Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

Drapala, Kamil P.; Auty, Mark A.E.; Mulvihill, Daniel M.; O’Mahony, James A.

doi:10.1016/j.foodres.2016.01.028

Cited by 65 publications

(53 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In model infant formula emulsions, lecithin has been shown not only to function as an emulsifier but also to increase heat stability due to formation of protein-phospholipid complexes (McSweeney, Healy, & Mulvihill, 2008). Whey protein hydrolysate conjugation with maltodextrin has shown to have a similar effect (Drapala, Auty, Mulvihill, & O'Mahony, 2016). Fig.…”

Section: Impact Of Bulk Powder Composition On Formation Of White Flecksmentioning

confidence: 99%

Formation and structure of insoluble particles in reconstituted model infant formula powders

Toikkanen

Outinen

Malafronte

et al. 2018

International Dairy Journal

View full text Add to dashboard Cite

a b s t r a c tPhase separation of insoluble particles, so called "white flecks", is a physical defect in reconstituted milk obtained from spray-dried, fat-containing dairy powders. Compared with bulk powder particles, white flecks have quite different chemical and morphological characteristics. They consist mainly of proteins and fat, forming a dense network. Here, two concurrent formation mechanisms are suggested based on the structures revealed by confocal microscopy imaging. Fused spherical particles with free fat on the surface were the most abundant and likely formed during the manufacturing process. Sharp-edged particles containing shapes typical of lactose crystals formed during storage. Fat globule stability was thus determined to be critical in preventing white fleck formation. Stability was increased with (a) the presence of lecithin in the oil phase; (b) systems with high protein-to-fat ratio and (c) storage in dry conditions since humidity leads to lactose crystallisation and disruption of the fat globules in powders.

show abstract

Section: Impact Of Bulk Powder Composition On Formation Of White Flecksmentioning

confidence: 99%

Formation and structure of insoluble particles in reconstituted model infant formula powders

Toikkanen

Outinen

Malafronte

et al. 2018

International Dairy Journal

View full text Add to dashboard Cite

show abstract

“…The oxidation of polyunsaturated lipids could result in the formation of many different off-flavor molecules and could decrease the nutritional value of the food (Cesa et al, 2012). Several articles have attempted to investigate the stability of IF during its manufacture (Drapala et al, 2016;Kim andPearce, 2009), storage (Chavez-Servin et al, 2006;Ferrer et al, 2003;Inoue et al, 2015), and use (Zunin et al, 2015).…”

Section: Nmr Spectramentioning

confidence: 99%

Toward Precision Nutrition: Commercial Infant Formulas and Human Milk Compared for Stereospecific Distribution of Fatty Acids Using Metabolomics

Lopes

Cañedo

Oliveira

et al. 2018

OMICS: A Journal of Integrative Biology

View full text Add to dashboard Cite

Precision nutrition and nutrimetabolomics are emerging omics technology applications in public health. In this context, the infant formula (IF) is a manufactured foodstuff that aims to match the composition of human milk (HM), especially the lipid profile. The IF manufacturers have achieved relative success in matching the predominant fatty acid (FAs) profiles, but the stereospecific structures of the triacylglycerides in HM require deeper analyses with system sciences. We employed NMR-based metabolomics to compare the lipid profiles of 12 commercial IF samples and 10 HM samples. Additionally, vegetables, fish, and microalgae oil as raw materials in IFs were also investigated to understand the lipid profile of IFs. We found that IF has significantly less saturated fatty acids (SFA), higher unsaturated FAs, and similar polyunsaturated fatty acid (PUFA) content, compared with HM. However, the main difference was the stereospecific distribution of FAs: HM samples were associated with a high content of SFAs in the sn-2 position (26.03% -2.93%) and PUFAs in the sn-1,3 position (15.35% -3.94%). The IF had the opposite distribution, with SFAs esterified mainly in the sn-1,3 position (33.07 -4.93%) and PUFAs in the sn-2 position (9.57% -7.05%). Consequently, the hydrolysis of HM results in SFA mainly as sn-2-monoacylglycerides, which are well absorbed. In contrast, the hydrolysis of the IF provided SFA, mainly as free FAs, which tend to bind calcium and form insoluble calcium soaps in the intestine. Taken together, these observations can inform optimal design of infant formulas with a view to precision nutrition.

