Analysis of Whey Proteins Solubility at High Temperatures

Pelegrine, Daniela Helena Guimarães; Gomes, M. Thereza M. S.

doi:10.1515/1556-3758.1265

Cited by 18 publications

(14 citation statements)

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“…Milk contains a variety of components, including proteins, peptides, lipids, carbohydrates, and minerals that contribute to the growth and development of newborns. Whey proteins represent 18–20% of total milk protein and have high nutritive and functional properties for the young . During biosynthesis in the mammary epithelial cell, some milk proteins are decorated with long carbohydrate chains (glycoproteins).…”

Section: Introductionmentioning

confidence: 99%

“…Whey proteins represent 18-20% of total milk protein and have high nutritive and functional properties for the young. 1 During biosynthesis in the mammary epithelial cell, some milk proteins are decorated with long carbohydrate chains (glycoproteins). Glycoproteins contain a variety of oligosaccharides (glycans) covalently attached to the polypeptide side chains.…”

Section: Introductionmentioning

confidence: 99%

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Characterizing the release of bioactiveN-glycans from dairy products by a novel endo-β-N-acetylglucosaminidase

Karav¹,

Bell²,

Parc³

et al. 2015

Biotechnol Progress

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Endo-β-N-acetylglucosaminidase isolated from B. infantis ATCC 15697 (EndoBI-1) is a novel enzyme that cleaves N-N′-diacetyl chitobiose moieties found in the N-glycan core of high mannose, hybrid, and complex N-glycans. These conjugated N-glycans are recently shown as a new prebiotic source that stimulates the growth of a key infant gut microbe, Bifi-dobacterium longum subsp. Infantis. The effects of pH (4.45–8.45), temperature (27.5–77.5°C), reaction time (15–475 min), and enzyme/protein ratio (1:3,000–1:333) were evaluated on the release of N-glycans from bovine colostrum whey by EndoBI-1. A central composite design was used, including a two-level factorial design (24) with four center points and eight axial points. In general, low pH values, longer reaction times, higher enzyme/protein ratio, and temperatures around 52°C resulted in the highest yield. The results demonstrated that bovine colostrum whey, considered to be a by/waste product, can be used as a glycan source with a yield of 20 mg N-glycan/g total protein under optimal conditions for the ranges investigated. Importantly, these processing conditions are suitable to be incorporated into routine dairy processing activities, opening the door for an entirely new class of products (released bioactive glycans and glycan-free milk). The new enzyme’s activity was also compared with a commercially available enzyme, showing that EndoBI-1 is more active on native proteins than PNGase F and can be efficiently used during pasteurization, streamlining its integration into existing processing strategies.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterizing the release of bioactiveN-glycans from dairy products by a novel endo-β-N-acetylglucosaminidase

Karav¹,

Bell²,

Parc³

et al. 2015

Biotechnol Progress

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show abstract

“…WP‐LA and PWP‐LA had average diameters of 8.45 (<1.32 μm, 10%; <8.92 μm, 50%; <10.74 μm, 90%) and 9.07 μm (<1.02 μm, 10%; <10.74 μm, 50%; <14.86 μm, 90%), respectively. PWP‐LA showed the largest particle size may due to the low solubility of polymerized whey protein after heat denaturation (Pelegrine & Gomes, ). All the particles had a diameter smaller than 10 μm and can be incorporated in powdered and reconstituted functional foods without affecting the sensory attributes of the food base (Hansen, Allan‐Wojtas, Jin, & Paulson, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying

Wang

et al. 2019

Food Science & Nutrition

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Probiotic cultures are commonly freeze‐dried for storage and distribution. However, freeze‐drying and subsequent storage are accompanied by a decline in cell viability. Whey protein (WP) or polymerized whey protein (PWP) was used to protect Lactobacillus acidophilus LA‐5 against damage during freeze‐drying process and the subsequent storage. The protection capacity and effects of polymerized whey protein protected freeze‐dried L. acidophilus LA‐5 on physiochemical properties of cow and goat milk yoghurts were evaluated in comparison with maltodextrin (MD). The survival rate of L. acidophilus LA‐5 after freeze‐drying decreased in the order of MD (80.91%) > PWP (69.86%) > WP (64.89%). The particles of WP‐ and PWP‐based freeze‐dried samples showed an average diameter of about 10 μm, which was significantly higher than that of MD‐based particles (1.5 μm). Both whey protein preparations showed higher protecting effect than MD at high humidity condition during the 180‐day storage. Addition of freeze‐dried L. acidophilus LA‐5 with the presence of WP or PWP improved the protein content and decreased spontaneous whey separation and syneresis significantly for both yoghurts. PWP‐protected L. acidophilus LA‐5 addition significantly improved the firmness and adhesiveness of the yoghurt. Freeze‐dried L. acidophilus LA‐5 mixed with PWP had higher survivability in yoghurts compared with the culture alone at the end of storage. Data indicated that whey protein can be used to protect probiotics during freeze‐drying and may also improve the physiochemical properties of the yoghurt.

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“…As shown in Figs. 1 and 2, considerable denaturation of the globular molecule occurs at temperatures above 60 C, which alters the macromolecular characteristics of the proteinaceous structure (Anandharamakrishnan, Rielly, & Stapley, 2008;Pelegrine & Gomes, 2012). The new state of network thermodynamics is reflected in a reduction in absorbance values between 60 and 90 C, and implications of this observation on transport phenomena of the vitamin will be discussed and quantified in the following sections.…”

Section: Profile Of Nicotinic Acid Release From Whey Protein Microcapmentioning

confidence: 99%

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

et al. 2016

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Analysis of Whey Proteins Solubility at High Temperatures

Cited by 18 publications

References 0 publications

Characterizing the release of bioactiveN-glycans from dairy products by a novel endo-β-N-acetylglucosaminidase

Characterizing the release of bioactiveN-glycans from dairy products by a novel endo-β-N-acetylglucosaminidase

Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

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