Results 21 to 30 of about 22,560 (297)
Simple Purification of Immunoglobulins from Whey Proteins Concentrate [PDF]
Biotechnology Progress, 2006 We have developed a new protocol with only two steps for purification of immunoglobulins (Ig) from a protein concentrate of whey. Following this protocol, we have an 80% recovery of immunoglobulins, fairly pure. The purification was achieved by eliminating the BSA, via a strong adsorption on DEAE-agarose.
Benevides C C, Pessela +6 more
openaire +2 more sources
Determination of the apparent and true ileal amino acid digestibility and digestible and metabolizable energy of specialty protein sources intended for nursery pig diets [PDF]
, 2004 Two experiments were conducted to determine the apparent and true-ileal amino acid digestibility, and to determine the digestible energy and metabolizable energy values of rice protein concentrate, salmon protein hydrolysate, whey protein concentrate ...
DeRouchey, Joel M. +8 more
core +2 more sources
Applied Sciences, 2022 In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined ...
Dorota Cais-Sokolińska +3 more
doaj +1 more source
Exopolysaccharides modify functional properties of whey protein concentrate [PDF]
Journal of Dairy Science, 2012 The objective of this research was to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharide- (EPS) producing cultures. Two different EPS-producing cultures, Lactococcus lactis ssp. cremoris JFR and Streptococcus thermophilus, producing EPS1 and EPS2 respectively, were used in this study.
G, Deep, A N, Hassan, L, Metzger
openaire +3 more sources
Bioactivity in Whey Proteins Influencing Energy Balance [PDF]
, 2012 Peer-reviewedObesity develops due to energy (food) intake exceeding energy expenditure. Nutrients that reduce the positive energy balance are thus being considered as therapies to combat obesity.
Cotter, Paul D. +4 more
core +1 more source
The texture of non-fat yogurt with proteins isolates and concentrates
Пищевые системы, 2023 Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream.
I. A. Gurskiy
doaj +1 more source
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
core +1 more source
Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
doaj +1 more source
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
doaj +1 more source
Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 The purpose of this research was to produce a chocolate dessert (based on foamed systems) with desirable characteristics. In this study the effect of different concentrations of three proteins including albumin (1, 2, and 3 g), sodium caseinate (1, 2 ...
Saeed Mirarab Razi +3 more
doaj +1 more source