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Showing 1 to 20 of 48 for “"whey proteins"”.
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Chemical and enzymatic modification of whey proteins
"Chemical and enzymatic modifications of whey proteins and their effects on the protein's structural and functional properties were studied. Chemical modification by acylation improved the surface properties of the proteins. Succinylation, in particular, imparted a significant resistance against …
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Modulation of functional properties of whey proteins by microparticulation
Heat-induced destabilisation (denaturation) of whey proteins (WP) is one of the major problems limiting their application in food products. As a means of modification, and, thereby improvement of the WP functionality, microparticulation of WP using combined heat and high pressure shearing achieved …
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Impact of HPLT treatments on micellar caseins and whey proteins
Hochdruck-Tieftemperaturbehandlungen (HPLT) vereinen die Wirkungen hoher Drücke mit denen niedriger Temperaturen und Gefriereffekten. Ziel dieser Untersuchungen ist es den Einfluss von HPLT auf die Hauptproteinfraktionen der Milch zu ermitteln und das Potential dieser Technologie für die …
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Selective cation-exchange adsorption of the two major whey proteins
Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient applications. A tremendous amount of whey, normally treated as a waste product, is produced worldwide each year. This work …
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Controlling the denaturation and aggregation of whey proteins using κ-casein and caseinomacropeptide
Whey proteins ingredients are extensively used in a variety of product formulations such as dairy beverages, infant formula and sport nutritional beverages, due to their nutritional and functional properties. Dairy protein-containing beverages are thermally processed, typically to ensure …
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Influence of Protein Concentration on Heat-Induced Aggregation and Subsequent Functionality of Whey Proteins
The usage of whey proteins as a source of nutrition in foods and beverages is ever increasing, creating a demand for highly concentrated and functional forms of protein. Their use as an ingredient to increase protein content in foods is growing, and the ability to withstand thermal treatment while …
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Extrusion performance and physicochemical characterization of texturized native and chemically modified whey proteins in carbohydrate-containing systems
… to modify the functional characteristics of whey proteins for increased versatility and improved performance during extrusion were investigated. Esterification with n-propanol, acetylation with acetic anhydride and pH modification (5.4 and 8.5) were selected a alternative techniques to modify …
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Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
… surface layers of recombined fat globules, milk proteins and rheological properties of acid gels. Heat treatments caused denaturation of whey proteins; the degree of denaturation was dependent on temperature, holding time and to a lesser extent on the placement of heat treatment. Recombined milks …
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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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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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The impact of whey protein consumption and exercise on the composition and diversity of the gut microbiota: a high through-put DNA sequencing approach
… for such diseases. Notably, while bovine whey proteins and exercise have been shown to positively influence several physiological processes, such as energy balance, their effect on the composition or functionality of the gut microbiota remains largely unknown. In this thesis, a variety of …
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Substrate specificity and properties of heat-stable proteases from Pseudomonas fluorescens
… detected. Proteolytic activity on purified milk proteins was measured using an o-phthaldialdehyde assay. Specific activities of the pseudomonal proteases on casein proteins were significantly higher (p [less than] 0.01) than on whey proteins. Hydrolysis of whole casein by proteases of strains …
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Impact of ingredient interactions on the physico-chemical stability of milk protein-stabilised oil-in-water emulsions
… that covalent coupling of polysaccharides to proteins by mild heat treatment of dry mixtures is a promising technique to largely improve the emulsion stability around the protein’s iso-electric point. In this particular case, the surface-active protein transports the bound highly charged and …
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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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The impact of genetic variation on functional, technological and digestive properties of β-lactoglobulin
Genetic variations of milk proteins have been studied since their discovery in 1946. Since then, over 50 variants have been found among the four caseins (αs1-, αs2-, β-, and κ-casein) and the two main whey proteins, β-lactoglobulin (β-lg) and α-lactalbumin. In the early 1990’s, it was speculated …
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The competitive adsorption of surfactants in model dairy emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand
… study was to investigate how mixtures of dairy proteins and chemical surfactants stabilize oil droplet surfaces during emulsion formation. Characterizing the surface loading and emulsion surface areas were done in a simple oil-in-water emulsions with WPI and Tween. Initial investigations were …
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The Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
… is the inefficient use of the available milk proteins. Currently, the methods of cottage cheese manufacture convert an average of only 74.9% of the milk proteins into cottage cheese, while the remainder are removed in the by-product whey (43, 56). As protein is the main determinant of both the …
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Fluorometric determination of sulfhydrl plus disulfide as an index to heat treatment of half-and-half
… for measuring -SH + -SS- groups in acid whey from half-and-half at pH 4.6. Measurements were based on proportional decreases (quenching) by these groups of the fluorescence of fluorescein mercuric acetate. Percent quenching was determined with a fluorometer at exciting wavelengths of 415 …
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