Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Ryan, Kelsey; Vardhanabhuti, Bongkosh; Jaramillo, D.; Zanten, John H. van; Coupland, John N.; Foegeding, E. Allen

doi:10.1016/j.foodhyd.2011.11.006

Cited by 139 publications

(100 citation statements)

References 40 publications

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“…This result agrees with previous works, whereas the higher fat content in samples appeared to inhibit the flocculant action [17].…”

Section: Yield and Water Retention Of Protein Aggregatessupporting

confidence: 93%

Optimization of Proteins Recovery Process from Cheese Whey

Cuellas¹,

Rosa²,

Jorge³

2015

JAST-B

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Abstract:The process to obtain a protein-containing ingredient from the remaining whey of Argentinean "Cuatriolo" cheese production was studied. In order to optimize the protein recovery, physical and chemical treatments were investigated. Two protocols with different sequences of application of heating step and acid addition were assayed in the presence and absence of fat and CaCl 2 . The results were evaluated by the yield, water retention and particle size. The results showed that the highest yield of the process (76.6%) and an increase in water retention (39.8 w/w) were achieved when the acid was added after boiled and incubated for 30 min at 90 °C. In these working conditions, the presence of calcium shows a lower yield of recovery (72.8 %) and this behaviour correlates with a smaller particle size. Additionally, the presence of fat reduces the particle size and decreases the performance of the process (69.4%). Thus, the yield of protein recovery is related to the particle size of the aggregates, i.e., the recovery of proteins increases when increase the particle size. The simultaneous presence of fat and CaCl 2 increases the amount of water retained in the aggregated protein (47.62 w/w). In conclusion, the process of aggregation in whey protein should take into account both the design of suitable protocol and the presence of fat and additives.

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“…This result agrees with previous works, whereas the higher fat content in samples appeared to inhibit the flocculant action [17].…”

Section: Yield and Water Retention Of Protein Aggregatessupporting

confidence: 93%

Optimization of Proteins Recovery Process from Cheese Whey

Cuellas¹,

Rosa²,

Jorge³

2015

JAST-B

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“…33 This phenomenon is common in protein solutions because protein solubility can be strongly affected by the pH and ionic strength of the medium. 34 The zein NPs prepared in this study exhibited a slow T4OL release rate, which is of interest because the skin behaves as a natural barrier that protects the body against the external environment and the permeation of substances. 3 Therefore, in the case of slow release, the active compound will have sufficient time to penetrate into the skin and into the cells.…”

Section: Resultsmentioning

confidence: 93%

Biodegradable Nanoparticles Obtained From Zein as a Drug Delivery System for Terpinen-4-Ol

Marini¹,

Martelli²,

Zornio³

et al. 2014

Química Nova

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Biodegradable nanoparticles (NPs) have received considerable attention because of their possible use in the development of strategies for the topical delivery of oils and therapeutic drugs, particularly when drug penetration in dermis is desired. Zein is a prolamine and is a promising material for the design of drug delivery systems. In this study, NPs were prepared with zein and were used to encapsulate and release terpinen-4-ol, which is a therapeutic agent for the treatment of melanoma. The results show that the zein NPs are promising nanostructured systems for the prolonged delivery of T4OL with potential applications in anti-melanoma therapy.

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“…For studies of protein unfolding, denaturation and production of soluble protein aggregates, WPI solution at 3% (w/w) was prepared with final pH adjusted to 6.8 with 1 M of NaOH (Merck, Germany). It has been shown that, when WPI solutions of low protein concentration (1e3%) heated under neutral pH, small amounts of added salts, lead to the formation of soluble protein aggregates via both disulfide and hydrophobic interactions (Purwanti et al, 2011;Ryan et al, 2012;Schmitt, Bovay, Rouvet, Shojaei-Rami, & Kolodziejczyk, 2007). For the development of protein gel, was used the WPI solution at 10% (w/w) and final pH was adjusted to 3.0 with 1 M of HCl (Merck, Germany).…”

Section: Whey Protein Solutionsmentioning

confidence: 99%

Influence of moderate electric fields on gelation of whey protein isolate

et al. 2015

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Proteins are one of the food constituents most affected by heating, and some of the changes involve their unfolding, denaturation and gelation. Ohmic heating has often been claimed to improve the quality of foodstuffs due to its uniform heating and (putative) presence of a moderate electric field (MEF). However, this is still subject to discussion, so it is important to determine the effect of ohmic heating and of its MEF upon food constituents. Hence, the aim of this work was to evaluate the effects of MEF on denaturation, aggregation and viscoelastic properties of whey protein isolate (WPI), and compare them with those obtained via conventional heating under identical treatment conditions (up to 30 min at 85 o C). Results have shown that MEF interferes with whey protein unfolding and aggregation pathways at relatively high temperatures. MEF treatments have resulted in WPI solutions possessing more 8 and 10% of native Lactoglobulin and Lactalbumin, respectively, after 30 s of heating at 85 o C, when compared with a conventional heating method. Protein aggregates from MEF-treated WPI solutions presented a maximum increase in size of 78 nm, whereas conventional heating produced an increase of 86 nm. Unlike in conventional heating, aggregation of whey proteins during MEF was not sufficiently strong to form a true elastic gel network, since decreases in both storage and loss modulus were observed following MEF treatment. Our results suggest that MEF may provide a novel method for production of a whey protein matrix with distinctive gel-forming properties.2

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Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Cited by 139 publications

References 40 publications

Optimization of Proteins Recovery Process from Cheese Whey

Optimization of Proteins Recovery Process from Cheese Whey

Biodegradable Nanoparticles Obtained From Zein as a Drug Delivery System for Terpinen-4-Ol

Influence of moderate electric fields on gelation of whey protein isolate

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