Whey protein formation

Polyacrylamide gel electrophoresis results suggest that p-LG undergoes a greater conformational loss as a fimction of extrusion temperature than a-LA, presumably due to intermolecular disulfide bond formation. Atomic force microscopy indicates that texturization results in a loss of secondary structure of aroimd 15%, total loss of globular structure at 78 °C, and conversion to a random coil at 100 °C (Qi and Onwulata, 2011). Moisture has a small effect on whey protein texturization, whereas temperature has the largest effect. Extrusion at or above 75 °C leads to a uniform densely packed polymeric product with no secondary structural elements (mostly a-helix) remaining (Qi and Onwulata, 2011). 

Formation of Whey protein- Efficient storage carriers... 

Benichou, A., Aserin, A., Lutz, R., Garti, N. (2007). Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI) / xanthan to improve surface activity. Food Hydrocolloids, 21, 379-391. 

Weinbreck, F., Nieuwenhuijse, H., Robijn, G.W., de Kruif, C.G. (2003b). Complex formation of whey protein-exocellular polysaccharide EPS B40. Langmuir, 19, 9404-9410. 

As w ell as lateral heterogeneity in mixed protein layers, there is also the possibility of segregation of biopolymer components perpendicular to the interface, z.e., bilayer formation (Dickinson, 1995, 2009). Let us consider the case of an interface containing casein and whey protein in an emulsion system. The images in Figure 8.4 are confocal micrographs... 

Procedures and conditions for whey protein concentrate (WPC) gel formation have been described (14,15,16,25). Several commer-... 

Although the gelation properties of whey proteins are of great importance in many foods (Mulvihill, 1992) and it is possible to form a weak gel in creams by the formation of a continuous network of fat globules, most important milk gels are those involving casein micelles which can be made to form a gel matrix either by isoelectric precipitation (acid-induced gel) or by the action of a proteolytic enzyme (rennet-induced gel). Both gel types... 

Whey proteins /8-Lactoglobulin 8-17 18,205-18,363 5.35-5.49 Globular protein, containing one cysteine and two cystine residues Formation of dimers in pH range 5.2-7.5 octamerization may occur at pH 3.5-5.2... 

Homogenization of cream results inevitably in the formation of a secondary fat globule membrane, consisting predominantly of micellar casein and (denatured) whey proteins (Walstra et al., 1999). To obtain desirable product properties, the formation of larger, thermally induced... 

The formation of beads is a two-step process based on the cold gelation of whey proteins in the presence of divalent cations, such as Ca2+ [67], Briefly, the whey protein isolate (WPI) solution (10% w/v in deionized water) was (i) adjusted at pH 7 to favor the apparition of negative charges implied in ionic bounds with Ca2+ ions and (ii) heated (80 °C, 45 min) to denaturate the proteins. Recombinant cells in the beginning of their stationnary growth phase were suspended in a sterile solution of... 

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