Dairy Proteins Research Articles

A moderate-fat diet containing soy protein does not differentially impact energy balance in male and female mice compared to dairy protein

Dairy and nondairy plant-based alternative proteins are reported to differentially influence body weight; however, most research has compared plant-based alternatives with isolated dairy proteins rather than a complete milk protein (containing casein and whey). This is notable given that people do not generally consume isolated dairy proteins. Therefore, the present study aimed to investigate the impact of a soy protein isolate (SPI) on factors influencing body weight gain in male and female mice in comparison to skim milk powder (SMP). Based on current knowledge in rodents, we hypothesized that SPI would promote body weight gain compared with SMP. Mice (n = 8 per sex per diet) consumed a moderate-fat diet (35% kcal from fat) containing either SPI or SMP for 8 weeks. Body weight and food intake were measured weekly. Energy expenditure, physical activity, and substrate use were measured using metabolic cages. Fecal energy content was measured with bomb calorimetry. Body weight gain and food intake during the 8-week feeding study was not different in mice consuming either SPI or SMP; however, males had a higher body weight, adiposity, and feed efficiency compared with females (all P < .05). Fecal energy content was approximately 7% higher in both male and female mice fed the SPI diet compared with the SMP diet. Neither protein source affected substrate utilization, physical activity, or energy expenditure. Physical activity in the dark phase trended higher in females compared with males (P = .0732). The present study suggests that the consumption of SPI in the context of a moderate-fat diet has little impact on numerous factors influencing body weight regulation in male and female mice compared with a complete milk protein.

Lactoferrin, Osteopontin and Lactoferrin–Osteopontin Complex: A Critical Look on Their Role in Perinatal Period and Cardiometabolic Disorders

Milk-derived bioactive proteins have increasingly gained attention and consideration throughout the world due to their high-quality amino acids and multiple health-promoting attributes. Apparently, being at the forefront of functional foods, these bioactive proteins are also suggested as potential alternatives for the management of various complex diseases. In this review, we will focus on lactoferrin (LF) and osteopontin (OPN), two multifunctional dairy proteins, as well as to their naturally occurring bioactive LF-OPN complex. While describing their wide variety of physiological, biochemical, and nutritional functionalities, we will emphasize their specific roles in the perinatal period. Afterwards, we will evaluate their ability to control oxidative stress, inflammation, gut mucosal barrier, and intestinal microbiota in link with cardiometabolic disorders (CMD) (obesity, insulin resistance, dyslipidemia, and hypertension) and associated complications (diabetes and atherosclerosis). This review will not only attempt to highlight the mechanisms of action, but it will critically discuss the potential therapeutic applications of the underlined bioactive proteins in CMD.

Dairy Proteins Protect against Dimethylhydrazine-Induced Intestinal Cancers in Rats

The impact of different dietary protein sources (whey, casein, soybean, red meat) on the incidence, burden and mass index of intestinal tumors induced by dimethylhydrazine in male Sprague-Dawley rats was assessed. A purified diet (based on AIN-76A) with a fat concentration of 20 g/100 g and other proteins substituted for casein (20 g/100 g) was used. Whey and casein diets were more protective against the development of intestinal tumors than were the red meat or soybean diets, as evidenced by a reduced incidence of rats affected (P = 0.15), fewer tumors per treatment group (burden, P < 0.005), and a reduced pooled area of tumors (tumor mass index) that formed (P = 0.39). Intracellular concentration of glutathione, an antioxidant and anticarcinogenic tripeptide, measured in liver, was greatest in whey protein- and casein-fed rats and lowest in soybean-fed animals (P < 0.001). For other tissues (spleen, colon, tumor) the differences were not significant, although the whey-fed animals had the highest concentrations of glutathione (P = 0.8). Whey is a source of precursors (cysteine-rich proteins) for glutathione synthesis and may be important in providing protection to the host by stimulating glutathione synthesis. A positive correlation was observed between mean fecal fat concentrations for rats in each treatment group and large intestinal tumor burden (r2 = 0.898, P = 0.05). Fecal fat could be involved in aiding initiation and/or promotion of carcinogenesis. Whatever the mechanism(s), dairy proteins, and whey proteins in particular, offer considerable protection to the host against dimethylhydrazine-induced tumors relative to the other protein sources examined.

