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Application of Nanotechnology in the Safe Delivery of Bioactive Compounds
Published in V Ravishankar Rai, Jamuna A. Bai, Nanotechnology Applications in the Food Industry, 2018
Behrouz Ghorani, Sara Naji-Tabasi, Aram Bostan, Bahareh Emadzadeh
Beta-lactoglobulin (β-lg) is the major whey protein in cows’ milk and its principal gelling agent. It is able to bind a variety of small hydrophobic micronutrients (Luo, Teng, and Wang 2012; Wang, Allen, and Swaisgood 1997). Native beta-lactoglobulin is stable in acid conditions and quite resistant to digestion by gastric proteases. However, the major drawback of β-lg as a nanovehicle for hydrophobic nutrients is the accessibility of its binding sites, which has resulted in the poor protection of ligand against the negative environment (Ron et al. 2010). The small molecular weight, highly unfolding and less hydrophobic properties, has made beta-lactoglobulin an appropriate choice for preparing nanoparticles (Ko and Gunasekaran 2006).
Whey Protein-Based Edible Films: Progress and Prospects
Published in A. K. Haghi, Ana Cristina Faria Ribeiro, Lionello Pogliani, Devrim Balköse, Francisco Torrens, Omari V. Mukbaniani, Applied Chemistry and Chemical Engineering, 2017
Olga B. Alvarez-Pérez, Raúl Rodríguez-Herrera, Rosa M. Rodríguez-Jasso, Romeo Rojas, Miguel A. Aguilar-González, Cristóbal N. Aguilar
Although proteins are not the most abundant component in whey, it is the most important economically and nutritionally.32, 42 It has about 20% of the proteins in bovine milk, being the main component in the beta-lactoglobulin (β-Lg, 10%) and alpha-lactalbumin (α-La, 4%) of whole milk protein, also contains other proteins such as lactoferrin, lactoperoxidase, immunoglobulins, and glycomacropeptide. Its nutritional property and high biological value is attributed to the amount of essential amino acids (leucine, lysine, tryptophan, threonine, cysteine, methionine, histidine, valine, isoleucine, and phenylalanine) present in about 26%.32, 43, 44
Nanoparticles and Nano-Formulations for Food Applications
Published in Megh R. Goyal, Santosh K. Mishra, Lohith Kumar Dasarahalli-Huligowda, Nanotechnology Applications in Agricultural and Bioprocess Engineering, 2021
Nainsi Saxena, S. S. Shirkole, Sahely Saha, B. Manjula
Consequently, the forms able to reach the blood and tissues are different from those present in food. Moreover, it is challenging to identify all poly-phenol metabolites and evaluate their biological activity. Different encapsulation materials at nanoscale are used to entrap the polyphenols. For instance, entrapping of EGCG in beta-lactoglobulin NPs showed higher binding efficiency and stability compared to the native beta-lactoglobulin EGCG complex.
Continuous Monitoring of Whey Protein Fouling Using a Nonintrusive Sensor
Published in Heat Transfer Engineering, 2020
Laurent Bouvier, Guillaume Delaplace, Sylvain Lalot
The deposit amount increases from a very low value in the first channel to a maximum value in the two last channels. A significant deposit amount is observed when the bulk temperature exceeds 70 °C as concluded by many researchers [11]. The protein solution essentially contains beta-lactoglobulin (66.0% w/w in the powder). The heat-induced denaturation reaction of beta-lactoglobulin in presence of calcium is responsible for the deposit growth [6]. These experiments confirm that denaturation of beta-lactoglobulin begins when the temperature is greater than 70 °C; that is, in the second channel. The strongest heat treatment (profile B of Figure 3) corresponds to the highest dry mass deposit. It also confirms this theory. The pressure drop recorded at the end of the test is compared to the total PHE dry deposit mass in Figure 5. The pressure drop globally increases with dry deposit mass but there is no reliable correlation. The pressure drop is a global measurement and is very sensitive to local fouling. For the same deposit mass, the pressure drop can increase fourfold. The deposit grows not homogeneously. It is the reason why these data are very scattered. There is no direct correlation between the total dry deposit mass and the pressure drop.
Complexation and coacervation of whey protein isolate with quince seed mucilage
Published in Journal of Dispersion Science and Technology, 2021
Reza Ghadermazi, Asghar Khosrowshahi Asl, Fardin Tamjidi
Whey proteins are widely used in many food formulations due to nutritional importance and unique functional properties (e.g., gelation, emulsification, foaming, stabilization, and texturization).[10] Whey protein isolate (WPI) contains at least six protein types, which beta-lactoglobulin (β-lg; ≈ 75%) and alpha-lactalbumin (α–lac; ≈ 15%) are the major types with isoelectric point (IEP) of ≈ 5.2 and ≈ 4.1, respectively. Therefore, both of these biopolymers below their own IEP have a positive charge and vice versa; thereby, they can interact and complex with other positively or negatively charged biopolymers by control of pH.[11,12]