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Wang K, Zhao X, Gantumur MA, Li J, Huang Y, Sukhbaatar N, Bo T, Jiang Z. Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars. Food Chem X 2023; 18:100719. [PMID: 37397200 PMCID: PMC10314169 DOI: 10.1016/j.fochx.2023.100719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/08/2023] [Accepted: 05/18/2023] [Indexed: 07/04/2023] Open
Abstract
Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl groups, amino groups, hardness, and microstructures of HPNBs were analyzed periodically at 37 °C over a storage period of 45 days. Specifically, sulfhydryl group, amino group and surface hydrophobicity of extruded whey protein isolate (WPE) and extruded casein (CE) were significantly reduced (P < 0.05) compared to those of unextruded protein. HPNBs formulated with WPE (HWPE) and CE (HWCE) exhibited a slower hardening rate compared to those formulated with unmodified protein. Moreover, the color difference, hardness and sensory score of HPNBs after 45 days of storage were used as indicators, and the results of the TOPSIS multiple index analysis indicated that HPNB formulated with WPI extruded at 150 °C possessed the best quality characteristics.
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Affiliation(s)
- Kaili Wang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xu Zhao
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yuxuan Huang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar District, Ulaanbaatar, Mongolia
| | - Tian Bo
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
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Xiao Y, Qi PX, Wickham ED. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions. Food Chem 2020; 330:127280. [PMID: 32540520 DOI: 10.1016/j.foodchem.2020.127280] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/15/2020] [Accepted: 06/07/2020] [Indexed: 01/18/2023]
Abstract
We investigated changes in the chemical composition of WPI as a result of heating (60 °C, 72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%), whereas the level of SBP was varied at 1, 1.5, and 3%. The reaction products were examined using the Ellman's reagent, ninhydrin assay, and gel electrophoresis. The results demonstrated that the losses of the free sulfhydryl (-SH) and primary amine (-NH2) contents in WPI were less severe compared to those occurring in the dry-state at similar conditions (mass ratio, temperature, and reaction duration). The mixtures were used as emulsifiers in an O/W emulsion system at pH 3.20 and 6.75 and showed an improved ability to stabilize the average size of the droplets than WPI alone at acidic pH. The mixtures at higher levels of SBP, ≥ 1.5%, however, adversely affected the emulsion stability at neutral pH.
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Affiliation(s)
- Yingping Xiao
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA; Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, PR China
| | - Phoebe X Qi
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA.
| | - Edward D Wickham
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA
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Petsong K, Benjakul S, Vongkamjan K. Optimization of wall material for phage encapsulation via freeze-drying and antimicrobial efficacy of microencapsulated phage against Salmonella. J Food Sci Technol 2021; 58:1937-46. [PMID: 33897030 DOI: 10.1007/s13197-020-04705-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2020] [Accepted: 08/11/2020] [Indexed: 01/21/2023]
Abstract
Microencapsulated phage as dry powder provides a protection to the phage particles from the harsh conditions while improving efficacy for controlling Salmonella. In this study, wall materials for phage encapsulation were optimized by altering the ratios of whey protein isolate (WPI) and trehalose prior to freeze-drying. Combination of WPI/trehalose at ratio of 3:1 (w/w) represented the optimal formulation with the highest encapsulation efficiency (91.9%). Fourier transform infrared spectroscopy analysis showed H-bonding in the mixture system and glass transition temperature presented at 63.43 °C. Encapsulated form showed the phage survivability of > 90% after 5 h of exposure to pH 1.5, 3.5, 5.5, 7.5 and 9.5. Phages in the non-encapsulated form could not survive at pH 1.5. In addition, microencapsulated phage showed high effectiveness in decreasing the numbers of S. Enteritidis and S. Typhimurium by approximately 1 log CFU/ml at 10 °C and 30 °C for both serovars. Phage powder newly developed in this study provides a convenient form for Salmonella control application and this form exhibits high stability over a wide range of temperatures and pH. This encapsulated phage thus can be used in various food applications without being interfered by physiological acidic or alkaline pH of foods or environments where phages are applied.
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Teo A, Goh KKT, Wen J, Oey I, Ko S, Kwak HS, Lee SJ. Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chem 2015; 197:297-306. [PMID: 26616953 DOI: 10.1016/j.foodchem.2015.10.086] [Citation(s) in RCA: 112] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2015] [Revised: 10/16/2015] [Accepted: 10/19/2015] [Indexed: 01/13/2023]
Abstract
Oil-in-water nanoemulsions were prepared by emulsification and solvent evaporation using whey protein isolate (WPI), lactoferrin and Tween 20 as emulsifiers. Protein-stabilised nanoemulsions showed a decrease in particle size with increasing protein concentration from 0.25% to 1% (w/w) level with Z-average diameter between 70 and 90 nm. However, larger droplets were produced by Tween 20 (120-450 nm) especially at concentration above 0.75% (w/w). The stability of nanoemulsions to temperature (30-90°C), pH (2-10) and ionic strength (0-500 mM NaCl or 0-90 mM CaCl2) was also tested. Tween 20 nanoemulsions were unstable to heat treatment at 90°C for 15 min. WPI-stabilised nanoemulsions exhibited droplet aggregation near the isoelectric point at pH 4.5 and 5 and they were also unstable at salt concentration above 30 mM CaCl2. These results indicated that stable nanoemulsions can be prepared by careful selection of emulsifiers.
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Affiliation(s)
- Anges Teo
- School of Food and Nutrition, Massey University, Auckland, New Zealand; School of Food and Nutrition, Massey University, Palmerston North, New Zealand
| | - Kelvin K T Goh
- School of Food and Nutrition, Massey University, Palmerston North, New Zealand
| | - Jingyuan Wen
- School of Pharmacy, University of Auckland, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Sanghoon Ko
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - Hae-Soo Kwak
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - Sung Je Lee
- School of Food and Nutrition, Massey University, Auckland, New Zealand.
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