Article
Food Science & Technology
Fabian Ostertag, Joerg Hinrichs
Summary: The production of cream cheese, curd, high-protein yogurt, or caseinate results in a large amount of acid whey as a by-product. Currently, acid whey is often disposed as animal feed or organic fertilizer, which overlooks the potential value of its unique composition. An experimental approach involving cross-flow ultrafiltration was used to increase the concentration of biofunctional proteins in whey, specifically lactoferrin and immunoglobulin G. The resulting concentrate exhibited antimicrobial growth inhibition even higher than pure lactoferrin, indicating the potential of converting this underutilized by-product into valuable products for human nutrition.
Article
Food Science & Technology
Xin Luo, Siqi Fan, Zhuosui He, Fangfang Ni, Chengzhi Liu, Min Huang, Lei Cai, Gerui Ren, Xuan Zhu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: Probiotics, such as Lactobacillus plantarum, have low survival rates due to external conditions. However, encapsulating them in alginate-whey protein isolate and alginate-pectin-whey protein isolate composites can greatly improve their survival rates during digestion, storage, and freeze-drying. These composites protect the viability of probiotics in the gastric fluid and release them in the intestinal fluid. The encapsulated probiotics also show improved storage stability and higher survival rates after freeze-drying.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Linlin Wang, Lilong Wang, Chengrong Wen, Nan Wang, Chunhong Yan, Caihong Shen, Shuang Song
Summary: This study investigated the effect of the interaction between CTS/COS and WPI on protein digestibility. It was found that both CTS and COS significantly reduced the intestinal digestibility of WPI, resulting in a decrease of DH by 43.33% and 52.31% respectively.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agriculture, Multidisciplinary
Yun Jeong Kim, In Young Lee, Tae-Eun Kim, Jae Hoon Lee, Yong Gi Chun, Bum-Keun Kim, Min Hyeock Lee
Summary: This study confirms that the physical stability of protein emulsions can be enhanced by co-stabilizing with lecithin, promoting their application in various foods. The emulsions have a particle size of less than 250 nm and a polydispersity index of less than 0.3. The higher the lecithin content, the higher the viscosity and the higher the amount of free fatty acids released in the in vitro digestion model.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Ting-Ting Gao, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, Xiao-Zhi Tang
Summary: The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) were systematically studied. The particle size and viscosity of the dual-protein emulsion system decreased with an increase in WPI, likely due to the electric charge on the emulsion droplets. Emulsions with ratios of 3:7 and 5:5 exhibited the highest activity, and stability increased with increasing WPI. The study also found that WPI improved the antioxidant properties and nutritional value of the dual-protein emulsion.
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Yun Jeong Kim, Bum-Keun Kim, Min Hyeock Lee
Summary: In this study, the effects of small molecular surfactants on the physical stability of protein-stabilized Pickering nanoemulsions were investigated. Results showed that the addition of small molecular surfactants improved the physical stability and storage stability of the nanoemulsions.
Article
Chemistry, Applied
Wen-qiong Wang, Jian-ju Li, Ji-yang Zhou, Man-xi Song, Jia-cheng Wang, Xing Li, Cong-Cong Tang, Mao-lin Lu, Rui-xia Gu
Summary: This study reveals the mechanism of membrane fouling during ultrafiltration from the perspective of ion environment changes. The results show that changes in ion concentration and ratio can affect the structure and aggregation of whey protein.
Article
Environmental Sciences
Alejandro Caballero, Pablo Caballero, Federico Leon, Bruno Rodriguez-Morgado, Luis Martin, Juan Parrado, Jenifer Vaswani, Alejandro Ramos-Martin
Summary: The study demonstrates a new technology that converts problematic cheese whey into valuable products, achieving zero waste through membrane separation, and obtaining products with commercial utility.
Article
Chemistry, Applied
Marta Tomczynska-Mleko, Katsuyoshi Nishinari, Stanislaw Mleko, Konrad Terpilowski, Salvador Perez-Huertas
Summary: Whey protein isolate dispersions (9.5% protein) with 1.5% sugar (glucose, mannose, or xylose) were pre-heated and subjected to ions-induced gelation in an ultrasound environment. Sonication affected the rheological properties of gels and altered their surface hydrophilicity. This ultrasound-induced cold gelation method has the potential to develop new functional protein/sugar gel products with tailor-made attributes.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yujia Liu, Naixin Kang, Haiyang Cheng, Xuebin Chu, Zhengwei Sun, Chunyu Xi
Summary: Protein nanoparticles were prepared using supercritical carbon dioxide treatment, with the CO2 pressure found to modulate the size of nanoparticles. The results suggest the potential for future applications in food and biomedical products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Mingfeng Xu, Zhenghao Lian, Xiaoqiao Chen, Xing Yao, Cairu Lu, Xiaoying Niu, Maojun Xu, Qin Zhu
Summary: The study found that resveratrol can significantly inhibit the oxidation of lipids and proteins in emulsions, reducing protein carbonylation and protecting protein sulfhydrl content. At the same time, resveratrol can partially attenuate the decrease in protein solubility caused by oxidation.
Article
Engineering, Chemical
Zehan Hong, Nan Xiao, Lu Li, Yan Li, Xinan Xie
Summary: In this study, WPI-dextran conjugates were prepared via Maillard reaction to improve the functional properties of WPI. The grafting reaction destroyed intermolecular hydrogen bonds and affected the spatial structure of WPI, forming macromolecular colored substances. The glycosylation modification enhanced the electrostatic and spatial repulsion of WPI, resulting in improved stability of nanoemulsions.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Peifeng Lv, Di Wang, Rong Liang, Jiasheng Liu, Jingshu Li, Yanxiang Gao, Jingbo Zhang, Fang Yuan
Summary: This study prepared a bilayer emulsion loaded with lycopene and found that a chitosan solution of 0.5 wt% concentration provided the best physical stability. Experimental results demonstrated that the bilayer emulsion provided better protection for encapsulated lycopene compared to a WPI monolayer emulsion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
