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Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl groups, amino groups, hardness, and microstructures of...

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Autores principales: Wang, Kaili, Zhao, Xu, Gantumur, Munkh-Amgalan, Li, Jinzhe, Huang, Yuxuan, Sukhbaatar, Narantuya, Bo, Tian, Jiang, Zhanmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314169/
https://www.ncbi.nlm.nih.gov/pubmed/37397200
http://dx.doi.org/10.1016/j.fochx.2023.100719
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author Wang, Kaili
Zhao, Xu
Gantumur, Munkh-Amgalan
Li, Jinzhe
Huang, Yuxuan
Sukhbaatar, Narantuya
Bo, Tian
Jiang, Zhanmei
author_facet Wang, Kaili
Zhao, Xu
Gantumur, Munkh-Amgalan
Li, Jinzhe
Huang, Yuxuan
Sukhbaatar, Narantuya
Bo, Tian
Jiang, Zhanmei
author_sort Wang, Kaili
collection PubMed
description Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl groups, amino groups, hardness, and microstructures of HPNBs were analyzed periodically at 37 °C over a storage period of 45 days. Specifically, sulfhydryl group, amino group and surface hydrophobicity of extruded whey protein isolate (WPE) and extruded casein (CE) were significantly reduced (P < 0.05) compared to those of unextruded protein. HPNBs formulated with WPE (HWPE) and CE (HWCE) exhibited a slower hardening rate compared to those formulated with unmodified protein. Moreover, the color difference, hardness and sensory score of HPNBs after 45 days of storage were used as indicators, and the results of the TOPSIS multiple index analysis indicated that HPNB formulated with WPI extruded at 150 °C possessed the best quality characteristics.
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spelling pubmed-103141692023-07-02 Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars Wang, Kaili Zhao, Xu Gantumur, Munkh-Amgalan Li, Jinzhe Huang, Yuxuan Sukhbaatar, Narantuya Bo, Tian Jiang, Zhanmei Food Chem X Research Article Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl groups, amino groups, hardness, and microstructures of HPNBs were analyzed periodically at 37 °C over a storage period of 45 days. Specifically, sulfhydryl group, amino group and surface hydrophobicity of extruded whey protein isolate (WPE) and extruded casein (CE) were significantly reduced (P < 0.05) compared to those of unextruded protein. HPNBs formulated with WPE (HWPE) and CE (HWCE) exhibited a slower hardening rate compared to those formulated with unmodified protein. Moreover, the color difference, hardness and sensory score of HPNBs after 45 days of storage were used as indicators, and the results of the TOPSIS multiple index analysis indicated that HPNB formulated with WPI extruded at 150 °C possessed the best quality characteristics. Elsevier 2023-05-22 /pmc/articles/PMC10314169/ /pubmed/37397200 http://dx.doi.org/10.1016/j.fochx.2023.100719 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Wang, Kaili
Zhao, Xu
Gantumur, Munkh-Amgalan
Li, Jinzhe
Huang, Yuxuan
Sukhbaatar, Narantuya
Bo, Tian
Jiang, Zhanmei
Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
title Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
title_full Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
title_fullStr Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
title_full_unstemmed Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
title_short Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
title_sort extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314169/
https://www.ncbi.nlm.nih.gov/pubmed/37397200
http://dx.doi.org/10.1016/j.fochx.2023.100719
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