Read by QxMD icon Read

whey water

Marta Henriques, David Gomes, Carlos Pereira
The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non-
-defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G') and viscous modulus (G'')...
December 2017: Food Technology and Biotechnology
Diego Moreno-Pérez, Carlo Bressa, María Bailén, Safa Hamed-Bousdar, Fernando Naclerio, Manuel Carmona, Margarita Pérez, Rocío González-Soltero, Maria Gregoria Montalvo-Lominchar, Claudia Carabaña, Mar Larrosa
Nutritional supplements are popular among athletes to improve performance and physical recovery. Protein supplements fulfill this function by improving performance and increasing muscle mass; however, their effect on other organs or systems is less well known. Diet alterations can induce gut microbiota imbalance, with beneficial or deleterious consequences for the host. To test this, we performed a randomized pilot study in cross-country runners whose diets were complemented with a protein supplement (whey isolate and beef hydrolysate) ( n = 12) or maltodextrin (control) ( n = 12) for 10 weeks...
March 10, 2018: Nutrients
Takeshi Matsubara, Hiroshi Iwamoto, Yuki Nakazato, Tomoyuki Okamoto, Tatsuya Ehara, Hirohisa Izumi, Yasuhiro Takeda
BACKGROUND: Epicutaneous sensitization to food allergens can occur through defective skin barriers. However, the relationship between oral tolerance and epicutaneous sensitization remains to be elucidated. We aimed to determine whether prior oral exposure to whey proteins or their hydrolysates prevents epicutaneous sensitization and subsequent food allergic reaction to the whey protein, β-lactoglobulin (β-LG), and investigated the underlying mechanisms. METHODS: BALB/c mice were given whey protein concentrate (WPC), two kinds of partial whey protein hydrolysate (PWH1 or PWH2), or extensive whey protein hydrolysate (EWH) in drinking water for 21 days...
March 8, 2018: Pediatric Allergy and Immunology
Quanyang Li, Zhengtao Zhao
In this paper, the influence of lactoferrin (LF) on the structural development of whey protein isolate (WPI) gels during heating was investigated. The results demonstrated that the presence of sufficient LF could improve the strength and elasticity of WPI gels. When 30% LF was added, the elastic modulus of WPI gels increased from 254 ± 31 and 413 ± 58 Pa to 3222 ± 105 and 2730 ± 131 Pa at pH 6.7 and 5.8, respectively. The addition of LF improved the water holding capacity (WHC) of WPI gels at pH 6...
June 30, 2018: Food Chemistry
Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss
Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in foods. The current study investigates the compatibility of heated WPI : pectin complexes in different meat matrices. Spreadable raw-fermented sausages and sliceable emulsion-type sausages were therefore manufactured containing biopolymer complexes with various WPI : pectin ratios r (2 : 1, 8 : 1). Macro- and microstructural properties of the meat dispersions were analyzed in terms of colour, texture, rheometry, sensory, and confocal laser scanning microscopy (CLSM) measurements...
February 22, 2018: Food & Function
Pedro Henrique Campelo, Edgar Aparecido Sanches, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Soraia Vilela Borges
The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials...
March 2018: Food Research International
Bade Tonyali, Sevil Cikrikci, Mecit Halil Oztop
Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios as 0.5, 1, 1.5 and 2% of WPI. Optical, mechanical, permeability and microstructural properties, as well as moisture sorption and solubility behavior of films were measured. The findings indicated that combination of WPI and GT in film formulation led to less strength, more flexible, less soluble films with lower permeability to water and with higher opacity...
March 2018: Food Research International
Yanira I Sánchez-García, Karen S García-Vega, Martha Y Leal-Ramos, Ivan Salmeron, Néstor Gutiérrez-Méndez
The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was studied how the presence of whey proteins (which are a common impurity) and κ-carrageenan (that possess high water-binding capacity) could modify the process of lactose crystallization. Lactose solutions at 25% were sonicated in a continuous flow chamber at two different energy densities (9 and 50 J mL-1) before the start of crystallization...
April 2018: Ultrasonics Sonochemistry
A F Kuechel, T C Schoenfuss
Nondigestible carbohydrates with a degree of polymerization between 3 and 10 (oligosaccharides) are commonly used as dietary fiber ingredients in the food industry, once they have been confirmed to have positive effects on human health by regulatory authorities. These carbohydrates are produced through chemical or enzymatic synthesis. Polylactose, a polymerization product of lactose and glucose, has been produced by reactive extrusion using a twin-screw extruder, with citric acid as the catalyst. Trials using powdered cheese whey permeate as the lactose source for this reaction were unsuccessful...
February 7, 2018: Journal of Dairy Science
Changhui Zhao, Xue Shen, Mingruo Guo
Lutein is a hydrophobic carotenoid that has multiple health functions. However, the application of lutein is limited due to its poor solubility in water and instability under certain conditions during storage. Hereby we generated lutein loaded nano-emulsions using whey protein isolate (WPI) or polymerized whey protein isolate (PWP) with assistance of high intensity ultrasound and evaluate their stability during storage at different conditions. We measured the particle size, zeta-potential, physical stability and lutein content change...
