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Silvia L. Amaya-llano - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with Whey Protein Concentrate and Agave tequilana fiber (AF). The extruded blends were prepared by blending Whey Protein Concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of Whey Protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and Protein content) due to Whey Protein and fiber addition to starch.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate– Agave tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with Whey Protein Concentrate and Agave tequilana fiber (AF). The extruded blends were prepared by blending Whey Protein Concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of Whey Protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and Protein content) due to Whey Protein and fiber addition to starch.
Cecilia Elena Lupano - One of the best experts on this subject based on the ideXlab platform.
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Rheological, thermal and sensory properties of Whey Protein Concentrate/pectin‐fortified mashed potatoes made from dehydrated flakes
International Journal of Food Science & Technology, 2013Co-Authors: Paula Andrea Conforti, Cecilia Elena Lupano, Diego Karim YamulAbstract:Summary The effect of different amounts of Whey Protein Concentrate (50–150 g kg−1), low and high methoxyl pectin (5–15 g kg−1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of Whey Protein Concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both Whey Protein Concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that Whey Protein Concentrate interacts with high methoxyl pectin through non-covalent interactions. Based on the sensory evaluation results, up to 100 g kg−1 Whey Protein Concentrate with 15 g kg−1 of low methoxyl pectin and 15 g kg−1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.
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Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
Food and Bioprocess Technology, 2011Co-Authors: Delfina Maria Cassiani, Paula Andrea Conforti, Diego Karim Yamul, Vanina Andrea Perez, Cecilia Elena LupanoAbstract:Properties of different heated mixtures of Whey Protein Concentrate, starch, gelatin, and sucrose with different water contents were studied. The water activity of samples was determined. The structural properties were analyzed by confocal laser scanning microscopy, solubility assays in different extraction solutions, polyacrylamide gel electrophoresis, and differential scanning calorimetry. Color, texture, and water-holding capacity of samples were also determined. Results show that a certain water content it is needed to form a structure with solid characteristics in these mixtures. The temperature for starch gelatinization is lower than the temperature for Whey Proteins denaturation, but when sucrose is present, Whey Proteins are denatured, before the gelatinization of starch. Sucrose is major contributor to the adhesiveness of the samples and to the decrease of their water activity. Also, sucrose decreases the firmness and cohesiveness of the samples. The main component that contributes to the browning of the samples during the heat treatment is Whey Protein Concentrate, whereas starch is the main component responsible for the water-holding capacity in these samples. Gelatin does not modify appreciably the properties of the mixtures in the proportion used in these assays.
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VISCOELASTIC PROPERTIES OF Whey Protein Concentrate GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH
Journal of Texture Studies, 2009Co-Authors: Diego Karim Yamul, Cecilia Elena LupanoAbstract:Viscoelasticity of heat-induced gels from Whey Protein Concentrate, with different contents of honey and wheat flour, and prepared at pH 3.75, 4.2 and 7.0, was studied by using dynamic rheological assays. The elastic modulus of gels prepared at neutral pH was higher than the corresponding to acidic gels, probably due to the fact that sulphydryl-disulfide interchange reactions are favored at neutral pH. Honey decreased the elastic modulus and increased the viscous modulus and the complex viscosity in all conditions assayed. Wheat flour increased the elastic modulus, and all samples exhibited a gel-type behavior except at high honey content. PRACTICAL APPLICATIONS Honey and wheat flour modifies the properties of Whey Protein Concentrate gels. Both components have opposite effects: honey increases the viscous-like behavior and wheat flour the solid-like behavior of gels in all conditions assayed. The different characteristics of gels prepared at different pHs and with different amounts of honey and wheat flour could be used in different formulated foods, as desserts.
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Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH
Journal of Agricultural and Food Chemistry, 1996Co-Authors: Cecilia Elena Lupano, Laura Andrea Renzi, Verónica RomeraAbstract:A Whey Protein Concentrate was obtained in acidic conditions, and heat-induced gels were prepared from it at pHs between 3.5 and 4.25. Whey Protein Concentrate and gels were characterized through solubility assays in different extraction solutions and SDS−PAGE of the soluble Protein components. Transmittance at 660 nm of heated Protein dispersions and water-holding capacity of gels were also performed. Results show that Protein solubility and water-holding capacity of gels decrease when pH approaches the pI, and gels present different electrophoretic patterns. Solubility of the Protein components of gels in the presence or absence of denaturing and reducing agents indicates that noncovalent bonds are responsible for the maintenance of gel structure at pHs 3.5−4.0, but in the gel prepared at pH 4.25, disulfide bonds would also be involved in the structure of the gel. Keywords: Gelation of Whey Proteins; Whey Proteins; gelation in acidic conditions
K.d. Cockley - One of the best experts on this subject based on the ideXlab platform.
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Thermal stability of Whey Protein Concentrate mixtures: aggregate formation.
