Fractionation of the major whey proteins and isolation of β-Lactoglobulin variants by anion exchange chromatography

Santos, Maria João; Teixeira, J. A.; Rodrigues, L. R.

doi:10.1016/j.seppur.2012.02.030

Cited by 58 publications

(30 citation statements)

References 50 publications

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“…Whey contains also numerous minor proteins such as lactoferrin (LF), lactoperoxidase (LP), and proteose peptone (PP), together with other minor components (Jovanovic et al, 2007;Santos et al, 2012). The whey proteins profile, including general chemical and physio-chemical properties, is shown in Table 1.…”

Section: Whey Proteinsmentioning

confidence: 99%

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Ramos

Pereira

Martins

et al. 2017

Critical Reviews in Food Science and Nutrition

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Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.

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Section: Whey Proteinsmentioning

confidence: 99%

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Ramos

Pereira

Martins

et al. 2017

Critical Reviews in Food Science and Nutrition

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“…Первинна структура β-лактоглобуліну а також його вторинна структура, представлена в кількості близько 15% α-спіральних ділянок, β-конформацією і невпорядкованою структурою [1]. Все це зумовлює високу біологічну цінність альбумінної маси, використання якої як білкової основи при розробці продуктів як спеціального, так і профілак-тичного призначення дасть змогу розширити існуючий асортиментний ряд, збільшити ресурси для повноцінних харчових продуктів [2].…”

Section: у статті обґрунтовано можливість прогнозування протягом зберunclassified

The Definition of the Quality Indicators of Albumine Paste Wiht Potato Cellulose

Грек¹,

Onopriichuk²,

Tymchuk³

et al. 2017

SWNUFT

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Key words:ABSTRACT Albumin paste with potato cellulose "Potex" Potato cellulose "Potex" Method of experimentalstatistical modelingThe possibility of forecasting of the quality indicators of albumin paste with dietary fiber concentrate -potato cellulose (PC) is substantiated during storage "Potex", as a regulator of moisture mass fraction. A composition of the mixture and the peculiarities of preparation of potato cellulose «Potex» are given for the effective introduction into albumin mass. Quality indicators of paste sample were determined during 3 days of storage in laboratory conditions using commonly used research methods. We applied a method of experimental-statistical modeling using the program STATIS-TICA for the mathematical description of the changes of water-retaining capacity, active acidity (pH) and moisture mass fraction of the albumin paste with PC. The obtained mathematical models can be used for prediction of changes of the parameters of albumin paste with potato cellulose "Potex" during a determined storage period at a temperature (4±2) °С depending on the initial values -the amount and the moisture mass fraction of the protein base, the ratio of dietary fiber concentrate and serum, which gives the ability to get a qualitative product with the given indicators.

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“…ChEIs are the first-line drugs in the symptomatic treatment of AD, as by inhibiting cholinesterase they lead to an increased synaptic level of the neurotransmitter 68,69 . Lactoperoxidase (LPO, E.C.1.11.1.7) is of growing interest due to its distinctive biological activity, such as biocidal and biostatic ones [70][71][72][73] . The mechanism of the LPO antimicrobial action has been studied thoroughly regarding the conversion of thiocyanate (SCN À ) to antimicrobial products, such as hypothiocyanite ion (OSCN À ), hypothiocyanous acid (HOSCN), and some other highly reactive and short-lived oxidation products.…”

Section: Introductionmentioning

confidence: 99%

The effect of caffeic acid phenethyl ester (CAPE) on metabolic enzymes including acetylcholinesterase, butyrylcholinesterase, glutathione S-transferase, lactoperoxidase, and carbonic anhydrase isoenzymes I, II, IX, and XII

Gülçın

Scozzafava

Supuran

et al. 2015

Journal of Enzyme Inhibition and Medicinal Chemistry

160

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Health Services Vocational School, Igdır University, Igdır, Turkey AbstractCaffeic acid phenethyl ester (CAPE) is an active component of honeybee propolis extracts. Carbonic anhydrases (CAs, EC 4.2.1.1) are widespread and intensively studied metalloenzymes present in higher vertebrates including humans as many diverse isoforms. Acetylcholinesterase (AChE) is responsible for acetyl choline (ACh) hydrolysis and plays a fundamental role in nerve impulse transmission by terminating the action of the ACh neurotransmitter at cholinergic synapses and neuromuscular junctions. Butyrylcholinesterase (BChE) is another enzyme abundantly present in the liver and released into blood in a soluble form. Lactoperoxidase (LPO) is an enzyme involved in fighting pathogenic microorganisms whereas glutathione S-transferases (GSTs) are dimeric proteins present both in prokaryotic and eukaryotic organisms and involved in cellular detoxification mechanisms. In the present study, the inhibition effect of CAPE on human carbonic anhydrase (hCA) isoforms I, II, IX, and XII, AChE, BChE, LPO, and GST was evaluated. CAPE inhibited these enzymes with K i s in the range between micromolar to picomolar. The best inhibitory effect was observed against AChE and BChE.

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Fractionation of the major whey proteins and isolation of β-Lactoglobulin variants by anion exchange chromatography

Cited by 58 publications

References 50 publications

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

The Definition of the Quality Indicators of Albumine Paste Wiht Potato Cellulose

The effect of caffeic acid phenethyl ester (CAPE) on metabolic enzymes including acetylcholinesterase, butyrylcholinesterase, glutathione S-transferase, lactoperoxidase, and carbonic anhydrase isoenzymes I, II, IX, and XII

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