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Author : Sangeeta Mishra
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Functional Improvement of Whey Protein Concentrate on Interaction with Polysaccharides written by Sangeeta Mishra and published by . This book was released on 1999 with total page 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 : 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,
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Author : Zhengshan Wang (Food scientist)
Publisher :
ISBN 13 :
Total Pages : 73 pages
Book Rating : 4.:/5 (9 download)
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.
Author : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 1119256038
Total Pages : 284 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 2019-01-22 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.
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 : Mike Boland
Publisher : Academic Press
ISBN 13 : 0128152524
Total Pages : 764 pages
Book Rating : 4.1/5 (281 download)
Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2019-11-20 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic
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 : Vazhiyil Venugopal
Publisher : CRC Press
ISBN 13 : 1439815275
Total Pages : 372 pages
Book Rating : 4.4/5 (398 download)
Download or read book Marine Polysaccharides written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2016-04-19 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish p
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
ISBN 13 : 3642591167
Total Pages : 383 pages
Book Rating : 4.6/5 (425 download)
Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Author : Kuo-Hui Hsu
Publisher :
ISBN 13 :
Total Pages : 418 pages
Book Rating : 4.:/5 (89 download)
Download or read book Effects of Storage on the Functional Properties of Whey Protein Concentrate written by Kuo-Hui Hsu and published by . This book was released on 1987 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Janitha P.D. Wanasundara
Publisher : Elsevier
ISBN 13 : 0323986080
Total Pages : 568 pages
Book Rating : 4.3/5 (239 download)
Download or read book Functionality of Plant Proteins written by Janitha P.D. Wanasundara and published by Elsevier. This book was released on 2024-06-22 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Author : Shivani Pathania
Publisher : John Wiley & Sons
ISBN 13 : 1119614740
Total Pages : 340 pages
Book Rating : 4.1/5 (196 download)
Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Author : Charles Onwulata
Publisher : John Wiley & Sons
ISBN 13 : 081380387X
Total Pages : 417 pages
Book Rating : 4.8/5 (138 download)
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.
Author : Kimberlee Jo Burrington
Publisher :
ISBN 13 :
Total Pages : 378 pages
Book Rating : 4.:/5 (89 download)
Download or read book Heat Modification of Whey Protein Concentrate to Improve Its Functional Properties written by Kimberlee Jo Burrington and published by . This book was released on 1987 with total page 378 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.
Author : Ulrich Bröckel
Publisher : John Wiley & Sons
ISBN 13 : 3527654763
Total Pages : 367 pages
Book Rating : 4.5/5 (276 download)
Download or read book Product Design and Engineering written by Ulrich Bröckel and published by John Wiley & Sons. This book was released on 2013-08-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry. Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.
