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Showing 1 to 20 of 136 for “"Whey Protein"”.
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Formulation, physicochemical and rehydration properties of whey protein powders containing nanoparticulated whey protein structures
Whey proteins have important nutritional and functional properties, and are available commercially in multiple formats, ranging from protein concentrates to isolates. Diversification and enhancement of the functional properties of whey proteins is an ongoing area of research, which is driven by …
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Whey Protein Fractionation Using Membrane Separation Technology
<p>Large quantities of whey are produced during the manufacture of cheese and casein. This co-product is traditionally processed into whey powder, whey protein concentrates and whey protein isolates using a combination of ultrafiltration and microfiltration processes. These total whey protein …
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Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate
… objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC to replace egg whites in cake. Two different BPS-producing cultures, Lactococcus lactis ssp. cremoris (JFR) and …
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The impact of whey protein isolate on energy balance regulation
Using C57BL/6J mice fed whey protein isolate (WPI) enriched high fat (HFD) or low-fat diets (LFD), this study tested the hypothesis that WPI directly impacts on adiposity by influencing lipid metabolism. WPI suppressed HFD-induced body fat and increased lean mass at 8 weeks of dietary challenge …
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Rheological characterization and applications of zein and whey protein gels
Made available in DSpace on 2014-01-16T18:00:11Z (GMT). No. of bitstreams: 2 Panadda_Nonthanum.pdf: 5634277 bytes, checksum: 9d25eacc9087b253a6ad3741e7e93350 (MD5) license.txt: 4067 bytes, checksum: 888f85e54f5f3088a17f565e98d3ddab (MD5)
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Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates
… evaluation were to evaluate a new fermented whey protein concentrate for utilization in vanilla, strawberry, and chocolate frozen yogurts, to determine the acceptability of frozen yogurt with 100% replacement of milk solids-not-fat with whey protein concentrate, to determine if the proposed …
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Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
Heating protein with polysaccharide under a net negative condition can induce the formation of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide mostly focused on the effects of polysaccharide on native WPI or heated …
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Emulsification properties of heated whey protein-pectin formed at neutral pH
Interactions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH [less than] pI. Much less attention has been given to interactions at pH [greater than] pI, …
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Role of Whey Protein Amyloid and Amyloid-Like Aggregates in Film Formation
Die Umstrukturierung von Proteinen zu funktionellen amyloiden und amyloid-artigen Aggregaten durch thermische Behandlung im sauren Milieu führt zu verbesserten Eigenschaften dieser. Dadurch werden vorteilhafte Einsatzmöglichkeiten in Lebensmittelsystemen mit oberflächenaktiver Relevanz ermöglicht. …
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Physicochemical properties of whey protein hydrolysates and their applications in infant formula
Whey protein hydrolysates (WPHs) play a pivotal role in infant formula development, offering enhanced functionality and nutritional benefits. WPHs produced using various enzymes were characterised and applied in infant formula model emulsions. This study aimed to fill the gaps in the current …
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Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity
… study was to evaluate the effectiveness of a whey protein isolate (WPI), a reported glutathione (GSH) booster, on exercise performance, immune function, and antioxidant status during weight maintenance and energy restriction in humans. Twenty well-trained, college age, male cyclists performed …
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Formulation, characterisation and topical application of oil powders from whey protein stabilised emulsions
… dermal and transdermal delivery properties. Whey protein-stabilised emulsions were used to develop oil powders. Whey protein was used alone, or in combination with chitosan or carrageenan. Nine oil powders, with salicylic acid as the active ingredient, were formulated by using the …
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Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
Soluble complex between whey protein isolate (WPI) and carboxymethylcellulose (CMC) can be formed at pH above the pI of the protein. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, 750k, and 2,500kDa) on the stability and properties of WPI/CMC-stabilized …
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Improved functional properties and health benefits of whey protein by interaction with polysaccharides
The dramatic increase in whey protein utilization in the food industry is due to its excellent functional properties and nutritional values. This study aimed to improve functionality and health benefits of whey protein by interaction with polysaccharides. In the first section, whey protein/pectin …
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Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients
… core technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance …
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The effect of whey protein on insulin and glucose responses in recreationally active males
… and glycemic responses of hydrolyzed whey protein concentrate (WPH) in comparison to its intact form, whey protein concentrate (WPC), and carbohydrate control (CHO) in recreationally active young men over a 3-hr postprandial period. Thirteen subjects aged 23±2.3y (mean±SEM) …
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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream
… Batch three, contained 0.10% emulsifier and 1 % whey protein concentrate (WPC) substituted for 1 % nonfat dry milk (NDM), upon exiting the pasteurizer was heated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm<sup>2</sup> pressure on the second (T5), and cooled to …
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The individual and combined effects of whey protein and acute aerobic exercise on glycemic control
… combined effect of acute aerobic exercise and whey protein on plasma glucose, insulin, gastric inhibitory peptide (GIP), glucagon like peptide 1 (GLP-1), and glucagon in normal, healthy men. Eleven males (mean ± SD age: 24.3 ± 5.4 years; BMI: 26.0 ± 5.3 kg/m2; HbA1c: 5.2 ± 0.2 %; VO2 max: 38.3 …
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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate
<p>Large quantities of whey are produced as a by-product from the manufacture of cheese or casein. The United States has an annual cheese production of about 2.2 billion kg. The cheese industry has also experienced a steady increase in cheese production of about 6% a year (44). In the process, …
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