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Ultra Whey 99: a whey protein isolate case study
International Journal of Dairy Technology, 2001A case history of the manufacture and use of whey protein isolate is presented and particular attention is paid to the nutritional and processing characteristics of Ultra Whey 99, a whey protein isolate manufactured by Volac International Ltd. The growth of the nutritional bar market in the USA is used to demonstrate the increasing demand for ...
J R Neville, K J Armstrong, J Price
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Whey protein denaturation in heated milk and cheese whey
Journal of Dairy Research, 1979SUMMARYQuantitative polyacrylamide gel electrophoresis has been used to measure residual native whey proteins remaining after heat treatment of skim-milk and cheese whey in a kinetic study. The denaturation of α-lactalbumin (α-la) appeared to be first order, but was probably a second-order reaction displaying pseudo first-order kinetics.
Robyn M. Hillier, Richard L. J. Lyster
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Properties of whey proteins obtained from different whey streams
International Dairy Journal, 2017The physio-chemical characteristics of whey proteins (WPs) in sweet, salty, native and acid whey were investigated and compared. WPs from acid whey were characterised by hydrophobically and covalently driven protein aggregation. Covalent aggregation in acid whey consisted of both thiol/disulphide and non-thiol/disulphide mediated reactions.
Nishanthi, Manjula +2 more
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Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions
1997The effects of protein polymerization in whey protein isolate-stabilized emulsions on emulsion properties were investigated. Polymerization, involving intermolecular disulfide bonds between whey proteins adsorbed at the oil-water interface, increased with increasing storage time following emulsion formation.
F J, Monahan +2 more
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Whey and whey proteins—From ‘gutter-to-gold’
International Dairy Journal, 2008Abstract Whey was discovered about 3000 years ago. Apart from being valued as a medicinal agent in the 17th and 18th centuries, whey has primarily been considered a waste by the dairy industry, and thus destined for the ‘cheapest gutter’. In the late 20th century, regulations prevented disposal of untreated whey.
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