Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

J. Lonchamp; P. S. Clegg; S. R. Euston

doi:10.1016/j.fbio.2022.101895

Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

J. Lonchamp
, P. S. Clegg
, S. R. Euston

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

38 Downloads (Pure)

Abstract

This study investigated functional enhancement strategies for whole egg (WE), egg yolk (EY) and whey protein concentrate (WPC) with a view to reducing their required concentrations in formulations and the resulting environmental footprint. WE and EY underwent a combined phospholipase PLA₂ and controlled heat treatment (WE₂ and EY₂) while WPC was partially-denatured via controlled heating (pdWPC). WE₂ and EY₂ samples were mixed with pdWPC and were also control-heated (h) with WPC. WE₂-WPC(h) foams proved more stable than their untreated controls. WE₂, EY₂ and EY₂-pdWPC showed higher emulsifying properties than their untreated controls. pdWPC, EY₂ and EY₂-WPC(h) hydrogels proved more viscoelastic than their untreated controls. EY₂ and EY₂-WPC(h) displayed an additional 45 kDa protein band, which could correspond to surface-active apoproteins released from lipoproteins. This work highlighted the potential to enhance WE, EY and WPC functionality via combined partial denaturation treatments and via synergy between WPC and WE or EY when co-processed.

Original language	English
Article number	101895
Journal	Food Bioscience
Volume	49
Early online date	12 Jul 2022
DOIs	https://doi.org/10.1016/j.fbio.2022.101895
Publication status	Published - Oct 2022

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

Denaturation
Egg
Functionality
Synergy
WPC

ASJC Scopus subject areas

Food Science
Biochemistry

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10.1016/j.fbio.2022.101895

1-s2.0-S2212429222003558-main
2212-4292/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
Final published version, 6.71 MBLicence: CC BY

Cite this

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title = "Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing",

abstract = "This study investigated functional enhancement strategies for whole egg (WE), egg yolk (EY) and whey protein concentrate (WPC) with a view to reducing their required concentrations in formulations and the resulting environmental footprint. WE and EY underwent a combined phospholipase PLA2 and controlled heat treatment (WE2 and EY2) while WPC was partially-denatured via controlled heating (pdWPC). WE2 and EY2 samples were mixed with pdWPC and were also control-heated (h) with WPC. WE2-WPC(h) foams proved more stable than their untreated controls. WE2, EY2 and EY2-pdWPC showed higher emulsifying properties than their untreated controls. pdWPC, EY2 and EY2-WPC(h) hydrogels proved more viscoelastic than their untreated controls. EY2 and EY2-WPC(h) displayed an additional 45 kDa protein band, which could correspond to surface-active apoproteins released from lipoproteins. This work highlighted the potential to enhance WE, EY and WPC functionality via combined partial denaturation treatments and via synergy between WPC and WE or EY when co-processed.",

keywords = "Denaturation, Egg, Functionality, Synergy, WPC",

author = "J. Lonchamp and Clegg, \{P. S.\} and Euston, \{S. R.\}",

note = "Funding Information: The authors wish to thank the companies Nandi Proteins and Wright-Agri Industries Ltd. for their support during this project. This work was supported by the Engineering and Physical Sciences Research Council (Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients). Publisher Copyright: {\textcopyright} 2022",

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T1 - Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

AU - Lonchamp, J.

AU - Clegg, P. S.

AU - Euston, S. R.

N1 - Funding Information: The authors wish to thank the companies Nandi Proteins and Wright-Agri Industries Ltd. for their support during this project. This work was supported by the Engineering and Physical Sciences Research Council (Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients). Publisher Copyright: © 2022

PY - 2022/10

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N2 - This study investigated functional enhancement strategies for whole egg (WE), egg yolk (EY) and whey protein concentrate (WPC) with a view to reducing their required concentrations in formulations and the resulting environmental footprint. WE and EY underwent a combined phospholipase PLA2 and controlled heat treatment (WE2 and EY2) while WPC was partially-denatured via controlled heating (pdWPC). WE2 and EY2 samples were mixed with pdWPC and were also control-heated (h) with WPC. WE2-WPC(h) foams proved more stable than their untreated controls. WE2, EY2 and EY2-pdWPC showed higher emulsifying properties than their untreated controls. pdWPC, EY2 and EY2-WPC(h) hydrogels proved more viscoelastic than their untreated controls. EY2 and EY2-WPC(h) displayed an additional 45 kDa protein band, which could correspond to surface-active apoproteins released from lipoproteins. This work highlighted the potential to enhance WE, EY and WPC functionality via combined partial denaturation treatments and via synergy between WPC and WE or EY when co-processed.

AB - This study investigated functional enhancement strategies for whole egg (WE), egg yolk (EY) and whey protein concentrate (WPC) with a view to reducing their required concentrations in formulations and the resulting environmental footprint. WE and EY underwent a combined phospholipase PLA2 and controlled heat treatment (WE2 and EY2) while WPC was partially-denatured via controlled heating (pdWPC). WE2 and EY2 samples were mixed with pdWPC and were also control-heated (h) with WPC. WE2-WPC(h) foams proved more stable than their untreated controls. WE2, EY2 and EY2-pdWPC showed higher emulsifying properties than their untreated controls. pdWPC, EY2 and EY2-WPC(h) hydrogels proved more viscoelastic than their untreated controls. EY2 and EY2-WPC(h) displayed an additional 45 kDa protein band, which could correspond to surface-active apoproteins released from lipoproteins. This work highlighted the potential to enhance WE, EY and WPC functionality via combined partial denaturation treatments and via synergy between WPC and WE or EY when co-processed.

KW - Denaturation

KW - Egg

KW - Functionality

KW - Synergy

KW - WPC

UR - https://www.scopus.com/pages/publications/85134258571

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DO - 10.1016/j.fbio.2022.101895

M3 - Article

SN - 2212-4292

VL - 49

JO - Food Bioscience

JF - Food Bioscience

M1 - 101895

ER -

Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

Abstract

UN SDGs

Keywords

ASJC Scopus subject areas

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