Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins

Simple item page
dc.citation.issuePt 2
dc.citation.volume463
dc.contributor.authorMa S
dc.contributor.authorYe A
dc.contributor.authorSingh H
dc.contributor.authorAcevedo-Fani A
dc.coverage.spatialEngland
dc.date.accessioned2024-11-01T00:08:11Z
dc.date.available2024-11-01T00:08:11Z
dc.date.issued2025-01
dc.description.abstractThe rising demand for sustainable proteins leads to increased interest in plant proteins like hemp protein (HP). However, commercial HP's poor functionality, including heat aggregation, limit its use. This study explored the heat-induced interactions of hemp protein particles (HPPs) with milk proteins, specifically whey proteins and caseins. Using various analysis techniques-static light scattering, TEM, SDS electrophoresis, surface hydrophobicity, and free sulfhydryl content-results showed that co-heating HPPs with whey protein isolate (WPI) or sodium caseinate (NaCN) at 95 °C for 20 min reduced HPPs aggregation. HPPs/WPI particles had a d4,3 of ∼3.8 μm, while HPPs/NaCN were ∼1.9 μm, compared to ∼27.5 μm for HPPs alone. SDS-PAGE indicated that whey proteins irreversibly bound to HPPs, through disulfide bonds, whereas casein bound reversibly, possibly involving the chaperone-like property of casein. This study proposes possible mechanisms by which HPPs interact with milk proteins and impact protein aggregation. This may provide opportunities for developing hybrid protein microparticles
dc.description.confidentialfalse
dc.edition.edition15 January 2025
dc.format.pagination141290-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/39305665
dc.identifier.citationMa S, Ye A, Singh H, Acevedo-Fani A. (2024). Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins.. Food Chem. 463. Pt 2. (pp. 141290-).
dc.identifier.doi10.1016/j.foodchem.2024.141290
dc.identifier.eissn1873-7072
dc.identifier.elements-typejournal-article
dc.identifier.issn0308-8146
dc.identifier.number141290
dc.identifier.piiS0308-8146(24)02940-6
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71887
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0308814624029406
dc.relation.isPartOfFood Chem
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCasein
dc.subjectHempseed protein
dc.subjectMicroparticulation
dc.subjectProtein complex
dc.subjectWhey protein
dc.titleHeat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins
dc.typeJournal article
pubs.elements-id491672
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Published version.pdf
Size:
7.57 MB
Format:
Adobe Portable Document Format
Description:
491672 PDF.pdf
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
9.22 KB
Format:
Plain Text
Description:
Download
Collections
Journal Articles