2018: PloS One
Joana Odila Pereira, José Soares, Maria J P Monteiro, Ana Gomes, Manuela Pintado
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei-01. The physicochemical analyses showed that coating decreased water and weight loss on the ham...
January 31, 2018: Meat Science
Andresa Gomes, Ana Letícia Rodrigues Costa, Rosiane Lopes Cunha
The relationship between the composition and structure of food emulsions was evaluated from the effect of a mixture of emulsifiers Whey protein (WPI) - Tween 80 (T80) and the oil phase features, such as chain length and unsaturation degree (sunflower oil, a long chain triacylglycerol - LCT or NEOBEE® 1053, a medium chain triacylglycerol - MCT). Emulsions with LCT showed higher droplet size than MCT as a consequence of its higher viscosity. All emulsions exhibited shear thinning behavior, but the viscosity was influenced by their interface composition...
January 31, 2018: Colloids and Surfaces. B, Biointerfaces
Vanessa Silva Tavares Rodrigues, Egberto Gaspar Moura, Dayse Nascimento Bernardino, Janaine Cavalcanti Carvalho, Patricia Novaes Soares, Thamara Cherem Peixoto, Nayara Peixoto-Silva, Elaine Oliveira, Patricia Cristina Lisboa
In humans, complementary feeding should be started after 6 months-old; the introduction of any food or water before this time is considered early weaning, which is associated with health problems in adulthood. Cow's milk is a common food introduced to children less than 6 months that has inadequate nutritional composition mainly due to a worse casein: whey protein ratio compared to human milk. We hypothesized that suckling rats fed with cow's milk, rich in bioactive peptides, develop further metabolic dysfunctions...
December 10, 2017: Journal of Nutritional Biochemistry
Derrick Risner, Avi Shayevitz, Karl Haapala, Lisbeth Meunier-Goddik, Paul Hughes
Whey disposal can be both an environmental and economic challenge for artisanal creameries. Lactose in whey can be fermented to produce ethanol and subsequently distilled. The objective of this study was to use a process-based life cycle analysis to compare carbon dioxide-equivalent (CO2e) emissions and water usage associated with the artisanal or craft production of clear, unaged spirits using whey or malted barley as fermentation substrate. Differences in production were assessed based on key process differences: energy used, water used, distillation by-product disposal, and mass of CO2 produced during fermentation...
February 2, 2018: Journal of Dairy Science
Maria Elisa Caetano-Silva, Lilian Regina Barros Mariutti, Neura Bragagnolo, Maria Teresa Bertoldo Pacheco, Flavia Maria Netto
Food fortification with iron may favor lipid oxidation both in food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds)...
February 4, 2018: Journal of Agricultural and Food Chemistry
Ann Bjørnshave, Jens Juul Holst, Kjeld Hermansen
Diabetic dyslipidemia with elevated postprandial triglyceride (TG) responses is characteristic in type 2 diabetes (T2D). Diet and meal timing can modify postprandial lipemia (PPL). The impact of a pre-meal of whey proteins (WP) on lipid metabolism is unidentified. We determined whether a WP pre-meal prior to a fat-rich meal influences TG and apolipoprotein B-48 (ApoB-48) responses differentially in patients with and without T2D. Two matched groups of 12 subjects with and without T2D accomplished an acute, randomized, cross-over trial...
January 25, 2018: Nutrients
Wei Quan, Chong Zhang, Meixia Zheng, Zhaoxin Lu, Fengxia Lu
BACKGROUND: The effects of Small laccase (SLAC) from Streptomyces coelicolor on the prosperities of whey protein isolate (WPI) film were studied. RESULTS: WPI was catalyze by SLAC without phenolic acid assistance. Particle size distribution results showed that some complexes with higher relative molecular weight formed in WPI samples treated by SLAC. The content of α-helixes decreased, while those of β-sheets and random coils increased following SLAC treatment according to circular dichroism results...
January 24, 2018: Journal of the Science of Food and Agriculture
Xiaolin Yao, Yu Chen, Meng Shu, Kun Zhang, Zhiming Gao, Ying Kuang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O Phillips, Fatang Jiang
Interfacial engineering approaches have been used to design functional foods so as to control lipase-induced digestion of emulsified lipids and release of bioactive lipophilic components in the gastrointestinal tract. In this study, emulsion droplets with the interface stabilized with gum Arabic (GA) and whey protein isolate (WPI) were prepared by mixing or sequential adsorption. WPI/GA intramolecular soluble complexes (ISCs) have superior emulsifying properties in stabilizing oil-in-water emulsions. The impact of the interfaces for WPI/GA ISC-layered (one-layered) and double-layered emulsions formed by sequential deposition of WPI or GA on the lipolysis of emulsions was investigated using an in vitro simulated gastrointestinal model...
January 19, 2018: Food & Function
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...
March 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
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"