Results 41 to 50 of about 5,551,149 (347)

Crosslinking of Whey Protein by Transglutaminase

Journal of Dairy Science, 1990
Guinea pig liver transglutaminase (EC 2.3.2.13) was used to enzymically crosslink the whey protein alpha-lactalbumin, beta-lactoglobulin, blends of these protein fractions, whey proteins in powdered whey, and whey proteins in modified powdered whey. Transglutaminase actively crosslinked whey proteins over a wide pH range (6.5 to 8.0).
Reyad Aboumahmoud, Paul A. Savello
openaire   +3 more sources

Advanced Pharmaceutical Nanotechnologies Applied for Chinese Herbal Medicines

Advanced Science, EarlyView.
This review offers a comprehensive overview of pharmaceutical nanotechnology strategies to address limitations associated with the complex material basis and relative mild therapeutic efficacy of Chinese herbal medicines, and summarizes the advantages of these strategies.
Jiameng Li, Ya‐Li Zhang, Tong Jin, Zhaokui Jin, Mengliang Zhu, Guangchao Qing, Jinchao Zhang, Zhisen Wang, Yan Mu, Jin Li, Qian Hua, Xing‐Jie Liang   +11 more
wiley   +1 more source

Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate

Cogent Food & Agriculture, 2021
The interactions between whey proteins and delphinidin-based anthocyanins in the water extract of Clitoria ternatea dried flower was investigated by measuring fluorescence quenching of whey powder proteins (WP) and whey protein isolate (WPI) by ...
Tung Thanh Vuong, Parichat Hongsprabhas
doaj   +1 more source

Whey Proteins: A potential ingredient for food industry- A review

Asian Journal of Dairy and Food Research, 2018
Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and ...
G. Shinde, Ranganathan Kumar, Sulaxana Kumari Chauhan, Vijayalakshmi Subramanian, S. Nadanasabapathi   +4 more
semanticscholar   +1 more source

Green and Sustainable Production of Edible Pullulan/Whey Nanofibers Loaded With Black Cumin (Nigella sativa) Waste Extract

Journal of Applied Polymer Science, EarlyView.
ABSTRACT In this study, the electrospinning method was used to create green synthesis sustainable pullulan and whey protein nanofibers loaded with black cumin waste extract. FE‐SEM imaging, FTIR, XRD, DSC, total phenolic content determination, total antioxidant activity determination, and antibacterial activity assessment were used to characterize the ...
Özlem Zambak, Sami Gökhan Özkal
wiley   +1 more source

Hydrogel Composites and Their Potential Application in Animal Production and Health

Animal Research and One Health, EarlyView.
With emerging concerns about environmental contamination and safe animal production practices for increased animal welfare, research has increased in search of alternatives to promote sustainable production. The application of naturally derived hydrogels presents a great opportunity for exploration and application for animal production purposes ...
Victoria Anthony Uyanga, Tolulope Grace Ogundipe, Onome Ejeromedoghene, Abigail Adamma Ere‐Richard, Edikan Effiong Okon   +4 more
wiley   +1 more source

Whey and its inhibition of liver enzymes [PDF]

Biotechnology in Animal Husbandry, 2016
Whey is lately used as functional food, and whey proteins and albumens are considered to have therapeutic influence on diseases associated with oxidative stress. Whey proteins contribute to the reduction of the level of transaminases in blood, especially
Tomovska Julijana, Dimitrovska Gordana, Presilski Stefce, Velkova Kristina   +3 more
doaj  

Dietary Baicalin Supplementation Can Enhance the Growth Performance of Weaned Piglets and Maintain the Intestinal Barrier Integrity

Animal Research and One Health, EarlyView.
This research innovatively illustrates baicalin’s multifaceted mechanisms in enhancing piglets’ intestinal health: modulating bile acid metabolism via probiotics, reinforcing tight junction proteins (ZO‐1/claudin), suppressing TLR4/NF‐κB‐mediated inflammation, whereas promoting growth and reducing diarrhea.
Yuhui Gao, Jie Liu, Rui Yang, Xizhen Fan, Cheng Liang, Xin'e Shi, Jianjun Jin   +6 more
wiley   +1 more source

Nutritional and functional properties of whey proteins concentrate and isolate

Mljekarstvo, 2006
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
doaj  

Utilization of whey proteins in beverages using Baobab (Adansonia digitata L.), Roselle (Adansonia digitata L.) and Doum (Hyphaene thebaica) fruits

Food Materials Research
The loss of valuable nutrient content of the whey proteins obtained from the dairy industry in general is disposed of causing sewage pollution. Therefore, this study aims to utilize the nutrient content of whey proteins to beverages using some Sudanese ...
Malaz N. A. M. Saied, Ibtisam E. M. El Zubeir   +1 more
doaj   +1 more source