Journal of Dairy Science, 1997Co-Authors: N. Parris, C.m. Hollar, A. Hsieh, K.d. CockleyAbstract:Abstract Solutions (17% TS) of Whey Protein Concentrate (65% Protein) were dialyzed against simulated milk ultrafiltrate containing 0 to 9m M total Ca 2+ . The dialyzed solutions were heated at 66 or 71°C for 120min to study the effect of Ca 2+ on the heat denaturation and aggregation of Whey Proteins. As Ca 2+ decreased, the Whey Protein Concentrate solutions formed more soluble aggregates and fewer insoluble precipitates; the amount of α -LA relative to the β-LG associated with the soluble aggregates also increased. Protein aggregates, as shown by electron microscopy of the Ca 2+ -adjusted solutions, became smaller and less densely packed as Ca 2+ decreased. The effects of addition of low heat NDM or a mixture of Ca 2+ and Na caseinate to the Whey Protein Concentrate solution (17% TS) and heat treatment at 71°C for 120min on Whey Protein denaturation and aggregate formation were also investigated. Compared with the Whey Protein Concentrate solution (17% TS), Whey Protein denaturation was much lower when low heat NDM was added to the solution, but not when a mixture of Ca 2+ and Na caseinate was added. Electron micrographs showed that the Whey Protein aggregates that formed upon heating the mixture of Whey Protein Concentrate and low heat NDM at 71°C were smaller and less dense, and the micellar appendages were more compact, than those in the Whey Protein (17% TS) or low heat NDM (27% TS) solutions. The micrographs of the mixture of Whey Protein Concentrate and caseinate were not comparable with either that of low heat NDM or of the mixture of Whey Protein Concentrate and NDM.
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Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures
Journal of Dairy Science, 1995Co-Authors: C.m. Hollar, N. Parris, A. Hsieh, K.d. CockleyAbstract:Abstract Whey Protein Concentrate (65% Protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional product. Addition of low heat NDM to a Whey Protein Concentrate mixture to yield 35% TS resulted in 6 and 20% denaturation after 120min and 27 and 83% in the Whey Protein Concentrate mixture (16% TS) at 66 and 71°C, respectively. The effects of Ca and pH on Whey Protein denaturation and aggregation (66°C) were also studied. A Whey Protein Concentrate mixture (16% TS) dialyzed against simulated milk ultrafiltrate containing 0 to 9m M Ca and heated (66°C); the mixture was progressively more denatured and formed less soluble aggregate and more insoluble precipitate as the Ca increased. When the Whey Protein Concentrate mixture (16% TS) was heated (66°C) at increasing pH (5.8 to 7.0), Whey Protein denaturation and insoluble precipitate increased. The α -LA denatured more extensively than β -LG at 66 and 71°C.
Abigail Santillán-moreno - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with Whey Protein Concentrate and Agave tequilana fiber (AF). The extruded blends were prepared by blending Whey Protein Concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of Whey Protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and Protein content) due to Whey Protein and fiber addition to starch.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate– Agave tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with Whey Protein Concentrate and Agave tequilana fiber (AF). The extruded blends were prepared by blending Whey Protein Concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of Whey Protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and Protein content) due to Whey Protein and fiber addition to starch.
Teresa Requena - One of the best experts on this subject based on the ideXlab platform.
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the effect of supplementing goats milk with Whey Protein Concentrate on textural properties of set type yoghurt
International Journal of Food Science and Technology, 2006Co-Authors: Ana M Herrero, Teresa RequenaAbstract:Summary Yoghurt was manufactured from goat's milk and supplemented with 30 g L−1 of Whey Protein Concentrate (WPC). The textural properties of the yoghurt were evaluated during the shelf-life of the product and the textural characteristics of yoghurt made from cow's milk were used as a reference. The instrumental analyses used were the puncture test, stress relaxation test and texture profile analysis. The addition of WPC to goat's milk enhanced the textural characteristics of yoghurt. These advantageous attributes included increased firmness, hardness and adhesiveness. These attributes were quantitatively similar (P > 0.05) to those obtained from yoghurt made from cow's milk. In addition, the textural properties were maintained constant throughout the shelf-life of the product.
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caseinomacropeptide and Whey Protein Concentrate enhance bifidobacterium lactis growth in milk
Food Chemistry, 2004Co-Authors: C Janer, Carmen Pelaez, Teresa RequenaAbstract:Abstract Caseinomacropeptide (CMP), isolated from cow’s or combined ewe’s and goat’s sweet cheese Whey, and Whey Protein Concentrate (WPC), enhanced growth of Bifidobacterium lactis in milk. Supplementation of milk at 2% CMP increased counts of B. lactis by 1.5 log cycles after 24 h incubation at 37 °C when compared with unsupplemented milk, showing no differences between the two CMPs. The highest bacterial growth (9.1 log cfu ml−1) was obtained when milk was supplemented with 2% WPC. The growth-promoting activity shown by WPC could be due to its CMP and Whey Protein content. CMP and WPC could be utilised to complement milk in order to increase counts of bifidobacteria in probiotic fermented milks.
