Results 181 to 190 of about 8,703 (226)
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Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions
1997The effects of protein polymerization in whey protein isolate-stabilized emulsions on emulsion properties were investigated. Polymerization, involving intermolecular disulfide bonds between whey proteins adsorbed at the oil-water interface, increased with increasing storage time following emulsion formation.
F J, Monahan +2 more
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Isolation and Properties of Gluten Whey Proteins
Canadian Institute of Food Science and Technology Journal, 1977Abstract When gluten is solubilized by heat treatment at 121°C for 30 min in the presence of 0.02 N HCl, about 91% of the soluble gluten protein can be precipitated at pH 4.7. In this study, the protein in the supernatant (gluten whey) was isolated and its properties were assessed.
B. Dosanjh, S. Nakai, W.D. Powrie
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Whey protein isolate–chitosan interactions: A calorimetric and spectroscopy study
Thermochimica Acta, 2009Isothermal titration calorimetry (ITC) measurements were performed using solutions of whey protein isolate (WPI) and chitosan with different deacetylation degrees (DD), in acetate buffer solutions, pH 3-6. Turbidity measurements were performed in parallel in order to follow the changes in aggregation, so as to get deeper insight on the interaction ...
de Souza, Hiléia K.S. +3 more
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Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
Journal of Food Science, 2016Abstract This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis.
T J, Smith, E A, Foegeding, M A, Drake
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Flavor of whey protein concentrates and isolates
International Dairy Journal, 2008Abstract Descriptive sensory evaluation, gas chromatography–olfactometry (GC–O), and gas chromatography–mass spectrometry (GC–MS) were used to determine whether cheese variety and processing techniques influenced the flavor of reconstituted whey protein concentrate (WPC) and whey protein isolate (WPI).
Michael A. Mortenson +2 more
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GEL CHARACTERISTICS OF β‐LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE
Journal of Texture Studies, 1997ABSTRACTThe gelation characteristics of β‐lactoglobulin, whey protein isolate and whey protein concentrate at varying levels of protein (6–11%), sodium chloride (25–400 mM), calcium chloride (10–40 mM) and pH (4.0–8.0) were studied in a multifactorial design. Small scale deformation of the gels was measured by dynamic rheology to give the gel point (°C)
MYRA TWOMEY +3 more
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Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins
Journal of Agricultural and Food Chemistry, 1997Thermal aggregation from 25 to 97 °C (0.8 °C/min heating rate) of diluted whey protein isolate (WPI) containing microparticulated WPI (μWPI) or specific WPI tryptic hydrolysate was studied at pH 6.0 using a spectrophotometric method. Mixed WPI solutions containing above 3.75% μWPI displayed faster thermal aggregation at lower heating temperatures of ...
C. Sanchez +3 more
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Protein Products Isolated From Whey
International Scientific and Practical Conference "International Forum on GIS, Digital Economy and Sustainable Development"The results of studies on the isolation of proteins from whey are presented. The initial and modified natural polyelectrolyte chitosan was used to isolate whey proteins. For different ratios of components in the milk base, the zones of the most effective complexation have been identified and the main factors influencing the intensity of the separation ...
M.V. Prosin, D.V. Donya, Y.V. Ustinova
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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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Hydrolysis of Whey Protein Isolate Using Subcritical Water
Journal of Food Science, 2011Abstract: Hydrolyzed whey protein isolate (WPI) is used in the food industry for protein enrichment and modification of functional properties. The purpose of the study was to determine the feasibility of subcritical water hydrolysis (SWH) on WPI and to determine the temperature and reaction time effects on the ...
Ashley D, Espinoza +2 more
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