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whey water

G H Meletharayil, H A Patel, L E Metzger, C Marella, T Huppertz
Innovative clean label processes employed in the manufacture of acid gels are targeted to modify the structure of proteins that contribute to rheological properties. In the present study, CO2-treated milk protein concentrate powder with 80% protein in dry matter (TMPC80) was mixed with nonfat dry milk (NDM) in different ratios for the manufacture of acid gels. Dispersions of NDM and TMPC80 that provided 100, 90, 70, and 40% of protein from NDM were reconstituted to 4.0% (wt/wt) protein and 12.0% (wt/wt) total solids...
January 10, 2018: Journal of Dairy Science
Bingqing Cai, Anna Saito, Shinya Ikeda
Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air-water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure...
January 11, 2018: Journal of Agricultural and Food Chemistry
Karolina M Wójciak, Paulina Kęska, Anna Okoń, Elżbieta Solska, Justyna Libera, Zbigniew J Dolatowski
BACKGROUND: The effect of marinating beef in acid whey on the generated antioxidant peptides and their influence on lipid oxidation, colour stability, sensory analysis and protein degradation products in uncured roasted beef stored six weeks in vacuum conditions (T = 4°C) were determined. Measurements of the pH value, water activity, oxidation-reduction potential, colour, TBARS, the cutting force, texture and amino acid profile, the total content of peptides, antioxidant activity of isolated peptides were conducted immediately after production and during 42 days of storage...
January 9, 2018: Journal of the Science of Food and Agriculture
Violet Berikashvili, Kakha Sokhadze, Eva Kachlishvili, Vladimir Elisashvili, Michael L Chikindas
This study was conducted to elucidate cultivation conditions determining Bacillus amyloliquefaciens B-1895 growth and enhanced spore formation during the solid-state fermentation (SSF) of agro-industrial lignocellulosic biomasses. Among the tested growth substrates, corncobs provided the highest yield of spores (47 × 1010 spores g-1 biomass) while the mushroom spent substrate and sunflower oil mill appeared to be poor growth substrates for spore formation. Maximum spore yield (82 × 1010 spores g-1 biomass) was achieved when 15 g corncobs were moistened with 60 ml of the optimized nutrient medium containing 10 g peptone, 2 g KH2PO4, 1 g MgSO4·7H2O, and 1 g NaCl per 1 l of distilled water...
December 16, 2017: Probiotics and Antimicrobial Proteins
Aiko Ono-Ohmachi, Yuko Ishida, Yoshikazu Morita, Ken Kato, Takayuki Y Nara
Milk basic protein (MBP) comprises a group of basic whey proteins and is effective in preventing bone loss by promoting bone deposition (bone formation) and suppressing withdrawn (bone resorption). We previously revealed the bone protective effects of MBP during life phases involving excessive bone resorption, such as in adults and postmenopausal women, and in animal models (ovariectomized rats and mice). However, it was unclear whether MBP increases bone mass during the growth stage, when there is more bone formation than resorption...
2017: Journal of Nutritional Science and Vitaminology
Fáver Gómez-Narváez, Yaqueline Medina-Pineda, José Contreras-Calderón
Maillard 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. Principal component analysis (PCA) and cluster analysis (CA) were used to establish the heat damage of samples based on relations between variables. Three principal components were found which explained 79...
December 2017: Food Research International
Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, Brent S Murray, Shuying Zhang
Aqueous lubrication has emerged as an active research area in recent years due to its prevalence in nature in biotribological contacts and its enormous technological soft-matter applications. In this study, we designed aqueous dispersions of biocompatible whey-protein microgel particles (WPM) (10-80 vol%) cross-linked via disulfide bonding and focused on understanding their rheological, structural and biotribological properties (smooth polydimethyl siloxane (PDMS) contacts, Ra < 50 nm, ball-on-disk set up)...
December 1, 2017: Langmuir: the ACS Journal of Surfaces and Colloids
Ken Howick, Ryan Alam, Barbara Chruscicka, Dalia Kandil, Dara Fitzpatrick, Aoife M Ryan, John F Cryan, Harriët Schellekens, Brendan T Griffin
There is an impetus to provide appropriate sustained release oral delivery vehicles to protect biofunctional peptide loads from gastric degradation in vivo. This study describes the generation of a high load capacity pellet formulation for sustained release of a freely water-soluble dairy-derived hydrolysate, FHI-2571. The activity of this novel peptidic ghrelin receptor agonist is reported using in vitro calcium mobilization assays. Conventional extrusion spheronization was then used to prepare peptide-loaded pellets which were subsequently coated with ethylcellulose (EC) film coats using a fluid bed coating system in bottom spray (Wurster) mode...
November 23, 2017: International Journal of Pharmaceutics
Gülşah Çalışkan Koç, Safiye Nur Dirim
The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5...
November 21, 2017: Journal of Food Science
Giuseppe Aprea, William Michael Mullan, Nicoletta Murru, Gerald Fitzgerald, Marialuisa Buonanno, Maria Luisa Cortesi, Vincenza Annunziata Prencipe, Giacomo Migliorati
This work investigated bacteriophage induced starter failures in artisanal buffalo Mozzarella production plants in Southern Italy. Two hundred and ten samples of whey starter cultures were screened for bacteriophage infection. Multiplex polymerase chain reaction (PCR) revealed phage infection in 28.56% of samples, all showing acidification problems during cheese making. Based on DNA sequences, bacteriophages for Lactococcus lactis (L. lactis), Lactobacillus delbruekii (L. delbruekii) and Streptococcus thermophilus (S...
