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"Whey protein"

Benjamin Zeeb, Merve Yavuz-Düzgun, Johannes Dreher, Jacob Evert, Timo Stressler, Lutz Fischer, Beraat Özcelik, Jochen Weiss
The incorporation of novel plant-based proteins into foods is often challenging due to an unacceptable bitter sensation. Typically, a combination of electrostatic and hydrophobic forces contributes to the proteins' bitterness. The current study therefore focuses on the development of electrical properties on cationic plant proteins to reduce their overall bitterness in order to improve the perceived sensorial acceptance. As such, we utilized a simple mixing process to induce complex coacervation of oppositely charged biopolymers under acidic conditions...
March 20, 2018: Food & Function
Marika Houde, Nastaran Khodaei, Noreddine Benkerroum, Salwa Karboune
Protein concentrates were prepared from defatted barley (Hordeum vulgare L.) flour using alkaline and enzymatic treatments. Milder enzymatic treatments included (i) a bi-enzymatic method involving the use of starch-hydrolyzing enzymes, and (ii) a tri-enzymatic method using the former bi-enzymatic treatment followed by digestion with glucanase. The concentrate obtained through alkaline extraction (AI-BP) was comprised mainly of low molecular weight fractions of proteins. Bi-enzymatic treatment produced a protein concentrate with the highest protein content (49...
July 15, 2018: Food Chemistry
N De Neve, B Vlaeminck, F Gadeyne, E Claeys, P Van der Meeren, V Fievez
Previously, polyunsaturated fatty acids (PUFA) from linseed oil were effectively protected (>80%) against biohydrogenation through polyphenol-oxidase-mediated protein crosslinking of an emulsion, prepared with polyphenol oxidase (PPO) extract from potato tuber peelings. However, until now, emulsions of only 2 wt% oil have been successfully protected, which implies serious limitations both from a research perspective (e.g. in vivo trials) as well as for further upscaling toward practical applications. Therefore, the aim of this study was to increase the oil/PPO ratio...
March 16, 2018: Animal: An International Journal of Animal Bioscience
Floriane Rudwill, Donal O'Gorman, Etienne Lefai, Isabelle Chery, Alexandre Zahariev, Sylvie Normand, Allan F Pagano, Angèle Chopard, Anthony Damiot, Claire Laurens, Leanne Hodson, Emmanuelle Canet-Soulas, Martina Heer, Petra Frings Meuthen, Judith Buehlmeier, Natalie Baecker, Laure Meiller, Guillemette Gauquelin-Koch, Stéphane Blanc, Chantal Simon, Audrey Bergouignan
Context: The effects of energy balanced bed-rest on metabolic flexibility has not been thoroughly examined. Objective: We investigated the effects of 21-days bed-rest, with and without whey protein supplementation, on metabolic flexibility while maintaining energy balance. We further hypothesized protein supplementation mitigates metabolic inflexibility by preventing muscle atrophy. Design & Setting: Randomized cross-over longitudinal study conducted at the German Aerospace Center, Cologne, Germany...
March 12, 2018: Journal of Clinical Endocrinology and Metabolism
Behjat Javadi
Cancer is the second leading cause of death with profound socio-economic consequences worldwide. Growing evidence suggests the crucial role of diet on cancer prevention and treatment. In Traditional Persian Medicine (TPM) there is a major focus on contribution of special diet and foods to cancer management. In the present article, the cytotoxic and antitumor activities of several food items including plants and animal products recommended by TPM as anticancer agents are discussed. Strong evidence supports the anticancer effects of beetroot (Beta vulgris) and its major compound betanin, cinnamon and cinnamaldehyde, barley (H...
March 15, 2018: Nutrition and Cancer
Deniz Turan, Monika Gibis, Gurbuz Gunes, Stefan K Baier, Jochen Weiss
The conjugation reaction of electrospun fibers of a mixture of whey protein isolate (WPI) and dextran using different molecular weights (40, 70, and 100 kDa) and mixing ratios was studied. This study includes the electrospinnability of a mixture of WPI and dextran, and the conjugation reaction between them via the initial stage of the Maillard reaction. The WPI-dextran fibers were characterized using optical and transmission electron microscopy. The covalent attachment of dextran to WPI was confirmed using sodium-dodecyl-sulfate-polyacrylamide gel-electrophoresis with protein and glycoprotein staining...
March 15, 2018: Food & Function
Marta Henriques, David Gomes, Carlos Pereira
The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non-
-defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G') and viscous modulus (G'')...
