Results 251 to 260 of about 29,209 (293)

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
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Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

Journal of Food Science, 2016
Abstract 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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Effects of Sugars on Whey Protein Isolate Gelation

Journal of Agricultural and Food Chemistry, 2000
Whey protein isolate (WPI) gels were prepared from solutions containing ribose or lactose at pH values ranging from 6 to 9. The gels with added lactose had no color development, whereas the gels with added ribose were orange/brown. Lactose stabilized the WPI to denaturation, which increased the time and temperature required for gelation, thus ...
L M, Rich, E A, Foegeding
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Calcium Association With Isolated Whey Proteins

Canadian Institute of Food Science and Technology Journal, 1991
Abstract The association of calcium with major whey protein fractions, α-lactalbumin and β-lactoglobulin, was studied in model solutions between pH 3.5 and 7.0 and ionic strength ranging from 0.04 to 0.16M. Both α-lactalbumin and β-lactoglobulin showed capability to associate with calcium. However, the extent of association was markedly pH dependent.
G. Patocka, P. Jelen
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Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins

Journal of Agricultural and Food Chemistry, 1997
Thermal 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, M. Pouliot, S. F. Gauthier, P. Paquin   +3 more
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GEL CHARACTERISTICS OF β‐LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE

Journal of Texture Studies, 1997
ABSTRACTThe 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, M. KIERAN KEOGH, RAJ MEHRA, BRENDAN T. O'KENNEDY   +3 more
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Hydrolysis of Whey Protein Isolate Using Subcritical Water

Journal of Food Science, 2011
Abstract:  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, Rubén O, Morawicki, Tiffany, Hager   +2 more
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Interactions between whey protein isolate and gum Arabic

Colloids and Surfaces B: Biointerfaces, 2010
In this study we have attempted to understand the nature of "charge interactions" between two negatively charged biopolymers (whey protein isolate, WPI and gum Arabic, GA) and, consequently, why their mixture exhibits better interfacial activity. Surface tension (gamma(0)) measurements indicated that at ca.
Miri, Klein, Abraham, Aserin, Paul, Ben Ishai, Nissim, Garti   +3 more
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Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum

Food Research International, 2022
Probiotics are sensitive to external conditions, resulting in low survival rates after being ingested or during food production, transportation and storage. In order to improve the survival rate of Lactobacillus plantarum (LP) during gastrointestinal digestion, storage, and freeze-drying, alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey
Xin, Luo, Siqi, Fan, Zhuosui, He, Fangfang, Ni, Chengzhi, Liu, Min, Huang, Lei, Cai, Gerui, Ren, Xuan, Zhu, Qunfang, Lei, Wenjun, Fang, Hujun, Xie   +11 more
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Flavor of whey protein concentrates and isolates

International Dairy Journal, 2008
Abstract 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, Zata M. Vickers, Gary A. Reineccius   +2 more
openaire   +1 more source