Results 261 to 270 of about 22,560 (297)

RHEOLOGICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS

Journal of Texture Studies, 1993
ABSTRACTThe rheological properties of heat whey protein concentrate gels were studied by dynamic oscillation rheometry. A whey protein concentrate of 75% protein was used to make solutions of 10.3, 12.5 and 14.5% protein (w/w), which were heated to 90C for gel formation.
M.J. COONEY, M. ROSENBERG, C.F. SHOEMAKER   +2 more
openaire   +1 more source

Whey protein concentrate hydrogels as bioactive carriers

Journal of Applied Polymer Science, 2005
AbstractTwo sets of heat‐induced hydrogels were prepared from whey protein concentrate (WPC), one set at a constant concentration [15% (w/v)] and varying pHs (pH 5.1–10.0) and the other set at a constant pH (10.0) and varying concentrations (12%, 15%, and 18%).
S. Gunasekaran, L. Xiao, M. M. Ould Eleya   +2 more
openaire   +1 more source

Fermentation of whey enriched with whey protein concentrate by bifidobacteria

2008
This research examines the influence of whey protein concentrate (WPC) on growth and activity of probiotic bacteria Bifidobacterium lactis BB-12 in reconstituted sweet whey and their survival during 28 days of cool storage. Fermentation was observed in whey with and without the addition of 1.5 and 3% of WPC, and it was performed at 37°C.
Tratnik, Ljubica, Božanić, Rajka, Matijević, Bojan, Barukčić Jurina, Irena   +3 more
openaire   +1 more source

Alkali Cold Gelation of Whey Proteins. Part II: Protein Concentration

Langmuir, 2009
The effect of the whey protein isolate (WPI) concentration on the sol-gel-sol transition in alkali cold gelation was investigated at pH 11.6-13 using oscillatory rheometry. The elastic modulus increases quickly with time to reach a local maximum (G'max), followed by a degelation step where the modulus decreases to a minimum value (G'min).
Ruben, Mercadé-Prieto, Sundaram, Gunasekaran   +1 more
openaire   +2 more sources

Minimizing Water Use in Diafiltration of Whey Protein Concentrates

Separation Science and Technology, 2000
A multistage countercurrent diafiltration process for whey protein concentrates (WPC) production is presented. Experimental tests of whey diafiltration have validated a mathematical model for the concentration of components in the permeate for the case of washing with a dilute solution containing whey components.
Barba D, Beolchini F, VEGLIO', FRANCESCO
openaire   +2 more sources

Isolation of Mitogenic Glycophosphopeptides from Cheese Whey Protein Concentrate

Bioscience, Biotechnology, and Biochemistry, 1996
We investigated the immunological function of cheese whey protein concentrate (CWPC), which is a by-product of cheese production, using mitogenic activity in murine splenocytes as an index. A fraction isolated by gel filtration and anion exchange chromatography of CWPC showed high mitogenic activity, comparable to the activity of lipopolysaccharide ...
S S, Yun, Y, Sugita-Konishi, S, Kumagai, K, Yamauchi   +3 more
openaire   +2 more sources

Whey and whey powders: protein concentrates and fractions

2016
F. Xavier Malcata, Tavares, T.G.
openaire   +3 more sources

FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES

Journal of Food Science, 1973
C. V. MORR, P. E. SWENSON, R. L. RICHTER
openaire   +1 more source

Ultrafiltration and Manufacture of Whey Protein Concentrates

1992
The past 15 years has seen remarkable growth in the production of soluble whey protein concentrates (WPCs) derived by the ultrafiltration of whey. The unique physico-chemical and nutritional properties of the whey proteins (Kinsella & Whitehead, 1989) and the perceived value of WPCs as functional food ingredients (de Wit, 1984), together with ...
openaire   +1 more source

Mechanisms, regulation and functions of the unfolded protein response

Nature Reviews Molecular Cell Biology, 2020
Claudio Hetz, Kezhong Zhang, Randal J Kaufman   +2 more
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