JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Bo Song,Dasong Liu,Jing Lu,Xiumei Tao,Xiaoyu Peng,Tong Wu,Yan-Mei Hou,Jiaqi Wang,Joe M. Regenstein,Peng Zhou
Buttermilk is a potential material for the production of a milk fat globule membrane (MFGM) and can be mainly classified into two types: whole cream buttermilk and cheese whey cream buttermilk (WCB). Due to the high casein micelle content of whole cream buttermilk, the removal of casein micelles to improve the purity of MFGM materials is always required. This study investigated the effects of rennet and acid coagulation on the lipid profile of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW) and compared them with WCB. BRW has significantly higher phospholipids (PLs) and ganglioside contents than BAW and WCB. The abundance of arachidonic acid (ARA)- and eicosapentaenoic acid (EPA)-structured PLs was higher in WCB, while docosahexaenoic acid (DHA)-structured PLs were higher in BRW, indicating that BRW and WCB intake might have a greater effect on improving cardiovascular conditions and neurodevelopment. WCB and BRW had a higher abundance of plasmanyl PL and plasmalogen PL, respectively. Phosphatidylcholine (PC) (28:1), LPE (20:5), and PC (26:0) are characteristic lipids among BRW, BAW, and WCB, and they can be used to distinguish MFGM-enriched whey from different sources.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Asia-Pacific Journal of Chemical Engineering
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2016
·Vol. 11
·期 5
·673-682
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IF 0.728
Rui Li,Zhaoliang Wu,Yanji Wang,Linlin Ding,Wei Liu
Prevention of irreversible aggregation of whey soy proteins (WSP) in their foam fractionation from soy whey wastewater is important for achieving their large-scale recovery. For effectively preventing the irreversible aggregation of WSP, this work studied its dependencies on the WSP enrichment ratio and the height of the collected foam which freely collapsed. The results show that most insoluble aggregates formed in the desorption of WSP from the gas–liquid interface, and their formation was closely related to their high local enrichment in the foam. Based on the above results, a chemical defoaming agent with 25% Tween 20 was developed to reduce the relative content of insoluble aggregates in the foamate and the decrease reached about 80%, compared to the case without Tween 20. The prevented irreversible aggregation effectively improved food-related properties of the WSP product. Copyright © 2016 Curtin University of Technology and John Wiley & Sons, Ltd.
研究领域:
食品科学
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蛋白质工程
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DOI
高影响因子
JOURNAL OF DAIRY SCIENCE
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2023
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IF 3.5
Ru Zhao,Wenfei Fu,Dan Li,Chao Dong,Zhaoxue Bao,Cuina Wang
ABSTRACT Three modifications (pH-shift, ultrasound, combined pH-shift/ultrasound) induced alterations in pure whey protein (WPI), pea protein (PPI), and mixed whey/pea protein (WPI/PPI) were investigated. The processing effect was related to the protein type and technique utilized. Solubility of WPI remained unchanged by various treatments. Particle size was enlarged by pH-shift while reduced by ultrasound and combined approach. All methods exposed more surface hydrophobic groups on WPI, while pH-shift and joint processing was detrimental to its emulsifying activity. PPI and mixture exhibited similar responses toward the modifications. Solubility of PPI and the blend enhanced in the sequence of pH-shift/ultrasound > ultrasound > pH-shift. Individual approach expanded while co-handling diminished the particle diameter. Treatments also caused more disclosure of hydrophobic regions in PPI and WPI/PPI and emulsifying activity was ameliorated in the order of pH-shift/ultrasound > ultrasound > pH-shift.