September 30, 2017: Veterinaria Italiana
Virginia Glicerina, Federica Balestra, Francesco Capozzi, Marco Dalla Rosa, Santina Romani
The effect of partial replacement of wheat flour with soy-paste and wheat fibre on rheological, textural, physico-chemical and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g. enriched cooked ham, whey cheese and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity and metabolic heat were tested...
November 17, 2017: Journal of Texture Studies
Awad Alshahrani, Abdalmalik Bin Khunayfir, Mohammed Al Rayih, Hasan Al Sayed, Abdullah Alsadoon, Mohammed Al Dubayee, Mahmoud Zahra, Yousof Alrumayyan, Maha Al Zayer, Amre Nasr, Ahmad Aljada
Background: Three subsets of human monocytes in circulation have been identified and their characterization is still ill-defined. Although glucose and lipid intakes have been demonstrated to exert pro-inflammatory effects on mononuclear cells (MNCs) of healthy subjects, characterization of monocytes phenotypes following macronutrient (glucose, protein, and lipid) intake in humans remains to be determined. Methods: Thirty-six healthy, normal weight volunteers were recruited in the study...
2017: Frontiers in Immunology
Tatiana K Kalenik, Rui Costa, Elena V Motkina, Tamara A Kosenko, Olga V Skripko, Irina A Kadnikova
BACKGROUND: There is a need to develop new foods for participants of expeditions in extreme conditions, which must be self-sufficient. These foods should be light to carry, with a long shelf life, tasty and with  high nutrient density. Currently, protein sources are limited mainly to dried and canned meat. In this work, a protein-rich dried concentrate suitable for extreme expeditions was developed using soya, tomato, milk whey and meat by-products. METHODS: Protein concentrates were developed using minced beef liver and heart, dehydrated and mixed with a soya protein-lycopene coagulate (SPLC) obtained from a solution prepared with germi- nated soybeans and mixed with tomato paste in milk whey, and finally dried...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
Simran Kaur Arora, A A Patel
Owing to the proven beneficial role of dietary fiber (DF) on human health, feasibility of incorporating commercially available soluble and insoluble DF preparations into rice-milk-pudding (kheer, a popular Indian delicacy) was studied through process modification. The novel approach of preparing reduced fat DF-fortified-kheer (DFFK) by developing liquid/cream phase and particulate/rice phase separately, and subsequently blending the two was developed. The major processing variables studied were total solids (TS) in the liquid phase, type of fiber blend, flavor-simulation through heat treatment or added whey protein, and the presence of sugar in water for pre-cooking of rice...
October 2017: Journal of Food Science and Technology
Clemencia Chaves López, Annalisa Serio, Costanza Montalvo, Cristina Ramirez, José Angel Peréz Álvarez, Antonello Paparella, Dino Mastrocola, Maria Martuscelli
Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1...
September 2017: Journal of Food Science and Technology
Jayani Chandrapala, Claire Gauthier, Todor Vasiljevic
Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exist in the literature. Considering the importance of addressing the processability issue of acid whey, a systematic study is required to establish lactose crystallisation behaviour in the presence of LA and Ca at concentrations present in real acid whey waste streams emphasising impact of pH. Structural modifications of lactose were evident at elevated, more neutral pH in the presence of 1% w/w LA and 0·12% w/w Ca...
October 2, 2017: Journal of Dairy Research
Qing Guo, Nick Bellissimo, Dérick Rousseau
Emulsified lipid digestion was tailored by manipulating the physical state of dispersed oil droplets in whey protein stabilized oil-in-water (O/W) emulsions, where the oil phase consisted of one of five ratios of soybean oil (SO) and fully hydrogenated soybean oil (FHSO). The evolution in particle size distribution, structural changes during oral, gastric, and intestinal digestion, and free fatty acid release during intestinal digestion were all investigated. Irrespective of the physical state and structure of the dispersed oil/fat, all emulsions were stable against droplet size increases during oral digestion...
October 9, 2017: Journal of Agricultural and Food Chemistry
Roua Lajnaf, Laetitia Picart-Palmade, Eliane Cases, Hamadi Attia, Sylvie Marchesseau, M A Ayadi
The effect of heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements...
February 1, 2018: Food Chemistry
W A Fahmi Wan Mohamad, D McNaughton, R Buckow, M A Augustin
Varying the β-carotene (0.1-0.3 g kg(-1)) and whey protein isolate (WPI) (2-20 g kg(-1)) concentrations in an oil-in-water (O/W) emulsion influenced the partitioning and stability of β-carotene upon 30 d storage at 25 and 40 °C. The total β-carotene in the emulsion was extracted with a solvent and quantified using UV/visible spectroscopy. The β-carotene in oil phase was obtained using in situ Raman micro-spectroscopy. The β-carotene in the aqueous phase was obtained by difference. Increasing β-carotene concentration resulted in increased partitioning of β-carotene into the aqueous phase whereas increasing WPI concentration had the opposite effect...
September 18, 2017: Food & Function
Soumya K Kar, Alfons J M Jansman, Dirkjan Schokker, Leo Kruijt, Amy C Harms, Jerry M Wells, Mari A Smits
Growth in world population will inevitably leads to increased demand for protein for humans and animals. Protein from insects and blood plasma are being considered as possible alternatives, but more research on their nutritional quality and health effects is needed. Here, we studied the effect of dietary protein source on metabolism and metabolic amine profiles in serum and urine of mice. Groups of mice were fed semi-purified diets containing 300 g/kg of soybean meal, casein, partially delactosed whey powder, spray-dried plasma protein, wheat gluten meal, and yellow mealworm...
2017: Frontiers in Nutrition
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