Article
Chemistry, Multidisciplinary
Xinchen Ye, Antonio J. Capezza, Xiong Xiao, Christofer Lendel, Mikael S. Hedenqvist, Vadim G. Kessler, Richard T. Olsson
Summary: Protein nanofibrils (PNFs) were prepared by whey protein fibrillation at low pH and in the presence of different metal ions. The metal ions' valence state and ionic radius significantly influenced the gelation behavior and fibrillation kinetics of the PNFs, with higher valence states and smaller ionic radii resulting in faster hydrogel formation. The presence of metal ions also affected the viscoelastic properties of the hydrogels, with more acidic metal ions inducing higher storage modulus compared to less acidic ones.
Article
Chemistry, Applied
Xiaojun Wang, Jinsong Zeng, J. Y. Zhu
Summary: Post-fibrillation endoglucanase treatment effectively reduces the entanglement of cellulose nanofibrils and produces more uniform nanofibrils.
CARBOHYDRATE POLYMERS
(2022)
Article
Green & Sustainable Science & Technology
Xinchen Ye, Antonio J. Capezza, Vasantha Gowda, Richard T. Olsson, Christofer Lendel, Mikael S. Hedenqvist
Summary: Covalently crosslinked protein networks from whey protein nanofibrils exhibit sustainable high-performance as foams, with excellent chemical resistance and mechanical strength even at high temperatures. By adding plasticizers, the mechanical performance of the foams is improved significantly, making them suitable for harsh environments.
ADVANCED SUSTAINABLE SYSTEMS
(2021)
Article
Chemistry, Applied
Kefan Ouyang, Hexiang Xie, Yufeng Wang, Meng Wai Woo, Qian Chen, Sixing Lai, Hua Xiong, Qiang Zhao
Summary: Phosphoric acid was used to replace hydrochloric acid in the production of whey protein isolate fibrils. The optimized conditions for phosphoric acid-induced fibrillation resulted in shorter lag phase, more stable dispersion, and smaller particle size compared to hydrochloric acid-induced fibrils. Phosphoric acid also accelerated the fibrillation process and improved the hydrophobicity and emulsion stability of the fibrils.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Qingguan Liu, Jianjun Cheng, Xiaomeng Sun, Mingruo Guo
Summary: The study developed a method to prepare whey protein nanofibrils stabilized zein nanoparticles and investigated the properties, in vitro digestion, and antioxidant activity of the nanoparticles. The findings suggest that this new technology may be used for preparing nanoparticles of other similar hydrophobic food ingredients and provide a theoretical basis for preparation of nanoparticles as a nutrient delivery system.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Summary: This study aimed to investigate the operational parameters and effects of plant proteases on the hydrolysis of whey protein isolates, whey protein concentrates, and milk protein concentrates in dairy systems. The findings showed that temperature significantly influenced the degree of hydrolysis, and papain was more effective in hydrolyzing whey proteins compared to bromelain. The cleavage of proteins was time-dependent, while the pH remained stable. Kinetic and thermodynamic parameters varied among the different enzymes.
Article
Food Science & Technology
Aratrika Ray, Abhinav Sharma, Rekha S. Singhal
Summary: This study aimed to fabricate a porous hydrogel by crosslinking purified subabul galactomannans (SG) and kappa-carrageenan (kappa C) with whey protein isolate (WPI). The hydrogel showed high foam overrun and minimal foam drainage at a specific composition. The resulting SG and WPI incorporated porous hydrogel (SGWP) exhibited excellent stability and water uptake rate at elevated temperature and neutral pH, suggesting its potential applications in various industries and as a matrix for bioactive delivery.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Qiyang Jiao, Ziyuan Liu, Baoyun Li, Bo Tian, Ning Zhang, Chunhong Liu, Zhibiao Feng, Bin Jiang
Summary: The research demonstrates that Pickering emulsion stabilized by WPNFs is more suitable as a carrier for CLA compared to conventional whey protein isolate, with better free radical scavenging ability and more stable effects on droplet size and zeta potential.
