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Effect Of Radiation On Polymerization Microstructure And Microbiological Properties Of Whey Protein In Model System And Whey Protein Based Tissue Adhesive Development
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Book Synopsis Effect of Radiation on Polymerization, Microstructure, and Microbiological Properties of Whey Protein in Model System and Whey Protein Based Tissue Adhesive Development by : Ning Liu
Download or read book Effect of Radiation on Polymerization, Microstructure, and Microbiological Properties of Whey Protein in Model System and Whey Protein Based Tissue Adhesive Development written by Ning Liu and published by . This book was released on 2015 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical and other means to improve their functionality. The objectives of this study were to investigate the effect of radiation on protein-protein interaction, microstructure, and microbiological properties of whey protein-water solutions. Whey protein isolate (WPI) solutions (27-36% protein) were treated with different dosages (10-35 KGy) of gamma radiation. The protein solutions were analyzed for viscosity, turbidity, soluble nitrogen, total plate count, and yeast and mold counts. The interactions between whey proteins were also analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and scanning electron microscopy (SEM). The viscosity of protein solution (27%, w/w) was increased from 2.19 for the control to 4.78 mPa*s for the sample treated at 25 KGy, respectively, and viscosity also increased during storage at 23°C. The soluble nitrogen (10%, w/w) was decreased from 100% to 54.7% for control and the sample treated at 35 KGy. The effects of gamma radiation and storage time on viscosity of whey protein solutions were significant (p
Book Synopsis The Effect of Cysteine on Formation, Microstructure and Physico-chemical Properties of Whey Proteins Based Gels and Emulsion Gels by : Keren Kles
Download or read book The Effect of Cysteine on Formation, Microstructure and Physico-chemical Properties of Whey Proteins Based Gels and Emulsion Gels written by Keren Kles and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins (WP) gels are widely used in the food and pharmaceutical industries both to control and maintain the texture of products and as delivery systems of sensitive material and slow release agents. The combined manifestation of emulsification and gelation properties of WP provides unique opportunities for developing biological composites, in the form of emulsion gels that can encapsulate functional ingredients and drugs for controlled release and protective purposes, both for the food and pharmaceutical industries. The availability and activation of the SH group of [beta]-Lactoglobulin ([beta]-lg) in heat-induced gelation of WP has been shown to play a major role in the gelation process and was shown to significantly affect the formation and properties of the gels formed. The gelation and properties of WP gels are also dependent on: protein composition and concentration, net charge on the surface of the proteins and on the ionic environment. The properties of emulsion gels are also govern by the lipid load, adsorption of protein-based structures at the oil/water interface, interactions between the latter and the protein-based network and properties of both proteins and lipids. Recognizing the important role of active SH groups to the formation and properties of WP-based gels, the aim of the research was to investigate the effect of addition of a free thiol group which is not associated with [beta]-lg (in the form of free L-cysteine (Cys)) to individual WP ([alpha]-lactalbumin ([alpha]-la) and [beta]-lg) and different mixtures of these proteins on the properties of WP solutions and formation and properties of WP-gels and emulsion gels. Combined effect of Cys and protein concentration and composition, oil load, pH and the gelation temperature was also examined. A water-soluble model nutrient, riboflavin, was entrapped in Cys-fortified WP gels and emulsion gels and the time-dependent release of this compound into aqueous environment and into simulated gastric and intestinal fluids (SGF and SIF, respectively) was investigated. Results indicated that Cys had a Cys:Protein (Cys:P) ratio-dependent effect on the properties of the different WP solutions, Gels and emulsion gels. In all cases, increasing Cys:P ratio lowered the denaturation temperature of the proteins by up to 18% and 22% for [beta]-lg and [alpha]-la, respectively and did not allow renaturation of [alpha]-la. Addition of Cys also allowed aggregation of the proteins at 25 °C and the aggregation rate at room temperature increased with increase in Cys:P ratio. [alpha]-la solutions started aggregating at lower Cys:P ratios than the corresponding [beta]-lg solutions indicating that [alpha]-la solutions are more sensitive to the addition of Cys than [beta]-lg solutions. Fortifying WPI solutions and emulsions with free Cys prior to the onset of gelation allowed, at a given protein concentration, lowering the gelation temperature and at a given temperature, lowering the critical protein concentration for gelation for both gels and emulsion gels. When gelled at 90 °C, the lowest protein concentration that allowed gelation was 4% with the addition