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The Effects Of Acid And Ph On The Acceptability Of A Whey Protein Concentrate Heat Induced Gelation Product
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Book Synopsis The Effects of Acid and PH on the Acceptability of a Whey Protein Concentrate Heat-induced Gelation Product by : Yuka Marushige
Download or read book The Effects of Acid and PH on the Acceptability of a Whey Protein Concentrate Heat-induced Gelation Product written by Yuka Marushige and published by . This book was released on 1987 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey and Lactose Processing by : J. G. Zadow
Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
Book Synopsis The Effects of Process Heat Treatment and PH on the Prediction of the Heat-induced Gels Strength on New Zealand Whey Protein Concentrates by : Jae-Ho Kim
Download or read book The Effects of Process Heat Treatment and PH on the Prediction of the Heat-induced Gels Strength on New Zealand Whey Protein Concentrates written by Jae-Ho Kim and published by . This book was released on 1985 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Preparation and Characterization of Acid-induced Gels at PH 1.0-4.0 and Thermal-stable Dispersions at PH 5.5-6.0 Using Preheated Whey Protein by : KangKang Li
Download or read book Preparation and Characterization of Acid-induced Gels at PH 1.0-4.0 and Thermal-stable Dispersions at PH 5.5-6.0 Using Preheated Whey Protein written by KangKang Li and published by . This book was released on 2015 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey protein (WP) is a good source for producing protein-rich products, including satiety foods and beverages. Thermal aggregation of WP during sterilization or pasteurization impacts food quality important to shelf-stable beverages. Preheating WP improves the thermal stability at neutral acidity, and forming complexes with other molecules to provide charge and/or steric hindrance can be used to improve thermal stability of WP at acidic conditions. Conversely, aggregation properties of preheated WP upon acidification can be used to create unique functional properties. Therefore, studying properties of preheated WP can broaden its application in the food industry. Gelation of preheated WP and pectin mixtures at gastric acidity (pH 1.0-4.0) was studied in the first part of this thesis because of the potential to control satiety. The fast-acidified gels had less homogenous microstructures and lower strengths than gels slowly-acidified by glucono-delta-lactone. Preheated WP gelled at pH 3.5-4.0, while the WP-pectin mixture at mass ratios of 20:1, 10:1 and 5:1 formed gels at pH 2.0-3.5, 1.5-3.0 and 1.5-2.5, respectively. WP-pectin gels were weakened by NaCl but strengthened by CaCl2, indicating the significance of electrostatic attraction on gelation. Without hydrophobic attraction and hydrogen bonds, gelation was not observed for preheated WP but was evident for the WP-pectin mixtures at pH 2.5 and 3.0. The findings suggest the potential application of preheated WP-pectin mixtures to increase the viscosity in the stomach. The second part of this thesis research was focused on combining sodium stearoyl lactylate (SSL) and preheating treatment to improve thermal stability of WP at pH 5.5-6.0. The binding between SSL and WP was promoted by heating based on particle size and zeta-potential results. Circular dichroism spectroscopy indicated the formation of a more ordered secondary structure of WP after binding with SSL. SSL increased the zeta-potential magnitude, reduced the extent of denaturation, the exposure of sulfhydryl groups, and surface hydrophobicity of WP. These properties in turn improved the thermal stability of WP to make it possible to produce transparent fluids containing 4.5% WP and 0.2% SSL at pH 5.5-6.0.
Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata
Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.
Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2001 with total page 818 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1992-02 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition by : Ogechukwu Okolo
Download or read book Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition written by Ogechukwu Okolo and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis American Doctoral Dissertations by :
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1999 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of PH on the Morphology and Mechanical Properties of Heat-induced Whey Protein Aggregates and Its Effect as a Filler Particle by : Cherry Wing Yu Lam
Download or read book Effects of PH on the Morphology and Mechanical Properties of Heat-induced Whey Protein Aggregates and Its Effect as a Filler Particle written by Cherry Wing Yu Lam and published by . This book was released on 2015 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey Protein Production, Chemistry, Functionality, and Applications by : Mingruo Guo
Download or read book Whey Protein Production, Chemistry, Functionality, and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-01-22 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Book Synopsis Application of Soluble Whey Protein-carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation by : Yan Huan (Food scientist)
