Dany Doucet

Works (6)

Updated: July 5th, 2023 16:00

2005 journal article

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 288(2), 412–422.

By: J. Davis n, D. Doucet n & E. Foegeding n

author keywords: dilatational modulus; dilatational elasticity; adsorption; interfacial rheology; beta-lactoglobulin; peptide; hydrolysate; foam; yield stress; whey protein
MeSH headings : Animals; Cattle; Hydrogen-Ion Concentration; Hydrolysis; Lactoglobulins / chemistry; Pepsin A / chemistry; Subtilisins / chemistry; Surface Properties; Temperature; Time Factors; Trypsin / chemistry
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin

BIOMACROMOLECULES, 6(2), 1140–1148.

By: D. Doucet n & E. Foegeding n

MeSH headings : Gels / chemical synthesis; Hydrolysis; Isoelectric Focusing; Lactoglobulins / metabolism; Molecular Weight; Peptide Fragments / chemistry; Proline; Rheology; Subtilisins / metabolism
TL;DR: Dynamic rheology, aggregation measurements, isoelectrofocusing as well as chromatography and mass spectrometry were used to understand the gel formation, and a transparent gel was formed above a critical concentration of peptides while noncovalently linked aggregates appear with increasing time of hydrolysis. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(20), 6036–6042.

By: D. Doucet n, S. Gauthier n, D. Otter  n & E. Foegeding n

author keywords: whey proteins; enzymatic hydrolysis; Alcalase; aggregation; plastein reaction; peptides; hydrophobic interaction
MeSH headings : Gels / chemistry; Hydrogen-Ion Concentration; Hydrolysis; Milk Proteins / metabolism; Peptides / chemistry; Peptides / metabolism; Protein Hydrolysates / metabolism; Subtilisins / metabolism; Whey Proteins
TL;DR: The enzyme-induced gel network was stable over a wide range of pH and ionic strength and, therefore, showed some similarities with the plastein reaction and Disulfide bonds were not involved in the gel network. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(21), 6300–6308.

By: D. Doucet n, D. Otter  n, S. Gauthier n & E. Foegeding n

author keywords: whey proteins; beta-lactoglobulin; enzymatic hydrolysis; Alcalase; aggregation; peptides; hydrophobic interactions; net charge
MeSH headings : Amino Acid Sequence; Chromatography, High Pressure Liquid; Gels / metabolism; Hydrogen-Ion Concentration; Hydrolysis; Milk Proteins / metabolism; Molecular Weight; Peptide Fragments / analysis; Peptide Fragments / chemistry; Peptide Fragments / metabolism; Spectrometry, Mass, Electrospray Ionization; Substrate Specificity; Subtilisins / metabolism; Whey Proteins
TL;DR: The aim of this work was to characterize the peptides released in order to better understand the phenomenon of extensive hydrolysis of whey protein isolate by Alcalase to induce gelation mainly via hydrophobic interactions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Advances in modifying and understanding whey protein functionality

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159.

By: E. Foegeding n, J. Davis n, D. Doucet n & M. McGuffey n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Rheological characterization of a gel formed during extensive enzymatic hydrolysis

JOURNAL OF FOOD SCIENCE, 66(5), 711–715.

By: D. Doucet*, S. Gauthier* & E. Foegeding n

author keywords: whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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