show abstract

“…Laktosa memiliki fungsi fisiologis yang baik seperti sumber energi untuk tubuh dan meningkatkan penyerapan mineral (kalsium, fosfor, dan magnesium). Meskipun kekhawatiran konsumen tentang intoleransi laktosa, industri pangan dan farmasi telah menemukan banyak aplikasi untuk laktosa, terutama dalam bentuk kristal (Carpin et al, 2016). Saat ini laktosa banyak digunakan oleh industri pangan sebagai ingredien, produk minuman (beverage) maupun produk permen (confectionary) karena mempunyai kemanisan yang rendah, dapat mengikat flavor dan aroma, dan meningkatkan umur simpan produk (Bu et al, 2015).…”

Section: Pendahuluanunclassified

“…Saat ini laktosa banyak digunakan oleh industri pangan sebagai ingredien, produk minuman (beverage) maupun produk permen (confectionary) karena mempunyai kemanisan yang rendah, dapat mengikat flavor dan aroma, dan meningkatkan umur simpan produk (Bu et al, 2015). Selain itu, laktosa juga biasa digunakan sebagai eksipien dan agen tablet di industri farmasi (Carpin et al, 2016). Laktosa lebih reaktif dibandingkan maltrodekstrin sehingga memiliki stabilitas panas yang baik dalam membentuk produk protein terglikasi (Liu dan Zhong 2015).…”

Section: Pendahuluanunclassified

Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas

Asyhari

Palupi

Faridah

2018

jtip

View full text Add to dashboard Cite

Soy protein isolate (SPI) is a product of soybeans possessing good functionality thus it is widely used as an ingredient in any formulation in food and beverage industries. Glycation is commonly done to ABSTRAKIsolat protein kedelai (IPK) adalah salah satu produk dari kedelai yang memiliki sifat fungsional yang baik sehingga banyak digunakan oleh industri pangan sebagai bahan formulasi berbagai makanan dan minuman. Glikasi banyak dilakukan untuk meningkatkan fungsionalitas protein dan mengurangi alergenisitas. Penelitian ini bertujuan menganalisis pengaruh waktu inkubasi IPK dengan laktosa terhadap derajat glikasi berbasis konjugat IPK-laktosa, amino bebas, dan laktosa serta mengetahui bobot molekul dan intensitas pita protein konjugat IPK-laktosa. Isolat protein diperoleh dengan pengaturan pH. Glikasi IPK dengan laktosa dilakukan dalam kondisi pH 9,5, suhu 95°C selama 0, 30, 60, dan 90 menit. Penentuan derajat glikasi pada produk konjugat IPK-laktosa dilakukan menggunakan beberapa metode yakni diantaranya metode berbasiskan TBA, HPLC, dan Bradford. Profil bobot molekul protein dianalisis menggunakan elektroforesis SDS-PAGE. Hasil penelitian menunjukkan bahwa semakin lama waktu inkubasi maka semakin besar pula derajat glikasi yang dihasilkan. Hasil elektroforesis SDS-PAGE menunjukkan bahwa kacang kedelai memiliki 13 pita protein dengan bobot molekul antara 11,8 sampai dengan 170,2 kDa. Perlakuan glikasi dengan laktosa selama inkubasi pada suhu 95°C dapat menghilangkan ataupun menurunkan intensitas pita protein dengan bobot molekul 66,6; 56,1; dan 30,9 kDa yang diduga merupakan alergen utama pada kedelai. (Li et al., 2016). Produk ini dapat digunakan sebagai ingredien pangan pada berbagai produk olahan seperti sosis, susu formula, nuget, dan sebagainya. Selain memiliki kadar protein yang tinggi, kedelai juga memiliki komponen bioaktif yang bermanfaat bagi kesehatan. Kedelai memiliki beberapa sifat fungsional seperti da-

show abstract

Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

Cited by 65 publications

References 67 publications

Formation and structure of insoluble particles in reconstituted model infant formula powders

Formation and structure of insoluble particles in reconstituted model infant formula powders

Toward Precision Nutrition: Commercial Infant Formulas and Human Milk Compared for Stereospecific Distribution of Fatty Acids Using Metabolomics

Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas

Contact Info

Product

Resources

About