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Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources [PDF]
Food Chemistry: XWhey proteins, the most abundant proteins in human milk (HM), play a vital role in the growth and development of infants. This review first elaborates on the main components of HM whey proteins, including various proteins with specific functions, and ...
Xing Li +7 more
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Label-free-based proteomic analysis reveals differential whey proteins of porcine milk during lactation [PDF]
Food Chemistry: XIn this study, label-free proteomic technology was applied to analyze and compare the whey proteomes of porcine colostrum and mature milk. In total, 2993 and 2906 whey proteins were detected in porcine colostrum and mature milk, respectively.
Huiwen Zhao +6 more
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Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature [PDF]
Food Chemistry: XThis work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-
Majida Al-Wraikat +6 more
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Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins [PDF]
FoodsFunctional foods represent an emerging trend in the food industry. Fortifying foods with bioactive ingredients results in health benefits and reduces the risk of disease. Encapsulation techniques protect sensitive ingredients from degradation due to heat,
Manuel Figueiredo +3 more
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, 2019 This chapter first defines the term “whey proteins” as it pertains to the contents of this book. We define whey proteins as the proteins not associated with the casein micelle or other milk particles such as membrane structures and somatic and microbial ...
Deeth, Hilton, Bansal, Nidhi
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Food Research International, 2017 Whey protein products are of widespread use as food ingredients because of their high nutritional, biological andfunctional properties. Whey proteins are important structural components in many foods as used in their nativeform, for example for their ...
Famelart, Marie-Hélène, Schong, Elise
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Whey proteins: from milk to medicine
, 2019 Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their ...
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Separation of whey proteins for chromatography liquid
Scientia Agropecuaria, 2010 This paper describes and compares three chromatographic methods for the analysis and quantification of most abundant proteins in cheese whey, -lactalbumin and -lactoglobulin. The methods were: Reverse-phase high performance liquid chromatography, anion
Abraham D. Giraldo Zuñiga +3 more
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Nutritional and functional properties of whey proteins concentrate and isolate
Mljekarstvo, 2006 Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
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Journal of Dairy Science, 2023 : Guishan goats, a unique goat breed in Yunnan Province, have a long history and representation, but their whey protein and function remain unclear. In this study, we carried out a quantitative analysis of the Guishan and Saanen goat whey proteome using ...
Qiong Zhao +8 more
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