Advances in sensory science: From perception to consumer acceptance

Advances in sensory science: From perception to consumer acceptance

Literature Review On Factors Influencing Milk Consumption Behaviour Among Adults

Introduction:Milk and dairy products are good sources of high-quality protein. Protein is important during weight loss and subsequent weight maintenance due to the high satiating effect which helps to prevent over-consumption of energy and thereby reduces body fat stores. Furthermore, dairy protein is a good source of essential amino acids for muscle protein synthesis and thus helps to maintain metabolically active muscle mass during weight loss. Regarding milk consumption, it is important to find the association between personal, environmental, and behaviour factors with consuming milk. Objective: The aim of the study is to identify factors influencing milk consumption behaviour among adults. Methods: This study is based on the literature review and on different case studies from different parts of the world to try to fulfill the main scope of factors influencing milk consumption. Results: Based on this review, environmental factors were found to be the main influences on milk consumption behaviour, followed by personal factors and behaviour factors. Conclusion : This review is also expected to enrich the documentation on the influencing of milk consumption behaviour among adults

Dynamic Metabolic Signatures of Choline and Carnitine across Healthy Pregnancy and in Cord Blood: Association with Maternal Dietary Protein

BackgroundIn pregnancy, choline is deemed an essential nutrient and carnitine needs are increased, but amounts remain undefined. ObjectivesWe aimed to measure choline and total dietary protein and dairy protein intake from food and supplements across pregnancy and the response to intake by profiling choline and carnitine metabolites across pregnancy and in cord blood. MethodsAn exploratory analysis of choline and protein intake from 3-d diet records and measures of 36 serum choline and carnitine metabolites in early (12–17 wk) and late (36–38 wk) pregnancy was conducted in participants from the Be Healthy in Pregnancy study randomized to high dairy protein+walking exercise or usual care. Metabolites were measured in fasted maternal and cord serum using multisegment injection-capillary electrophoresis-mass spectrometry. Mixed ANOVA adjusted for body mass index was performed for comparison of metabolites across pregnancy and between intervention and control. ResultsIn 104 participants, the median (Q1, Q3) total choline intake was 347 (263, 427) mg/d in early and 322 (270, 437) mg/d in late pregnancy. Only ∼20% of participants achieved the recommended adequate intake (450 mg/d) and ∼10% consumed supplemental choline (8–200 mg/d). Serum-free choline (μmol/L) was higher in late compared with early pregnancy [12.9 (11.4, 15.1) compared with 9.68 (8.25, 10.61), P < 0.001], but choline downstream metabolites were similar across pregnancy. Serum carnitine [10.3 (9.01, 12.2) compared with 15.9 (14.1, 17.9) μmol/L, P < 0.001] and acetylcarnitine [2.35 (1.92, 2.68) compared with 3.0 (2.56, 3.59), P < 0.001] were significantly lower in late pregnancy. High cord:maternal serum metabolite ratios were found in most measured metabolites. ConclusionsDespite inadequate choline intake, serum-free choline was elevated in late pregnancy and enriched in cord blood compared with maternal serum. Serum carnitine declined in late pregnancy despite a high protein diet. The higher cord:maternal concentrations in choline and carnitine metabolites suggest active uptake in late pregnancy, reflecting the importance of these circulating metabolites in fetal development.This trial was registered at clinicaltrials.gov as NCT01689961.

Dairy foods and cardiometabolic diseases: an update and a reassessment of the impact of SFA.

