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Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities

The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest este...

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Main Authors: Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Abas, Faridah, Lai, Oi Ming, Nehdi, Imededdine Arbi, Tan, Chin Ping
Format: Article
Language:English
Published: Elsevier 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61910/1/Formation%20and%20characterization%20of%20thiol-modified%20fibrillated%20whey%20protein%20isolate%20solution%20with%20enhanced%20functionalities.pdf
http://psasir.upm.edu.my/id/eprint/61910/
https://www.sciencedirect.com/science/article/pii/S0260877417303072
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spelling my.upm.eprints.619102019-02-27T03:31:06Z http://psasir.upm.edu.my/id/eprint/61910/ Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities Chang, Hon Weng Tan, Tai Boon Tan, Phui Yee Abas, Faridah Lai, Oi Ming Nehdi, Imededdine Arbi Tan, Chin Ping The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest esterification extent ratio was obtained at 4:1 (pH 9). We also found that the thiolation process improved the foaming capacity and foam stability. TEM micrographs evidenced aggregation of thiol-modified fibrillated WPI. A network of shortened fibrils attached to each other was formed upon thiolation, suggesting good physical interaction. This was coherent with the increment of zeta potential values, indicating a greater repulsion force to retard fibrils aggregation. Thiolation enhanced emulsifying stability index of thiol-modified fibrillated WPI solution (pH 8) and diminished its susceptibility to pH changes. This has broadened the potential application of fibrils as food ingredients. Elsevier 2017-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61910/1/Formation%20and%20characterization%20of%20thiol-modified%20fibrillated%20whey%20protein%20isolate%20solution%20with%20enhanced%20functionalities.pdf Chang, Hon Weng and Tan, Tai Boon and Tan, Phui Yee and Abas, Faridah and Lai, Oi Ming and Nehdi, Imededdine Arbi and Tan, Chin Ping (2017) Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities. Journal of Food Engineering, 214. pp. 277-286. ISSN 0260-8774;ESSN: 1873-5770 https://www.sciencedirect.com/science/article/pii/S0260877417303072 10.1016/j.jfoodeng.2017.07.015
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest esterification extent ratio was obtained at 4:1 (pH 9). We also found that the thiolation process improved the foaming capacity and foam stability. TEM micrographs evidenced aggregation of thiol-modified fibrillated WPI. A network of shortened fibrils attached to each other was formed upon thiolation, suggesting good physical interaction. This was coherent with the increment of zeta potential values, indicating a greater repulsion force to retard fibrils aggregation. Thiolation enhanced emulsifying stability index of thiol-modified fibrillated WPI solution (pH 8) and diminished its susceptibility to pH changes. This has broadened the potential application of fibrils as food ingredients.
format Article
author Chang, Hon Weng
Tan, Tai Boon
Tan, Phui Yee
Abas, Faridah
Lai, Oi Ming
Nehdi, Imededdine Arbi
Tan, Chin Ping
spellingShingle Chang, Hon Weng
Tan, Tai Boon
Tan, Phui Yee
Abas, Faridah
Lai, Oi Ming
Nehdi, Imededdine Arbi
Tan, Chin Ping
Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
author_facet Chang, Hon Weng
Tan, Tai Boon
Tan, Phui Yee
Abas, Faridah
Lai, Oi Ming
Nehdi, Imededdine Arbi
Tan, Chin Ping
author_sort Chang, Hon Weng
title Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
title_short Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
title_full Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
title_fullStr Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
title_full_unstemmed Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
title_sort formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
publisher Elsevier
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61910/1/Formation%20and%20characterization%20of%20thiol-modified%20fibrillated%20whey%20protein%20isolate%20solution%20with%20enhanced%20functionalities.pdf
http://psasir.upm.edu.my/id/eprint/61910/
https://www.sciencedirect.com/science/article/pii/S0260877417303072
_version_ 1643837623093952512
score 13.211869

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