Cargando…

The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms

The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strengt...

Descripción completa

Detalles Bibliográficos
Autores principales:	Jia, Na, Lin, Shiwen, Yu, Yuzhen, Zhang, Guangyao, Li, Lingli, Zheng, Duoduo, Liu, Dengyong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654987/ https://www.ncbi.nlm.nih.gov/pubmed/36360094 http://dx.doi.org/10.3390/foods11213480

Ejemplares similares

Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky
por: Li, Lingli, et al.
Publicado: (2023)

Surface Properties of Aerated Ion-induced Whey Protein Gels
por: Tomczyńska-Mleko, Marta, et al.
Publicado: (2014)

Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism
por: Li, Siqi, et al.
Publicado: (2022)

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels
por: Sarabi‐Aghdam, Vahideh, et al.
Publicado: (2021)

High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts
por: Ang, Cai Ling, et al.
Publicado: (2022)

Quality by Design-Optimized Glycerosome-Enabled Nanosunscreen Gel of Rutin Hydrate
por: Alam, Md. Shabbir, et al.
Publicado: (2023)

Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential
por: Feng, Yangyang, et al.
Publicado: (2022)

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids
por: Luo, Nan, et al.
Publicado: (2021)

Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
por: Zhang, Minghao, et al.
Publicado: (2019)

Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels
por: Zhang, Haowei, et al.
Publicado: (2023)

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum
por: Sarraf, Mozhdeh, et al.
Publicado: (2023)

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange
por: Kleemann, Christian, et al.
Publicado: (2020)

Chemo- and regio-selective enzymatic lipophilisation of rutin, and physicochemical and antioxidant properties of rutin ester derivatives
por: Mexia, Nikitia, et al.
Publicado: (2023)

Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking
por: Zhao, Yanli, et al.
Publicado: (2021)

Properties of Cast Films Made from Different Ratios of Whey Protein Isolate, Hydrolysed Whey Protein Isolate and Glycerol
por: Schmid, Markus
Publicado: (2013)

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
por: Zhang, Man, et al.
Publicado: (2021)

Microstructural Analysis of Whey/Soy Protein Isolate Mixed Gels Using Confocal Raman Microscopy
por: Gómez-Mascaraque, Laura G., et al.
Publicado: (2021)

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions
por: Alinovi, Marcello, et al.
Publicado: (2023)

Development of Gum-Acacia-Stabilized Silver Nanoparticles Gel of Rutin against Candida albicans
por: Alqarni, Mohammed H., et al.
Publicado: (2022)

Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
por: Zheng, Li, et al.
Publicado: (2023)

Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release
por: Wang, Xu, et al.
Publicado: (2021)

Rutin ameliorates oxidative stress and preserves hepatic and renal functions following exposure to cadmium and ethanol
por: Abarikwu, Sunny O., et al.
Publicado: (2017)

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate
por: Zhang, Wenjuan, et al.
Publicado: (2022)

Mulberry Ethanol Extract and Rutin Protect Alcohol-Damaged GES-1 Cells by Inhibiting the MAPK Pathway
por: Wu, Tian-Yang, et al.
Publicado: (2022)

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils
por: Peng, Jinfeng, et al.
Publicado: (2019)

Preparation and In Vitro Characterization of Gels Based on Bromelain, Whey and Quince Extract
por: Mazilu, Amalia, et al.
Publicado: (2021)

The Pharmacological Potential of Rutin
por: Ganeshpurkar, Aditya, et al.
Publicado: (2017)

Incorporation of Rutin in Electrospun Pullulan/PVA Nanofibers for Novel UV-Resistant Properties
por: Qian, Yongfang, et al.
Publicado: (2016)

Antioxidant Mechanism of Rutin on Hypoxia-Induced Pulmonary Arterial Cell Proliferation
por: Li, Qian, et al.
Publicado: (2014)

The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels
por: Popescu, Violeta, et al.
Publicado: (2021)

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
por: Xue, Hui, et al.
Publicado: (2022)

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
por: Pořízka, Jaromír, et al.
Publicado: (2023)

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel
por: Lavoisier, Anaïs, et al.
Publicado: (2019)

Quantification of protein-protein interactions in highly denatured whey and potato protein gels
por: Tanger, Caren, et al.
Publicado: (2021)

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System
por: Wang, Fengqiujie, et al.
Publicado: (2022)

Rutin Exerts Cytotoxic and Senescence-Inducing Properties in Human Melanoma Cells
por: Pinzaru, Iulia, et al.
Publicado: (2021)

Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
por: Pasotti, Lorenzo, et al.
Publicado: (2017)

Synthesis, structure, and mechanical properties of silica nanocomposite polyrotaxane gels
por: Kato, Kazuaki, et al.
Publicado: (2015)

The Bioflavonoids Rutin and Rutin Succinate Neutralize the Toxins of B. jararaca Venom and Inhibit its Lethality
por: Sachetto, Ana Teresa Azevedo, et al.
Publicado: (2022)

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
por: Hashim, Mahmood A., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_oj9ip8aiidl5j422us6v82g76t