Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Jeewanthi, Renda Kankanamge Chaturika,Paik, Hyun-Dong Springer-Verlag 2018 Journal of food science and technology Vol.55 No.11

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

Jeewanthi, R. K.,Lee, N. K.,Mok, B. R.,Yoon, Y. C.,Paik, H. D. Springer Science + Business Media 2016 Journal of food science and technology Vol.53 No.9

<P>The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 A degrees C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.</P>

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

Jeewanthi, Renda Kankanamge Chaturika,Lee, Na-Kyoung,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.3

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types

Jeewanthi, R. K.,Lee, N. K.,Lee, K. A.,Yoon, Y. C.,Paik, H. D. Springer Science + Business Media 2015 Journal of food science and technology Vol.52 No.8

<P>The objective of this study was to improve the physicochemical properties and functional qualities of soy based mozzarella cheeses by ultrafiltration (UF) of soy milk blends, adding skim milk instead of cow's milk or increasing the soy milk proportions in cheese milk. Eight types of mozzarella cheeses made using soy milk and analyzed for nutritional, structural, and functional characteristics for 4 weeks at 4 A degrees C. Cheeses made with cow milk, 10, 20, and 30 % soy milk in cow milk, skim milk, 10 % soy milk in skim milk, and ultrafiltrated 10 % soy milk in cow milk for first and second volume concentrations. Refrigerated storage of the soy-mozzarella led to a decrease in total solid, mineral, protein, fat, and lactose contents and rheological characteristics after 2 weeks. The nutritive quality of the mozzarella tended to increase proportionally to soy milk content, but the physical and functional qualities decreased. The UF-fortified soy-mozzarella showed more improved qualities among the other soy cheeses like long shelf life, improved nutritional, structural and functional qualities. Blends of 10-20 % soy milk and UF soy milk blends can be used to achieve good quality, nutritive mozzarella cheese, even with skim milk instead of cow milk in a milk shortage.</P>

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,백현동 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

Physicochemical Characterization of Hydrolysates of Whey Protein Concentrates for Their Use in Nutritional Beverages

RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,윤여창,백현동,이시경 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4

Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree of hydrolysis (DH), non-protein-nitrogen (NPN), 5-hydroxymethyl-2- furfural (HMF), solubility, and free-sulfhydryl (FSH) levels were measured. In food applications functional efficiency of whey protein hydrolysates (WPHs) depended on hydrolysis time, protein composition and enzymatic specificity. WPHs treated with protease A were found to be suitable for applications that require extensively hydrolyzed (>2 h) WPHs, because they had high solubility, DH, HMF, and FSH contents. Proteases S and M hydrolysates delayed the Maillard reaction and had high DH in mild hydrolysates (≤2 h) of WPHs. Aggressive hydrolyzed WPHs of protease A, and mild hydrolysates of proteases S and M are preferred in beverage fortification for maximum functional efficiency.

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

Renda Kankanamge Chaturika Jeewanthi,Myeong Hee Kim,Na-kyoung Lee,Yoh Chang Yoon,Hyun-dong Paik 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.1

The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides β-lactoglobulin (β-Lg) and α-lactalbumin (α-La), to identify the proteolytic activity of each enzyme. Protease S showed the highest proteolytic activity and angiotensin converting enzyme inhibitory activity of IC50, 0.099 mg/mL (91.55%) while trypsin showed the weakest effect. Antihypertensive and antioxidative peptides associated with β-Lg hydrolysates were identified in WPC-35 hydrolysates (WPH-35) that hydrolyzed by the enzymes, trypsin and protease S. WPH-35 treated with protease S in 0.5 h, responded positively to usage as a bioactive component in different applications of pharmaceutical or related industries.

Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

전은비,손성호,RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,백현동 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottagecheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h)and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did notproduce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibitproliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells,based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarumLb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did notshow significant differences in physicochemical properties, but the number of lactic acid bacteria wasmaintained longer than that in control cheese. These results indicate that L. plantarum Lb41 couldpotentially be used as a probiotic in foods.

Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract

Lee, N.K.,Jeewanthi, R.K.C.,Park, E.H.,Paik, H.D. American Dairy Science Association 2016 Journal of dairy science Vol.99 No.1

<P>Cheddar-type cheese was fortified with the antioxidant Inula britannica flower extract (IBE). Cheddar-type cheeses manufactured with varying concentrations of IBE (0, 0.25, 0.5, 0.75, and 1% wt/vol) were analyzed during storage at 4 degrees C, 0, 1, 2, and 3 wk after production. Higher IBE concentrations resulted in higher protein and ash contents, with a concomitant decrease in pH, total solid, and fat content relative to the unfortified control cheese. The total phenolic content also increased with IBE concentration, but decreased over longer storage periods. The antioxidant activities of the cheeses, determined as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity and ferric thiocyanate assay results, increased proportionally to the total phenolic content. The highest antioxidant effect was observed in the 1% IBE-fortified cheese, showing 79 and 86% antioxidant effects in the DPPH and ferric thiocyanate assays, respectively. At the 1-wk time point, the 5 cheese preparations underwent sensory evaluation for odor, taste, texture, color, and overall quality, determined using a descriptive analysis by a trained panel (n = 20). The addition of IBE resulted in some increases in extract odor and taste. Overall, IBE showed good potential as an antioxidant supplement for dairy products.</P>

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

이나경,목보람,RENDAKANKANAMGE CHATURIKA JEEWANTHI,윤여창,백현동 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.