Cargando…
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...
Autores principales: | , , , , , , , |
---|---|
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 |
_version_ | 1785067265313472512 |
---|---|
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. |
format | Online Article Text |
id | pubmed-10314169 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT wangkaili extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT zhaoxu extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT gantumurmunkhamgalan extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT lijinzhe extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT huangyuxuan extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT sukhbaatarnarantuya extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT botian extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars AT jiangzhanmei extrusionofcaseinandwheyproteinisolateenhancesantihardeningandperformanceinhighproteinnutritionbars |