C‐phycocyanin is a bright blue natural colorant used in food and beverage applications. However, its color stability poor acidic conditions under exposure to light. In this work, we study the use of whey protein isolate (WPI) protect from degradation. Low concentration (0.05–0.1%) WPI addition delayed (~2 days) degradation at pH 3.0 over 5-day storage was aggravated adversely during light when ...

The viscoelastic property and scaling behavior of acid (glucono-δ-lactone)-induced soy protein isolate (SPI) gels were investigated at various ionic strengths (0-800mM) and five protein concentrations ranging between 4% and 8% (w/w). The infinite storage modulus ( [Formula: see text] ) and the gelation start time (t(g)) which indicate the progress of gelation process exhibited strong ionic stre...

Plant proteins, after extraction from sources such as pea can be used functional ingredients in emulsions and gels. However, the protein fractionation route affects functionality. We investigated differences rheological properties of emulsion-filled gel (EFGs) structured by isolate obtained using either isoelectric precipitation (PPIp) or diafiltration (PPId), at varying pH oil content. PPIp PP...

In the present study, the in vitro scavenging activity of sheep whey protein against free radicals, as well as its reducing power were determined and compared with that of beef protein, soy protein and cow whey protein. Moreover, the possible protective effects of sheep whey protein from tert-butyl hydroperoxide (tBHP)-induced oxidative stress in muscle C2C12 cells were determined by assessing ...

Whey protein consumption reportedly alleviates parameters of the metabolic syndrome. Here, we investigated the effects of whey protein isolate (whey) in young mice fed a high-fat diet. We hypothesized that whey as the sole protein source reduced early weight gain associated with retarded growth and decreased concentration of insulin-like growth factor-1. Moreover, we hypothesized that these cha...

The structural and sensory properties of milk gel with added phosphate salt (di triple) were studied at a concentration (10.12.5.15.20) mM. Sensory studies showed that the gels acceptable 12.5 mM, which gave better properties. Induced by calcium prepared heating skim adding 13.5 mm M chloride temperature 75 m to 95 diphosphate salts trisulfate. Spontaneous whey exudation decreased, strength wat...

The objective of this study was to compare the effects of food form and physicochemical properties of protein snacks on appetite and subsequent food intake in healthy adults. Twelve healthy subjects received a standardized breakfast and then 2.5 h post-breakfast consumed the following snacks, in randomized order: 0 kcal water (CON) or 96 kcal whey protein snacks as beverages with a pH of either...