Download or read book Application of Soluble Whey Protein-carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation written by Yan Huan (Food scientist) and published by . This book was released on 2013 with total page 87 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soluble complex between whey protein isolate (WPI) and carboxymethylcellulose (CMC) can be formed at pH above the isoelectric point of the protein. This complex can be utilized to enhance functional properties of the biopolymers and thus improve texture and stability of many food products. This study investigated the effect of molecular weight and concentration of CMC on emulsion stabilization and acid-induced gelation. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, 750k, and 2500kDa) on the stability and properties of WPI/CMC-stabilized oil-in-water emulsions was investigated. Emulsions were prepared using soluble WPI-CMC complexes by homogenization 5% vegetable oil with 95% mixed WPI-CMC solution (0.5% WPI and 0-0.5% CMC, pH 7.0) at 12,000 rpm for 1 min, followed by sonication at 30% amplitude of total power for 5 min, and the pH was adjusted to 5.2. Emulsions were assessed by measuring [zeta]-potential, droplet size, creaming stability, rheological properties, and protein surface coverage. In the absence of CMC, the WPI-stabilized emulsions were unstable to droplet flocculation and coalescence due to the relatively low droplet charge. [zeta]-potential and droplet size indicated that WPI-CMC complexes adsorbed to the droplet surfaces and thus reduced droplet flocculation and coalescence. Both CMC Mw and concentration significantly influenced the properties and stability of acidified emulsions. At low CMC concentrations, stability was improved due to increased droplet charge and protein surface coverage, while the effect of viscosity dominated at high CMC concentrations. High Mw of CMC contributed to better stability compared to lower Mw CMC. At proper concentration, emulsions containing high Mw CMC (2500k) were the most stable and showed no separation even after 15-day storage. In the second study, acid-induced gelation of heated WPI and CMC soluble complex was investigated. Heated soluble WPI-CMC complexes were prepared by mixing the biopolymers at pH 7 and heated at 85 o C for 30min. Gels were formed by the addition of glucono-[delta]-lactone (GDL) and compared to those formed from WPI polymer (protein heated alone) with added CMC. All gels contained 5% protein and 0-0.125% CMC (Mw = 270k, 680k, and 750kDa). Results showed that CMC molecular weight and biopolymer ratio were the major factors affecting gel properties. For 270k and 750k CMC, gels from heated WPI-CMC complex showed improved gel hardness and, at certain CMC concentration, improved water holding capacity. Confocal laser scanning microscopy (CLSM) results revealed that gel structure largely depended on CMC concentration. Overall, gels from heated WPI-CMC complex showed smoother structure and less porosity, indicating less phase separation. Furthermore, gels showed better mechanical properties when heated WPI-CMC complex at higher protein concentration. Overall, both unheated and heated WPI-CMC complex improved the emulsification and cold gelation of whey protein. The Mw of CMC significantly affects their interactions with whey protein and thus the functional properties of the complexes. High Mw CMC at optimum concentration resulted in the improvement of emulsion stability and acid-induced gel properties. By utilizing proper Mw and optimum concentration, WPI-CMC complex can be applied as a novel food ingredient.
Book Synopsis Composition and Gelling Properties of Whey Protein Concentrates in Model Gel and Frankfurter Systems as Influenced by Ionized Calcium by : Allan J. Rose
Download or read book Composition and Gelling Properties of Whey Protein Concentrates in Model Gel and Frankfurter Systems as Influenced by Ionized Calcium written by Allan J. Rose and published by . This book was released on 1993 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Enzyme-induced Gelation of Whey Proteins by :
Download or read book Enzyme-induced Gelation of Whey Proteins written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: There is currently an array of whey protein hydrolysates on the market. The applications for these products include but are not limited to: improved heat stability; reduced allergenicity; production of bioactive peptides; tailoring amounts and size of peptides for special diets; and altering the functional properties of gelation, foaming and emulsification. With functional properties applications, hydrolyzed proteins offer advantages over unmodified proteins in increased solubility, heat-process stability, foaming and emulsification. Customers who are buying whey protein hydrolysates for nutritional applications (sports nutrition, enteral formulas, hypoallergenic infant formulae, etc.) are looking for products with a high degree of hydrolysis (generally>10%) and a high content in short peptides. Extensive enzymatic hydrolysis is required, preferentially with an endoprotease, in order to avoid the presence of free amino acids in the final product. However, some endoproteases (e.g. Alcalase 2.4L) produce peptides that aggregate and form a gel during the course of hydrolysis. This creates a hurdle when a high degree of hydrolysis is desired. Because the array of endoproteases commercially available is not very exhaustive, and some enzymes and hydrolysis conditions cause gelation problems, it is important to understand the gelation mechanism in order to solve it and ultimately produce hydrolysates with a high degree of hydrolysis. The first objective of this study was to compare enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase with the plastein reaction by determining the types of interactions. The average chain length of the peptides did not increase during hydrolysis and reached a plateau after 30 min to be about 4 residues, suggesting that the gel was formed by small molecular weight peptides held together by non-covalent interactions. The enzyme-induced gel network was stable over a wide range of pH and ionic strength, and therefore showe.
Book Synopsis Prediction of the Strength of the Heat-induced Gels of Whey Protein Concentrates Using Compositional Factors and Physical Properties by : Andrew Lloyd Kohnhorst
Download or read book Prediction of the Strength of the Heat-induced Gels of Whey Protein Concentrates Using Compositional Factors and Physical Properties written by Andrew Lloyd Kohnhorst and published by . This book was released on 1984 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agrindex written by and published by . This book was released on 1995 with total page 1390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