December 2017: Food Technology and Biotechnology
Rabia Iqbal, Tahir Zahoor, Nuzhat Huma, Amer Jamil, Gülhan Ünlü
Longevity of probiotic is the main concern for getting maximum benefits when added in food product. Bifidobacterium, a probiotic, tends to lose its viability during gastrointestinal track (GIT) transit and storage of food. Their viability can be enhanced through microencapsulation technology. In this study, Bifidobacterium bifidum (B. bifidum) ATCC 35914 was encapsulated by using two experimental plans. In the first plan, chitosan (CH) at 0.6, 0.8, and 1.0% and sodium alginate (SA) at 4, 5, and 6% were used...
March 12, 2018: Probiotics and Antimicrobial Proteins
Wenjing Wan, Baojun Xu
BACKGROUND: We aimed to develop a beverage using beta-glucan and whey protein isolate (WPI). Furthermore, we evaluated the sensory attributes and changes of the physiochemical properties (pH value, total acidity, total soluble solids, sugar-acid ratio, color, viscosity, turbidity, and browning index) of the beverage during 48-hour storage by comparison with the commercial product and blank sample. RESULTS: The developed beverage had similar sweetness, smoothness, and overall acceptance as those of the commercial and blank samples...
March 12, 2018: Journal of the Science of Food and Agriculture
Katherine Lavelle, James Murphy, Brian Fitzgerald, Gabriele A Lugli, Aldert Zomer, Horst Neve, Marco Ventura, Charles M Franz, Christian Cambillau, Douwe van Sinderen, Jennifer Mahony
Phages of Streptococcus thermophilus present a major threat to the production of many fermented dairy products. To date, only a handful of studies have assessed the biodiversity of S. thermophilus phages in dairy fermentations. In order to develop strategies to limit phage predation in this important industrial environment, it is imperative that such studies are undertaken and that phage-host interactions of this species are better defined. The present study investigated the biodiversity and evolution of phages within an Irish dairy fermentation facility over an eleven year period...
March 9, 2018: Applied and Environmental Microbiology
Wolfgang Kemmler, Matthias Kohl, Ellen Freiberger, Cornel Sieber, Simon von Stengel
BACKGROUND: Sarcopenic Obesity (SO) is characterized by low lean and high fat mass; i.e. from a functional aspect a disproportion between engine (muscle) and mass to be moved (fat). At present, most research focuses on the engine, but the close "cross talk" between age-associated adipose and skeletal muscle tissue inflammation calls for comprehensive interventions that affect both components alike. Protein and exercise are likely candidates, however with respect to the latter, the enthusiasm for intense and frequent exercise is rather low, especially in functionally limited older people...
March 9, 2018: BMC Geriatrics
Takeshi Matsubara, Hiroshi Iwamoto, Yuki Nakazato, Tomoyuki Okamoto, Tatsuya Ehara, Hirohisa Izumi, Yasuhiro Takeda
BACKGROUND: Epicutaneous sensitization to food allergens can occur through defective skin barriers. However, the relationship between oral tolerance and epicutaneous sensitization remains to be elucidated. We aimed to determine whether prior oral exposure to whey proteins or their hydrolysates prevents epicutaneous sensitization and subsequent food allergic reaction to the whey protein, β-lactoglobulin (β-LG), and investigated the underlying mechanisms. METHODS: BALB/c mice were given whey protein concentrate (WPC), two kinds of partial whey protein hydrolysate (PWH1 or PWH2), or extensive whey protein hydrolysate (EWH) in drinking water for 21 days...
March 8, 2018: Pediatric Allergy and Immunology
Sandra Rojas-Moreno, Guillermo Osorio-Revilla, Tzayhrí Gallardo-Velázquez, Fernando Cárdenas-Bailón, Gabriela Meza-Márquez
Orange essential oil was microencapsulated by complex coacervation with whey protein isolate (WPI):carboxymethylcellulose (CMC), WPI:sodium alginate (SA) and WPI:chitosan (CH). Effect of pH, protein:polysaccharide ratio and solid concentration on coacervation efficiency were selected for the best coacervation conditions. Tannic acid, sodium tripolyphosphate, oxidized tannic acid and transglutaminase enzyme were used as cross-linking agents. Highest encapsulation efficiency (EE) for wet coacervated microcapsules ranged from 88-94%...
