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whey water

Shoko Matsukawa, Kazutoshi Ueno, Toshihisa Sugino, Yukinori Yoshimura, Naoki Isobe
The objective of the present study is to examine whether colostrum whey can have an effect on immune function in goats digestive tract. Two milliliters of colostrum whey (colostrum group) or water (control group) were administrated orally to goats every day for 3 weeks. Blood was collected twice a week for 3 weeks to measure immunoglobulin A (IgA), interleukin 8 (IL-8), and IL-10. At the end of the experimental period, the parotid glands, oral mucosa, lingua, esophagus, jejunum, and ileum were collected for immunohistochemical detection of IgA, cathelicidin-7, and S100A8...
May 16, 2018: Animal Science Journal, Nihon Chikusan Gakkaihō
André M Santana, Funmilola C Thomas, Daniela G Silva, Eilidh McCulloch, Ana M C Vidal, Richard J S Burchmore, José J Fagliari, Peter D Eckersall
The aim of this study was to identify potential disease related proteins in milk whey of lactating buffaloes and blood serum of buffalo calves, in order to define a reference electrophoresis map for 1-DE and 2-DE. Additionally, changes in some protein patterns from buffalo calves during salmonellosis and lactating buffaloes during mastitis are presented. Milk samples were collected and distributed into groups: Milk samples from healthy buffaloes (SCC < 100.000 cells/ml, negative microbiology and CMT) (G1, n = 5) and buffaloes with subclinical mastitis (SCC > 500...
April 26, 2018: Research in Veterinary Science
Qingxin Zhou, Lu Yang, Jie Xu, Xing Qiao, Zhaojie Li, Yuming Wang, Changhu Xue
Esterified astaxanthins are used as functional nutraceuticals in many food products. Unfortunately, their utilization is currently limited owing to their poor water solubility, chemical instability, and low bioavailability. In this study, esterified astaxanthin microcapsules were fabricated through electrostatic complexation of whey protein and gum arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26% rate of astaxanthin release from the microcapsules, which was significantly higher than the 14...
September 15, 2018: Food Chemistry
Fernando Canellada, Amanda Laca, Adriana Laca, Mario Díaz
The environmental performance of a small-scale cheese factory sited in a NW Spanish region has been analysed by Life Cycle Assessment (LCA) as representative of numerous cheese traditional factories that are scattered through the European Union, especially in the southern countries. Inventory data were directly obtained from this facility corresponding to one-year operation, and the main subsystems involved in cheese production were included, i.e. raw materials, water, electricity, energy, cleaning products, packaging materials, transports, solid and liquid wastes and gas emissions...
April 13, 2018: Science of the Total Environment
Zhenbao Zhu, Cui Zhao, Jianhua Yi, Ning Liu, Yungang Cao, Eric A Decker, David Julian McClements
The impact of interfacial composition on lipid and protein co-oxidation in oil-in-water emulsions containing a mixture of proteins and surfactants was investigated. The emulsions consisted of 5% v/v walnut oil, 0.5% w/v whey protein isolate (WPI), and 0 to 0.4% w/v Tween 20 (pH 3 and 7). The protein surface load, magnitude of the ξ-potential, and mean particle diameter of the emulsions decreased as the Tween 20 concentration was increased, indicating the whey proteins were displaced by this non-ionic surfactant...
April 12, 2018: Journal of Agricultural and Food Chemistry
K Gerstner, A Liesegang
Free faecal water (fluid excreted separate from normal faeces) is a common problem of unknown origin in horses. Multifactorial causes are assumed. This study assessed the effect of a commercial product (EMP) sold to help support intestinal health of horses, particularly regarding the occurrence of free faecal water. The hypothesis was that water-binding capacity and microbial activity are improved in the large intestine of horses fed EMP. EMP contained montmorillonite-bentonite, whey and extracts from hop and absinthium...
