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Author : Shih-tzu Cheng
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (48 download)
Download or read book Whey Protein-polysaccharide Complex written by Shih-tzu Cheng and published by . This book was released on 1992 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Emily O'Chiu
Publisher :
ISBN 13 :
Total Pages : 81 pages
Book Rating : 4.:/5 (899 download)
Download or read book Application of Whey Protein-polysaccharide Complexes in Aerated Dairy Gels written by Emily O'Chiu and published by . This book was released on 2014 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sha Zhang
Publisher :
ISBN 13 :
Total Pages : 174 pages
Book Rating : 4.:/5 (985 download)
Download or read book Improved Functional Properties and Health Benefits of Whey Protein by Interaction with Polysaccharides written by Sha Zhang and published by . This book was released on 2014 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dramatic increase in whey protein utilization in the food industry is due to its excellent functional properties and nutritional values. This study aimed to improve functionality and health benefits of whey protein by interaction with polysaccharides. In the first section, whey protein/pectin heated soluble complex was made by heating the two biopolymers together at near neutral pH. Conformational changes of protein during complex formation were investigated by Raman, which showed that heat stability of whey protein was enhanced by forming a soluble complex, mainly because pectin was able to stabilize the secondary structures and further altered the heat aggregation of protein. Acid-induced gelation properties of heated whey protein/pectin soluble complex were then investigated. Gel properties were greatly influenced by the charge density of pectin, initial pH of the complex and biopolymer ratio. The results demonstrated the benefits of heated whey protein-pectin soluble complex in improving acid-induced gelation properties of whey protein. Complex gels showed smoother gel network with lower phase separation, enhanced gel strength and water holding capacity. In the second section, in vitro gastric behavior of whey protein/polysaccharide mixed system was investigated, and its potential in promoting satiety and control blood glucose was discussed. Various polysaccharides were chosen to form heated complexes with whey protein at different biopolymer ratio and at neutral pH. Upon mixing with simulated gastric fluid (SGF), intragastric gelation was observed for polysaccharides with negative charges, while no gelation occurred for neutral polysaccharides. The mechanism behind self-assembled intragastric gelation is believed to be the cross-linking between oppositely charged protein and polysaccharides when pH was reduced below the pI of the protein. Intragastric gelation was influenced by biopolymer ratio, biopolymer concentration, charge density of the polysaccharide, initial pH of the sample, and pH of the SGF. Higher biopolymer ratio and concentration, lower initial pH of the sample and SGF, and higher charge density of the polysaccharides resulted in stronger gel with slower degradation rate, which could potentially be used to delay gastric emptying and promote satiety. Slow release of sugar from the matrix was also observed upon intragastric gelation, which could lead to formulation of whey protein beverage with promoted satiety and lowered postprandial glycemic response. The knowledge gained from this study indicates a great potential of using whey protein/polysaccharide interaction to improve functional properties and health benefits of whey protein.
Author : E. Dickinson
Publisher : Elsevier
ISBN 13 : 1845698266
Total Pages : 428 pages
Book Rating : 4.8/5 (456 download)
Download or read book Food Colloids written by E. Dickinson and published by Elsevier. This book was released on 1997-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Author : Madzlan Kasran
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (13 download)
Download or read book Development of Protein-polysaccharide Complex for Stabilization of Oil-in-water Emulsions written by Madzlan Kasran and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Desiree Nedra Karunaratne
Publisher : BoD – Books on Demand
ISBN 13 : 9535108190
Total Pages : 652 pages
Book Rating : 4.5/5 (351 download)
Download or read book The Complex World of Polysaccharides written by Desiree Nedra Karunaratne and published by BoD – Books on Demand. This book was released on 2012-10-31 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complex world of polysaccharides is a compilation of the characteristics of a variety of polysaccharides from plants, animals and microorganisms. The diversity of these polysaccharides arises from the structural variations and the monosaccharide content which is under genetic control. The chemical and physical properties have made them useful in many pharmaceutical, food and industrial applications. These properties of the polysaccharides determine their biological activity and their function in various applications. The role played by polysaccharides in preservation and protection of food, as carriers of nutrients and drugs, their ability to interact with molecules both for efficient delivery as well as improving textures of food colloids and their use as therapeutics are some of the functions discussed.
