Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey

Gantumur, Munkh-Amgalan; Sukhbaatar, Narantuya; Shi, Ruijie; Hu, Jialun; Bilawal, Akhunzada; Qayum, Abdul; Tian, Bo; Jiang, Zhanmei; Hou, Juncai

doi:10.1016/j.foodhyd.2022.108130

Cited by 38 publications

(13 citation statements)

References 48 publications

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“…In a recent study by Gantumur et al. (2023), the authors demonstrated that the solubility of proteins in water can increase from ∼89% to ∼95% by employing protein breakdown treatment using Saccharomyces cerevisiae yeast during fermentation. In addition, Guillin et al.…”

Section: Resultsmentioning

confidence: 99%

“…In a study by Shi et al (2021), the authors proposed that structural modifications in globular proteins can increase the number of charged groups, resulting in enhanced solubility in water. In a recent study by Gantumur et al (2023), the authors demonstrated that the solubility of proteins in water can increase from ∼89% to ∼95% by employing protein breakdown treatment using Saccharomyces cerevisiae yeast during fermentation. In addition, Guillin et al (2022) demonstrated that the water solubility of chickpeas noticed a significant increase from 10.5% to 17% following a 24-h fermentation process supported by LAB.…”

Section: Water Solubility Of Water Kefir-fermented Pea Proteinsmentioning

confidence: 99%

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Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation

Al‐Qaisi,

Alrosan,

Almajwal

et al. 2024

Journal of Food Science

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The utilization of pea proteins (PPs) is limited due to their relatively low protein digestibility (∼81%) compared to animal‐based proteins, such as whey. The present investigation involved the fermentation of PPs at a concentration of 1% (w/v) using 5% (w/v) water kefir for 60 h at 25°C to improve the functional properties of PPs. The results showed a significant (p < 0.05) increase in lactic acid and acetic acid production during fermentation. These findings suggest that PPs can be effectively fermented using water kefir as a starter culture for the increased protein digestibility of PPs. The PP conformation underwent modifications, including secondary and tertiary protein structure alterations. The total phenolic compounds increased throughout the fermentation, reaching around 695.32 ± 15 mg gallic acid equivalent/100 g after 24 h of fermentation. Furthermore, the fermentation process has culminated in significant (p < 0.05) changes in the surface charge and hydrophobic properties of the fermented PPs, from −38.1 to −45.73 and 362.7 to 550.2, respectively. Fermentation using water kefir is a promising technique for improving the digestibility, protein structure, and nutritional values of PPs.

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Section: Resultsmentioning

confidence: 99%

Section: Water Solubility Of Water Kefir-fermented Pea Proteinsmentioning

confidence: 99%

Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation

Al‐Qaisi,

Alrosan,

Almajwal

et al. 2024

Journal of Food Science

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“…To identify the adulteration of crucial products, numerous analytical assessments were devised (Hashem et al, 2020;Filho et al, 2022;Martins et al, 2022). 85% of the total milk used to make cheese is discarded as whey, which is rich in valuable components, especially lactose sugar and soluble proteins like beta-lactoglobulin (β-Lg) (40-50%), alpha-lactalbumin (α -La) (12-15%), bovine serum albumin (BSA) (5%), and immunoglobulins (8%) with high contents of essential amino acids and high digestibility with high nutrient content (Gantumur et al, 2023). As a reliable and reasonably priced carrier and stabilizer of bioactive compounds, whey protein concentrate (WPC) has been employed for encapsulation.…”

Section: Resultsmentioning

confidence: 99%

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

Almoselhy

2023

Preprint

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For a wide range of people, including malnourished adults with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight people, pregnant and lactating women, and adolescents, the current research aimed to present novel nutraceuticals devoted to improving the quality of life (QoL) with evidence-based health benefits, with daily values (DVs) according to the Food and Drug Administration (FDA), containing high-quality whey protein concentrate (WPC 70%), skim milk powder (SMP 34%), vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaves extract (zero-calorie sweetener). The novel nutraceutical formulations were subjected to the physicochemical, microbiological, and sensory evaluation. The results showed significant differences (P<0.05) among formulations with natural flavors added in different amounts in order to provide 10 g of protein (20% DV), elemental iron and zinc, vitamin C, folic acid, and vitamin B12 (25% DV), with elemental calcium (20% DV) emerged from milk derivatives. The serving sizes of the four formulas were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.

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“…The emulsifying activity and emulsifying stability are important functional properties of proteins. 45 The emulsifying activity of ⊍-LA-SY complex after the two heat treatments is presented in Fig. 3(A).…”

Section: Emulsifying Ability and Emulsion Stability Analysismentioning

confidence: 99%

Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating

Huang

et al. 2022

J Sci Food Agric

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Background The protein–polyphenol interaction mechanism has always been a research hotspot, but their interaction is affected by heat treatment, which is widely applied in food processing. Moreover, the effects of microwave or water‐bath heating on the protein–polyphenol interaction mechanism have been not clarified. The pasteurization condition (65 °C, 30 min) was selected to compare the effects of microwave or water bath on binding behavior, structure, and cell proliferation between α‐lactalbumin (α‐LA) and safflower yellow (SY), thus providing a guide for the selection of functional dairy processing conditions. Results Microwave heat treatment of α‐LA–SY resulted in stronger fluorescence quenching than that of conventional heat treatment. Moreover, the binding constant Ka of all α‐LA–SY samples was augmented significantly after microwave or water bath treatment, and microwave‐heated α‐LA–SY showed the maximum Ka. Fourier transform infrared spectroscopy showed that microwave heating resulted in more ordered structures of α‐LA into its disordered structures than water bath heating. However, the ferric reducing antioxidant power and chroma value of α‐LA–SY were more reduced by microwave heating than by water bath heating. Moreover, microwave heating facilitated the cell proliferation of α‐LA–SY compared with water bath treatment. Conclusion It was demonstrated that microwave heating promoted interaction between α‐LA and SY more than water bath heating did. Microwave heat treatment was a safe and effective way to enhance the binding affinity of α‐LA to SY, being a potential application in food industry. © 2022 Society of Chemical Industry.

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Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey

Cited by 38 publications

References 48 publications

Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation

Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating

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