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Properties of Whey Protein Concentrates
1992Dried whole whey is utilized in food products for a number of reasons. In some cases the whey adds to the functionality of the product, in others it may be added essentially as a filler. The most important characteristic of dried whey in many applications is its low price.
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Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate
Journal of Food Science, 1989ABSTRACT The effect of pretreatment upon the composition and physicochemical and functional properties of whey, ultrafiltration (UF) retentate and freeze‐dried and spray‐dried whey protein concentrates (WPC) was investigated. Pretreatment was by cooling cheese whey to 0‐5°C, adding calcium chloride, adjusting to pH 7.3, warming to 50 ...
S‐H. KIM +3 more
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Journal of Food Science, 1988
ABSTRACT Cheddar cheese whey was ultrafiltered to yield whey protein concentrates (80% WPC). The retentates were heated at 64 or 72°C for 1.5 set or received no heat treatment. Changes in composition and hydrophobicity during processing were related to WPC functionality.
M.E. MANGINO +2 more
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ABSTRACT Cheddar cheese whey was ultrafiltered to yield whey protein concentrates (80% WPC). The retentates were heated at 64 or 72°C for 1.5 set or received no heat treatment. Changes in composition and hydrophobicity during processing were related to WPC functionality.
M.E. MANGINO +2 more
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Whey protein concentrates and isolates: Processing and functional properties
Critical Reviews in Food Science and Nutrition, 1993Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig).
C V, Morr, E Y, Ha
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Fermentation of whey enriched with whey protein concentrate by bifidobacteria
2008This 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 +3 more
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Whey protein concentrate limits venous thrombosis in rats
Applied Physiology, Nutrition, and Metabolism, 2019To study the influence of whey protein concentrate (WPC-80) on the development of thrombosis, rats were supplemented with 2 doses of WPC-80 (0.3 or 0.5 g/kg) for 7, 14, or 21 days. Then, a 1-h venous thrombosis model was performed in half of the animals. Coagulation parameters, platelet count, and thrombus weight were assessed.
Tokajuk, Anna +3 more
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Effect of the lactation stage on concentration of whey proteins in caprine acid whey
Small Ruminant Research, 2012Abstract This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired caprine milk throughout lactation. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of milk were 2.75, 0.433, and 0.119, respectively.
Alena Hejtmánková +3 more
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PROCESSING OF WHEY BY MEANS OF MEMBRANES AND SOME APPLICATIONS OF WHEY PROTEIN CONCENTRATE
International Journal of Dairy Technology, 1977Data are given for processing Gouda cheese whey by reverse osmosis as preconcentration before transport or evaporation or ultrafiltration. Concentration costs for reverse osmosis are less than those for evaporation at ×2 concentration. Data are given for processing Gouda whey by ultrafiltration.
R. DE BOER, J. N. DE WIT, J. HIDDINK
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Minimizing Water Use in Diafiltration of Whey Protein Concentrates
Separation Science and Technology, 2000A 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
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Journal of Membrane Science, 1988
Abstract The influence of adsorption on the pure water flux through a polysulphone membrane has been determined for a variety of conditions. Whey protein concentrate (LACPRODAN 80), β-lactoglobulin and α-lactalbumin were used as solutes. The flux decreases as the concentration of the solution in contact with the membrane increases; there is also a ...
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Abstract The influence of adsorption on the pure water flux through a polysulphone membrane has been determined for a variety of conditions. Whey protein concentrate (LACPRODAN 80), β-lactoglobulin and α-lactalbumin were used as solutes. The flux decreases as the concentration of the solution in contact with the membrane increases; there is also a ...
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