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International Journal of Food Properties Volume 1, 1998 - Issue 2
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Original Articles

Effect of water content on the glass transition, caking and stickiness of protein hydrolysates

F. M. Netto Faculdade de Engenharia de Alimentos, EPAN, UNICAMP, Brazil
,
S. A. Desobry Laboratoire de Physico‐chimie et Genie Alimentaires, ENSAIA‐INPL, 2 Avenue de Foret de Haye, Vandoeuvre, 54500, France
&
T. P. Labuza Department of Food Science and Nutrition, University of Minnesota, USA
Pages 141-161 | Published online: 02 Sep 2009

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Ariana Justus, Elza Iouko Ida & Louise Emy Kurozawa. (2022) Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature. Drying Technology 40:10, pages 2116-2127.
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Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari & Bogdan Zisu. (2022) Changes in physicochemical and surface characteristics in milk protein powders during storage. Drying Technology 40:3, pages 638-652.
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Qinchun Rao, Andre Klaassen Kamdar & Theodore P. Labuza. (2016) Storage Stability of Food Protein Hydrolysates—A Review. Critical Reviews in Food Science and Nutrition 56:7, pages 1169-1192.
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Ali Nasirpour, Joël Scher & Stéphane Desobry. (2006) Baby Foods: Formulations and Interactions (A Review). Critical Reviews in Food Science and Nutrition 46:8, pages 665-681.
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R. Mora-Escobedo, Y. Moguel-Ordóñez, M.E. Jaramillo-Flores & G.F. Gutiérrez-López. (2006) The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties 9:2, pages 299-316.
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Andréa Mara Righetto & Flavia Maria Netto. (2005) Effect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola. International Journal of Food Properties 8:2, pages 337-346.
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MARIEE. C. THOMAS, JOËL SCHER, SYLVIE DESOBRY-BANON & STÉPHANE DESOBRY. (2004) Milk Powders Ageing: Effect on Physical and Functional Properties. Critical Reviews in Food Science and Nutrition 44:5, pages 297-322.
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L. J. Mauer, D. E. Smith & T. P. Labuza. (2000) Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of β‐casein . International Journal of Food Properties 3:2, pages 233-248.
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L. A. Schaller‐Povolny, D. E. Smith & T. P. Labuza. (2000) Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin. International Journal of Food Properties 3:2, pages 173-192.
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D. C. P. Jardim, L. M. B. Candido & F. M. Netto. (1999) Sorption isotherms and glass transition temperatures of fish protein hydrolysates with different degrees of hydrolysis. International Journal of Food Properties 2:3, pages 227-242.
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Articles from other publishers (36)