Type 2 diabetes (T2D) and CVD are major causes of mortality and chronic morbidity. Whilst mortality from CVD has decreased they remain the largest cause of death in Europe and the prevalence of T2D is increasing rapidly. A consistent component of public health advice is to reduce intake of SFA to reduce CVD in particular, which implies limiting dairy food consumption. The prospective studies and randomised controlled trials included in this review show that for dairy foods at least, SFA are not consistently associated with CVD or T2D risk. For CVD the association with dairy foods is generally neutral despite dairy foods being the major source of SFA in many diets. This creates considerable doubt, at least for dairy foods, concerning the validity of the traditional diet-heart hypothesis which positively relates SFA intake to increased serum LDL-cholesterol and subsequent increased CVD. There is now emerging evidence to explain this which is highly relevant to dairy foods. These include the potentially counterbalancing effect of SFA-stimulated HDL-cholesterol and specific food matrix factors. In addition, SFA are associated with the less atherogenic large buoyant LDL particles and possible counterbalancing hypotensive effects of dairy proteins. Overall, dairy foods have either a neutral or beneficial association with CVD and T2D. Beneficial associations are seen for blood pressure and the reduced T2D risk linked to yoghurt consumption, a subject that needs urgent attention given the sharp rise in T2D prevalence in many countries.

In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

Oil-in-water (O/W) emulsions are promising delivery systems of lipophilic bioactive compounds into meals composed mainly of water. The colloidal stability of β-carotene-loaded O/W emulsion incorporated into whole milk, oatmeal and whole milk-oatmeal meals. Their subsequent gastric emptying rate, lipid digestibility and β-carotene retention during in vitro gastrointestinal digestion were evaluated using a semi-dynamic gastric model followed by a static small intestinal model. The dispersed particles within the meals, lipid droplets, casein micelles as well as protein and β-glucan aggregates, were responsible for the bigger average particle sizes of both O/W-oatmeal and O/W-whole milk-oatmeal (13.07 ± 1.81 and 7.60 ± 1.21 μm, respectively) compared to the O/W emulsions and O/W-whole milk (0.56 ± 0.03 and 0.44 ± 0.04 μm, respectively). Semi-dynamic in vitro gastric digestion of O/W-whole milk showed lipid droplets embedded into an insoluble protein network emptied earlier than the O/W emulsion. Conversely, O/W-oatmeal and O/W-whole milk-oatmeal had delayed lipid emptying, probably because of the gelation of the β-glucan from oats. During the in vitro small intestinal digestion, the rate of the FFA release was linked to the gastric emptying rate. Indeed, both O/W emulsion and O/W-whole milk presented an exponential increase in the FFA release, whereas the O/W-oatmeal and O/W-whole milk-oatmeal followed a stepwise trend. The β-carotene retention during in vitro gastrointestinal digestion depended on the lipid amount at each digestion time moment. Hence, this work provides valuable insight into the behaviour of O/W emulsions incorporated into meals and during their subsequent in vitro gastrointestinal digestion. • Microstructural changes of dairy protein and oatmeal fibre impact the initial particle size of the O/W-meals. • The physicochemical properties of dairy and oatmeal matrices modulate the lipid emptying rate. • The lipolysis rate during the in vitro small intestinal digestion is linked with the lipid emptying rate. • β-carotene retention in O/W emulsions during the gastrointestinal digestion depended on the amount of lipid at each time moment.

Dietary Responses of Dementia-Related Genes Encoding Metabolic Enzymes.

The age-related loss of the cognitive function is a growing concern for global populations. Many factors that determine cognitive resilience or dementia also have metabolic functions. However, this duality is not universally appreciated when the action of that factor occurs in tissues external to the brain. Thus, we examined a set of genes involved in dementia, i.e., those related to vascular dementia, Alzheimer's disease, Parkinson's disease, and the human metabolism for activity in 12 metabolically active tissues. Mining the Genotype-Tissue Expression (GTEx) data showed that most of these metabolism-dementia (MD) genes (62 of 93, 67%) exhibit a higher median expression in any of the metabolically active tissues than in the brain. After identifying that several MD genes served as blood-based biomarkers of longevity in other studies, we examined the impact of the intake of food, nutrients, and other dietary factors on the expression of MD genes in whole blood in the Framingham Offspring Study (n = 2134). We observed positive correlations between flavonoids and HMOX1, taurine and UQCRC1, broccoli and SLC10A2, and myricetin and SLC9A8 (p < 2.09 × 10-4). In contrast, dairy protein, palmitic acid, and pie were negatively correlated, respectively, with the expression of IGF1R, CSF1R, and SLC9A8, among others (p < 2.92 × 10-4). The results of this investigation underscore the potential contributions of metabolic enzyme activity in non-brain tissues to the risk of dementia. Specific epidemiological or intervention studies could be designed using specific foods and nutrients or even dietary patterns focused on these foods and nutrients that influence the expression of some MD genes to verify the findings presented here.

