Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility

Gasparini, Alessandra; Gool, M.P. van; Bultsma, Miranda; Cutroneo, Sara; Sforza, Stefano; Tedeschi, Tullia

doi:10.1016/j.idairyj.2020.104765

Cited by 10 publications

(9 citation statements)

References 15 publications

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“…Such a peak shape indicates that the individual proteins were extensively glycosylated, as previously reported by other authors [ 23 , 24 , 25 ]. Gasparini et al [ 11 ] observed a direct correlation between the content of residual lactose in the whey protein powders and their glycation. Patterns similar to ours were obtained by Feng et al [ 25 ] in the CZE of skim milk powders and powdered infant formula, and peak broadening was common to both whey proteins and casein peaks.…”

Section: Resultsmentioning

confidence: 99%

“…The spray-drying process itself does not pose considerable heat stress to whey protein components, the prior functionalization heat-treatments on the liquid product being mainly responsible for modifications in the protein structure, including denaturation, glycosylation (Maillard reaction) oxidation, and protein–protein interactions [ 10 , 11 , 12 ]. Whey proteins represent the heat labile fraction of milk proteins as a result of their globular structure stabilized by a variable number of disulfide bonds.…”

Section: Introductionmentioning

confidence: 99%

“…Small amounts of α-La and bovine serum albumin were found in the aggregates only at higher temperatures. These interactions are irreversible and actually initiate the formation of stable heat-induced aggregates in milk [ 11 , 14 ]. Provided that heating conditions and pH of the liquid whey are sufficiently mild, large amounts of native whey proteins can be present in WPC even after spray-drying [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Focus on the Protein Fraction of Sports Nutrition Supplements

et al. 2022

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Increasing awareness of balanced diet benefits is boosting the demand for high-protein food and beverages. Sports supplements are often preferred over traditional protein sources to meet the appropriate dietary intake since they are widely available on the market as stable ready-to-eat products. However, the protein components may vary depending on both sources and processing conditions. The protein fraction of five commercial sports supplements was characterized and compared with that of typical industrial ingredients, i.e., whey protein concentrates and isolates and whey powder. The capillary electrophoresis profiles and the amino acid patterns indicated that, in some cases, the protein was extensively glycosylated and the supplemented amino acids did not correspond to those declared on the label by manufacturers. The evaluation by confocal laser scanning microscopy evidenced the presence of large aggregates mainly enforced by covalent crosslinks. The obtained findings suggest that, beside composition figures, provisions regarding sports supplements should also consider quality aspects, and mandatory batch testing of these products would provide more reliable information to sport dieticians.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Focus on the Protein Fraction of Sports Nutrition Supplements

et al. 2022

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“…The free amino acid content was determined in the extracts obtained to study the intensity of proteolysis during the extraction process. Total amino acids were determined after acid hydrolysis, as previously described [ 28 ], with slight modifications (all reagent volumes increased five times, calibration curve concentrations from 6.25 to 100 µM). Briefly, the samples were hydrolyzed with 6 M HCl, added to the nor-leucine internal standard, filtered, and suitably diluted with distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…For the analysis of free amino acids, 10 µL of sample were derivatized with the AccQ Tag Fluor reagent kit and analyzed with RP-UPLC/ESI-MS as previously described [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

et al. 2021

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Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.

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Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility

Cited by 10 publications

References 15 publications

Focus on the Protein Fraction of Sports Nutrition Supplements

Focus on the Protein Fraction of Sports Nutrition Supplements

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

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