Results 201 to 210 of about 152,266 (262)

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

Journal of Food Science, 2016
Abstract This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis.
T J, Smith, E A, Foegeding, M A, Drake
openaire   +2 more sources

Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method.

International Journal of Biological Macromolecules, 2020
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1)
Emad Karrar, A. Mahdi, Sujitraj Sheth, I. M. Mohamed Ahmed, Muhammad Faisal Manzoor, Wei Wei, Xingguo Wang   +6 more
semanticscholar   +1 more source

Effects of Sugars on Whey Protein Isolate Gelation

Journal of Agricultural and Food Chemistry, 2000
Whey protein isolate (WPI) gels were prepared from solutions containing ribose or lactose at pH values ranging from 6 to 9. The gels with added lactose had no color development, whereas the gels with added ribose were orange/brown. Lactose stabilized the WPI to denaturation, which increased the time and temperature required for gelation, thus ...
L M, Rich, E A, Foegeding
openaire   +2 more sources

Calcium Association With Isolated Whey Proteins

Canadian Institute of Food Science and Technology Journal, 1991
Abstract The association of calcium with major whey protein fractions, α-lactalbumin and β-lactoglobulin, was studied in model solutions between pH 3.5 and 7.0 and ionic strength ranging from 0.04 to 0.16M. Both α-lactalbumin and β-lactoglobulin showed capability to associate with calcium. However, the extent of association was markedly pH dependent.
G. Patocka, P. Jelen
openaire   +1 more source

Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins

Journal of Agricultural and Food Chemistry, 1997
Thermal aggregation from 25 to 97 °C (0.8 °C/min heating rate) of diluted whey protein isolate (WPI) containing microparticulated WPI (μWPI) or specific WPI tryptic hydrolysate was studied at pH 6.0 using a spectrophotometric method. Mixed WPI solutions containing above 3.75% μWPI displayed faster thermal aggregation at lower heating temperatures of ...
C. Sanchez, M. Pouliot, S. F. Gauthier, P. Paquin   +3 more
openaire   +1 more source

Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction.

International Journal of Biological Macromolecules, 2020
The functional properties and physiological functions of whey protein isolate (WPI) decreased near its isoelectric point (PI). The Maillard reaction covalently binding polysaccharides to proteins is an effective method to improve the functional ...
Wenduo Wang, Chao Li, Zhang Bin, Qiang Huang, Lijun You, Chun Chen, Xiong Fu, R. Liu   +7 more
semanticscholar   +1 more source

GEL CHARACTERISTICS OF β‐LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE

Journal of Texture Studies, 1997
ABSTRACTThe gelation characteristics of β‐lactoglobulin, whey protein isolate and whey protein concentrate at varying levels of protein (6–11%), sodium chloride (25–400 mM), calcium chloride (10–40 mM) and pH (4.0–8.0) were studied in a multifactorial design. Small scale deformation of the gels was measured by dynamic rheology to give the gel point (°C)
MYRA TWOMEY, M. KIERAN KEOGH, RAJ MEHRA, BRENDAN T. O'KENNEDY   +3 more
openaire   +1 more source

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

, 2020
In this study, encapsulation strategy of curcumin was employed by fabricating protein-based composite nanoparticles with hydrophilic whey protein isolate (WPI) and hydrophobic zein using an alcohol-free pH-driven method. The mass ratio of WPI to zein had
Xinyu Zhan, Lei Dai, Liang Zhang, Yanxiang Gao   +3 more
semanticscholar   +1 more source

Hydrolysis of Whey Protein Isolate Using Subcritical Water

Journal of Food Science, 2011
Abstract:  Hydrolyzed whey protein isolate (WPI) is used in the food industry for protein enrichment and modification of functional properties. The purpose of the study was to determine the feasibility of subcritical water hydrolysis (SWH) on WPI and to determine the temperature and reaction time effects on the ...
Ashley D, Espinoza, Rubén O, Morawicki, Tiffany, Hager   +2 more
openaire   +2 more sources

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study.

Food Chemistry, 2020
The processing stability and antioxidant capacity of blueberry anthocyanins (ANs) in the presence of whey protein isolate (WPI) were examined. WPI was found to enhance both the stability and antioxidant activity of ANs during processing and simulated in ...
Zhihuan Zang, Shurui Chou, Jinlong Tian, Y. Lang, Yixiao Shen, Xulong Ran, Ningxuan Gao, Bin Li   +7 more
semanticscholar   +1 more source