Results 21 to 30 of about 8,703 (226)

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

Foods, 2023
The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate–lactose (WPI–Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab   +4 more
openaire   +3 more sources

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

eFood, 2023
The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage.
Rui Zhou, Yifu Xu, Dejun Dong, Jielun Hu, Lin Zhang, Huan Liu   +5 more
doaj   +1 more source

Could Curdlan/Whey Protein Isolate/Hydroxyapatite Biomaterials Be Considered as Promising Bone Scaffolds?—Fabrication, Characterization, and Evaluation of Cytocompatibility towards Osteoblast Cells In Vitro

Cells, 2022
The number of bone fractures and cracks requiring surgical interventions increases every year; hence, there is a huge need to develop new potential bone scaffolds for bone regeneration.
Katarzyna Klimek, Krzysztof Palka, Wieslaw Truszkiewicz, Timothy E. L. Douglas, Aleksandra Nurzynska, Grazyna Ginalska   +5 more
doaj   +1 more source

Isolation of whey protein and hydrolysis pattern of whey protein by proteolytic enzyme

Korean Journal of Agricultural Science, 2012
The aim of this study was to introduce a simple method for isolation of α-lactalbumin, β-lactoglobulin and bovine serum albumin from cow’s milk, and peptides produced by enzymatic hydrolysis of α-lactalbumin, β-lactoglobulin and bovine serum albumin with alcalase.
Renchinkhand Renchinkhand, Hyoung Churl Bae, Seok Geun Jeong, Myoung Soo Nam   +3 more
openaire   +2 more sources

A comparative study of the gelation properties of whey protein concentrate and whey protein isolate [PDF]

Le Lait, 2006
Des mesures de la penetration ainsi que des etudes rheologiques revelent que la solidite des gels obtenus par gelification thermique est plus elevee en utilisant WPI que WPC. De plus, les gels avec WPI sont nettement plus elastiques que des gels avec WPC.
Christian Lorenzen, Peter, Schrader, Katrin   +1 more
openaire   +2 more sources

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels

Gels
Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels.
Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai, Wen-Chieh Sung   +3 more
doaj   +1 more source

Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach

Food Chemistry Advances
In the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at various
Pavel Rout, Chaitali Chakraborty, Shamim Hossain   +2 more
doaj   +1 more source

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate [PDF]

Le Lait, 2006
The objective of this study was to evaluate the influence of high-pressure treatments on the solubility, surface hydrophobicity, foaming and emulsifying ability of whey protein concentrate (WPC) and whey protein isolate (WPI). Dispersions of WPC and WPI powders (10% (w/w)) were processed at 300 MPa and 600 MPa, for 5 and 10 min at 40 ± ; ; 2 °C ...
Lelas, Vesna, Krešić, Greta, Herceg, Zoran, Režek Jambrak, Anet   +3 more
openaire   +3 more sources

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate

Foods, 2023
The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied.
Ting-Ting Gao, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, Xiao-Zhi Tang   +4 more
doaj   +1 more source

Justification of membrane filtration parameters in the production of whey protein isolate

Пищевые системы
The research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the production of whey protein isolate.
E. I. Melnikova, E. B. Stanislavskaya, E. V. Bogdanova, E. D. Shabalova   +3 more
doaj   +1 more source