研究领域:
食品科学
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蛋白质化学
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超声波技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2018
·Vol. 53
·期 9
·2205-2211
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IF 2.383
Shengnan Shao,Xue Shen,Mingruo Guo
Summary Zinc-loaded whey protein nanoparticles were prepared by enzymatic cross-linking whey protein followed by ethanol desolvation. Whey protein isolate (WPI) was denatured by heating (80 °C for 15 min) at pH 7.0 and then cross-linked by transglutaminase at 50 °C for 4 h while stirring. Transglutaminase was inactivated by heating at 90 °C for 10 min, and then, ZnSO 4 ·7H 2 O (1–10 m m ) was added. Zinc-loaded whey protein nanoparticles were formed by adding ethanol at one to five times the volume of the protein solution at pH 9.0. The desolvated solutions were diluted by adding distilled water at ratio of 1:100 (w/v) immediately after desolvation. Dynamic light scattering (DLS) data showed that the particle size of zinc-loaded whey protein nanoparticles increased with the amount of zinc and the volume of ethanol. Scanning electron microscopy micrographs revealed an almost spherical morphology for zinc-loaded whey protein nanoparticles. The zinc loading efficiency was determined ranging from 76.7% to 99.2%. In vitro test data showed that the zinc release rate was low in simulated gastric fluid but high in simulated intestinal fluid. The results indicated that enzymatic cross-linked whey protein nanoparticles may be used as a good vehicle to deliver zinc as a supplement.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Yu Lu,Jie Liu,Zhenhua Li,Wenqing Li,Jing Liu,Linjuan Huang,Zhongfu Wang
Casein glycomacropeptide carries various O-glycan modifications, which, together with variations in the amino acid composition of the glycopeptide, may result in different biological activities. In this study, O-glycans of casein glycomacropeptide from bovine and caprine whey powder were qualitatively and quantitatively analyzed by LC-UV-ESI-MS/MS, and their immune activities and regulatory mechanisms were compared. O-Glycans’ total content was 1.54 times higher in bovine than in caprine glycomacropeptide. The glycoform H1N1S2 (H: hexose; N: N-acetylgalactosamine; and S: N-acetylneuraminic acid) accounted for nearly 50% of total glycomacropeptide O-glycans in bovine milk but less than 20% in caprine milk. Bovine glycomacropeptide glycosylation promoted the immune activity of RAW264.7 cells, which may be linked to a higher content of disialylated O-glycans. Glycomacropeptide from both milk sources significantly upregulated the mRNA expression of IL-1α, TNF-α, and IL-10 in RAW264.7 cells and activated the MAPK immunomodulatory signaling pathway. This study demonstrates the possible use of casein glycomacropeptide as an immunomodulatory agent.
研究领域:
食品科学
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免疫学
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生物化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1555
·
IF 5.1
Xinrui Zhang,Xiaowei Peng,Huijing Chen,Aijun Li,Gang Yang,Jianquan Kan
To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei F50 during spray drying. The four kinds of crosslinked wall materials were compared by various characterization methods. Among them, the WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule with high colloidal stability. After spray drying, WP-KC achieved the highest viable cell density (9.62 lg CFU/g) and survival rate (91.85%). Notably, WP-KC maintained viability above 8.68 lg CFU/g after 120 days of storage at 4 °C, surpassing other formulations. Structural analysis showed that the WP-KC microcapsule was completely encapsulated without breaking or leaking and confirmed the molecular interaction between WP and KC. Under the condition of high temperatures (≤142.63 °C), the wall material of the microcapsule does not undergo any endothermic or exothermic process and is in a state of thermodynamic equilibrium, with excellent stability and good dispersion. Additionally, microcapsules exhibited enhanced resistance to thermal stress (55–75 °C) and UV irradiation, higher than that of free cells. These results highlight WP-KC as an industrially viable encapsulation system for improving probiotic stability in functional foods, offering critical insights into polysaccharide–protein interactions for optimized delivery systems.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 8
·1868
·
IF 4.35
Huanhuan Cui,Qihang Liu,David Julian McClements,Bin Li,Shilin Liu,Yan Li
Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl2. In the current study, we aimed to establish the impact of cinnamaldehyde on the tolerance of WPI-stabilized emulsions to high salt levels during food processing and to gastric conditions. In the absence of cinnamaldehyde, the addition of high levels of monovalent ions (NaCl and KCl) to WPI-emulsions cause appreciable droplet aggregation, with the particle sizes increasing from 150 nm to 413 nm and 906 nm in the presence of NaCl and KCl, respectively. In contrast, in the presence of 30% cinnamaldehyde in the oil phase, the WPI-emulsions remained stable to aggregation and the particle size of emulsions kept within 200 nm over a wide range of salt concentrations (0–2000 mM). Divalent counter-ions promoted droplet aggregation at lower concentrations (≤20 mM) than monovalent ones, which was attributed to ion-binding and ion-bridging effects, but the salt stability of the WPI emulsions was still improved after cinnamaldehyde addition. The incorporation of cinnamaldehyde into the oil phase also improved the resistance of the WPI-coated oil droplets to aggregation in simulated gastric fluids (pH 3.1–3.3). This study provides a novel way of improving the resistance of whey-protein-stabilized emulsions to aggregation at high ionic strengths or under gastric conditions.Keywords:whey protein;stability;ionic strength;gastric digestion;emulsions
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Ao Huang,David Julian McClements,Shunjing Luo,Tingting Chen,Jiangping Ye,Chengmei Liu
