Show simple item record

dc.rights.licenseAttribution 4.0 International (CC BY 4.0)
dc.contributor.authorLonchamp, Julien
dc.contributor.authorClegg, P.S.
dc.contributor.authorEuston, S.R.
dc.identifier.citationLONCHAMP, J., CLEGG, P.S., and EUSTON, S.R., 2022. Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing. Food Bioscience, vol. 49, p. 101895.en
dc.descriptionFrom Elsevier via Jisc Publications Router
dc.descriptionHistory: accepted 2022-07-07, epub 2022-07-14, issued 2022-10-31
dc.descriptionArticle version: AM
dc.descriptionPublication status: Published
dc.descriptionFunder: EY
dc.descriptionFunder: Engineering and Physical Sciences Research Council; FundRef:; Grant(s): EP/J501682/1
dc.description.abstractThis 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.
dc.rightsLicence for AM version of this article starting on 2023-07-14:
dc.rightsEmbargo: ends 2023-07-14
dc.sourceissn: 22124292
dc.titleFunctional enhancement of whey protein concentrate and egg by partial denaturation and co-processingen
rioxxterms.typeJournal Article/Review
qmu.authorLonchamp, Julien
qmu.centreCentre for Health, Activity and Rehabilitation Researchen

Files in this item


This item appears in the following Collection(s)

Show simple item record

Attribution 4.0 International (CC BY 4.0)
Except where otherwise noted, this item's license is described as Attribution 4.0 International (CC BY 4.0)