Whey proteins

Boland, Mike

doi:10.1533/9780857093639.30

Cited by 28 publications

(35 citation statements)

References 66 publications

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“…The pH of WPC diminished from 6.47 to 6.23 when WPC concentration was increased. Values were close to those reported for WPC (González-Tello et al, 2009;Jambrak et al, 2008), but different from the ߚ-lactoglubulin isoelectric point (4.2-5.5) (Boland, 2011). Considering that pH between 6 and 7 has little effect overall on bubble diameter of skim milk foam stability (Borcherding et al, 2009), pH was not adjusted in this…”

Section: Properties Of Aqueous Samplessupporting

confidence: 77%

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Martı́nez-Padilla

García-Rivera

Romero-Arreola

et al. 2015

Journal of Food Engineering

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Section: Properties Of Aqueous Samplessupporting

confidence: 77%

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Martı́nez-Padilla

García-Rivera

Romero-Arreola

et al. 2015

Journal of Food Engineering

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“…Purified whey protein isolate powders (WPI) are processed by membrane and ion exchange chromatography techniques followed by spray drying. WPI contains above 90% protein based on dry matter and comprises α-lactalbumin and β-lactoglobulin in a ratio of 1:4 when manufactured in the membrane process and 1:7 when the chromatography process is applied [132,133].…”

Section: Whey Proteinsmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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“…Whey protein isolate (WPI) is one of the highest quality proteins because of their amino acid profile and rapid digestibility (Devries & Phillips, 2015). The use of WPI is based on specific nutritional applications, such as sports performance, nutrition supplements and medical foods, where formulations can benefit from very low lactose levels and extremely high protein levels (Agarwal, Beausire, Patel, & Patel, 2015;Boland, 2011). However, the variety of functional groups present in WPI allows them to stabilize water-, fat-and air-based structures (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…However, the variety of functional groups present in WPI allows them to stabilize water-, fat-and air-based structures (i.e. gels, emulsions and foams, respectively) (Boland, 2011;Kulozik, 2007). WPI is mainly composed of β-lactoglobulin (50%), α-lactalbumin (15-20%) and bovine serum albumin (5-7%), which are well known for their surface activity and colloid-stabilizing characteristics (Martinez, Carrera-Sánchez, Rodríguez-Patino, & Pilosof, 2009;Schmitt, Bovay, Rouvet, Shojaei-Rami, & Kolodziejczyk, 2007), whereas proteins, lactose, minerals and fat are the remainder compounds (Boland, 2011).…”

Section: Introductionmentioning

confidence: 99%

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The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

Maticorena

Alarcón

Troncoso

et al. 2017

CyTA - Journal of Food

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This work aims to study the effect of degree of protein aggregation on the surface and rheological properties of whey protein isolate dispersions with different concentrations (80, 100 and 120 g/kg), pHs (5.5 or 6.5) or NaCl contents (1 or 2 g/kg). Dispersions were thermally treated at 70, 75 and 80°C for different times. By mixing aggregated with native protein dispersions, different degrees of aggregation (0%, 20%, 40%, 60% and 80%) were obtained. Surface tension of the dispersions was determined by the pendant drop method, whilst their rheological properties were obtained from flow curve tests. A slight effect of the degree of aggregation over diffusion was found, which indicates that native proteins dominated the decrease in surface tension. The rheological behavior of dispersions with NaCl addition changed from Newtonian to shear thinning for aggregation degrees above 20%, whilst all dispersions at pH 5.5 and 6.5 presented a shear thinning behavior. El grado de denaturación de proteínas en dispersiones basadas en aislado de proteínas de suero (ASP) modifica sus propiedades superficiales y reológicas RESUMEN Este trabajo apunta a estudiar el efecto del grado de agregación de proteínas en las propiedades de superficie y reológicas de dispersiones de ASP con diferente concentración de proteína (80, 100 y 120 g/kg), pH (5,5 ó 6,5) o contenido de NaCl (1 ó 2 g/kg). Las dispersiones fueron tratadas térmicamente a 70, 75 y 80°C por diferentes tiempos. Mediante la mezcla de dispersiones de proteína agregada y nativa, se obtuvieron dispersiones con grados de agregación diferente. La tensión superficial de las dispersiones se determinó fue determinada por el método de la gota colgante, mientras que las propiedades reológicas se obtuvieron desde ensayos de curva de flujo. Se encontró un efecto menor del grado de agregación sobre la difusión, lo cual indica que las proteínas nativas dominaron la disminución de la tensión superficial. La reología de las dispersiones con adición de NaCl cambió desde un comportamiento Newtoniano a uno pseudoplástico para grados de agregación sobre el 20%; mientras que todas las dispersiones a pH 5,5 ó 6,5 presentaron un comportamiento pseudoplástico.

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Whey proteins

Cited by 28 publications

References 66 publications

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

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