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Effect of whey protein purity and glycerol content upon physical properties of ...
Ramos, Óscar L.; Reinas, Isabel; Silva, Sara I.; Fernandes, João C.; Cerqueira, M. A.; Pereira, Ricardo; Vicente, A. A.; Poças, M. FátimaThis manuscript describes the detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile, thermal,surface and optical properties of said films were determined, in attempts to provide a better understand...
Production of whey protein hydrogels through application of electric fields
Pereira, Ricardo; Ramos, Óscar L.; Rodrigues, Rui; Teixeira, J. A.; Vicente, A. A.Whey protein based gelling systems may present several functional roles in food formulations by enhancing textural properties (e.g. mouthfeel), acting as stabilizing agents or by being used as carrier of bioactive substances (e.g. nutraceuticals). The rates and pathways for the production of a protein gel system are controlled by heating conditions, protein concentration, pH, ionic strength, and solvent medium....
Features and performance of edible films, obtained from whey protein isolate fo...
Ramos, Óscar L.; Silva, Sara I.; Soares, José C.; Fernandes, João C.; Poças, M. Fátima; Pintado, Manuela E.; Malcata, F. XavierThe goal of this research effort was to assess the efficacy of edible films produced fromwhey protein isolate (WPI) and glycerol, including incorporation of lactic acid (LA) and propionic acid (PRO), chitooligosaccharideswith nominal MW of 3 kDa (COS) and natamycin (NA) as antimicrobial agents. Their features were evaluated in vitro via agar diffusion and viable cell counting, against spoilage microflora often ...
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