of Cys, regardless of protein composition. Addition of Cys allowed formation of [alpha]-la gels at temperatures as low as 25 °C when protein concentration was as low as 8%, which are both below the temperatures and concentrations reported in the literature. [beta]-lg solutions did not form a gel at 25 °C regardless of Cys:P ratio and protein concentration. Addition of Cys changed the appearance, microstructure and properties of gels and emulsion gels in a Cys:P ratio-dependent manner. As Cys: P ratio was increased; gels were more brittle and less elastic and turned from gels that could be compressed to 80% deformation without breaking to brittle gels that broke at lower force and lower deformations. Gels also transitioned from "fine stranded" gels (transparent) to "particulated" (opaque) gels with increase in Cys:P ratios and their structure was more compact with a higher degree of crosslinking. Emulsion gels were softer and more brittle than their oil-free counterparts. Swelling ability of WP gels when immersed in water, SGF and SIF decreased with the addition of Cys by up to 93, 70 and 20%, respectively. Results indicated that swelling of emulsion gels immersed in water, SGF and SIF, was inversely proportional to Cys concentration and oil load. This could be attributed to the effect of Cys and oil on the microstructure of gels, which could decrease the diffusion of water and the expansion of protein network. Riboflavin release from gels and emulsion gels was also influenced by the addition of Cys and oil due to their effect on gel swelling and water diffusion. Both swelling of the gels in all three-dispersing media and the release of riboflavin from them were also affected by the immersion medium composition. Results in this study present a food safe opportunity for using Cys and WP in different compositions and concentrations, oil loads, pH values and temperatures to modulate the mechanical properties of WP gels and emulsion gels and present an opportunity to lower the protein concentration and temperature needed to produce WP gels. Observations also suggested that the extent to which the protein network became cross-linked during gelation was proportionally related to Cys concentration and presents new opportunities to modulate the properties of WP based delivery systems.
Book Synopsis Polymer Properties of Whey Proteins by : Douglas John Rector
Download or read book Polymer Properties of Whey Proteins written by Douglas John Rector and published by . This book was released on 1992 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Chemical Properties and Physical Structure on Mass Transfer in Whey Protein Based Edible Film Systems by : Tara Habig McHugh
Download or read book Effects of Chemical Properties and Physical Structure on Mass Transfer in Whey Protein Based Edible Film Systems written by Tara Habig McHugh and published by . This book was released on 1993 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Radiation on the Mechanical Properties of Polymers by : R. K. Traeger
Download or read book The Effect of Radiation on the Mechanical Properties of Polymers written by R. K. Traeger and published by . This book was released on 1964 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Chemical Pretreatment and Microfiltration on the Composition, Microstructure, and Functional Properties of Whey Protein Concentrate by : Danièle Karleskind
Download or read book Effect of Chemical Pretreatment and Microfiltration on the Composition, Microstructure, and Functional Properties of Whey Protein Concentrate written by Danièle Karleskind and published by . This book was released on 1993 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Protein-Based Films and Coatings by : Aristippos Gennadios
Download or read book Protein-Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and
Book Synopsis Effect of Processing on the Composition, Microstructure and Functional Properties of Cheese Whey Protein Concentrate by : Fu-I Mei
Download or read book Effect of Processing on the Composition, Microstructure and Functional Properties of Cheese Whey Protein Concentrate written by Fu-I Mei and published by . This book was released on 1994 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Rheological Properties and Microstructure of Filled Whey Protein Gels by : Ruth Ann Yost
Download or read book Rheological Properties and Microstructure of Filled Whey Protein Gels written by Ruth Ann Yost and published by . This book was released on 1992 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Jean-Pierre Fouassier Publisher :Springer Science & Business Media ISBN 13 :9781851669349 Total Pages :478 pages Book Rating :4.6/5 (693 download)
Book Synopsis Radiation Curing in Polymer Science and Technology by : Jean-Pierre Fouassier
Download or read book Radiation Curing in Polymer Science and Technology written by Jean-Pierre Fouassier and published by Springer Science & Business Media. This book was released on 1993-07-31 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume three deals specifically with the role of monomers and resins in radiation curing. The nature of the backbone of ologomers leads to the ultimate physical or chemical properties of the UV-cured material. This chapter also covers aspects of the chemistry of these compounds in relation to their end uses.
