Liquid protein
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Liquid Protein: Insights from Recent Research
Postprandial Plasma Amino Acid Response in Liquid vs. Solid Protein
The digestion and absorption rates of dietary proteins can be influenced by the form in which they are consumed. A study comparing the postprandial plasma amino acid response in healthy adult females after ingesting milk protein in either liquid or solid form found no significant differences between the two. Both forms elevated plasma amino acid concentrations similarly, indicating that the food matrix (solid vs. liquid) does not significantly affect amino acid availability post-ingestion .
Physicochemical Properties of Liquid Milk Protein Concentrates
The processing conditions of liquid milk protein concentrates (MPC) significantly affect their physicochemical properties. Adjustments in pH and heat treatment conditions can alter the distribution of caseins and whey proteins, impacting viscosity and gelation properties. For instance, higher pH and specific heat treatments increase viscosity and particle size over time, while also enhancing gel firmness. These findings are crucial for tailoring the functionality of liquid MPC in various food products .
Additives and Protein Aggregation in Liquid Droplets
The formation and stability of protein liquid droplets and aggregates can be influenced by various additives. Electrostatic and cation-π interactions stabilize liquid droplets, while hydrophobic interactions stabilize amorphous aggregates. Additives like kosmotropes and sugars promote aggregate formation, whereas arginine and chaotropes can prevent it. Understanding these interactions helps in controlling protein aggregation, which is essential for both in vivo and in vitro applications .
Gelation Properties of Liquid Whey Protein Concentrates
Liquid whey protein concentrates (LWPC) produced by ultrafiltration exhibit distinct gelation properties based on their protein mass fraction and pH. Non-defatted LWPCs form stronger, more cohesive gels with higher water holding capacity and elastic modulus. The pH balance plays a critical role in determining the gel's hardness and water retention, highlighting the importance of processing conditions in developing functional food products .
Ionic Liquid-Based Extraction of Proteins
Ionic liquid-based aqueous two-phase extraction systems have proven effective for extracting proteins like bovine serum albumin and trypsin. Factors such as ionic liquid concentration, pH, and temperature influence extraction efficiency, with hydrophobic interactions being the primary driving force. This method maintains protein conformation and activity, making it a promising technique for protein separation and purification .
Liquid-Liquid Phase Separation in Pathological Protein Aggregation
Liquid-liquid phase separation (LLPS) of proteins is a key process in the formation of membrane-less organelles and is implicated in various neurodegenerative diseases. Proteins prone to LLPS can form toxic aggregates, suggesting a link between LLPS and disease pathology. Understanding the molecular interactions and mechanisms behind LLPS can provide insights into the development of therapeutic strategies for these conditions .
Elemental Content of Predigested Liquid Protein Products
Commercially available predigested liquid protein products, often used for weight reduction and protein supplementation, have been analyzed for their elemental content. These products generally contain low levels of essential elements compared to daily dietary requirements, indicating that they may not be suitable as the sole source of nutrition .
Flavor and Functional Properties of Liquid vs. Dried Proteins
Spray drying affects the flavor and functional properties of protein ingredients. Liquid proteins tend to have better flavor profiles and functional properties compared to their dried counterparts. For example, liquid whey protein concentrates exhibit better heat stability and less intense cooked flavors than spray-dried versions. This understanding can help food processors optimize the use of protein ingredients in their products .
Advances in Liquid Formulations of Therapeutic Proteins
The development of liquid formulations for therapeutic proteins has advanced significantly, driven by the need for ease of use and self-administration. Modern formulations typically include a buffer, tonicity modifier, surfactant, and stabilizer. The design of these formulations often relies on statistical approaches to ensure stability and efficacy, making them suitable for prefilled syringes and pens .
Conclusion
Recent research highlights the diverse applications and properties of liquid proteins, from dietary supplements to therapeutic formulations. Understanding the factors that influence protein behavior in liquid form can lead to better product development and therapeutic strategies, ensuring both functionality and consumer satisfaction.
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