In present study, the impact of rutin concentration and pretreatment (direct mixing versus pH-driven) of rutin-protein complexes to form and stabilize bilayer emulsions was examined. Bilayer emulsions prepared using the pH-driven method contained smaller oil droplets and had a higher resistance to aggregation and creaming than those prepared using the direct method. The concentration of whey protein isolate at the oil droplet surfaces decreased as the rutin concentration was increased. The oil-water interfacial tension decreased as the rutin concentration in the rutin-whey protein isolate complexes increased, reaching a value of 10.4 mN/m at 0.6 mg/mL rutin. Fluorescence spectroscopy suggested that rutin interacted with the whey protein isolate surfaces mainly through hydrophobic interactions. Moreover, there appeared to be more binding sites and stronger binding interactions when the pH-driven method was used to form the complexes, rather than the direct mixing method. This study suggests that rutin may be used to improve the functional performance of whey protein isolate as emulsifiers in bilayer emulsions.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zihang Cheng,Kedu Wang,Dongling Qiao,Bowen Li,Siming Zhao,Binjia Zhang
The global aging of the population is accelerating, and dysphagia poses a threat to the health of the elderly. Thickened fluid foods prepared from polysaccharides and proteins could address dehydration and protein deficiency in the elderly dysphagia population. In this work, the structural characteristics, rheological properties, and swallowing characteristics of complexes formed by whey protein isolate (WPI) and polysaccharides (xanthan gum (XG), λ-carrageenan (λC), and konjac glucomannan (KGM)) at different pH values were investigated. As the pH decreased, there was a decrease in the charge of WPI, which weakened the electrostatic interactions resulting in the higher turbidity and particle size of complexes. At near pH 4, the XW complex had a moderate level of yield stress, zero-shear viscosity, and adsorption height, which resulted in moderate oral transit time, stretch length, and residual rate during swallowing, making it more potential as dysphagia foods. However, at pH near 4, λW and KW complexes had lower viscosity, adsorption height, and IDDSI levels, making them less suitable for dysphagia foods. The above results suggest that in WPI-enriched thickened fluids, the pH value could be appropriately adjusted to change the rheological properties and swallowing characteristics of the thickened fluids, thereby producing products adapted to elderly people with dysphagia.
研究领域:
食品科学
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老年医学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Suning Zhang,Tongshu Wang
In this paper, a natural composite wall material sunscreen microcapsule was prepared, which significantly improved the SPF value and photostability of the embedded sunscreen agents. Using modified porous corn starch and whey protein as wall materials, the sunscreen agents 2-[4-(diethylamino)-2-hydroxybenzoyl] benzoic acid hexyl ester and ethylhexyl methoxycinnamate were embedded by adsorption, emulsion, encapsulation and solidification. The embedding rate of the obtained sunscreen microcapsules was 32.71 % and the average size was 7.98 μm; the enzymatic hydrolyzed starch formed a porous structure, its X-ray diffraction pattern did not change significantly, and the specific volume and oil absorption rate increased by 39.89 % and 68.32 %, respectively, compared with those before enzymatic hydrolyzed; The porous surface of the starch after embedding the sunscreen was covered and sealed with whey protein. 120 h sunscreen penetration rate was lower than 12.48 %; Compared with the lotion containing the same amount of sunscreen but not encapsulated, the SPF value of the lotion containing sunscreen microcapsules increased by 62.24 %, and the photostability of sunscreen microcapsules increased by 66.28 % within 8 h under the irradiation intensity of 25 w/m 2 . The wall material and the preparation method are natural and environmentally friendly, and have a good application prospect in low-leakage drug delivery system.
研究领域:
材料科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xianglong Dai,Fang Dong,ZhiYe Dong,Zeqing Bai,Long Mao
Starch and whey protein are potential biomaterials for the development of biodegradable and edible food packaging. In this study, chlorogenic acid (CGA), an eco-friendly natural extract, was firstly added to sweet whey/starch matrix as a bioactive compound to develop biodegradable active packaging materials. The results showed that when the ratio between starch and sweet whey was 10:1, water resistance and toughness of sweet whey/starch blend films were improved significantly. After the addition of CGA, the active films showed excellent UV barrier, antibacterial and antioxidant properties. When the addition of CGA reached 3%, UV barrier (at 315 nm), antibacterial (against Escherichia coli ) and antioxidant (ABTS method) properties of the active films were increased by 54.6%, 47.5% and 74.5% compared with sweet whey/starch matrix. The presence of CGA could form new hydrogen bonds in the matrix and affect the interactions between sweet whey and starch, which increased swelling rate and toughness of the active films. Preservation experiments of fresh bananas could indicate that the presence of CGA can effectively exert antioxidant effects and inhibit the browning of bananas. As an edible inner coating or film, CGA loaded sweet whey/starch active material has good application potential in the field of food packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Ibrahim Khalifa,Wei Zhu,Asad Nawaz,Kaikai Li,Chunmei Li
The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and agglomeration. To understand the mechanism of the promoting and/or inhibiting digestive effects of MAs, secondary structure alterations and binding of WP-MAs-mixtures were therefore measured. Results revealed that MAs could noncovalently/covalently interact with WP and form WP-MAs-adducts. This interaction seemed to be responsible for the alterations in the secondary structure of WP which could promote the digestibility of the energy balls subsequently. MAs also partially unfolded the structure of digested-WP through fluctuating their α-helix and β-sheet. It was concluded that the unfolding in WP-structure induced by MAs-interactions might increase accessibility of the peptide bonds to the digestive enzymes and consequentially facilitate the protein’s digestibility in the energy balls.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）