March 7, 2018: Journal of Microencapsulation
Vishruth Gowda, Brendan Foley, Jasmine Du, Megan Esteb, Coran M H Watanabe
Enzymes with a hydrophobic binding site and an active site lysine have been suggested to be promiscuous in their catalytic activity. β-Lactoglobulin (BLG), the principle whey protein found in milk, possesses a central calyx that binds non-polar molecules. Here, we report that BLG can catalyze the retro-aldol cleavage of α,β-unsaturated aldehydes making it a naturally occurring protein capable of catalyzing retro-aldol reactions on hydrophobic substrates. Retroaldolase activity was seen to be most effective on substrates with phenyl or naphthyl side-chains...
March 7, 2018: Organic & Biomolecular Chemistry
Brandon Carter, Hasmukh Patel, David M Barbano, MaryAnne Drake
Traditionally most protein ingredients are sold as a powder due to transport ease and longer shelf life. Many high-protein powder ingredients such as milk protein concentrate with 85% protein and micellar casein concentrate have poor rehydration properties (e.g., solubility) after storage, which might limit their use. An alternative to the production of dried protein ingredients is the option to use liquid protein ingredients, which saves the cost of spray drying, but may also improve flavor and offer different functional properties...
February 28, 2018: Journal of Dairy Science
Liang Li, Feng-Hua Sun, Wendy Ya-Jun Huang, Stephen Heung-Sang Wong
The purpose of this study was to examine the effects of different amounts of whey protein in carbohydrate-electrolyte (CE) drinks on post-exercise rehydration. Ten males completed 5 trials in a randomised cross-over design. A 4-h recovery was applied after a 60-min run at 65% VO2peak in each trial. During recovery, the participants ingested a high-carbohydrate CE drink (CE-H), a low-carbohydrate CE drink (CE-L), a high-whey-protein (33 g·L-1 ) CE drink (CW-H), a medium-whey-protein (22 g·L-1 ) CE drink (CW-M) or a low-whey-protein (15 g·L-1 ) CE drink (CW-L) in a volume equivalent to 150% of their body mass (BM) loss...
March 1, 2018: European Journal of Sport Science
Fang Qian, Ying Wang, Zi-Jian Wen, Shu-Juan Jiang, Yan-Feng Tuo, Guang-Qing Mu
Plastein reaction is a modification reaction that can improve the functional properties of protein hydrolysate. The product of the reaction is a thixotropic aggregation of peptides. This study investigated the formation condition of soybean-whey plastein and bile acid binding capacity of plastein. Soy protein and whey protein were hydrolyzed by pepsin. The mixture (1:1, w/w) of two hydrolysates was modified by pepsin again. After the reaction, the decrease in free amino groups and the turbidity of the modified hydrolysate were measured to obtain appropriate reaction condition...
March 2018: Journal of Food Science and Technology
Alicia M Leon, Wenceslao T Medina, Dong J Park, José M Aguilera
Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify the rheology of liquid foods and as carriers of lipids and lipophilic nutrients and bioactives. Olive oil microdroplets became embedded in the WPI/NaAlg gel matrix in the form of an emulsion produced by ultrasound (US) or high-speed blending (HSB)...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Efthalia Kerasioti, Dimitrios Stagos, Aristides M Tsatsakis, Demetrios A Spandidos, Ioannis Taitzoglou, Demetrios Kouretas
The purpose of the present study is to estimate the effects of sheep/goat whey protein dietary supplementation on the redox status of blood and tissues of rats. Twelve male Wistar rats were divided into the control group (standard commercial diet) and whey group [standard commercial diet + sheep/goat whey protein (1 g kg b.w/day)] (6 rats/group). The animals were maintainted on their respective diet for 28 days. At the end of the experimental period, reduced glutathione, catalase activity, total antioxidant capacity, thiobarbituric reactive substances, protein carbonyls and the decomposition rate of H2O2 were measured in blood and tissues of rats...
February 20, 2018: Molecular Medicine Reports
J S Mendoza-Figueroa, A Kvarnheden, J Méndez-Lozano, E-A Rodríguez-Negrete, R Arreguín-Espinosa de Los Monteros, M Soriano-García
Tomato yellow leaf curl virus (TYLCV; genus Begomovirus; family Geminiviridae) infects mainly plants of the family Solanaceae, and the infection induces curling and chlorosis of leaves, dwarfing of the whole plant, and reduced fruit production. Alternatives for direct control of TYLCV and other geminiviruses have been reported, for example, the use of esterified whey proteins, peptide aptamer libraries or artificial zinc finger proteins. The two latter alternatives affect directly the replication of TYLCV as well as of other geminiviruses because the replication structures and sequences are highly conserved within this virus family...
February 2018: Pesticide Biochemistry and Physiology
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