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
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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
Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]
, 2018 The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia) +7 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
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
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Fluidized beds as turbulence promoters in the concentration of food liquids by reverse osmosis [PDF]
, 1980 Fluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption.
Aufderheyde, J. +5 more
core +9 more sources
Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser [PDF]
, 2006 Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate
Desmee, H. +4 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
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
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