Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate
نویسندگان
چکیده
منابع مشابه
Properties of Cast Films Made from Different Ratios of Whey Protein Isolate, Hydrolysed Whey Protein Isolate and Glycerol
Whey protein isolate (WPI)-based cast films are very brittle, due to several chain interactions caused by a large amount of different functional groups. In order to overcome film brittleness, plasticizers, like glycerol, are commonly used. As a result of adding plasticizers, the free volume between the polymer chains increases, leading to higher permeability values. The objective of this study ...
متن کاملEffect of pH on Structural Properties of Heat-Induced Whey Protein Gels
Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
متن کاملWhey Protein Nutritional Power House of Future
Objective: Whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.This is the major protein content which is loss during the formation of yogurt and cheese. Methods: If this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. Results: In this study we try to find it out that the whey protein has the antibioti...
متن کاملOptimization of Whey Powder Production Yield Using Spray Dryer and Assessment of Physicochemical Characteristics of the Whey Powder
Background and Objectives: Whey powder is a product of water drying process separated from the curd during cheese making processes. Furthermore, whey is an organic waste of cheese production, including significant uses in food industries, particularly in dairy and fermentation stages because of its special characteristics and high quantities of lactose. Materials & Methods: In the present stu...
متن کاملInteractions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
The interactions of proteins during the heat treatment of whey-protein-isolate (WPI)-based oil-in-water emulsions with and without added hydroxylated lecithin were studied by examining the changes in droplet size distribution and the quantity and type of adsorbed and unadsorbed proteins. Heat treatment at 90 degrees C of WPI emulsions resulted in an increase in total adsorbed protein; unadsorbe...
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ژورنال
عنوان ژورنال: Cogent Food & Agriculture
سال: 2021
ISSN: 2331-1932
DOI: 10.1080/23311932.2021.1889098