Arijit Acharjee, Ashish Dabade, Suraj Kahar & Uday Annapure. (2023) Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of pea protein isolate. Journal of Agriculture and Food Research 14, pages 100821.
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Kudzai Chiodza & Neill J. Goosen. (2023) Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration. Food and Bioproducts Processing 141, pages 1-22.
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Tingting Wang, Cuihua Chang, Wanying Cheng, Luping Gu, Yujie Su, Yanjun Yang & Junhua Li. (2023) Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder. Journal of Food Engineering 351, pages 111503.
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Kristine Kvangarsnes, Egidijus Dauksas, Ignat Tolstorebrov, Turid Rustad, Martina Bartolomei, Ruoxian Xu, Carmen Lammi & Janna Cropotova. (2023) Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon 9:7, pages e17979.
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Zahra Akbarbaglu, Fardin Tamjidi, Khashayar Sarabandi & Ali Ayaseh. (2023) Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions. Food Science & Nutrition 11:7, pages 3949-3958.
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Donia Chaabane, Iman Mirmazloum, Asma Yakdhane, Emna Ayari, Krisztina Albert, Gyula Vatai, Márta Ladányi, András Koris & Arijit Nath. (2023) Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process. Bioengineering 10:6, pages 657.
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C.T. Manoj Kumar, Sohan Mondal, Writdhama G. Prasad, Gunvant Sinh Rathod, H.V. Raghu & Anusha Kokkiligadda. (2022) Evaluation of physicochemical and functional attributes of whey powder incorporated with pomegranate peel extract. Food Chemistry Advances 1, pages 100088.
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. (2022) Erratum. Protein Science 31:6.
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Ger Ryan, Jonathan O'Regan & Richard J. FitzGerald. (2022) Rehydration and water sorption behaviour of bovine milk protein isolate and its associated enzymatic hydrolysates. International Dairy Journal 128, pages 105323.
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Eoin Murphy. 2022. Advanced Dairy Chemistry. Advanced Dairy Chemistry 457 492 .
Stefano Renzetti, Mira Theunissen & Karlijn Horrevorts. (2021) A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance. Foods 10:10, pages 2311.
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Alex Eduardo Alvino Granados & Kiyoshi Kawai. (2021) Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders. LWT 148, pages 111798.
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Chelsey Hinnenkamp, Gary Reineccius & Baraem P. Ismail. (2021) Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein. Journal of Dairy Science 104:6, pages 6472-6486.
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Gessica Silva Ribeiro, Mariana Karolyne Conceição Monteiro, Juliana Rodrigues do Carmo, Rosinelson da Silva Pena & Renan Campos Chisté. (2021) Peach palm flour: production, hygroscopic behaviour and application in cookies. Heliyon 7:5, pages e07062.
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Parvathy Unnikrishnan, Binsi Puthenveetil Kizhakkethil, Joshy Chalil George, Zynudheen Aliyamveetil Abubacker, George Ninan & Ravishankar Chandragiri Nagarajarao. (2020) Antioxidant Peptides from Dark Meat of Yellowfin Tuna (Thunnus albacares): Process Optimization and Characterization. Waste and Biomass Valorization 12:4, pages 1845-1860.
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Sarah A. Al-Jassar, Shuto Mikajiri & Yrjӧ H. Roos. (2020) Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time. LWT 133, pages 110099.
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Matheus Henrique Gouveia Gomes & Louise Emy Kurozawa. (2020) Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil. Journal of Food Engineering 267, pages 109761.
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Luca Amagliani, Jonathan O’Regan, Alan L. Kelly & James A. O’Mahony. (2016) Physical and flow properties of rice protein powders. Journal of Food Engineering 190, pages 1-9.
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V.A. Maidannyk & Y.H. Roos. (2016) Modification of the WLF model for characterization of the relaxation time-temperature relationship in trehalose-whey protein isolate systems. Journal of Food Engineering 188, pages 21-31.
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Grace M. Kelly, James A. O’Mahony, Alan L. Kelly & Donal J. O’Callaghan. (2016) Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula. Journal of Dairy Science 99:9, pages 6961-6972.
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Qinchun Rao, Andre Klaassen Kamdar, Mufan Guo & Theodore P. Labuza. (2016) Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage. Food Control 60, pages 621-628.
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S.A. Hogan, I.B. O'Loughlin & P.M. Kelly. (2016) Soft matter characterisation of whey protein powder systems. International Dairy Journal 52, pages 1-9.
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Eoin G. Murphy, Yrjö H. Roos, Sean A. Hogan, Patrick G. Maher, Cal G. Flynn & Mark A. Fenelon. (2015) Physical stability of infant milk formula made with selectively hydrolysed whey proteins. International Dairy Journal 40, pages 39-46.
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Nafiseh Soltanizadeh, Leila Mirmoghtadaie, Fatemeh Nejati, Leila Izadi Najafabadi, Maryam Khakbaz Heshmati & Maryam Jafari. (2014) Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry. Comprehensive Reviews in Food Science and Food Safety 13:5, pages 860-870.
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Diego Alvarenga Botrel, Regiane Victória de Barros Fernandes, Soraia Vilela Borges & Maria Irene Yoshida. (2014) Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Research International 62, pages 344-352.
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Rumela BhadraKurt A. Rosentrater & K. Muthukumarappan. (2014) Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels. Cereal Chemistry Journal 91:4, pages 406-413.
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Peng Zhou, Dasong Liu, Xiaoxia Chen, Yingjia Chen & Theodore P. Labuza. (2014) Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature. Food Chemistry 150, pages 457-462.
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Wei Wang, Yifan Jiang & Weibiao Zhou. (2013) Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. Journal of Food Engineering 119:4, pages 724-730.
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S. A. Hogan & D. J. O’Callaghan. (2013) Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders. Dairy Science & Technology 93:4-5, pages 505-521.
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Qinchun Rao, Jeancarlo R. Rocca-Smith & Theodore P. Labuza. (2013) Storage stability of hen egg white powders in three protein/water dough model systems. Food Chemistry 138:2-3, pages 1087-1094.
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J.S. Mounsey, S.A. Hogan, B.A. Murray & D.J. O’Callaghan. (2012) Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders. Journal of Dairy Science 95:5, pages 2270-2281.
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Qinchun Rao & Theodore P. Labuza. (2012) Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders. Food Chemistry 132:1, pages 373-384.
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Peng Zhou & Theodore P. Labuza. (2007) Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage. Food Biophysics 2:2-3, pages 108-116.
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C.P. Sherwin & T.P. Labuza. (2006) Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties. Journal of Food Science 68:2, pages 588-593.
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L. Burin, M.P. Buera, G. Hough & J. Chirife. (2002) Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes. Food Chemistry 76:4, pages 423-430.
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Yrjö H Roos. (1998) Phase transitions and structure of solid food matrices. Current Opinion in Colloid & Interface Science 3:6, pages 651-656.
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