37 38 39 Physical, thermal and microstructural properties of whey protein isolate (WPI) and chicken 40 skin gelatin mixtures were investigated. This is a first study on the compatibility of an 41 unutilised gelatin source from chicken skin with a well-characterised food protein. The 42 physical-chemical and rheological properties of chicken skin gelatin alone, were reported in 43 our previous p...

in this study, antimicrobial activity of chitosan and whey protein isolate edible films incorporated with different concentrations of zataria multiflora boiss essential oil ;zeo (1%, 2%, 3% and 4% v/v) and zataria multiflora boiss essential oil nanoliposome (0, 1, 2, 3 and 4%) against  listeria monocytogenes (atcc 19118), bacillus cereus (atcc 11778), staphylococcus aureus (atcc 65138), escheri...

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...

Dynamic and steady shear rheology is used to examine the synthesis of low-pH (approximately 4) whey protein gels obtained through a two-step process. The first step involves cross-linking of whey proteins at pH 8 and 50 degrees C using transglutaminase enzyme, while the second step entails cold-set acidification of the resulting solution using glucono-delta-lactone (GDL) acid. During the first ...

Low-pH whey protein gels are formulated using a sequential protocol of heat treatment, enzyme incubation, and cold-set acidification. The heat-induced disulfide and enzyme-catalyzed epsilon-(gamma-glutamyl)lysine linkages, both at neutral pH, produce a polymerized protein solution. The molecular weights of these samples show an exponential increase with protein concentration. The additional enz...

In this work, we experimentally investigate into one step solvent exchange of cylindrical shaped whey protein isolate (WPI) gels, where the pore fluid water inside pores is replaced by ethanol. Solvent has three major impacts on macroscopic gel properties, leading to an increase in compressive strength, shrinkage cylinders diameter and consequently a change spatial distribution. 1D-Raman spectr...

In this paper we describe the rheological behaviour of Ca2+-induced cold-set gels of whey protein mixtures. Coldset gels are important applications for products with a low thermal stability. In previous work [1], we determined the state diagram for whey protein mixtures that were heated for 10 h at pH 2 at 80°C. Under these conditions, the major whey protein, b-lactoglobulin (b-lg), forms fibri...