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Future Challenges of Whey Proteins
, 2015Whey, that amazing solution, was considered in the past as a waste byproduct. Recently, scientists had discovered that whey have powerful components; which are whey proteins. Nutritional value of whey proteins had been recognized many years ago.
J. Kassem
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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.
Frank J. Monahan +2 more
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Stability of Whey Proteins during Thermal Processing: A Review
, 2014Whey proteins have many benefits due to their high nutritional value and their various applications in food products. A drawback of whey proteins is their instability to thermal processing, which leads to their denaturation, aggregation, and, under some ...
H. Wijayanti, N. Bansal, H. Deeth
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Food & Function, 2014
Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions. Most food proteins are consumed after undergoing various degrees of processing.
T. Singh +3 more
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Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions. Most food proteins are consumed after undergoing various degrees of processing.
T. Singh +3 more
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Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs
Acta Agriculturae Scandinavica, 1985Abstract The feed value of two whey products—hydrolysed whey syrup (HWS) and whey protein concentrate (WPC)—was studied in growing pigs. WPC was prepared by ultrafiltration of whey followed by drying. Crude protein accounted for 38.7% and lactose for 49.7% of the WPC dry matter. The amino acid composition of the protein was excellent.
Matti Harju, Timo Alaviuhkola
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Journal of Agricultural and Food Chemistry, 2013
Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes.
I. Lacroix, E. Li-Chan
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Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes.
I. Lacroix, E. Li-Chan
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Evaluation of the heat damage of whey and whey proteins using multivariate analysis
Food Research International, 2017Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and final stages with browning index; additionally, insolubility, pH and water activity (Aw) were measured.
Faver Gómez-Narváez +2 more
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Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
Food & Function, 2013The effect of pH and high-pressure homogenization on the properties of oil-in-water (O/W) emulsions stabilized by lecithin and/or whey proteins (WPI) was evaluated.
R. A. Mantovani +3 more
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Structure and stability of whey proteins
Milk Proteins, 2020P. Edwards, L. K. Creamer, G. Jameson
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Fermentation of whey enriched with whey protein concentrate by bifidobacteria
2008This research examines the influence of whey protein concentrate (WPC) on growth and activity of probiotic bacteria Bifidobacterium lactis BB-12 in reconstituted sweet whey and their survival during 28 days of cool storage. Fermentation was observed in whey with and without the addition of 1.5 and 3% of WPC, and it was performed at 37°C.
Tratnik, Ljubica +3 more
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