Article
Biochemistry & Molecular Biology
Jinpeng Li, Jiajie Yang, Jinzhe Li, Munkh-Amgalan Gantumur, Xuan Wei, Kwang-Chol Oh, Zhanmei Jiang
Summary: The impacts of inulin addition on the properties of whey protein isolate (WPI) after extrusion pretreatment (E-WPI) were investigated. The results showed that by adding 15% inulin, the water holding capacity, emulsifying activity, emulsion stability, foaming ability, and foaming stability of E-WPI were significantly improved compared to unextruded WPI. Rheology analysis indicated that the addition of inulin enhanced the apparent viscosity and consistency index of all samples. FTIR spectroscopy revealed that the combination of E-WPI/WPI and inulin was linked through hydrogen bonds, increasing the proportion of beta-turn structure. These findings suggest that the addition of inulin combined with extrusion pretreatment can enhance the functional properties of WPI.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Yangyang Feng, Xiaoli Ma, Baohua Kong, Qian Chen, Qian Liu
Summary: Ethanol treatments at different concentrations induced changes in the structural, morphological, and functional properties of native whey protein isolates. E-WPI prepared with an intermediate ethanol concentration (40% in this study) exhibited the highest emulsifying activity, emulsifying stability, foaming capacity, and surface hydrophobicity.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Anju Boora Khatkar, Amarjeet Kaur, Sanju Bala Dhull, Sunil Kumar Khatkar, Nitin Mehta, Jaspreet Kaur, Gulden Goksen
Summary: This study enriched instant noodles with ultrasound-modified whey protein and evaluated its effects on physical, technological, cooking, and sensory attributes. The sonicated whey protein improved water absorption capacity, solubility, gel properties, dough handling, and overall quality of instant noodles.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Yiguo Zhao, Chenxi Wang, Yuyang Chang, Saiya Li, Cuixia Sun, Yapeng Fang
Summary: This study characterized the shear and extensional rheology properties of whey protein fibril dispersions under different conditions. The results showed that heating time and fibril length had significant effects on the extensional viscosity and relaxation times of the dispersions. pH value also influenced the dispersion's break-up time and relaxation time. These findings provide useful insights for the application of whey protein fibrils in the food industry.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Anlei Ge, Shahid Iqbal, Timothy Kirk, Xiao Dong Chen
Summary: In this study, the effect of whey protein isolate-polysaccharide combinations on the rheology and microstructural properties of oil-in-water emulsions was investigated. Heating the emulsions resulted in higher moduli and viscosities, potentially due to increased protein-polysaccharide interactions. Microstructural analysis also showed denser gel-network formation in heated emulsions, particularly in the WPI-IC system.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Navratan Sharma, Mitali Sahil, Mitali Madhumita, Yogesh Kumar, Pramod K. Prabhakar
Summary: This study investigated the effects of low frequency ultrasonication at varying amplitude on the characteristics of rice bran protein concentrate (RBPC) from different rice varieties. The results showed that ultrasonication treatment altered the microstructure, particle size, hydrophobicity, and secondary structure of RBPC. Additionally, it improved the foaming capacity, foaming stability, oil binding capacity, and changed the rheological and thermal properties of RBPC. Overall, ultrasonication treatment has the potential to modify the functional properties of RBPC.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Zhigao Niu, Ilonka Thielen, Simon M. Loveday, Harjinder Singh
Summary: This study demonstrates that bioactive proteins can be protected from degradation during in vitro digestion by combining with PEG chains. PEG 40 St shows promising protective effects on LF under gastric conditions, but limited protection under intestinal conditions.
Article
Chemistry, Applied
Alejandra Acevedo-Fani, Andrea Ochoa-Grimaldo, Simon M. Loveday, Harjinder Singh
Summary: The study found that yoghurt fortified with rutin-casein co-precipitate had better in vitro rutin bioaccessibility compared to the same amount of rutin co-digested with a rutin supplement capsule, mainly in terms of gastrointestinal behavior and rutin release and stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Nutrition & Dietetics
Teresa F. Wegrzyn, Sharon Henare, Natalie Ahlborn, Noha Ahmed Nasef, Linda M. Samuelsson, Simon M. Loveday
Summary: The study found that there were differences in postprandial plasma amino acid response and urine metabolite fingerprints between soy-dairy protein blends and whey protein in older adults. However, overall, the protein source did not significantly impact the postprandial plasma amino acid response.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Chih-Chieh Chuang, Aiqian Ye, Skelte G. Anema, Simon M. Loveday
Summary: The solubility of hemp globulins was improved by blending with sodium caseinate and treating with a pH-cycling process. Nanoparticles formed after the pH-cycling were heat-stable and mainly assembled by hydrogen bonding. The nanoparticles exhibited irreversible aggregation above 60 degrees C due to thiol-disulphide exchange.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Visaka Anantawat, Simon M. Loveday, Harjinder Singh, Skelte G. Anema
Summary: Heat treatment has significant effects on the protein composition and gelation behavior of dairy products. Differences between HEHO milk and HOHE milk are observed in whey protein denaturation and protein adsorption to fat globules.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Agriculture, Dairy & Animal Science
Simon M. Loveday, Mike Weeks, Dongwen Luo, Julie Cakebread
Summary: This study found that the type of milk can change over the season, and different factors control the heat stability of type A versus type B milks. In type A milks, urea concentration, osmotic pressure, and milk solids are the key predictors of heat stability, while in type B milks, casein micelle size and ionic calcium play important roles in predicting heat stability.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Li Day, Julie A. Cakebread, Simon M. Loveday
Summary: There are important differences in molecular structure, amino acid profile, digestibility, and technical functionality between animal and plant proteins, which impact their bioavailability and sensory quality. Plant-based foods provide less complete protein nutrition and may have deficiencies in essential amino acids compared to animal proteins. More research and innovation are needed to enhance the potential of plant proteins, and there may be synergistic effects between plant and animal proteins in creating nutritious and attractive foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Marina Marinea, Ashling Ellis, Matt Golding, Simon M. Loveday
Summary: This study aimed to explore the impact of soy protein gel matrix on the release of phenolic acids. The results suggest that the bioaccessibility of phenolic acids is controlled by their interactions with the protein gel.
