Zinc-loaded whey protein nanoparticles prepared by enzymatic cross-linking and desolvation

2018 ◽  
Vol 53 (9) ◽  
pp. 2205-2211 ◽  
Author(s):  
Shengnan Shao ◽  
Xue Shen ◽  
Mingruo Guo
Keyword(s):  
Whey Protein ◽  
Cross Linking ◽  
Protein Nanoparticles

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

2015 ◽  
Vol 127 ◽  
pp. 96-104 ◽  
Author(s):  
Jiande Wu ◽  
Mengxuan Shi ◽  
Wei Li ◽  
Luhai Zhao ◽  
Ze Wang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Protein Nanoparticles

Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

2020 ◽  
Vol 11 (1) ◽  
pp. 768-778 ◽  
Author(s):  
Jiang Yi ◽  
Luyu Gao ◽  
Guitian Zhong ◽  
Yuting Fan
Keyword(s):  
Whey Protein ◽  
Chemical Stability ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Internal Phase ◽  
Effective Particle ◽  
Protein Nanoparticles ◽  
Β Carotene

WPI nanoparticles were fabricated with Ca2+ induced cross-linking and used as an effective particle stabilizer for HIPPE formulation aiming to improve the chemical stability and bioaccessibility of β-carotene.

scholarly journals UV Radiation Induced Cross-Linking of Whey Protein Isolate-Based Films

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Markus Schmid ◽  
Tobias Konrad Prinz ◽  
Kerstin Müller ◽  
Andreas Haas
Keyword(s):  
Whey Protein ◽  
Uv Radiation ◽  
Reference Sample ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Cross Linking ◽  
Protein Films ◽  
Disordered Protein ◽  
Radiation Induced ◽  
The Cross

Casted whey protein films exposed to ultraviolet irradiation were analyzed for their cross-linking properties and mechanical and barrier performance. Expected mechanical and barrier improvements are discussed with regard to quantification of the cross-linking in the UV-treated whey protein films. Swelling tests were used to determine the degree of swelling, degree of cross-linking, and cross-linking density. When the UV radiation dosage was raised, a significant increase of the tensile strength as well as an increase in Young’s modulus was observed. No significant changes in water vapor and oxygen barrier properties between the UV-treated films and an untreated reference sample could be observed. The cross-linking density and the degree of cross-linking significantly increased due to UV radiation. Combined results indicate a disordered protein network in cast films showing locally free volume and therefore only minor mechanical and barrier improvements.

Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase

2014 ◽  
Vol 36 ◽  
pp. 53-59 ◽  
Author(s):  
Surender K. Dhayal ◽  
Harry Gruppen ◽  
Renko de Vries ◽  
Peter A. Wierenga
Keyword(s):  
Horseradish Peroxidase ◽  
Cross Linking ◽  
Protein Nanoparticles

scholarly journals Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking

Gels ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 135
Author(s):  
Yanli Zhao ◽  
Shiqi Xue ◽  
Xinyue Zhang ◽  
Tiehua Zhang ◽  
Xue Shen
Keyword(s):  
Whey Protein ◽  
Disulfide Bonds ◽  
Noncovalent Interactions ◽  
Textural Properties ◽  
Industrial Applications ◽  
Cross Linking ◽  
Similar Frequency ◽  
Soluble Aggregate ◽  
Gelation Behavior ◽  
Cross Links

This study investigated the effects of high-intensity ultrasound (HUS) and transglutaminase pretreatment on the gelation behavior of whey protein soluble aggregate (WPISA) emulsions. HUS pretreatment and TGase-mediated cross-linking delayed the onset of gelation but significantly increased (p < 0.05) the gel firmness (G′) both after gel formation at 25 °C and during storage at 4 °C. The frequency sweep test indicated that all gels had a similar frequency dependence at 4 and 25 °C, and the elasticity and viscosity of the WPISA-stabilized emulsion gel were significantly enhanced by HUS pretreatment and TGase-mediated cross-linking (p < 0.05). HUS and TGase-mediated cross-linking greatly improved the textural properties of WPISA-stabilized emulsion gels, as revealed by their increases in gel hardness, cohesiveness, resilience, and chewiness. HUS pretreatment and TGase-mediated cross-linking significantly increased the water-holding capacity but decreased the swelling ratios of the gels (p < 0.05). Interactive force analysis confirmed that noncovalent interactions, disulfide bonds, and TGase-induced covalent cross-links were all involved in the formation of gel networks. In conclusion, the combination of HUS and TGase-mediated cross-linking were beneficial for improving the gelation properties of WPISA-stabilized emulsion as a controlled release vehicle for potential food industrial applications.

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