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Download or read book Processing Parameter Effects on the Functional Properties of Derivatized Whey Protein Ingredients written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jeffrey James Resch
Publisher :
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.:/5 (546 download)
Download or read book Processing Parameter Effects on the Functional Properties of Derivatized Whey Protein Ingredients written by Jeffrey James Resch and published by . This book was released on 2004 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: heating rate, freeze drying, spray-drying, acidulants, derivatization, gelation, beta-lactoglobulin, whey protein.
Author :
Publisher :
ISBN 13 :
Total Pages : 692 pages
Book Rating : 4.F/5 ( download)
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2004 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fu-I Mei
Publisher :
ISBN 13 :
Total Pages : 186 pages
Book Rating : 4.:/5 (317 download)
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:
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 : 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 : Jeffrey Alan Nichols
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (11 download)
Download or read book Isolation, Characterization and Functional Properties of Whey Protein Prepared by Ion Exchange Processing written by Jeffrey Alan Nichols and published by . This book was released on 1983 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization and Application of a Derivatized Whey Ingredient written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey protein is a nutritious ingredient that is manipulated to impart texture in many foods. Thermal treatment is commonly used as a means of inducing whey protein aggregation, which under suitable conditions may form gels. Unfortunately, many foods cannot or should not withstand the temperatures required to induce protein gelation, thereby limiting native whey as a thickening agent. A process for manufacturing cold-gelling whey proteins has been developed, and the resulting derivatized whey ingredient provides the food industry with more alternatives in product formulation, including superior nutritional value when compared with carbohydrate-based stabilizing systems. The current cold-gelling whey protein derivatization procedure involves protein hydration, pH adjustment, thermal treatment, and spray drying. This process yields an easily dispersed protein powder that does not require heat or addition of salts to function as a thickening agent. Dispersions containing 9% protein (w/w) of the derivatized ingredient in deionized water display apparent viscosities of approximately 1.0 Pa s at shear rates of 50 s−1. For comparison, the viscosity of a 9% protein (w/w) solution of unmodified whey is approximately 0.002 Pa s. Therefore, the derivatization process yields an ingredient with an apparent viscosity approximately 3 orders of magnitude greater than unmodified whey protein. The derivatized whey ingredient could potentially serve a number of different functions in food systems: thickening agent, stabilizer, fat-mimicker, emulsifier, and texturizer. To test this potential, a basic understanding of ingredient interactions was needed; hence the modified whey ingredient was characterized under conditions generally encountered in food systems. The effects of protein concentration, pH, and salt on the modified whey protein ingredient were determined using model systems prepared as dispersions or solutions at controlled pH, temperature, and salt concentration. W.
Author : Milo Alfred Nielsen
Publisher :
ISBN 13 :
Total Pages : 314 pages
Book Rating : 4.:/5 (319 download)
Download or read book The Effect of Certain Processing Variables on the Proteins of Cheese Whey Systems written by Milo Alfred Nielsen and published by . This book was released on 1971 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kyros Demetriades
Publisher :
ISBN 13 :
Total Pages : 644 pages
Book Rating : 4.:/5 (412 download)
Download or read book The Effect of Processing Conditions and Ingredient Interactions on the Physicochemical Properties of Whey Protein Isolate-stabilized Emulsions written by Kyros Demetriades and published by . This book was released on 1998 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley Herbert Richert
Publisher :
ISBN 13 :
Total Pages : 272 pages
Book Rating : 4.:/5 (89 download)
Download or read book Whey Protein Isolate Preparation and Functional Properties Evaluation written by Stanley Herbert Richert and published by . This book was released on 1972 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tucker James Smith
Publisher :
ISBN 13 :
Total Pages : 242 pages
Book Rating : 4.:/5 (914 download)
Download or read book The Effect of Processing and Environmental Parameters on the Sensory and Functional Characteristics of Dried Dairy Protein Ingredients written by Tucker James Smith and published by . This book was released on 2015 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rickey Y. Yada
Publisher : Woodhead Publishing
ISBN 13 : 0081007299
Total Pages : 672 pages
Book Rating : 4.0/5 (81 download)
Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Author : David Paul Taylor
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.:/5 (552 download)
Download or read book Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate written by David Paul Taylor and published by . This book was released on 2004 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 177 pages
Book Rating : 4.:/5 (889 download)
Download or read book Whey Protein Concentrates and Their Variants written by and published by . This book was released on 2014 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using a filtration method to produce milk-derived whey protein concentrates (MWPC) directly from milk leads to products that are distinct from traditional whey protein concentrates (WPC) in composition, functionality, volatile and sensory profiles, and storage stability due to differing pH, milk fat levels, and heat treatments. These differences result in products that produce higher foam overruns and more stable foams, result in less turbid solutions, undergo less browning during production, have less brown pigmentation developing over storage, have fewer volatile compounds present and increasing in relative concentration during storage, and have fewer negative sensory attributes defining their sensory profiles. Additionally, altering the parameters used during production results in MWPC with compositions and functionalities that differ from each other. Improved WPC ingredients such as MWPC with less variability could lead to more widespread use of WPC as functional ingredients. The variability of WPC can be exploited, however, in an effort to determine the mechanism of hardening in high protein nutrition bars (HPNB). Although many mechanisms for this hardening have been proposed, none are definitive. In an attempt to elucidate a more definitive mechanism, a two-step process was used in which the effects that various milk proteins have on HPNB were first determined then exploited to probe molecular-level occurrences. In the preliminary study, multiple ingredient functional properties and characteristics related to HPNB hardening, with degree of hydrolysis (DH) appearing to be a key feature in predicting hardening (R2 = -0.86; p = 0.02). Differing DH is indicative of variations in enzyme specificity and hydrolysis conditions, also likely to influence protein characteristics such as surface activity. In the second study, variations based on these characteristics in protein interactions with other proteins, water, and sugars in HPNB were analyzed on a molecular level by considering Maillard browning, water activity, and the types of network bonds formed. Results indicate that differences in HPNB network structure and interactions between proteins, water, and sugar exist based on variations in WPH DH and related protein characteristics in a way that allow for further elucidation of the mechanism of HPNB hardening.