Book Synopsis Foaming Properties of Whey Protein Isolate and [lambda]-carrageenan Mixed Systems by : Zhengshan Wang (Food scientist)
Download or read book Foaming Properties of Whey Protein Isolate and [lambda]-carrageenan Mixed Systems written by Zhengshan Wang (Food scientist) and published by . This book was released on 2013 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heating protein with polysaccharide under a net negative condition can induce the formation of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide mostly focused on the effects of polysaccharide on native WPI or heated WPI, while little has been done on heated WPI-polysaccharide soluble complex. The objective of our research was to investigate effects of different [lambda]-carrageenan ([lambda]C) concentrations and pH on foaming properties of heated WPI and [lambda]C soluble complex. Three WPI and [lambda]C systems were prepared: 1) heated WPI and [lambda]C soluble complex (h-cpx), (2) heated WPI with added [lambda]C (pWPI - [lambda]C), and (3) unheated WPI with [lambda]C (WPI-[lambda]C). Foams were generated by beating the solution using a KitchenAid mixer. Foamability and foam stability were determined by measuring the foam overrun and drainage 1/5 life, respectively. Foam rheological properties were determined using a Kinexus Pro Rheometer, while foam microstructures were visualized by confocal laser scanning microscopy (CLSM). For native WPI and [lambda]C mixed system, [lambda]C was needed in order for 5% WPI to form measurable foams. In all three WPI- [lambda]C systems at neutral pH, increasing [lambda]C concentration led to improved foamability which increased with increasing [lambda]C concentration until a certain concentration before it decreased. Interestingly, despite their higher viscosity, both heated systems (pWPI-[lambda]C and h-cpx) showed significantly better foamability and foam stability compared to WPI-[lambda]C. Results of rheological properties of foams made from treatments with 0.25% [lambda]C at neutral pH suggested that higher elasticity and viscous films were produced in h-cpx and pWPI-[lambda]C systems corresponding to better foam stability. Heating WPI and [lambda]C together to form heated soluble complex resulted in thicker and viscoelastic interfacial film surrounding the air bubbles and thus better foam stability. Foam microstructure images indicated that foams produced form h-cpx had thicker film surrounded the air bubbles, and consisted of smaller initial bubble area; more uniformed bubble size and slower destabilized. The effect of pH (6.2, 6.5 and 7.0) was investigated in order to further confirm that stronger interactions between WPI and [lambda]C contributed to the improved foaming properties, since stronger electrostatic interactions formed at relative lower pH. Foam stability was higher in h-cpx system at three pH level, especially under pH 6.2 where strongest interactions formed compared with the other two pH levels. This study clearly demonstrated that foaming properties of WPI can be enhanced by interactions formed through adding anionic polysaccharide such as [lambda]C. This can be applied to various dairy-based foams as well as new product development.
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 Wiley-Blackwell. This book was released on 2009-03-03 with total page 480 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 Physicochemical and Microstructural Properties of Whey Protein Isolate-based Films with Addition of Pectin by :
Download or read book Physicochemical and Microstructural Properties of Whey Protein Isolate-based Films with Addition of Pectin written by and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Polymer Incompatibility in Aqueous Whey Protein and Polysaccharide Solutions by : Axel Syrbe
Download or read book Polymer Incompatibility in Aqueous Whey Protein and Polysaccharide Solutions written by Axel Syrbe and published by . This book was released on 1998 with total page 246 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 Composition and Functional Properties of Insolubilized Whey Protein Concentrates in Model Gel and Frankfurter Systems by : Bryan C. Beuschel
Download or read book Composition and Functional Properties of Insolubilized Whey Protein Concentrates in Model Gel and Frankfurter Systems written by Bryan C. Beuschel and published by . This book was released on 1990 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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