Effects of whey protein isolate based coating enriched withZingiber officinaleandMatricaria recutitaessential oils on the quality of refrigerated rainbow trout

2017 ◽  
Vol 37 (4) ◽  
pp. e12341 ◽  
Author(s):  
Pınar Oğuzhan Yıldız ◽  
Filiz Yangılar
Keyword(s):  
Rainbow Trout ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 340-351 ◽  
Author(s):  
Esen Alp Erbay ◽  
Büket Buşra (Gözü) Dağtekin ◽  
Mustafa Türe ◽  
Ahmet Faruk Yeşilsu ◽  
Sergio Torres-Giner
Keyword(s):  
Quality Improvement ◽  
Rainbow Trout ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Urtica Dioica

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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