Results 291 to 300 of about 5,551,149 (347)

Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

, 2018
Whey protein isolate solutions (8.00 g protein/100 g; pH 6.8) were treated for 2 min at 72, 85 or 85 °C with 2.2 mM added calcium Ca to produce four whey protein systems: unheated control (WPI-UH), heated at 72 °C (WPI-H72), heated at 85 °C (WPI-H85) or ...
A. Joyce, A. Kelly, J. O’Mahony
semanticscholar   +1 more source

Whey and whey proteins—From ‘gutter-to-gold’

International Dairy Journal, 2008
Abstract 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.
openaire   +2 more sources

Whey Proteins in Cheese — An Overview [PDF]

, 1995
In 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.
openaire   +2 more sources

Influence of whey and purified whey proteins on neutrophil functions in sheep

Journal of Dairy Research, 1997
The 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
Chun W. Wong, G L Francis, Dennis L. Watson, Geoffrey Owen Regester, Ai H. Liu   +4 more
openaire   +3 more sources

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
openaire   +2 more sources

Recovery of Whey Proteins from Concentrated Sweet Whey

Canadian Institute of Food Science and Technology Journal, 1982
Abstract Effects of pH, heat treatment, concentration of solids and mechanics of processing on separation of proteins from whey concentrated by reverse osmosis were studied. Acidification of whey to yield a protein concentrate of pH less than 5.5 decreased protein recovery in laboratory experiments, but increased recovery of protein in pilot plant ...
D.H. Bullock, D.M. Irvine, Arthur Hill
openaire   +2 more sources

Anticancer activity of cow, sheep, goat, mare, donkey and camel milks and their caseins and whey proteins and in silico comparison of the caseins

Molecular Biology Research Communications, 2017
The present investigation was carried out to evaluate anticancer activity of cow, goat, sheep, mare, donkey and camel milks and their casein and whey proteins against MCF7 cell line.
Malihe Shariatikia, M. Behbahani, H. Mohabatkar   +2 more
semanticscholar   +1 more source

Comparative Proteomics of Whey and Milk Fat Globule Membrane Proteins of Guanzhong Goat and Holstein Cow Mature Milk.

Journal of Food Science, 2019
Guanzhong goat and Holstein cow milks are the major milk supply for the Chinese dairy industry. Whey proteins and milk fat globule membrane (MFGM) proteins of both milk were characterized and compared using proteomic techniques. A total of 283, 159, 593,
Yuxue Sun, Cuina Wang, Xiaomeng Sun, M. Guo   +3 more
semanticscholar   +1 more source

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 ...
openaire   +2 more sources

Whey proteins

2011
: Whey protein ingredients have become increasingly important in formulated foods over the past 30 years. Whey proteins are usually supplied as whey protein concentrates (80% protein) and whey protein isolates (90% protein). Whey proteins are a by-product from processing of other dairy products, notably cheese and casein, and attention must be paid to
openaire   +2 more sources