The Experts below are selected from a list of 39675 Experts worldwide ranked by ideXlab platform
E. Allen Foegeding - One of the best experts on this subject based on the ideXlab platform.
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Invited review: Astringency in Whey Protein beverages.
Journal of Dairy Science, 2020Co-Authors: B.g. Carter, E. Allen Foegeding, Maryanne DrakeAbstract:ABSTRACT Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied. Whey Proteins are popular for their functional and nutritional quality, but they exhibit astringency, particularly under acidic conditions popular in high acid (pH 3.4) Whey Protein beverages. Acids cause astringency, but acidic Protein beverages have higher astringency than acid alone. Whey Proteins are able to interact with salivary Proteins, which removes the lubricating saliva layer of the mouth. Whey Proteins can also interact directly with epithelial tissue. These various mechanisms of astringency limit Whey Protein ingredient applications because astringency is undesirable to consumers. A better understanding of the causes of Whey Protein astringency will improve our ability to produce products that have high consumer liking and deliver excellent nutrition.
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factors regulating astringency of Whey Protein beverages
Journal of Dairy Science, 2008Co-Authors: J. Beecher, P J Luck, M A Drake, E. Allen FoegedingAbstract:Abstract A rapidly growing area of Whey Protein use is in beverages. There are 2 types of Whey Protein-containing beverages: those at neutral pH and those at low pH. Astringency is very pronounced at low pH. Astringency is thought to be caused by compounds in foods that bind with and precipitate salivary Proteins; however, the mechanism of astringency of Whey Proteins is not understood. The effect of viscosity and pH on the astringency of a model beverage containing Whey Protein isolate was investigated. Trained sensory panelists (n = 8) evaluated the viscosity and pH effects on astringency and basic tastes of Whey Protein beverages containing 6% wt/vol Protein. Unlike what has been shown for alum and polyphenols, increasing viscosity (1.6 to 7.7 mPa·s) did not decrease the perception of astringency. In contrast, the pH of the Whey Protein solution had a major effect on astringency. A pH 6.8 Whey Protein beverage had a maximum astringency intensity of 1.2 (15-point scale), whereas that of a pH 3.4 beverage was 8.8 (15-point scale). Astringency decreased between pH 3.4 and 2.6, coinciding with an increase in sourness. Decreases in astringency corresponded to decreases in Protein aggregation as observed by turbidity. We propose that astringency is related to interactions between positively charged Whey Proteins and negatively charged saliva Proteins. As the pH decreased between 3.4 and 2.6, the negative charge on the saliva Proteins decreased, causing the interactions with Whey Proteins to decrease.
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Rheological Properties and Characterization of Polymerized Whey Protein Isolates
Journal of agricultural and food chemistry, 1999Co-Authors: Bongkosh Vardhanabhuti And, E. Allen FoegedingAbstract:Whey Protein polymers were formed by heating Whey Protein isolate solutions at 80 °C. Flow behaviors of Whey Protein polymers produced from different Protein concentrations and heating times were c...
H Chen - One of the best experts on this subject based on the ideXlab platform.
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Functional Properties of Edible Films Using Whey Protein Concentrate
Journal of Dairy Science, 1995Co-Authors: R. Banerjee, H ChenAbstract:Abstract Methodologies were developed to form edible films of simple Proteins or Protein-lipid composited using Whey Protein concentrate. The functional properties of Whey Protein concentrate films were compared with those of the films derived from sodium caseinate, potassium caseinate, calcium caseinate, and Whey Protein isolate. Water vapor permeability of simple Whey Protein concentrate film was lower than that for films of sodium caseinate, potassium caseinate, and Whey Protein isolate. Composite Whey Protein concentrate film had the lowest water vapor permeability of all the milk Protein films. The ultimate tensile strengths of simple Whey Protein concentrate films were similar to those of caseinate films. Whey Protein concentrate films exhibited lower puncture strengths than did films from other milk Proteins except simple film from sodium caseinate. Whey Protein concentrate and isolate films had higher elongation values than did simple calcium caseinate films. Transmission electron microscopy revealed the presence of residual milk fat embedded in the Protein matrix in Whey Protein concentrate films. Whey Protein concentrate films had good water vapor barrier and mechanical properties that were comparable with those of films from other commercial milk Proteins.
John M Krochta - One of the best experts on this subject based on the ideXlab platform.
