci 2011; 87:54-60. [DOI: 10.1016/j.meatsci.2010.09.002] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2009] [Revised: 08/26/2010] [Accepted: 09/01/2010] [Indexed: 11/18/2022]
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10
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Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration. J DAIRY RES 2009. [DOI: 10.1017/s0022029900027692] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryRheological properties of whey protein concentrate (WPG) solutions were studied in steady shear, using a Bohlin VOR Rheometer, as a function of concentration, temperature, shear rate, shearing time, pH, salt type, salt concentration and solution age. At 22 °C and pH 7, the WPC solutions exhibited Newtonian behaviour up to a concentration of 10% total solids, pseudoplastic behaviour between 10 and 30% and time-dependent shear thinning at 35% and above. The apparent viscosity of solutions at 22 °C and pH 7 was linearly related to concentration up to 8%. The effect of temperature on apparent viscosity in the range 5–60 °C was closely described by the Arrhenius equation. The viscosities of WPC solutions were independent of solution age in the pH range 4–8 at all concentrations up to and including 20%, the precise pH range narrowing as concentration increased. At pH values above or below this range apparent viscosity became dependent on both pH and solution age, the age effect becoming more marked at higher WPC concentrations. Apparent viscosity at pH 7 increased markedly with both CaCl2 concentration and solution age at concentrations above 0·6 M-CaCl2, the age effect in this case increasing with CaCl2 concentration. In contrast, NaCl concentrations of up to 0·8 M-NaCl had little effect on apparent viscosity. The rheological behaviour of WPC solutions changed from time-independent to time-dependent shear thinning at high concentration, at extreme pH values, at high CaCl2 concentration (after ageing) and on heating to above ∼ 60 °C. This change is considered to be caused by the formation of structure in solutions; a 40% solution (at 22 °C and pH 6·75) exhibited classic thixotropic behaviour in a step–shear rate experiment.
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Mor-Rosenberg Y, Shoemaker C, Rosenberg M. Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat. Food Hydrocoll 2004. [DOI: 10.1016/s0268-005x(03)00060-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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ROSENBERG M, LEE SJ. Water-Insoluble, Whey Protein- based Microspheres Prepared by an All-aqueous Process. J Food Sci 2004. [DOI: 10.1111/j.1365-2621.2004.tb17867.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Barrett A, Prakash A, Sakelakos D, Taub I, Cohen S, Ohashi Y. Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture. Food Hydrocoll 1998. [DOI: 10.1016/s0268-005x(98)00053-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Rojas SA, Goff H, Senaratne V, Dalgleish DG, Flores A. Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(96)00045-3] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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KARLESKIND D, LAYE I, MEI FI, MORR C. Gelation Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb06217.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Griffin WG, Griffin MCA, Martin SR, Price J. Molecular basis of thermal aggregation of bovine β-lactoglobulin A. ACTA ACUST UNITED AC 1993. [DOI: 10.1039/ft9938903395] [Citation(s) in RCA: 77] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Morr CV, Ha EY. Whey protein concentrates and isolates: processing and functional properties. Crit Rev Food Sci Nutr 1993; 33:431-76. [PMID: 8216810 DOI: 10.1080/10408399309527643] [Citation(s) in RCA: 343] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.
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Affiliation(s)
- C V Morr
- Department of Food Science and Technology, Ohio State University, Columbus 43210-1097
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LANGLEY KEITHR, GREEN MARGARETL. COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE-MATRIX INTERACTION. J Texture Stud 1989. [DOI: 10.1111/j.1745-4603.1989.tb00433.x] [Citation(s) in RCA: 64] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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