Author : Fanny Chantal Jacqueline Weinbreck
Publisher :
ISBN 13 : 9789039336724
Total Pages : 198 pages
Book Rating : 4.3/5 (367 download)
Download or read book Whey Protein/polysaccharide Coacervates written by Fanny Chantal Jacqueline Weinbreck and published by . This book was released on 2004 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Srinivasan Damodaran
Publisher : CRC Press
ISBN 13 : 135144753X
Total Pages : 694 pages
Book Rating : 4.3/5 (514 download)
Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-10-19 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Author : S.E. Hill
Publisher : Springer Science & Business Media
ISBN 13 : 9780751404210
Total Pages : 374 pages
Book Rating : 4.4/5 (42 download)
Download or read book Functional Properties of Food Macromolecules written by S.E. Hill and published by Springer Science & Business Media. This book was released on 1998-08-31 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.
Author : Sinead Mary Fitzsimons
Publisher :
ISBN 13 :
Total Pages : 263 pages
Book Rating : 4.:/5 (795 download)
Download or read book Whey Protein Isolate Gels and Co-gels written by Sinead Mary Fitzsimons and published by . This book was released on 2006 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins and polysaccharides are important constituents of most foods. In mixtures, they can interact in various ways: the two polymers may co-exist within a single phase, segregate due to thermodynamic incompatibility, or associate to form a complex. In the work reported in this thesis, experimental conditions were identified under which the denaturation and aggregation process in thermal gelation of whey protein isolate (WPI) could be resolved by differential scanning calorimetry (DSC). It was demonstrated that the exotherm arising from aggregation occurred progressively earlier in the thermograms in response to conditions known to promote aggregation (increasing concentration of protein and/or salt), until ultimately it was obscured by the more intense denaturation endotherm at lower temperature. A similar displacement was observed on incorporation of low concentrations of a non-gelling polysaccharide, guar gum, and attributed to enhanced aggregation of denatured WPI in response to segregative interactions with guar gum. Low concentrations of guar gum (0.1 wt %) caused large (10-fold) increase in gel strength; higher concentrations caused reductions attributed to excessive aggregation. Segregative interactions were also observed in mixtures of whey protein polymer with gelatine, resulting in large enhancements in viscosity at 45oC, where the gelatine is disordered, and large increases in turbidity on cooling, due to phase separation triggered by a massive increase in the effective molecular weight of the gelatin in the early stages of network formation. Incorporation of crosslinked starch caused large increases in modulus (G{u2019}) of WPI gels formed by heating and cooling under quiescent conditions, by competition for water increasing the local concentration of both materials. Experimental values of G{u2019} were matched to a high standard of precision (r2 = 0.994) by an analysis using polymer blending laws. Overall, the importance of segregative interactions (thermodynamic incompatability) in mixtures of whey proteins with other food biopolymers was demonstrated.
Author : Jennifer Catherine Harrington
Publisher :
ISBN 13 :
Total Pages : 343 pages
Book Rating : 4.:/5 (795 download)
Download or read book Segregative Interactions in Protein-polysaccharide Mixtures written by Jennifer Catherine Harrington and published by . This book was released on 2007 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex multi-component systems that may contain mixtures of proteins and polysaccharides, either as inherent components of the foods, or added by manufacturers as stabilisers, thickeners or gelling agents. These biopolymers are largely responsible for the physicochemical properties of foodstuffs. Understanding the mechanisms of interaction between protein and polysaccharide components of foods is important as the overall textural properties of the product are greatly affected by the nature and strength of these interactions. Previous studies have shown that conformationally-disordered soluble polysaccharides cause large enhancements in self-association of certain other gelling biopolymers in systems which remain single phase on mixing. Part of the present work was to investigate the effect of various polysaccharides, including dextran, galactomannans, konjac glucomannan, inulin, gum arabic, carboxymethylcellulose and hydroxypropylmethylcellulose, on the gel strength and order{u2013}disorder transition of the fibrous protein, gelatin. However, incorporation of the polysaccharides chosen caused no significant effect on gel strength or conformational ordering of gelatin. Unusual phase separation behaviour was exhibited by mixtures of gelatin with galactomannans and, particularly, with konjac glucomannan. The konjac glucomannan component of the mixture formed a single gel-like lump which remained suspended in the surrounding gelatin phase, neither rising nor sinking. However, despite its gel-like appearance, rheological characterisation of the {u2018}lump{u2019} showed that it had the properties of a concentrated polymer solution. The behaviour of mixtures of whey protein isolate (WPI) and {uF06B}-carrageenan was studied in the presence of calcium. Addition of non-gelled WPI promoted earlier gelation and conformational ordering of {uF06B}-carrageenan but resulted in weaker gels due to calcium binding by the WPI. The presence of {uF06B}-carrageenan caused earlier gelation and aggregation of WPI. Low concentrations of added carrageenan increased gel strength while higher concentrations resulted in weaker networks. These effects were attributed to segregative interactions between the two polymers.
