Results 191 to 200 of about 152,266 (262)

Ultra Whey 99: a whey protein isolate case study

International Journal of Dairy Technology, 2001
A case history of the manufacture and use of whey protein isolate is presented and particular attention is paid to the nutritional and processing characteristics of Ultra Whey 99, a whey protein isolate manufactured by Volac International Ltd. The growth of the nutritional bar market in the USA is used to demonstrate the increasing demand for ...
J R Neville, K J Armstrong, J Price
openaire   +1 more source

Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

International Dairy Journal, 2006
Abstract The extent of aggregation in whey protein isolate (WPI) hydrolysates induced by Bacillus licheniformis protease was quantified as a function of degree of hydrolysis (DH), temperature and ionic strength. The capacity of the hydrolysates to aggregate added intact protein was also studied.
Creusot, N.P., Gruppen, H., van Koningsveld, G.A., de Kruif, C.G., Voragen, A.G.J.   +4 more
openaire   +2 more sources

Whey protein isolate–chitosan interactions: A calorimetric and spectroscopy study

Thermochimica Acta, 2009
Isothermal 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., Bai, Guangyue, Gonçalves, Maria do Pilar, Bastos, Margarida   +3 more
openaire   +1 more source

Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs

, 2021
Effects of different levels (0, 0.1, 0.5, and 1% w/v) of Lycium barbarum polysaccharides (LBP) were investigated on the gel properties of heat-induced whey protein gels forming at varying pHs (3.0, 5.2 and 7.0).
Zhendong He, Tianyi Ma, Weiwei Zhang, E. Su, F. Cao, Meigui Huang, Yaosong Wang   +6 more
semanticscholar   +1 more source

Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio.

Colloids and Surfaces B: Biointerfaces, 2021
Interactions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1).
Weigan Zhong, Changqing Li, Mengxue Diao, Mi Yan, Cuina Wang, Tiehua Zhang   +5 more
semanticscholar   +1 more source

CO2 capture using whey protein isolate

Chemical Engineering Journal, 2011
Abstract The removal of carbon dioxide from the atmosphere is one of the most attractive methods to reduce global warming. This can be achieved by using various kinds of sorbents. In this study, the possibility of using proteins, such as whey protein isolates (WPI), to capture carbon dioxide has been studied, together with the possible mechanisms.
Md. Imtiaz-Ul-Islam, Liang Hong, Timothy Langrish   +2 more
openaire   +1 more source

Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions

1997
The 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, D J, McClements, J B, German   +2 more
openaire   +2 more sources

Effect of curdlan on the gel properties and interactions of whey protein isolate gels.

International Journal of Biological Macromolecules
This study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels.
Wenmei Hu, Xindong Xu, Xingyan Wang, Ting Ma, Yuting Li, Xianglin Qin, Jibin Wei, Shan Chen   +7 more
semanticscholar   +1 more source

Microporous Whey Protein Isolate Gel Sorbent

Separation Science and Technology, 2005
Abstract Microporous adsorbents made of whey protein isolate (WPI) gel were developed and tested as a cation exchanger using copper ions as a challenge material. Isotherms as a function of pH were also determined and described by a modified Langmuir‐style isotherm, with values of qm, Km, and k1 of 68 mg/g, 1.4 mg/mL and 7.634×10−3 M, respectively.
Jiunn Yeong Teo, Liming Song, Robert R. Beitle   +2 more
openaire   +1 more source

Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes.

Food Research International
In dairy products, the added sodium hyaluronate may form complexes with proteins, thereby affecting product properties. In the present study, the interaction between whey protein isolate (WPI)/ whey protein hydrolysate (WPH) and sodium hyaluronate (SH ...
Danli Wang, Yushi Wang, Anxiu Bao, Mengjiao Xing, Miao Ji, Ling Li, Gongshuai Song, Tinglan Yuan, J. Gong   +8 more
semanticscholar   +1 more source