Results 251 to 260 of about 39,686 (273)

Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix

ACS Sustainable Chemistry & Engineering, 2018
This article describes nanocomposite films with separately grown protein nanofibrils (PNFs) in a nonfibrillar protein matrix from the same protein starting material (whey). Tensile tests on the glycerol-plasticized films indicate an increased elastic modulus and a decreased extensibility with increasing content of PNFs, although the films are still ...
Xinchen Ye, Kristina Junel, Mikael Gällstedt, Maud Langton, Xin-Feng Wei, Christofer Lendel, Mikael S. Hedenqvist   +6 more
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Trends in whey protein fractionation

Biotechnology Letters, 2011
Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption ...
Mayyada M. H. El-Sayed, Howard A. Chase
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Complexation of Whey Proteins with Carrageenan

Journal of Agricultural and Food Chemistry, 2004
The formation of electrostatic complexes of whey protein (WP) and a nongelling carrageenan (CG) was investigated as a function of pH, ionic strength, temperature, and protein-to-polysaccharide (Pr:Ps) ratio. On lowering the pH, the formation of soluble WP/CG complexes was initiated at pH(c) and insoluble complexes at pH(phi), below which precipitation ...
Fanny Weinbreck, Cornelis G. de Kruif, Gerard W. Robijn, Hans Nieuwenhuijse   +3 more
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Whey and whey proteins—From ‘gutter-to-gold’

International Dairy Journal, 2008
Abstract 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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Whey proteins in cancer prevention

Cancer Letters, 1991
Epidemiological and experimental studies suggest that dietary milk products may exert an inhibitory effect on the development of several types of tumors. Some recent experiments in rodents indicate that the antitumor activity of the dairy products is in the protein fraction and more specifically in the whey protein component of milk. We and others have
Gerald Batist, Gerald Batist, P. Gold, P. Gold, G Bounous   +4 more
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Whey Proteins in Cheese — An Overview [PDF]

, 1995
In recent years there has been considerable interest in increasing the level of whey protein in cheese (Lelievre and Lawrence, 1991). The move towards greater whey protein incorporation has occurred because: a) Whey protein inclusion in cheese is desirable from a nutritional perspective.
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Influence of whey and purified whey proteins on neutrophil functions in sheep

Journal of Dairy Research, 1997
The effects of ruminant whey and its purified fractions on neutrophil chemotaxis and superoxide production in sheep were studied. Both colostral whey and milk whey were found to inhibit chemotaxis regardless of whether they were autologous or homologous, but the inhibitory effects were abolished by washing neutrophils with culture medium before
Chun W. Wong, G L Francis, Dennis L. Watson, Geoffrey Owen Regester, Ai H. Liu   +4 more
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The functionalities and applications of whey/whey protein in fermented foods: a review

Food Science and Biotechnology, 2023
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products.
Xiaorong, Zeng, Yujie, Wang, Shuda, Yang, Yijun, Liu, Xing, Li, Diru, Liu   +5 more
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Recovery of Whey Proteins from Concentrated Sweet Whey

Canadian Institute of Food Science and Technology Journal, 1982
Abstract Effects of pH, heat treatment, concentration of solids and mechanics of processing on separation of proteins from whey concentrated by reverse osmosis were studied. Acidification of whey to yield a protein concentrate of pH less than 5.5 decreased protein recovery in laboratory experiments, but increased recovery of protein in pilot plant ...
D.H. Bullock, D.M. Irvine, Arthur Hill
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Whey Protein Recovery and Whey Protein Fractionation

1992
Awareness of the potential for whey proteins as food ingredients has been growing for more than a decade. Their high nutritional value, imparted by the high and balanced content of essential amino acids, together with a cost likely to remain less than that of other high value proteins sourced from meat or eggs, means they may be used to advantage in ...
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