Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Gbassi, GK; Yolou, FS; Sarr, SO; Atheba, PG; Amin, CN; Ake, Modupe

doi:10.4314/ijbcs.v6i4.38

Cited by 23 publications

(26 citation statements)

References 21 publications

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“…For WPI rich in β‐LG, a similar value is to be expected. A zeta potential of approximately −10 mV was also observed elsewhere for pure β‐LG in the same phosphate buffer (Gbassi et al., ; Wilde et al., ). The increase in the particle size of EWPI could be explained by cross‐linking reactions catalyzed by PPO: such cross‐linking can occur after hydroxylation of whey protein tyrosine residues from a mono‐phenol to an o ‐diphenol by PPO and a subsequent further oxidization to a quinone.…”

Section: Resultssupporting

confidence: 76%

Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Ali

Keppler

Coenye

et al. 2018

Journal of Food Science

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The covalent interactions between whey protein isolate (WPI) and rosmarinic acid (RosA) at two different conditions, alkaline (pH 9) and enzymatic (in the presence of tyrosinase, PPO), at room temperature with free atmospheric air were studied. The conjugates formed between WPI and RosA were characterized in terms of their physicochemical and functional properties. The changes in protein structure were analyzed by intrinsic fluorescence and binding of 8-anilino-1-naphthalenesulfonic acid. The findings show that the covalent interactions caused a decrease in free amino and thiol groups and tryptophan content at both conditions. The decrease at enzymatic conditions was lower than at alkaline conditions. In addition, modified WPI at alkaline conditions exhibited higher antioxidative capacity compared to the modification at enzymatic conditions. However, WPI modified at enzymatic condition showed mild antimicrobial activity against Staphylococcus aureus LMG 10147 and MU50 compared to WPI modified at alkaline conditions and unmodified WPI (control). The modified WPI can be used as multifunctional ingredient into various food products with an additional health promoting effect of the bound phenolic compounds.

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Section: Resultssupporting

confidence: 76%

Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Ali

Keppler

Coenye

et al. 2018

Journal of Food Science

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“…The maximum at 1632 cm −1 is a characteristic band of the primary amide group of proteins (−CO−NH 2 ). The band at 1520 cm −1 corresponds to the secondary amide group of proteins (−CO−NH) [ 40 ]. The range 1400–1200 cm −1 was attributed to the amide III [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Composites Based on Hydroxyapatite and Whey Protein Isolate for Applications in Bone Regeneration

et al. 2021

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Hydroxyapatite (HAp) is a bioactive ceramic with great potential for the regeneration of the skeletal system. However, its mechanical properties, especially its brittleness, limit its application. Therefore, in order to increase its ability to transmit stresses, it can be combined with a polymer phase, which increases its strength without eliminating the important aspect of bioactivity. The presented work focuses on obtaining organic–inorganic hydrogel materials based on whey protein isolate (WPI) reinforced with nano-HAp powder. The proportion of the ceramic phase was in the range of 0–15%. Firstly, a physicochemical analysis of the materials was performed using XRD, FT-IR and SEM. The hydrogel composites were subjected to swelling capacity measurements, potentiometric and conductivity analysis, and in vitro tests in four liquids: distilled water, Ringer’s fluid, artificial saliva, and simulated body fluid (SBF). The incubation results demonstrated the successful formation of new layers of apatite as a result of the interaction with the fluids. Additionally, the influence of the materials on the metabolic activity according to ISO 10993-5:2009 was evaluated by identifying direct contact cytotoxicity towards L-929 mouse fibroblasts, which served as a reference. Moreover, the stimulation of monocytes by hydrogels via the induction of nuclear factor (NF)-κB was investigated. The WPI/HAp composite hydrogels presented in this study therefore show great potential for use as novel bone substitutes.

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“…The diffusion of Ca 2+ into the alginate network is confirmed by the shift of the -C-O and the C-O-H vibrations to lower frequencies; additionally, spectral changes in the regions of the COO-antisymmetric and symmetric stretching vibrations occurred. The bands around 1400 cm −1 and 1000 cm −1 correspond to -C-O, -C-C, and -C-OH groups [38]. probiotic cells were determined with the aim of defining the mechanical stability of the carriers that could be of significance for their further application.…”

Section: Effect Of the Fermentation Process On The Chemicalmentioning

confidence: 99%

Influence of Chitosan Coating on Mechanical Stability of Biopolymer Carriers with Probiotic Starter Culture in Fermented Whey Beverages

Obradović

Krunić

Trifković

et al. 2015

International Journal of Polymer Science

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The aim of this study was to improve the mechanical stability of biopolymer carriers and cell viability with addition of chitosan coating during fermentation process and product storage. Dairy starter culture (1% (w/v)) was diluted in whey and mixed with sodium alginate solution and the beads were made using extrusion technique. The mechanical stability of coated and uncoated beads, the release behavior, and the viability of encapsulated probiotic dairy starter culture in fermented whey beverages were analyzed. The mechanical properties of the beads were determined according to force-displacement and engineering stress-strain curves obtained after compression testing. It was observed that addition of chitosan as a coating on the beads as well as the fermentation process increased the elastic modulus of the calcium alginate-whey beads and cell survival. The current study revealed that the coating did not significantly improve the viability of probiotics during the fermentation but had an important influence on preservation of the strength of the carrier during storage. Our results indicate that whey-based substrate has positive effect on the mechanical stability of biopolymer beads with encapsulated probiotics.

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Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Cited by 23 publications

References 21 publications

Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Composites Based on Hydroxyapatite and Whey Protein Isolate for Applications in Bone Regeneration

Influence of Chitosan Coating on Mechanical Stability of Biopolymer Carriers with Probiotic Starter Culture in Fermented Whey Beverages

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