Author : Alistair M. Stephen
Publisher : CRC Press
ISBN 13 : 1420015168
Total Pages : 750 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Author : Peter Williams
Publisher : Royal Society of Chemistry
ISBN 13 : 1782625844
Total Pages : 386 pages
Book Rating : 4.7/5 (826 download)
Download or read book Renewable Resources for Functional Polymers and Biomaterials written by Peter Williams and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book details polysaccharides and other important biomacromolecules covering their source, production, structures, properties, and current and potential application in the fields of biotechnology and medicine. It includes a systematic discussion on the general strategies of isolation, separation and characterization of polysaccharides and proteins. Subsequent chapters are devoted to polysaccharides obtained from various sources, including botanical, algal, animal and microbial. In the area of botanical polysaccharides, separate chapters are devoted to the sources, structure, properties and medical applications of cellulose and its derivatives, starch and its derivatives, pectins, and exudate gums, notably gum arabic. Another chapter discusses the potential of hemicelluloses (xylans and xylan derivatives) as a new source of functional biopolymers for biomedical and industrial applications. The algal polysaccharide, alginate, has significant application in food, pharmaceuticals and the medical field, all of which are reviewed in a separate chapter. Polysaccharides of animal origin are included with separate chapters on the sources, production, biocompatibility, biodegradability and biomedical applications of chitin (chitosan) and hyaluronan. With the increasing knowledge and applications of genetic engineering there is also an introduction in the book to nucleic acid polymers, the genome research and genetic engineering. Proteins and protein conjugates are covered, with one chapter providing a general review of structural glycoproteins, fibronectin and laminin, together with their role in the promotion of cell adhesion in vascular grafts, implants and tissue engineering. Another chapter discusses general aspects of a number of industrial proteins, including casein, caseinates, whey protein, gluten and soy proteins, with emphasis on their medical applications, and with reference to the potential of bacterial proteins. Another natural polymer resource, microbial polyesters, although small compared with polysaccharides and proteins, is also gaining increasing interest in biomedical technology and other industrial sectors. One chapter, therefore, is devoted to microbial polyesters, with comprehensive coverage of their biosynthesis, properties, enzymic degradation and applications. By dealing with biopolymers at the molecular level, the book is aimed at the biomedical and wider materials science communities and provides an advanced overview of biopolymers at the graduate and postgraduate level. In addition it will appeal to both academic and industrial life scientists who are involved in research and development activities in the medical and biotechnology field.
Author : Severian Dumitriu
Publisher : CRC Press
ISBN 13 : 1420030825
Total Pages : 1210 pages
Book Rating : 4.4/5 (2 download)
Download or read book Polysaccharides written by Severian Dumitriu and published by CRC Press. This book was released on 2004-11-30 with total page 1210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmeti
Author : Glyn O. Phillips
Publisher : Elsevier
ISBN 13 : 1845695879
Total Pages : 949 pages
Book Rating : 4.8/5 (456 download)
Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Author : Leorges Morales Da Fonseca
Publisher :
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.:/5 (89 download)
Download or read book Fractionation of Whey Proteins by Complex Formation and Membrane Filtration written by Leorges Morales Da Fonseca and published by . This book was released on 1999 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 111925602X
Total Pages : 280 pages
Book Rating : 4.1/5 (192 download)
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 2019-04-15 with total page 280 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.