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552382
Total Pages : 498 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Author : Shima Momen
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (135 download)
Download or read book Contribution to the Understanding and the Improvement of the Physico-chemical and Techno-functional Properties of Whey by Alkaline Electro-activation Treatment and Complexation with Canola Proteins written by Shima Momen and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The growth of the world population (over 30% of the existing 7.5 billion people estimated by 2050) and shifts in global eating patterns towards higher consumption of protein-based foods increase worldwide concerns on protein shortage and encourage extensive research to find new sustainable protein sources, which encourages research to recover protein from sustainable sources and valorization of existing protein sources. However, some proteins show poor functionalities in food systems and fail to provide expected functionality in food systems. The application of alkaline treatments to modify these proteins to convert them into functional ingredients has aroused great interest in recent years. The purpose of this study was to explore the electro-activation technology as an innovative alkalinity method to characteristically valorize whey components. Whey as a by-product of cheese and casein manufacturing contains several valuable components, which have demonstrated promising biological and functional properties. The first step of this work aimed to determine the impact of alkaline electro-activation (EA) treatment on physicochemical and functional properties of sweet whey. The impact of alkaline EA on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. The EA process improved the protein solubility at the pH range of 4.0-7.0. In contrast to untreated whey samples, which formed micron-sized and unstable emulsions at pH 3, EA-whey produced nano-sized and stable emulsions at this pH. EA-treated whey tended to generate foams with significantly higher over run and stability. This study demonstrated that EA could enhance the protein solubility of functionality of sweet whey. Further studies were carried out to produce highly soluble and functional canola proteins through pH shifting-driven complexation with whey proteins by chemical-free alkaline electro-activation. Plant proteins are becoming more popular due to their health benefits and sustainability. Compared to animal proteins, canola proteins have poor solubility and functionality, which make them in effective in food formulation. In the second part of the study, whey protein and canola protein were grafted together to create soluble protein composite with superior functionality. Sweet whey was used as a low-price source of animal protein to modify the canola proteins. It was found that the alkaline EA treatment was very effective in functionality improvement of both canola protein alone solution and their mixtures. Further more, the results suggested the presence of whey during the alkaline EA treatment of canola protein solution caused the structural alteration of canola proteins, and formation of protein particles with smaller size and higher surface charge. It resulted in the creation of novel composites proteins with superior solubility and emulsifying properties compared to the EA-treated canola alone sample. This enhanced solubility and emulsifying properties was concluded to be a result of lactose grating on the protein backbone of canola proteins. The overrun of canola protein alone solution increase from 100% to more than 500% after EA-treatment. However, the presence of whey in the EA-treated whey/canola protein solution slightly decreased the foam over run of the sample compared to EA-treated canola alone sample, possibly due to grafting lactose onto the surface of the proteins, resulting in a lower protein surface hydrophobicity. This study showed that the alkaline EA treatment was an effective process to enhance the solubility and functionality of canola proteins and their mixture with whey. In third part of the study, the consequences of alkaline electro-activation (EA) treatment on the flow behavior and gelling properties of canola protein and the mixture of sweet whey/canola protein. Canola protein alone (C) and whey/canola protein mixed suspensions (CW) were treated in an alkalizing electro-activation reactor and then naturalized to neutral pH. The alkaline EA treatment resulted in the production of small aggregates crosslinked by disulfide and covalent bonds. The gelation experiments showed that the EA-treated canola protein and whey/canola protein samples had a superior capacity to develop an integrated gel structure with higher mechanical and rheological properties and improved water holding capacity compared to the untreated samples. Characterization of interactions involved in the gel network structure suggested that the strong covalent interactions played a prominent role in the network of these EA-treated samples. The SDS-PAGE pattern of the gels made from EA-treated canola protein and whey/canola protein samples confirmed the presence of intensive protein polymerization through covalent crosslinking in these gels. The results of this part of the study suggest that the alkaline EA treatment is an effective tool for improving the gelation properties of canola proteins and producing whey/canola protein composite gels with improved functionality. Taken together, the current study showed that alkaline EA treatments can be used as chemical-free alkalinization methods to enhance the solubility, emulsifying and foaming properties, and gelation capacity, sweat whey, canola protein, and the mixture whey and canola protein.
