Application Of Whey Protein Research Articles

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.

In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important nutritional, technological, and sensory properties that can be exploited. The importance of new formulations in the quality features of pasta and bakery products and gaining an understanding of how the ingredients can interfere with these foods are described. A summary of the latest progress in the application of whey protein in bakery products, as well as their types and quantities from a physicochemical and sensory point of view, is presented. This review was reported following PRISMA recommendations and included articles (n = 32) from scientific journals that evaluated the use of whey protein in bakery products over the past ten years. More than half of the authors (n = 20) used WPC, likely due to its nutritional composition, cost, and easy access. Cake formulations were those with the highest amounts of whey protein, unlike researchers who made bread and pasta, possibly due to the fragility of these preparations. The addition of whey proteins modified the physical characteristics and improved the chemical composition of the bread. However, at higher concentrations (≥30%), they caused damage to the texture characteristics.

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects.

The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and β-sheet regions in the protein decreased after complexation, while the β-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.

Effect of whey protein- and xanthan-based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt.

The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillus acidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p < .05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt.

Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling

Astringency is a predominant sensory attribute that influences the overall quality of red wine. The application of whey proteins as functional and nutritional food additives is popular but their use is uncommon to enology. Here whey proteins as a suitable food component to improve the sensory quality of red wine were investigated. This work focused on the sensory perception of astringency in red wine treated with β-lactoglobulin and gelatin. Ovalbumin precipitation method was used to assess astringency pre- and post-treatment and compared to the perceived astringency. A sequential profiling sensory technique was used to evaluate astringency in relation to other attributes over repeated consumption of red wine. The intensity of astringency increased insignificantly over repeated sips at 60 s intervals for the treated and untreated red wine. The difference in astringency perception (p < 0.05) between the wine samples was shown at 30 s after swallowing. Wines treated with β-lactoglobulin and gelatin significantly reduced astringency and the total polyphenol content. The reduction in astringency indicates that these proteins actively bind and precipitate polyphenols which are known to contribute to perception of astringency. Furthermore, the good agreement between the chemical and sensory methods supports this mechanism for reduction of astringency.

Whey protein: A functional and promising material for drug delivery systems recent developments and future prospects

Natural polymers have been extensively utilized in the past decades due to their outstanding features. Among these natural excipients, protein‐based polymers have superb features owing to their high drug binding capacity and biodegradability. Whey protein is a versatile protein‐based vehicle for drug delivery systems. It has been shown to be nontoxic, biocompatible, and biodegradable. Therefore, it has been considered as an ideal biomaterial for the design of advanced drug delivery systems. Protein‐based cargo acts as synthetic polymers counterpart for innovative delivery systems. The current review is mainly focused on application of whey proteins as an emerging carrier in drug delivery systems, achieved during the past.

Использование сывороточного протеина в производстве кремовой массы пониженной сахароемкости

Использование сывороточного протеина в производстве кремовой массы пониженной сахароемкости

Astringency reduction in red wine by whey proteins

Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein–tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.

Impact of Whey Protein on Canoeing Athletes in Training and the Mechanism

Sports completion is unprecedentedly intensive now and performance of athletes becomes closer and closer to limit of human’s capacity. To constantly create better performance, athletes must do a large amount of limitation training. Athletes would be found with water desorption, electrolyte loss, enhanced protein catabolism, imbalanced cell membrane penetration and enzyme escape after overloaded training and competition. Whey protein can rapidly provide athletes with water, electrolyte and energy substance, prevent excessive fatigue of athletes during sports, sustain and promote fluid balance within body and help athletes rapidly recover physical ability. Sports nutritional food is a powerful nutritional basis for athletes who engage in a large amount of overloaded training and competition. This study first discusses over the application of whey protein in the perspective of the functional characteristics of whey protein, then emphatically analyzes the impact of whey protein on physical ability recovery and fatigue elimination of canoeing athletes and finally explores the impact of whey protein on various indexes during training based on a case, thus to further confirm the action mechanism of whey protein for canoeing athletes.

Application of whey protein and whey protein isolate as edible coating films on potato pellets chips to reduce oil uptake during deep frying

The objective of this study was to determine the effect of different percentages of whey protein and whey protein isolate as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties. Coating solutions of 1%, 3%, 5% and 7% w/v were prepared and heated to 90oC for 5 minutes then cooled. Samples were dipped in the coating solutions followed by air drying. The treatments were fried and analyzed for fat uptake and moisture retention. Sensorial attributes were also measured. It was observed that all coating treatments were reduced oil uptake during deep fat frying. The 5% was the most effective level in reducing fat uptake for both coating films. Whey protein isolate coating films was reducing fat uptake more than whey protein for all levels. All coated treatments were improved all sensorial features of potato pellets chips compared to control.

Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities

Abstract Whey protein is a byproduct of the dairy industry that has high nutritional, functional and biological value. Enzymatic hydrolysis, which is a novel application of whey protein that is used to generate bioactive peptides with antioxidant properties, has attracted a great deal of attention. The aim of this study was to evaluate the effects of the enzymatic hydrolysis of bovine whey protein on its antioxidant properties. The parameters of hydrolysis, including protease and substrate concentrations, hydrolysis time and the partitioning effects of the hydrolysates by ultrafiltration, were further investigated. The hydrolysates were prepared with a protease from Aspergillus oryzae LBA 01 (AO) that was produced by solid-state fermentation and two commercial proteases, a protease from A. oryzae (CAO) and a protease from Bacillus licheniformis (CBL). The results of this study demonstrate the viability of using the protease from A. oryzae LBA 01 (AO) to increase the antioxidant capacity of whey protein compared to two commercial protease preparations. The hydrolysis parameters defined according to the experimental design were: substrate concentration of 8.0% and addition of 70.0 U of protease per mL of reaction, resulting in 424.32 and 16.39 Trolox EQ μmol g−1 for the ORAC and DPPH assays, respectively. The maximum antioxidant activities were observed from 60 to 240 min of hydrolysis, where the degree of hydrolysis and residual protease activity were approximately 44.0 and 50.0%, respectively. The highest antioxidant activities were detected in fractions obtained by ultrafiltration with molecular weights below 3 kDa.

Application of whey proteins as coating ingredients

Technologies are described where activated whey proteins are used for encapsulating sensitive food materials. The mechanism, governing the solubility of whey protein films and coatings, on which these technologies are based was investigated.

Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment

Native whey proteins (NWPs) may form gels or aggregates after thermal processing. The goal of this work was to improve heat stability of NWPs by incorporating protein solutions in nanoscalar micelles of water/oil microemulsions to form whey protein nanoparticles (WPNs) by thermal pretreatment at 90 °C for 20 min. The produced WPNs smaller than 100 nm corresponded to a transparent dispersion. The WPNs produced at NWP solution pH of 6.8 had a better heat stability than those produced at pH 3.5. The salt concentration (0–400 mM NaCl) in NWP solutions did not significantly change the size of corresponding WPNs. Compared to NWPs, the 5% (w/v) dispersion of WPNs at pH 6.8, 100 mM NaCl did not form a gel after heating at 80 °C for 20 min. The improved heat stability and reduced turbidity of WPNs may enable novel applications of whey proteins in beverages.