PARTNERS

Effects of ultrahigh magnetic field on whey protein

 

Whey protein is an important protein supplement and its physical properties are being modified to meet various food and other related applications needs. In a study published in LWT – Food Science and Technology journal, Korean Researchers investigated changes of the physical and chemical properties of whey protein after treatment with ultrahigh magnetic fields (UMF) (5,10, 15 and 20 T). 

They found UMF treatment induced more ordered structures with significant decrease in alpha-helix content (from 18.73% to 15.77%) and increase in beta-sheet content (from 11.70% to 17.49%). UMF treatment caused the C-C bonds to be oxidized to C-O-C (H) and further oxidized to COOH, the N-C=O groups to be oxidized to COOH, and the SH groups to be oxidized to SS. When the UMF strength was 10 T, these effects were the most significant. After treatment with UMF at 10 T, highly aggregated polymers were formed, which were 36 times larger in particle size (37.92 µm in diameter) than that of the untreated sample. The crystallinity degree of whey protein was increased to 28.78 ±0.47. Additionally, the treated polymer exhibited higher anti-oxidation activity, better foaming capacity/stability, enhanced water/oil absorption capacity and higher emulsification capability.

Therefore, UMF treatment of whey protein showed great potential in food processing and treatment. 

LATEST NEWS

The May issue of “Industrie Alimentari” is now available

  In this issue, we publish a study to determine the presence of histamine in canned mackerel (Scomber japonicus-Scomber colias) marketed in Sardinia (Italy) by...

Effect of pulsed electric field treatment on beef cuts properties

  The effect of pulsed electric field (PEF) treatment on beef cuts was performed by Czech Researcher based on two consecutive experiments and the results...

Your challenges, our mission

  Our entire portfolio of devices, solutions and services is specifically developed to solve customers' specific problems   Production processes in the food and beverage industry have...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE