Results 281 to 290 of about 5,551,149 (347)

Whey proteins

2004
Whey or serum proteins are soluble milk proteins representing about 20% of total milk proteins. The β-lactoglobulin, α-lactalbumin, proteose peptone, serum albumin, and immunoglobulins in order of abundance form the bovine whey proteins. They are available as an ingredient in the form of whey powder, whey protein concentrates, and whey protein isolates,
A. Kilara, M.N. Vaghela
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Whey protein denaturation in heated milk and cheese whey [PDF]

Journal of Dairy Research, 1979
SUMMARYQuantitative polyacrylamide gel electrophoresis has been used to measure residual native whey proteins remaining after heat treatment of skim-milk and cheese whey in a kinetic study. The denaturation of α-lactalbumin (α-la) appeared to be first order, but was probably a second-order reaction displaying pseudo first-order kinetics.
Richard L. J. Lyster, Robyn M. Hillier
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Aggregation of Fucoxanthin and Its Effects on Binding and Delivery Properties of Whey Proteins.

Journal of Agricultural and Food Chemistry, 2019
In this study, aggregation of fucoxanthin and its effects on binding and delivery properties of whey proteins were explored. Initially, the H- and J-aggregates of fucoxanthin were successfully prepared by adjusting the water/ethanol ratio and water ...
Junxiang Zhu, Cong Wang, Jun Gao, Hao Wu, Qingjie Sun   +4 more
semanticscholar   +1 more source

Equine whey proteins

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1981
Abstract 1. 1. Zone electrophoretic patterns of milk samples have been examined from 713 mares, and classified in terms of 5 anodic zones and 1 cathodic zone at pH 8.5 (NaOHH 3 BO 3 ). 2. 2. Zone 1 protein exhibits genetic polymorphism, there being 5 variants, designated A–E.
Kevin Bell, Kevin Bell, D.C. Shaw, D.C. Shaw, C. Rogers, C. Rogers, V. Muller, V. Muller, H.A. McKenzie, H.A. McKenzie   +9 more
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On the complexation of whey proteins

Food Hydrocolloids, 2016
Milk proteins have a rich diversity of physical chemistry and biodegradable properties which makes them appealing for different food and pharmaceutical applications. Theoretical coarse grained models and numerical simulations were employed here in order to gain novel insight into the understanding of the fundamental mechanisms of the process of milk ...
Fernando Luís Barroso da Silva, Fernando Luís Barroso da Silva, Lariani Aparecida Delboni, Lariani Aparecida Delboni   +3 more
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Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix

ACS Sustainable Chemistry & Engineering, 2018
This 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, Kristina Junel, Mikael Gällstedt, Maud Langton, Xin-Feng Wei, Christofer Lendel, Mikael S. Hedenqvist   +6 more
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Trends in whey protein fractionation

Biotechnology Letters, 2011
Whey 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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Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions.

Journal of Food Science, 2017
Integration of gallic acid (GA) and its derivative epigallocatechin gallate (EGCG; 20, 120, and 240 μmol/g, protein basis) into whey protein isolate (WPI) at room temperature and pH 3.0 and pH 7.0 was investigated.
Yanyun Cao, Y. Xiong
semanticscholar   +1 more source

Complexation of Whey Proteins with Carrageenan

Journal of Agricultural and Food Chemistry, 2004
The 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, Cornelis G. de Kruif, Gerard W. Robijn, Hans Nieuwenhuijse   +3 more
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Whey proteins in cancer prevention

Cancer Letters, 1991
Epidemiological 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
Gerald Batist, Gerald Batist, P. Gold, P. Gold, G Bounous   +4 more
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