April 2018: Journal of Animal Physiology and Animal Nutrition
Donald K Layman, Bo Lönnerdal, John D Fernstrom
α-Lactalbumin is a whey protein that constitutes approximately 22% of the proteins in human milk and approximately 3.5% of those in bovine milk. Within the mammary gland, α-lactalbumin plays a central role in milk production as part of the lactose synthase complex required for lactose formation, which drives milk volume. It is an important source of bioactive peptides and essential amino acids, including tryptophan, lysine, branched-chain amino acids, and sulfur-containing amino acids, all of which are crucial for infant nutrition...
March 29, 2018: Nutrition Reviews
P Sukyai, P Anongjanya, N Bunyahwuthakul, K Kongsin, N Harnkarnsujarit, U Sukatta, R Sothornvit, R Chollakup
Whey protein isolate (WPI) has been utilized as edible film or food packaging material. However, WPI films are hydrophilic due to highly polar amino acids which provide a moderate barrier to water vapor and low mechanical properties. To overcome these drawbacks, cellulose nanocrystals (CNCs) extracted from sugarcane bagasse were incorporated with whey protein. FTIR and TGA were used to confirm the changes in chemical structures and to observe the thermal properties, respectively. The CNCs had sizes of 200-300 nm and diameters of 20-40 nm using TEM and AFM technique, respectively...
May 2018: Food Research International
Viviane Machado Azevedo, Marali Vilela Dias, Heloisa Helena de Siqueira Elias, Katia Lumi Fukushima, Eric Keven Silva, João de Deus Souza Carneiro, Nilda de Fátima Ferreira Soares, Soraia Vilela Borges
The objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3 g/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm × 11.4 cm × 6.5 cm) and stored at 5 ± 2 °C and 85 ± 3% RH for eight days...
May 2018: Food Research International
A K L Oppermann, J M E Noppers, M Stieger, E Scholten
In this study the effect of various emulsifiers (whey protein isolate (WPI), Na-caseinate, and Tween 20) and thickeners (xanthan and pectin) present in the outer water phase, w2 , on oil droplet size and yield of the inner water phase, w1 , of (w1 /o/w2 ) double emulsions was investigated. Double emulsions stabilized by Tween 20 had smaller oil droplet sizes and higher yields in comparison to emulsions stabilized by WPI and Na-caseinate. Gelation of the inner water droplets w1 increased yield by 20% for all emulsifiers...
May 2018: Food Research International
Naiara R Costa, Leandro P Cappato, Marcus Vinicius S Ferreira, Roberto P S Pires, Jeremias Moraes, Erick A Esmerino, Ramon Silva, Roberto P C Neto, Maria Inês B Tavares, Mônica Q Freitas, Raimundo N Silveira Júnior, Flávio N Rodrigues, Rodrigo C Bisaggio, Rodrigo N Cavalcanti, Renata S L Raices, Marcia C Silva, Adriano G Cruz
The use of Ohmic Heating (OH) for sweet whey processing was investigated in this study. Whey samples were subjected to both different OH parameters (2, 4, 5, 7 and 9 V·cm-1 at 60 Hz, up to 72-75 °C/15 s) and conventional processing (72-75 °C/15 s). Physicochemical analyses (pH), color measurements (L*, a*, b*), rheological properties (flow curves and particle size distribution), microstructure (optical microscopy), bioactive compounds (ACE and antioxidant capacity), microbiological characterization (mesophilic bacteria, total coliforms, and thermotolerant coliforms), water mobility (TD-magnetic resonance domain), and sensory evaluation (descriptive analysis) were carried out...
April 2018: Food Research International
Francina J Dijk, Miriam van Dijk, Stéphane Walrand, Luc J C van Loon, Klaske van Norren, Yvette C Luiking
BACKGROUND & AIMS: It has been suggested that anabolic resistance, or a blunted protein synthetic response to anabolic stimuli, contributes to the failure of muscle mass maintenance in older adults. The amino acid leucine is one of the most prominent food-related anabolic stimuli. However, data on muscle protein synthesis (MPS) after administration of a single bolus of leucine in aged populations is lacking and long-term single leucine supplementation has not been shown to increase muscle mass...
April 2018: Clinical Nutrition ESPEN
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...
March 1, 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
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