Review
Nutrition & Dietetics
Simon M. Loveday
Summary: The rates of dietary protein digestion and absorption can be significantly influenced by food processing treatments such as heating, gelling, and enzymatic hydrolysis. This review examines the evidence of how industrial and domestic food processing modifies the release and absorption of amino acids following a protein-rich meal. It highlights the importance of considering the effects of different processing methods on protein bioavailability and emphasizes the need for further research on non-animal protein digestion and absorption.
NUTRITION RESEARCH REVIEWS
(2022)
Article
Agriculture, Dairy & Animal Science
Ana Carolina Marshall, Nicolas Lopez-Villalobos, Simon M. Loveday, Ashling Ellis, Warren McNabb
Summary: The objective of this study was to model the lactation curves of dairy sheep in a New Zealand commercial flock and provide information on milk, fat, protein, and lactose yields. The study found that there is potential for improvement in lactation yields and persistency in New Zealand dairy sheep through farming system improvements and a national genetic improvement programme. This study provides valuable experience for a larger-scale animal breeding programme in New Zealand.
Article
Food Science & Technology
Sewuese S. Okubanjo, Sam J. Brooke, Rob Ward, Nic Mostert, Simon M. Loveday, Aiqian Ye, Peter J. Wilde, Harjinder Singh, Mark Waterland
Summary: This study used confocal Raman microscopy and microfluidic channels to investigate the location and mobility of hydrophobic antioxidant (beta-carotene) in food-grade emulsions. Microfluidic channels were used to isolate emulsion droplets, providing a more effective way to study antioxidant mobility. The results showed minimal migration of beta-carotene between shell and core droplets, suggesting the possibility of delivering two incompatible compounds by spatially segregating them in emulsion droplets.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Juliana A. S. Leite, Carlos A. Montoya, Simon M. Loveday, Jane A. Mullaney, Trevor S. Loo, Warren C. McNabb, Nicole C. Roy
Summary: This study examined the impact of heating and drying on milk protease activities in cow, sheep, and goat milk, compared to raw milk. The results showed that plasmin activity decreased in goat and sheep milk, while cathepsin D activity increased in spray-dried cow milk after heating. In vitro digestion with pancreatin increased both plasmin and cathepsin D activities. Milk proteases were found to contribute to protein hydrolysis in the stomach and small intestine.
Meeting Abstract
Agriculture, Dairy & Animal Science
A. Acevedo-Fani, H. J. Qazi, S. M. Loveday, A. Ye, H. Singh
JOURNAL OF DAIRY SCIENCE
(2022)
Letter
Food Science & Technology
Simon M. Loveday, Christiani Jeyakumar Henry
Article
Biochemical Research Methods
Laura Payling, Nicole C. Roy, Karl Fraser, Simon M. Loveday, Ian M. Sims, Peter H. Janssen, Stefan J. Hill, Laura G. Raymond, Warren C. McNabb
Summary: This protocol explores the relationship between breath methane and gut microbiome composition and functionality using breath testing and ex vivo fermentations. It offers a useful systems biology approach for studying the human gut microbiome, combining standardized methods in breath testing and fecal sampling. The accessible and easy-to-repeat model may deviate from human physiological conditions due to its relative simplicity.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