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Whey Protein Coating Efficiency on Surfactant-Modified Hydrophobic Surfaces
Journal of Agricultural and Food Chemistry, 2005Co-Authors: John M KrochtaAbstract:Whey Protein oxygen-barrier coatings on peanuts are not effective, due to incomplete peanut-surface coverage, as well as some cracking and flaking of the coating. Addition of sorbitan laurate (Span 20) in the Whey Protein coating solution up to the critical micelle concentration (cmc) of 0.05% (w/w) significantly improved coating coverage to 88% of the peanut surface. Increasing the Span 20 concentration in the coating solution to 3 times the cmc (0.15% w/w) produced a substantial increase in peanut surface energy (>70 dyn/cm), indicating adsorption of the surfactant to the peanut surface. With this level of Span 20, the Whey Protein coating coverage on peanuts increased to 95%. These results suggest that a concentration of surfactant above the cmc in the coating solution is required for formation of self-assembled structures of surfactant molecules on peanut surfaces, which significantly increases the hydrophilicity, and thus coatability, of peanut surfaces. Keywords: Whey Protein; edible coating; adhesi...
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Grease and oxygen barrier properties of Whey-Protein-isolate coated paperboard
Tappi Journal, 2001Co-Authors: Michael A. Chan, John M KrochtaAbstract:Application: Heat-denatured Whey-Protein-isolate and native Whey-Protein isolate coating formulations showed similar excellent grease barrier properties compared with commercial polyvinyl alcohol and fluorocarbon coatings.
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Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties
Journal of Food Science, 1994Co-Authors: T. Habig Mchugh, J.-f. Aujard, John M KrochtaAbstract:Heat treatment, Protein concentration, and pH effects on water vapor permeability (WVP) of plasticized Whey Protein films were examined. The best film formation conditions were neutral pH, aqueous 10% (w/w) Protein solutions heated for 30 min at 90°. Isoelectric point adjustment of Whey Protein with calcium ascorbate buffer increased WVP with increasing buffer concentration, The importance of vacuum application to minimize film pore size was identified using scanning electron microscopy. Polyethylene glycol, glycerol and sorbitol plasticizer concentration affected film WVP. Determining the effects of relative humidity on WVP for plasticized Whey Protein films enabled prediction of film behavior under any water vapor partial pressure gradient.
Valentina Siracusa - One of the best experts on this subject based on the ideXlab platform.
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characterization of composite edible films based on pectin alginate Whey Protein concentrate
Materials, 2019Co-Authors: Swathi Sirisha Nallan Chakravartula, Michela Soccio, Nadia Lotti, Federica Balestra, Marco Dalla Rosa, Valentina SiracusaAbstract:Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and Protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and Whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for Whey Protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A Whey Protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a Whey Protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and Whey Protein affected the opacity of film. Whey Protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-Protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 °C.
Maryanne Drake - One of the best experts on this subject based on the ideXlab platform.
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Invited review: Astringency in Whey Protein beverages.
Journal of Dairy Science, 2020Co-Authors: B.g. Carter, E. Allen Foegeding, Maryanne DrakeAbstract:ABSTRACT Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied. Whey Proteins are popular for their functional and nutritional quality, but they exhibit astringency, particularly under acidic conditions popular in high acid (pH 3.4) Whey Protein beverages. Acids cause astringency, but acidic Protein beverages have higher astringency than acid alone. Whey Proteins are able to interact with salivary Proteins, which removes the lubricating saliva layer of the mouth. Whey Proteins can also interact directly with epithelial tissue. These various mechanisms of astringency limit Whey Protein ingredient applications because astringency is undesirable to consumers. A better understanding of the causes of Whey Protein astringency will improve our ability to produce products that have high consumer liking and deliver excellent nutrition.
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Flavor Aspects of Whey Protein Ingredients
Whey Proteins, 2019Co-Authors: M.a. Stout, Maryanne DrakeAbstract:Abstract The demand for Whey Protein ingredients is increasing globally. Whey Protein ingredients are typically used for their unique functionality and nutritional qualities; however, flavor is a primary driver in Whey Protein acceptance that should not be overlooked. Sensory analysis techniques can be used to measure flavor intensity and variability in Whey Protein products. When combined with analytical chemistry techniques, these tests can be used to determine the origin of many flavors and off-flavors common to Whey Proteins. This chapter addresses current research on Whey Protein flavors and the influence of processing and handling on Whey Protein flavor and flavor stability.
