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Whey Proteins

, 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 ...
Rajeshree A. Khaire, Parag R. Gogate
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Protein−Peptide Interactions in Mixtures of Whey Peptides and Whey Proteins

Journal of Agricultural and Food Chemistry, 2007
The effects of several conditions on the amounts and compositions of aggregates formed in mixtures of whey protein hydrolysate, made with Bacillus licheniformis protease, and whey protein isolate were investigated using response surface methodology. Next, the peptides present in the aggregates were separated from the intact protein and identified with ...
Creusot, N., Gruppen, H.
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Polymerization of whey proteins in whey protein-stabilized emulsions

Journal of Agricultural and Food Chemistry, 1993
In emulsions stabilized by whey protein isolate, selective adsorption of beta-lactoglobulin (beta-Lg) and alpha-lactalbumin (alpha-La) over bovine serum albumin and immunoglobulin occurred at the oil-water interface. High molecular weight protein polymers were progressively formed at the oil-water interface with increasing time following emulsion ...
Frank J. Monahan, D. Julian. McClements, John E. Kinsella   +2 more
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The whey acidic protein

1991
Although genes encoding caseins and whey proteins have some control mechanisms in common, namely, their mammary specificity, other aspects of their regulation are quite different. In particular, induction of gene expression during pregnancy and the dependence on steroid and peptide hormones for maxium mRNA accumulation differ between the casein and ...
R A, McKnight, T, Burdon, V G, Pursel, A, Shamay, R J, Wall, L, Hennighausen   +5 more
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Aggregation of whey proteins in heated sweet whey

Journal of Agricultural and Food Chemistry, 1993
Aggregation of whey protein after heat treatment was examined for sweet whey prepared from bulk whole milk and milk containing the A, the B, or both variants of beta-lactoglobulin by size exclusion chromatography. Both soluble and insoluble protein aggregates formed after heat treatments, the proportions of each being dependent on pH.
Nicholas. Parris, Skelte G. Anema, Harjinder. Singh, Lawrie K. Creamer   +3 more
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The functionalities and applications of whey/whey protein in fermented foods: a review

Food Science and Biotechnology, 2023
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products.
Xiaorong, Zeng, Yujie, Wang, Shuda, Yang, Yijun, Liu, Xing, Li, Diru, Liu   +5 more
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The Comparative Biology of Whey Proteins

Journal of Mammary Gland Biology and Neoplasia, 2002
Lactational strategies and associated development of the young have been studied in a diverse range of species, and comparative analysis allows common trends and differences to be revealed. The whey fraction contains a vast number of proteins, many of which have not been assigned a function.
Kaylene J, Simpson, Kevin R, Nicholas
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Whey Protein Recovery and Whey Protein Fractionation

1992
Awareness of the potential for whey proteins as food ingredients has been growing for more than a decade. Their high nutritional value, imparted by the high and balanced content of essential amino acids, together with a cost likely to remain less than that of other high value proteins sourced from meat or eggs, means they may be used to advantage in ...
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