Glycation modulated the digestibility of whey protein isolate (WPI) and stachyose.Degradation of WPI was retarded by glycation through mitigating proteolysis.Morphological changes during digestion confirmed the delay of stachyose hydrolysis.WPI-stachyose conjugates were proposed as prebiotics with controlled ...
Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation[J]. Journal of Food Engineering, 2007, 83(4): 521-530.Mahamadou Elhadji Gounga, Xu Shiging, Zhang Wang. Whey protein isolate-based edible films as affected by ...
Whey protein isolate as a source of vitamin B12 and to lower homocysteine and methylmalonic acid in older person,Dairy Research Institute, United States of America,Interventional,Not Applicable
Whey Protein Isolate (WPI), -carrageenan, acid gelation and complex coacervatesProtein-polysaccharide mixtures are used to enhance the texture of dairy products. This study was undertaken to examine the aggregation and gelation of 1% (protein basis) preheated (80 C for 30 min) Whey Protein ...
As a result, much interest has been focused in utilising milk-derived compounds as additives, such as whey protein concentrate, whey protein isolate and casein hydrolysate, studying mainly the effect of these compounds on the growth of Bifidobacteria in milk either singly or as part of starter a...
The process is considered isostatic and adiabatic, so the pressure is distributed uniformly and instantaneously, and it is independent of the shape or size of the material, where the little variation in temperature with increasing pressure is minimal (Rendueles et al., 2011). Show abstract Study...
Overall, it was demonstrated that casein can be used to alter whey protein gel structure such that sensory firmness and fracturability are decreased and cohesiveness is increased, while preventing a large increase in moisture release. Practical Application There is a current desire to use alternative...
The effectiveness of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties was investigated. Chicken patties were battered, breaded with either crackermeal or Japanese breadcrumbs, and dipped in WPI solutions prepared...
It has always been a challenge to commercialise PHA due in part to the costly recovery processes of the PHA granules from the bacterial cells. The biological approach of using mealworms, Tenebrio molitor, for the recovery of PHA from the bacterial cells is a newly established method that is ...
It is worth mentioning that WPI and SDS are oppositely charged at this pH value. Thus, the electrostatic complexation between SDS molecules and long whey protein fibrils probably reduced the fibril surface charge density resulting in an electrostatic repulsion insufficient to avoid their aggregation ...