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Whey and whey proteins—From ‘gutter-to-gold’
International Dairy Journal, 2008Abstract Whey was discovered about 3000 years ago. Apart from being valued as a medicinal agent in the 17th and 18th centuries, whey has primarily been considered a waste by the dairy industry, and thus destined for the ‘cheapest gutter’. In the late 20th century, regulations prevented disposal of untreated whey.
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Influence of whey and purified whey proteins on neutrophil functions in sheep
Journal of Dairy Research, 1997The effects of ruminant whey and its purified fractions on neutrophil chemotaxis and superoxide production in sheep were studied. Both colostral whey and milk whey were found to inhibit chemotaxis regardless of whether they were autologous or homologous, but the inhibitory effects were abolished by washing neutrophils with culture medium before
C W, Wong +4 more
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Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix
ACS Sustainable Chemistry & Engineering, 2018This article describes nanocomposite films with separately grown protein nanofibrils (PNFs) in a nonfibrillar protein matrix from the same protein starting material (whey). Tensile tests on the glycerol-plasticized films indicate an increased elastic modulus and a decreased extensibility with increasing content of PNFs, although the films are still ...
Xinchen Ye +6 more
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Whey Proteins in Cheese — An Overview
1995In recent years there has been considerable interest in increasing the level of whey protein in cheese (Lelievre and Lawrence, 1991). The move towards greater whey protein incorporation has occurred because: a) Whey protein inclusion in cheese is desirable from a nutritional perspective.
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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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