To improve the nutrient-density of snack products, milk proteins (casein, whey protein concentrate or whey protein isolate) and wheat xber were co-extruded with corn meal your, in a twin screw extruder under high shear and high temperature processing conditions. Co-extruding corn products and xber resulted in the reduction of specixc mechanical energy while increasing the expansion and breaking...

Physicochemical properties of emulsion based systems are influenced by various factors. In this study, lutein-loaded oil in water emulsions was prepared with whey protein isolate and selected anionic polysaccharides. Our results revealed that 0.2-1% (w/v) pectin and 0.1-0.7% (w/v) of Carboxymethyl cellulose to 1% (w/v) whey protein isolate significantly changed the electrical charge. At pH 3, t...

A recent study by Lacroix et al (1) compared the postprandial utilization of nitrogen from 3 different proteins, namely micellar casein (“slow protein”), milk soluble protein isolate (“fast protein”), and total milk protein (another “slow protein”). Their data suggest that slow protein induces better postprandial nitrogen utilization than does fast protein. According to Lacroix et al, “This res...

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 ...

Multilayer plastic films provide a range of properties, which cannot be obtained from monolayer films but, at present, their recyclability is an open issue and should be improved. Research to date has shown the possibility of using whey protein as a layer material with the property of acting as an excellent barrier against oxygen and moisture, replacing petrochemical non-recyclable materials. T...

In recent years, there has been significant progress in edible emulsion technology especially with respect to creating and stabilizing surfactant-free emulsion systems for food applications. In this paper, we demonstrate the fabrication of high internal phase emulsions (HIPE) (φoil = 0.82) stabilized using colloidal complexes of non-gelling biopolymers (at concentrations as low as 0.3 wt%). The...

Probe diffusion was determined in phase separated bicontinuous gels prepared by acid-induced gelation of the whey protein isolate-gellan gum system. The topological characterization of the phase-separated gel systems is achieved by confocal microscopy and the diffusion measurements are performed using pulsed field gradient (PFG) NMR and fluorescence recovery after photo-bleaching (FRAP). These ...

Whey protein Isolate is of high nutritional value, and has become an important source of functional ingredients in various health-promoting foods. It is widely used in infant formula to provide a natural source of amino acids for optimal growth and development, and is also often used as an emulsifier and stabilizer in the food industry. WPI is also popular among athletes because of its ability ...

The effects of heat-induced denaturation and subsequent aggregation of whey protein isolate (WPI) solutions on the rate of enzymatic hydrolysis was investigated. Both heated (60 °C, 15 min; 65 °C, 5 and 15 min; 70 °C, 5 and 15 min, 75 °C, 5 and 15 min; 80 °C, 10 min) and unheated WPI solutions (100 g L(-1) protein) were incubated with a commercial proteolytic enzyme preparation, Corolase PP, un...

Purpose: Research shows the benefits of whey isolate protein powder and casein supplementation in regard to body composition resting metabolic rate; however, minimal research exists comparing effectiveness supplementation. Methods: Eighteen (18) physically trained, healthy individuals (23±3.1 yrs.; 171.7cm; 12 males; 6 females) completed a randomized two condition [Combat 100% Isolate (Whey) ve...