Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins

Tamm, F.; Sauer, Glenn R.; Scampicchio, Matteo; Drusch, Stephan

doi:10.1016/j.foodhyd.2011.10.013

Cited by 58 publications

(29 citation statements)

References 32 publications

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“…[13] Limited enzymatic hydrolysis could reduce molecular weight, but exposured hydrophobic groups previously buried in the protein, [14][15][16] which might increase the protein foaming capacity and emulsifying properties. However, to the best of our knowledge, most papers have been reported to use enzymatic hydrolysis to produce EWP peptides [17][18][19] or reduce its allergenicity, [11] few reports about using enzymatic hydrolysis to improve the functional properties of EWP.…”

Section: Introductionmentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

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The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa~29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.

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Section: Introductionmentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

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“…The functional properties of peptide mixtures arising from enzymatic hydrolysis depend on many factors, for example the type of enzyme used and the degree of hydrolysis (DH) achieved . An enzymatic hydrolysis of whey proteins results in a reduction of molecular weight and can effect the exposure of hydrophobic groups from the interior of the molecules , hence increase the surface activity and the area coverable compared to the native protein thereby increasing the stability against recoalescence and the viscoelasticity of interfacial films .…”

Section: Introductionmentioning

confidence: 99%

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Tamm¹,

Gies²,

Diekmann³

et al. 2015

Euro J Lipid Sci & Tech

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The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and b-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 AE 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids.Practical applications: Whey proteins, a by-product of the cheese industry, possess excellent nutritional properties, but have limited functional and antioxidant properties in their native form. Partial enzymatic hydrolysis can significantly enhance these properties. This study showed the excellent suitability of whey protein hydrolysates as emulsifiers in spray-dried emulsions, which can improve encapsulation capacity and stabilisation of sensitive ingredients.

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“…Foams are colloidal systems formed by the agglomerations of dispersed phase (gas) in the continuous phase (Damodaran and Paraf ). Proteins, as amphiphilic macromolecules, are considered as foaming agent because they have the ability to unfold and adsorb at the interfaces between the dispersed and continuous phases (Borcherding and others ; Tamm and others ) and to form a viscoelastic adsorbed layer (Wilde ). Foaming properties of whey protein isolate (WPI) have been the subject of investigations.…”

Section: Introductionmentioning

confidence: 99%

Foaming Properties of Whey Protein Isolate and λ‐Carrageenan Mixed Systems

Wang

Zhang

Vardhanabhuti

2015

Journal of Food Science

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Heating protein with polysaccharide under neutral or near neutral pH can induce the formation of soluble complex with improved functional properties. The objective of our research was to investigate the effects of λ-carrageenan (λC) concentrations and pH on foaming properties of heated whey protein isolate (WPI) and λC soluble complex (h-cpx) in comparison to heated WPI with added λC (pWPI-λC), and unheated WPI with λC (WPI-λC). In all 3 WPI-λC systems at pH 7, increasing λC concentration led to improved foamability until a certain concentration before it decreased. Despite their higher viscosity, both heated systems (pWPI-λC and h-cpx) showed significantly better foamability and foam stability compared to WPI-λC. Rheological results of foams with 0.25% λC suggested that higher elasticity and viscous films were produced in h-cpx and pWPI-λC systems corresponding to better foam stability. Foam microstructure images indicated that foams produced from h-cpx had thicker film and consisted of smaller initial bubble area and more uniform bubble size. Results from the effect of pH (6.2, 6.5, and 7.0) further confirmed that stronger interactions between WPI and λC during heating contributed to the improved foaming properties. Foam stability was higher in h-cpx system at all 3 pH levels, especially under pH 6.2 where there were strongest interactions between the biopolymers.

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Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins

Cited by 58 publications

References 32 publications

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Foaming Properties of Whey Protein Isolate and λ‐Carrageenan Mixed Systems

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