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Trends in whey protein fractionation
Biotechnology Letters, 2011Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption ...
Mayyada M H, El-Sayed, Howard A, Chase
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Whey proteins in cancer prevention
Cancer Letters, 1991Epidemiological and experimental studies suggest that dietary milk products may exert an inhibitory effect on the development of several types of tumors. Some recent experiments in rodents indicate that the antitumor activity of the dairy products is in the protein fraction and more specifically in the whey protein component of milk. We and others have
G, Bounous, G, Batist, P, Gold
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Complexation of Whey Proteins with Carrageenan
Journal of Agricultural and Food Chemistry, 2004The formation of electrostatic complexes of whey protein (WP) and a nongelling carrageenan (CG) was investigated as a function of pH, ionic strength, temperature, and protein-to-polysaccharide (Pr:Ps) ratio. On lowering the pH, the formation of soluble WP/CG complexes was initiated at pH(c) and insoluble complexes at pH(phi), below which precipitation ...
Fanny, Weinbreck +3 more
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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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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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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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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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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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