@article { author = {Ali, M. and Arafa, Salwa}, title = {Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties}, journal = {Journal of Food and Dairy Sciences}, volume = {10}, number = {1}, pages = {1-8}, year = {2019}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2019.36132}, abstract = {This work was performed to study the effect of the covalent modifications of whey protein isolate (WP) by chlorogenic acid (CA) and rosmarinic acid (RA) on their physiochemical and emulsifying properties. Phenolic compounds, RA and CA, were covalently bound to WP as investigated by the decrease in free amino and thiol groups. Zetasizer apparatus and ANS (1-anilino-8-naphthalensulfonate) analyses showed some changes between modified and unmodified WP in zeta potential, particle size, isoelectric point, and surface hydrophobicity. Modified WP by CA had the increased surface hydrophobicity and isoelectric point, while modified WP by RA had the decreased isoelectric point compared with unmodified one. WP modified by RA and CA showed a change in emulsifying properties. Particle size and zeta potential of sunflower emulsion emulsified with 0.3% WP with and without modification were investigated using static light scattering (SLS). The results showed that WP modified by RA produced an emulsion with smaller particle size, while WP modified by CA showed the opposite. Moreover, both modified proteins formed emulsions with zeta potential higher than unmodified one. Finally, WP modified by RA improved the stability of emulsion against creaming compared with WP control and that modified by CA. Although the covalent interactions of the phenolic compound with whey protein isolate may decrease their nutritional properties, the phenolics – whey protein isolate conjugates are being considered as a way to develop functional foods due to their good emulsifying properties.}, keywords = {covalent modification,whey protein isolate,rosmarinic acid,chlorogenic acid,Zeta potential,physiochemical and emulsifying properties}, url = {https://jfds.journals.ekb.eg/article_36132.html}, eprint = {https://jfds.journals.ekb.eg/article_36132_7290b0aa0411dc260c83be74b6d4e889.pdf} } @article { author = {Refaey, M. and Abo-Srea, M. and Abdel-Aziz, M.}, title = {Extension of Kareish Cheese Shelf Life by Using Mentha Spicata Extracts}, journal = {Journal of Food and Dairy Sciences}, volume = {10}, number = {1}, pages = {9-13}, year = {2019}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2019.36133}, abstract = {The effect of using Mentha spicata  extract (water and alcohol) in Kariesh cheese making at concentration of (0.025, 0. 05 and 0.1%w⁄ w) and its effect on its chemical composition, microbiological properties, yield, rheological and sensory characteristics was investigated. The results revealed that, the addition of menthe extract either water or alcohol extract decreased the total solids content of resultant cheese compared with control. The same behavior was in Protein, salt and ash content. The lowering in Some Rheological characteristics were observed in treated cheeses. Kariesh cheese made with 0.05% v/v in both types of extraction gained high sensory evaluation scores either it was fresh or after 30 days compared with control cheese. In addition, cheese made with Mentha spicata  extract (alcohol or water) 0.1% had the lowest number of microbiolgical properties either fresh or 30 days compared with other treatments and control cheese. furthermore, extension shelf life reached 30 days with the Mentha spicata extracts as compared with control cheese .No abnormal flavours were detected as well the bright white colour of cheese is not changed .recommended to added 0.05 water extract from sensory evaluation and economic point view.  }, keywords = {kareish cheese,Mentha spicata,Extract,shelf life,Alcohol}, url = {https://jfds.journals.ekb.eg/article_36133.html}, eprint = {https://jfds.journals.ekb.eg/article_36133_6cf6690b8708868809b6d471503ffc51.pdf} }