Potential Anti-Sarcopenia Effect and Physicochemical and Functional Properties of Rice Protein Hydrolysate Prepared through High-Pressure Processing

Rice protein is a suitable alternative protein source for dairy protein in infant formulas on account of its unique nutrition and hypoallergenicity. Rice protein was isolated through enzymatic hydrolysis (Alcalase, papain, bromelain, Flavourzyme®) in combination with high-pressure processing (HPP) (400 MPa for 15 min at 25 °C) to enhance its functional properties and broaden its food processing applications. The effect of the HPP-treated rice protein hydrolysate on dexamethasone (DEX)-induced atrophy in C2C12 myotubes was also studied. The length of myotubes was observed under a light microscope, and periodic acid Schiff staining. The results showed that even though enzymatic hydrolysis and HPP treatment affected the color of the resulting rice protein, the protein content (3120.31 ± 42.15), branched chain amino acid (BCAA) content (15.12 ± 1.03), peptide content (31.25 ± 0.55), and amino acid composition of the rice protein were significantly increased. Moreover, the combined enzymatic and HPP treatment effectively overcame the problem of limited solubility and water-holding capacity. Rice protein produced through enzymatic and HPP treatment exhibited a higher free radical scavenging activity and oxygen radical absorbance capacity. It also alleviated DEX-induced muscle atrophy in C2C12 myotubes as indicated by the increase in myotube length. In short, the enzymatic and HPP treatment of rice protein not only overcame limitations, but also produced rice protein with high functionality in terms of antioxidant and therapeutic effects on muscle atrophy. The rice protein hydrolysate produced through enzymatic hydrolysis and HPP treatment showed the potential for use as an ingredient for functional foods in the nutraceutical industry.

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties.

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.

Primary source of dietary protein is correlated with differences in the intestinal microbiome diversity

In spite of the recent popularization of the vegan diet, there is currently a deficit of studies that compare the impact and associated health benefits of dietary protein source, one of the main differentiators between vegan and non-vegan diets, on the intestinal microbiome. The objective of this study was therefore to correlate observed changes in the intestinal microbiome to changes in dietary protein sources. We hypothesized that changes in dietary protein source are associated with changes in the composition of the intestinal microbiome. The participant changed their diet over four separate one-week periods to include plant proteins only, plant proteins and dairy proteins, animal proteins only, and finally animal proteins and dairy proteins. The participant followed their respective dietary treatments for one week. Bacterial 16S dual-index sequencing and bioinformatic analysis identified seven genera and two families of bacteria. Of these, Bifidobacterium, Bacteroides, Lactobacillum, and Clostridium exhibited population trends correlated with changes in diet. Moreover, a comparison of α-diversity indicated a statistically significant change over the course of the experiment. Although the results of this experiment cannot be generalized due to the sample size, the hypothesis of this experiment was validated: changes in dietary protein source are correlated with changes in the diversity of the intestinal microbiome. However, we recommend further research into the impacts of variance in dietary protein source on the microbiome, especially by implementing longer-term dietary treatments.

Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics

The molecular nature of interactions between ferulic acid and β-lactoglobulin was investigated following exposure of solutions to high temperature (121 °C) at near neutral pH (7.3) using biochemical spectroscopy, proteomics and molecular dynamics. Circular dichroism (CD) and infrared spectroscopy (FTIR) argue for alterations in the secondary structure of the heated protein molecule in the presence of the ligand. In addition, UV–vis recorded a considerable increase in the absorption of the β-lactoglobulin-ferulic acid preparation following heat treatment, an outcome which indicates the formation of a covalent interaction between the two components in the mixture. Molecular docking studies in combination with molecular dynamics simulations predicted the covalent interaction between lysine 100 and the aromatic ring of the phenolic acid along with a range of non-covalent bonds to form a new adduct. Protein hydrolysis experiments combined with MALDI-TOF MS analysis demonstrated the chemical nature of interaction between ferulic acid and ε amino group of the amino acid. It is hoped that the work will provide a broader understanding of the molecular interactions between phenolic acids and dairy proteins following thermal treatment at elevated temperature.

Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel

Understanding how certain proteins cause astringency is necessary in order to improve the mouthfeel and popularity of plant-based foods. To this end, we studied protein interactions during oral processes using a PDMS-PDMS interface lubricated by ex-vivo human saliva. Friction measurements and in-contact imaging were implemented, while food consumption was simulated by introducing model plant and animal-based proteins. All but one of the protein samples caused an increase in measured friction and this correlated with astringency ratings from a human taste panel. This is attributed to delubrication as the salivary pellicle is removed, since food proteins interact with salivary proteins thus disrupting their adhesion. This interaction is shown to occur both on the surface and in the bulk of the fluid. However, the debonding of the pellicle requires frictional shear stress (i.e., rubbing) . Food proteins in isolation are themselves shown to be surface-active and form boundary films, which can adhere following removal of the pellicle. The mechanical action of protein particles in the delubrication process was isolated by filtering and shown to account for a moderate (<33%) increase in friction magnitude accompanied by a significant (>90%) increase in frictional noise. The flow and deformation of these particles was also visualised thus demonstrating how the microscale breakdown of food can be studied. • Tribological measurements combined with in-contact fluorescence imaging were used to study the breakdown of the salivary pellicle by food proteins within a simulated tongue-palate interface. • During salivary pellicle formation, salivary proteins agglomerations are trapped at the inlet and act to feed the contact. • Measured friction increase resulting from the introduction of food protein onto a saliva film on PDMS agreed with that from a biological tongue and correlated with astringency ratings from a human taste panel. • Both plant-based and dairy proteins can cause astringency by interacting with saliva proteins thus reducing their adhesion to the surface. This interaction is shown to occur both on the surface and in the bulk of the fluid. • Shear stress is required to remove the weakly bound saliva proteins to cause delubrication. • The role of insoluble food protein particles entrainment in astringency is to cause abrasive wear that increases the average friction coefficient and contributes to significant frictional noise.

THE EFFECT OF THE TYPE OF BODY BUILD OF COWS ON THEIR MILK OUTPUT AND MILK QUALITY

The presented article gives the results of evaluation of the body build type of firstling cows of Ukrainian black and white dairy breed, there are determined the influence of linear features of body build and udder on their milk output and quality and also the relations between these indicators in the form of regression equations. It was revealed that the average daily milk output of cows had a probable correlation influence with height, body depth, width of loin, rear udder attachment, central ligament, udder depth. Average milk fat content had a probable correlation with rear udder attachment and central ligament, while average protein content had a probable correlation with their height, chest width, body depth, butt width and front udder attachment, indicating a weak positive correlation between these parameters. A probable correlation between the average somatic cell content and the linear estimate of body type indicators was found only with the estimate of udder depth, central udder ligament and posterior dugs position. In the course of the research it was revealed that the average daily milk output of firstlings was likely influenced by the following attributes of linear estimation of the type of body build: height, breast width, angularity, butt width, posterior attachment of udder, udder depth, central ligament and posterior dugs location. By the results of the researches the regression model of prognostication of the average daily milk output of the firstling cows by the values of the linear estimation of the body build type of the cows is developed, that will allow making the decision on expediency of their further utilization in the second month of lactation. The proved models for predicting fat and protein content percentages in milk should be used for evaluation of firstling cows as auxiliary ones. There were created the models for prediction of number of mastitis cases in firstlings and content of somatic cells in milk on the basis of values of indicators of linear estimation of body type of cows. Keywords: dairy cows, body build, linear estimate, daily output, fat and protein content percentages, somatic cells, regression model.

Spot Urinary Citrate Normograms in Children

Citrate in the urine inhibits nephrolithiasis, and oral citrate solutions are used to prevent stones forming. The present study aimed to estimate the normograms of the urinary levels of citrate, creatinine, and their ratio in spot urine samples collected from 237 healthy children, aged from 1 month to 14 years. The findings showed the mean, standard deviation, median, and 5th and 95th percentiles of the values and compared them among age groups and between the sexes by using analysis of variance and independent t-tests. Our findings indicate that the ratio of spot urinary citrate to creatinine was higher for children younger than 18 months of age, possibly related to the consumption of dairy protein as their main meal. The 5th percentiles (lower cut off) for spot urinary citrate-to-creatinine ratio, were 915 mg/g for children aged under 18 months, 109 mg/g and 126 mg/g for older boys and girls.

