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dc.contributor.authorGuralnick, Jacob R.
dc.contributor.authorPanthi, Ram R.
dc.contributor.authorCenini, Valeria L.
dc.contributor.authorMishra, Vinay S. N.
dc.contributor.authorO’Hagan, Barry M. G.
dc.contributor.authorCrowley, Shane V.
dc.contributor.authorO’Mahony, James A.
dc.date.accessioned2022-09-08T14:36:29Z
dc.date.available2022-09-08T14:36:29Z
dc.date.issued2021-10-27
dc.identifier.citationGuralnick, J.R.; Panthi, R.R.; Cenini, V.L.; Mishra, V.S.N.; O’Hagan, B.M.G.; Crowley, S.V.; O’Mahony, J.A. Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins. Dairy 2021, 2, 602-616. https://doi.org/10.3390/dairy2040047en_US
dc.identifier.urihttp://hdl.handle.net/11019/2843
dc.descriptionpeer-revieweden_US
dc.description.abstractThe rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein–protein interactions in dairy concentrates.en_US
dc.description.sponsorshipFood Institutional Research Measure
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesDairy;Vol 2
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectwhey proteinen_US
dc.subjectmilk powderen_US
dc.subjectrehydrationen_US
dc.subjectaggregrationen_US
dc.subjectnanoparticulationen_US
dc.titleRehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteinsen_US
dc.typeArticleen_US
dc.embargo.terms2022-10-27en_US
dc.identifier.doihttps://doi.org/10.3390/dairy2040047
dc.contributor.sponsorIrish Department of Agriculture, Food and the Marineen_US
dc.contributor.sponsorDepartment of Agriculture, Environment and Rural Affairs in Northern Irelanden_US
dc.contributor.sponsorGrantNumberDAIRYDRY 15-F-679en_US
dc.source.volume2
dc.source.issue4
dc.source.beginpage602
dc.source.endpage616
dc.source.journaltitleDairy


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