Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin. / Barone, Giovanni; Moloney, Cian; O'Regan, Jonathan; Kelly, Alan L.; O'Mahony, James A.
In: Journal of Food Composition and Analysis, Vol. 92, 103546, 09.2020.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
AU - Barone, Giovanni
AU - Moloney, Cian
AU - O'Regan, Jonathan
AU - Kelly, Alan L.
AU - O'Mahony, James A.
N1 - Funding Information: The authors would like to acknowledge Nestlé Ireland for providing financial support for this study. The authors are grateful to Dr André Brodkorb and Dr Aoife Buggy (Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland) for their assistance in performing size exclusion-high pressure liquid chromatography analysis. Publisher Copyright: © 2020 Elsevier Inc.
PY - 2020/9
Y1 - 2020/9
N2 - The objective of this study was to complete a comprehensive evaluation of the nutritional composition, physicochemical properties and protein profile of three different whey protein concentrate ingredients enriched in α-lactalbumin (LAC). The LAC ingredients studied were manufactured using different enrichment approaches, namely membrane filtration (LAC-M), selective precipitation (LAC-P) and ion exchange (LAC-IE), and were compared to benchmark whey protein concentrate (WPC) and skim milk powder (SMP) ingredients with unaltered protein profile. The LAC ingredients had heterogeneous chemical composition and protein profile, which depended on the enrichment approach used. Protein profile of LAC ingredients was dominant in α-lactalbumin and therefore higher in tryptophan when compared to the benchmark ingredients. Unlike LAC-M and LAC-IE, LAC-P had a very complex protein profile. The new information provided by this study for these novel added-value whey protein ingredients will support the development of next-generation dairy-based formulated nutritional products.
AB - The objective of this study was to complete a comprehensive evaluation of the nutritional composition, physicochemical properties and protein profile of three different whey protein concentrate ingredients enriched in α-lactalbumin (LAC). The LAC ingredients studied were manufactured using different enrichment approaches, namely membrane filtration (LAC-M), selective precipitation (LAC-P) and ion exchange (LAC-IE), and were compared to benchmark whey protein concentrate (WPC) and skim milk powder (SMP) ingredients with unaltered protein profile. The LAC ingredients had heterogeneous chemical composition and protein profile, which depended on the enrichment approach used. Protein profile of LAC ingredients was dominant in α-lactalbumin and therefore higher in tryptophan when compared to the benchmark ingredients. Unlike LAC-M and LAC-IE, LAC-P had a very complex protein profile. The new information provided by this study for these novel added-value whey protein ingredients will support the development of next-generation dairy-based formulated nutritional products.
KW - Composition
KW - Ingredient
KW - Physicochemical
KW - Protein profile
KW - Whey protein
UR - http://www.scopus.com/inward/record.url?scp=85080063379&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2020.103546
DO - 10.1016/j.jfca.2020.103546
M3 - Journal article
AN - SCOPUS:85080063379
VL - 92
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
SN - 0889-1575
M1 - 103546
ER -
ID: 376622366