Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying

Khem, Sarim; Bansal, Vipul; Small, Darryl M.; May, Bee K.

doi:10.1016/j.foodhyd.2015.09.029

Cited by 52 publications

(14 citation statements)

References 33 publications

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“…Figure 3, the fluorescence peak intensity of UPLPI increased significantly by 102% compared with PLPI. This observation corroborated with a previous report (Khem et al 2016) on whey protein isolate, which showed that different pH solvents resulted in the unfolding of the major whey protein components, leading to protein aggregation. The changes might be attributed to the effect of ultrasound in alliance with alkali on the protein structure and protein denaturation, thus increased the unfolding of the protein (Bacigalupe et al 2015).…”

Section: Figuresupporting

confidence: 93%

“…The changes might be attributed to the effect of ultrasound in alliance with alkali on the protein structure and protein denaturation, thus increased the unfolding of the protein (Bacigalupe et al 2015). This observation corroborated with a previous report (Khem et al 2016) on whey protein isolate, which showed that different pH solvents resulted in the unfolding of the major whey protein components, leading to protein aggregation.…”

Section: Surface Hydrophobicitysupporting

confidence: 91%

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Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound‐assisted alkaline extraction

Zou

Bian

et al. 2017

Animal Science Journal

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The aim of this study was to investigate the optimal conditions of ultrasound-assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico-chemical properties. Response surface methodology was used to determine the optimal conditions for UAAE, which were at ultrasonic power 265 W, ultrasonic time 42 min, NaOH concentration 0.80%, temperature 50°C, and solvent/raw material ratio 70. The extraction yield and efficiency of UPLPI were significantly improved over the conventional alkaline extraction (PLPI). The results of amino acid composition showed that UAAE could increase serine (36.5 g/kg), arginine (38.1 g/kg), alanine (37.5 g/kg), proline (48.7 g/kg), phenylalanine (55.6 g/kg) and lysine (47.2 g/kg) elution amount. The changes in fourier transform infrared spectra indicated unfolding and destruction of the protein structure in UPLPI. The differential scanning calorimetry analysis presented UPLPI with a slightly lower onset and peak denaturation temperature over PLPI. Surface hydrophobicity increased and the microstructures presented larger and more pores of UPLPI, therefore, it had better in vitro digestibility than PLPI. Therefore, UPLPI might have a potential application prospect in the food field due to its changes on molecular structure as well as on the microstructure of protein by UAAE.

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Section: Figuresupporting

confidence: 93%

Section: Surface Hydrophobicitysupporting

confidence: 91%

Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound‐assisted alkaline extraction

Zou

Bian

et al. 2017

Animal Science Journal

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“…[25] This observation corroborated with a previous report on the whey protein isolate denaturation of pH, which showed that different pH solvent resulted in the unfolding of the rice protein and major whey protein components, leading the aggregation of protein. [26] Effects of HIU-assisted alkali pretreatment on the functional groups of OVA…”

Section: Effects Of Hiu-assisted Alkali Pretreatment On the Surface Hmentioning

confidence: 99%

Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin

Liu

Hao

Dai

et al. 2020

International Journal of Food Properties

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This research investigated the enzymolysis kinetics of high-intensity ultrasound (HIU)-assisted alkali pretreatment Ovalbumin (OVA) through using Alcalase, and its structural and functional properties. The structural characteristics of OVA were performed with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), surface hydrophobicity, Fourier Transform Infrared, and differential scanning calorimetry. SDS-PAGE analysis indicated that the pretreatment sample showed proportion of lower molecular mass components (14.3-20.1 kDa). There was an increase in the intensity of fluorescence spectrum and changes in functional groups after the pretreatment on OVA compared with the control (without treatment), which might be the reason for the significantly enhancing efficiency of the enzymatic hydrolysis. The thermal denaturation temperature of enzymatic hydrolysis of OVA after pretreatment was 95.1°C, which was 17.5°C higher than that of control. As compared to OVA (control), the enzymatic hydrolysis with HIU-assisted alkali pretreatment was found to significantly improve protein solubility, emulsifying properties, foaming ability (FA) and foam stability, oil, and water absorption capacity (WAC). Especially emulsifying activity index, FA, WAC, and oil absorption capacity were increased by 228.7%, 88.5%, 102.6%, and 67.4%, respectively (P< 0.05). A simplified kinetic equation for the enzymolysis model was deduced to successfully describe the enzymatic hydrolysis of pretreated OVA. The results proved the effects of the pretreatment on the substrate enhanced the enzymolysis process and this influence had relation to the structure changes. Furthermore, the enzymatic hydrolysis process for other proteins demonstrated the applicability of the model.

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“…In the same way, whey protein isolate (WPI) was able to protect Lactobacillus plantarum A17 in the encapsulation process. A unique layer-by-layer electrostatic mechanism involved in encapsulation of A17 at pH 7 was found responsible for higher survival of cells [28].…”

Section: Addition Of Ingredients That Protect the Degradation Of Bioamentioning

confidence: 95%

Sustainable Drying Technologies for the Development of Functional Foods and Preservation of Bioactive Compounds

Betoret¹,

Calabuig-Jiménez²,

Barrera³

et al. 2016

Sustainable Drying Technologies

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Nowadays, the sustainability of a product, a process or a system is assessed according to three dimensions environmental, social and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution and retailing to consumption and waste disposal. The promotion of organic and local food is not the only way to reach the sustainability. There is other possibility that implies to continue the production hegemony. Increasing research is being focused on the development of healthy, quality and safety food products adapted to consumer's needs and more environment-friendly processes, that is, processes consuming energy more efficiently, generating less waste and emitting less greenhouse effect gases. Drying technology is applied in the food industry not only for preservation but also to manufacture foods with certain characteristics. Drying technology operations need to be precisely controlled and optimized in order to produce a good-quality product with the highest level of nutrient retention and flavor together with microbial safety. This chapter contains detailed information about some measurements taken by the food industry to ensure the supply of bioactive nutrients to as many individuals as possible, assuring the global sustainability. More specifically, the contribution of some drying techniques employed in the development of functional foods to increase the sustainability of the feeding process is discussed.Keywords: sustainability, functional foods, drying, bioactive compounds, structure © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. . IntroductionSustainability means meeting the needs and aspirations of the present without compromising the ability of future generations to meet theirs. As a result of environmental imbalances caused by intensive production and massive use of resources, to achieve food and agricultural sustainability, traditionally, the system has been directed toward promotion of organic and local food, but this is not the only way, as explained in [ ] there is other possibility that implies to continue the production hegemony, emphasizing biotechnology and technological panaceas.Nowadays, the sustainability of a product, a process or a system is assessed according to three dimensions environmental, social and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution and retailing to consumption and waste disposal. The development of a sustainable agri-food system places responsibilities on both the natural and the social sciences [ ]. While advances in basic and strategic biological research have greatly expanded, the potential to produce nutritious food in an efficient and environmentally sustainable manner, social an...

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Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying

Cited by 52 publications

References 33 publications

Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound‐assisted alkaline extraction

Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound‐assisted alkaline extraction

Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin

Sustainable Drying Technologies for the Development of Functional Foods and Preservation of Bioactive Compounds

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