Glutathione for defense of your body’s natural antioxidant

Glutathione is a powerful antioxidant that has gained a lot of attention for its purported health benefits. But what is glutathione, and does it actually affect the body ?Some people swear by its anti-aging properties, while others say that it can treat autism, increase fat metabolism, and even prevent cancer. It is best to avoid high-dose antioxidant supplements unless a trusted healthcare provider prescribes or recommends them. The best way to take in antioxidants is through foods and beverages, such as vegetables, fruits, nuts, fish, spices, and tea. The levels of the antioxidant GSH, which can be increased through diet and lifestyle changes, may influence motivation levels. People often want to get more done in a day, but sometimes it’s hard to feel motivated to complete tasks. Several factors influence motivation, but there’s a lot about the physiology behind motivation that experts don’t completely understand. A​ recent study published in eLife found that levels of the antioxidant glutathione in a specific part of the brain likely play a key role in motivation levels. One can increase their glutathione levels through dietary sources, for example, by eating sulfur-rich foods such as meat, eggs, and grains, and consuming more dairy and whey protein.

Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied. Breads containing rennet casein (RC) and a mixture of soy protein isolate and milk protein concentrate (SM) at two different levels (RC I, RC II; SM I, SM II) were prepared. Microstructural characteristics of the undigested and digested control (100% wheat flour) bread and high protein steam bread (HPCSB) versions were compared through scanning electron microscopy. The compact microstructure of HPCSBs displayed a network of proteins wrapped around starch granules and had fewer air cells compared to the control. The addition of both proteins influenced the microstructure of HPCSBs, which in turn affected their textural and starch digestion properties. The in vitro starch digestion of control CSB and HPCSBs confirmed that the addition of proteins is capable of lowering the starch hydrolysis (%). The highest starch hydrolysis was observed for the control wheat bread, followed by SM1 > RC I > SM II and RC II at the end of the small-intestinal digestion. The estimated glycaemic indices (eGI) for all HPCSBs were statistically lower than the control CSB. In comparison to control CSB, the microstructure of HPCSBs appeared more irregular, less porous, and compact during gastric and small intestinal digestion.

The effect of dairy proteins on the oral burn of capsaicin.

This study focused on the effect of binding of capsaicin by milk proteins on oral burn. The concentration of free, unbound capsaicin in 5ppm capsaicin solution containing 0-5% (w/w) micellar casein or whey protein isolate was measured by extraction into hexadecane. The concentration of free capsaicin decreased linearly with protein concentration and the decrease was greater for casein than for whey protein. The intensity of the capsaicin burn in similar solutions was assessed by a large cohort (n=89) of untrained participants in a time-intensity study. The maximum burn intensity decreased with protein concentration and was lower for samples containing casein than for samples containing whey protein isolate. The maximum burn was linearly related to the free, unbound capsaicin concentration. When protein solutions (1-5% w/w) were used as rinses following exposure to a 5ppm aqueous capsaicin solution, only the 5% (w/w) micellar casein solution was significantly more effective than the water rinse in reducing oral burn.

Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters

The effect of using non-meat proteins (pea, faba, rice, whey, and caseinate; 2% level) on the texture, yield, and structure of lean turkey meat batters was compared to an all-meat control and a control with 2% added meat proteins. The best overall proteins were caseinate (animal derived) and pea (plant derived) which reduced cooking loss (P < 0.05, 60% compared to the two controls), while also increasing hardness over the first control treatment. Rice protein also increased hardness (P < 0.05) but did not reduce cooking loss compared to the first control. Part of this could also be seen under the microscope, where the caseinate and faba treatments showed denser microstructure compared to the rice and whey protein treatments; both had higher cooking loss. Overall, the meat industry is continuously searching for non-meat ingredients to enhance texture and yield and this study provides ranking of some new protein preparations.