Foods, 2021 The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO ...
Maria-Ioana Socaciu +6 more
doaj +1 more source
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species [PDF]
, 2010 Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutritional and health benefits. Thus, ω-3 PUFAs have been considered to contribute to the prevention of several diseases.
Cucu, Tatiana +4 more
core +1 more source
Isolation of whey protein and hydrolysis pattern of whey protein by proteolytic enzyme
Korean Journal of Agricultural Science, 2012 The aim of this study was to introduce a simple method for isolation of α-lactalbumin, β-lactoglobulin and bovine serum albumin from cow’s milk, and peptides produced by enzymatic hydrolysis of α-lactalbumin, β-lactoglobulin and bovine serum albumin with alcalase.
Renchinkhand Renchinkhand +3 more
openaire +2 more sources
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Cells, 2022 The purpose of this pilot study was to establish whether a novel freeze-dried curdlan/whey protein isolate-based biomaterial may be taken into consideration as a potential scaffold for matrix-associated autologous chondrocyte transplantation.
Katarzyna Klimek +5 more
doaj +1 more source
Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface [PDF]
, 2016 The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of
Carrera Sánchez, Cecilio +2 more
core
Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
core +1 more source
ChemFoodChem, EarlyView.Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley +1 more source
Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications
Food Bioengineering, EarlyView.Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang +7 more
wiley +1 more source
Behaviour of milk protein ingredients and emulsions stabilised by milk protein ingredients in the simulated gastrointestinal tract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu, New Zealand [PDF]
, 2017 Milk clotting behaviours in the stomach impact the digestion rates of protein and fat. A variety of milk protein products are applied as functional ingredients in many foods.
Wang, Xin
core