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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61910/ http://psasir.upm.edu.my/id/eprint/61910/1/Formation%20and%20characterization%20of%20thiol-modified%20fibrillated%20whey%20protein%20isolate%20solution%20with%20enhanced%20functionalities.pdf |
| _version_ | 1848854515642531840 |
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| author | Chang, Hon Weng Tan, Tai Boon Tan, Phui Yee Abas, Faridah Lai, Oi Ming Nehdi, Imededdine Arbi Tan, Chin Ping |
| 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 |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T11:11:06Z |
| format | Article |
| id | upm-61910 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:11:06Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/61910/ http://psasir.upm.edu.my/id/eprint/61910/ http://psasir.upm.edu.my/id/eprint/61910/ http://psasir.upm.edu.my/id/eprint/61910/1/Formation%20and%20characterization%20of%20thiol-modified%20fibrillated%20whey%20protein%20isolate%20solution%20with%20enhanced%20functionalities.pdf |