An economical and environmentally friendly whey protein fractionation process was developed using supercritical carbon dioxide (sCO(2)) as an acid to produce enriched fractions of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) from a commercial whey protein isolate (WPI) containing 20% α-LA and 55% β-LG, through selective precipitation of α-LA. Pilot-scale experiments were performed around the...

Whey protein isolate (WPI) microgels formed via cold-set gelation encapsulated vitamin D3 (VD3) forming VD3 WPI (WPI/VD3) microgels. The microgel encapsulation efficiency and stability against temperature (72 °C for 15 s or 63 30 min), UV-light (254 nm) four-week storage (4, 20 ?20 °C) was analysed. up to 98% of VD3. Moreover, the significantly improved compared with control when exposed enviro...

Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present study, polyoxyethylene sorbitan monolaurate (Tween 20, TW-20), decaglycerol monolaurate (DML), octenyl succinate starch (OSS), whey protein isolate (WPI), and finally a blend of TW-20 and WPI (1 % by m...

Pure whey protein isolate (WPI)-based cast films are very brittle due to its strong formation of protein cross-linking of disulphide bonding, hydrogen bonding as well as hydrophobic and electrostatic interactions. However, this strong cross-linking is the reason for its final barrier performance. To overcome film brittleness of whey protein layers, plasticisers like glycerol are used. It reduce...

BACKGROUND High hyperbaric pressure treatment of whey protein isolate (WPI) causes changes in the protein structure that enhances the anti-oxidant and anti-inflammatory effects of WPI. OBJECTIVE The aim of this study was to compare the anti-oxidant and anti-inflammatory effects of pressurized whey protein isolate (pWPI) vs. native WPI (nWPI) hydrolysates in Caco-2 cells exposed to hydrogen pe...

The objective of this study was to investigate the structural changes of whey proteins in solution during continuous flow through a novel UV reactor that was designed to minimize poor UV penetration and heterogeneous UV dose distribution. Varying UV irradiation doses were obtained by controlling the flow rate and the mixing speed of the liquid through the reactor. Aqueous solutions of whey prot...

Protein-stabilized emulsions tend to be susceptible droplet aggregation in the presence of high ionic strengths or when exposed acidic gastric conditions due a reduction electrostatic repulsion between protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into oil phase improved resistance whey protein isolate (WPI)-stabilized against induced by NaCl, KCl and CaCl2. In...