Results 71 to 80 of about 31,927 (301)

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  

Modulation of Animal Gut Health by Milk Oligosaccharide

Animal Research and One Health, EarlyView.
This review summarizes the composition and structural characteristics of MOs across different mammalian species, and elucidates their roles and mechanisms in maintaining intestinal homeostasis by regulating gut microbiome and enhancing intestinal chemical, physical and immune barriers.
Ningtao Chen, Nana Jing, Shiyu Tao, Mingyue Fei, Wentao Lv, Hua Yang, Yingping Xiao, Haiqin Wu   +7 more
wiley   +1 more source

Novel insights into whey protein among Yak, Yellow Cattle, and Cattle-Yak milk

Food Chemistry: X
This study identified characteristic whey proteins from Zhongdian Yak (ZY), Diqing Yellow Cattle (DYC), and Cattle Yak (CY), revealing insights into their potential functions and released peptides.
Yufang Li, Shijun Li, Xingwen Zhao, Chongying Shi, Yunmei Chai, Aixiang Huang, Yanan Shi   +6 more
doaj   +1 more source

Human Milk Whey Proteins.

Experimental Biology and Medicine, 1957
SummaryThe results of electrophoretic, ultracentrifugal and immunochemical analyses indicate that serum albumin is present in human milk whey. The immunochemical assay shows that it comprises 2.5% of this system. Proteins with the physical properties of human γ2-globulin could not be demonstrated although material showing immunological cross-reactions ...
L, LUNSFORD, H F, DEUTSCH
openaire   +2 more sources

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source

Increasing the thermal stability of high-protein beverages through the modification of whey proteins through thermal processing

Journal of Dairy Science
: Colloidal stability during thermal processing and subsequent storage is one of the most important factors in selecting ingredients for high-protein beverages.
S. Roy, J.K. Amamcharla
doaj   +1 more source

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).
R, Aboumahmoud, P, Savello
openaire   +2 more sources

Eudragit®‐engineered pH‐responsive probiotic microspheres with enhanced gastrointestinal resistance and prolonged storage stability for inflammatory bowel disease therapy

BMEMat, EarlyView.
This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng, Xiaomin Luo, Peng Zhang, Chen Yang, Yuniel Ma, Xinhua Liu   +5 more
wiley   +1 more source

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Fermentation
This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria.
Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur   +3 more
doaj   +1 more source

Functionality of whey protein isolates and hydrolyzed whey proteins

Mljekarstvo, 2005
The aim of this study was to determine functional properties: solubility, dispersibility, viscosity, emulsifiying, foaming and rheological properties of hydrolyzed whey protein (HWP) and whey protein isolate (WPI). Particle size analysis and specific area of HWP and WPI were performed by «Mie – theory» of «light scatering» using «Malvern Mastersizer X».
Zoran Herceg, Vesna Lelas, Greta Krešić, Anet Režek   +3 more
openaire   +1 more source