Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

Jiang, Shanshan; Hussain, Muhammad; Cheng, Jianjun; Jiang, Zhanmei; Geng, Hao Ran; Sun, Yu; Sun, Changbao; Hou, Juncai

doi:10.1016/j.lwt.2018.08.028

Cited by 87 publications

(43 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Three major fractions identical to SA, β-LG, and α-LAC were present in WPC. The same results were reported earlier [51,52]. In the FTIR spectra, there were two main peaks for Amide I at 1640 cm −1 and Amide II at 1550 cm −1 , related to peptide bonds [53].…”

Section: Discussionsupporting

confidence: 88%

The Effect of Dietary Replacement of Fish Meal with Whey Protein Concentrate on the Growth Performance, Fish Health, and Immune Status of Nile Tilapia Fingerlings, Oreochromis niloticus

Amer

Osman

Al-Gabri

et al. 2019

Animals

View full text Add to dashboard Cite

The present study was conducted to assess the effect of replacing fish meal with whey protein concentrate (WPC) on the growth performance, histopathological condition of organs, economic efficiency, disease resistance to intraperitoneal inoculation of Aeromonas hydrophila, and the immune response of Oreochromis niloticus. The toxicity of WPC was tested by measuring the activity of caspase 3 as an indicator of cellular apoptosis. Oreochromis niloticus fingerlings with average initial weight 18.65 ± 0.05 gm/fish (n = 225) for a 10-week feeding trial. The fish were randomly allocated to five experimental groups, having five replacement percentages of fish meal with WPC: 0%, 13.8%, 27.7%, 41.6%, and 55.5% (WPC0, WPC13.8, WPC27.7, WPC41.6, and WPC55.5); zero percentage represented the control group. The results show that the fish fed WPC had the same growth performance as the WPC0. The total weight of bacterially challenged surviving fish increased linearly and quadratically (p ≤ 0.05) by increasing the replacement percentage of fish meal with WPC. The growth hormone, nitric oxide, IgM, complement 3, and lysozyme activity were seen to increase significantly in WPC27.7, especially after a bacterial challenge. The phagocytic percentage and phagocytic index increased significantly in WPC27.7, WPC41.6, and WPC55.5 groups. Histopathological examination of liver sections was badly affected by high replacement in WPC41.6–55.5. The activity of caspase 3 in the immunohistochemical stained sections of the intestine was increased significantly by increasing the inclusion level of WPC. Economically, the total return of the total surviving fish after the bacterial challenge was increased significantly by fish meal replacement with WPC. It could be concluded that WPC could replace the fish meal in Nile tilapia diets up to 27.7%, with improving the gut health, the total weight of survival fish, and immune status of fish challenged with A. hydrophila. High inclusion levels of WPC are not recommended in fish diets, since they negatively affected the intestinal and liver tissues and increased the level of cellular apoptosis, as indicated by the increased caspase 3 activity. Further researches are recommended to evaluate the effect of fish meal replacement with WPC on the histopathological examination of the kidney and to test the capacity of serum IgM to clot the bacteria used for the challenge.

show abstract

Section: Discussionsupporting

confidence: 88%

The Effect of Dietary Replacement of Fish Meal with Whey Protein Concentrate on the Growth Performance, Fish Health, and Immune Status of Nile Tilapia Fingerlings, Oreochromis niloticus

Amer

Osman

Al-Gabri

et al. 2019

Animals

View full text Add to dashboard Cite

show abstract

“…Denaturation of the globular whey proteins caused unfolding of their structure, which increased surface area. This exposed the buried peptides and amino acid side chains and increased the interaction with water and viscosity [18]. Fang and Guo [15] showed that the addition of PWP to yogurt resulted in higher viscosity than yogurt without PWP.…”

Section: Resultsmentioning

confidence: 99%

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

Bierzuńska

Cais‐Sokolińska

Yiğit

2019

Foods

View full text Add to dashboard Cite

Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.

show abstract

“…[5] Many studies have previously reported the utilization of various protein/polysaccharide pairs in development of multilayer emulsions. [6][7][8][9][10][11] Whey proteins have been often used as emulsifiers due to their ability to stabilize O/W emulsions, [12][13][14][15][16][17] but their interaction with Persian gum at oil-water interfaces has not yet been studied in much detail. Persian gum (PG) is a natural exudate of wild almond trees (Amygdalus scoparia Spach) which is collected from the bark of the trees especially from west parts of Iran.…”

Section: Introductionmentioning

confidence: 99%

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Hadian¹,

Labbafi

Hosseini

et al. 2020

Journal of Dispersion Science and Technology

View full text Add to dashboard Cite

Whey protein isolate (WPI) is an excellent emulsifier. However, WPI-stabilized emulsions tend to flocculate at pH values close to their isoelectric point. In this work, a layer by layer (LBL) technique was used to develop double layer oil in water emulsions using a mixture of WPI and water-soluble fraction of Persian gum (WSPG). Polysaccharide concentration and pH were found to have a major impact on the stability of the final system. At a constant total biopolymer concentration, increasing the amount of WSPG significantly (p < 0.05) improved the emulsion physical stability. An appropriate stability was obtained at 0.5 wt% WPI, 1 wt% WSPG, and pH 5.0. At high ionic strength, the emulsions became unstable with a higher sensitivity to CaCl 2 than NaCl. Confocal laser scanning microscopy and zeta-potential measurements confirmed the electrostatic adsorption of WSPG onto the WPI-stabilized oil droplets. The results of interfacial tension and dilatational rheology measurements revealed a slight decrease in the interfacial tension after the adsorption of WSPG as the second layer and a predominantly elastic behavior (E 0 > E 00 ), at the interface especially at pH 5.0. The results showed that WSPG is an appropriate candidate for improving the physical stability of WPI-stabilized emulsions at pH values close to isoelectric point.

show abstract

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

Cited by 87 publications

References 29 publications

The Effect of Dietary Replacement of Fish Meal with Whey Protein Concentrate on the Growth Performance, Fish Health, and Immune Status of Nile Tilapia Fingerlings, Oreochromis niloticus

The Effect of Dietary Replacement of Fish Meal with Whey Protein Concentrate on the Growth Performance, Fish Health, and Immune Status of Nile Tilapia Fingerlings, Oreochromis niloticus

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Contact Info

Product

Resources

About