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https://www.readbyqxmd.com/read/28326005/bioactivity-of-food-peptides-biological-response-of-rats-to-bovine-milk-whey-peptides-following-acute-exercise
#1
Carolina Soares Moura, Pablo Christiano Barboza Lollo, Priscila Neder Morato, Eder Muller Risso, Jaime Amaya-Farfan
Background: Several physiologically beneficial effects of consuming a whey protein hydrolysate (WPH) have been attributed to the greater availability of bioactive peptides. Aims: The aim was to investigate the effect of four branched-chain amino acid- (BCAA-)containing dipeptides, present in WPH, on immune modulation, stimulation of HSP expression, muscle protein synthesis, glycogen content, satiety signals and the impact of these peptides on the plasma free amino acid profiles. Methods: The animals were divided in groups: control (rest, without gavage), vehicle (water), L-isoleucyl-L-leucine (lle-Leu), L-leucyl-L-isoleucine (Leu-lle), L-valyl-Lleucine (Val-Leu), L-leucyl-L-valine (Leu-Val) and WPH...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28318591/reduction-of-mycobacterium-avium-ssp-paratuberculosis-in-colostrum-development-and-validation-of-2-methods-one-based-on-curdling-and-one-based-on-centrifugation
#2
M Verhegghe, G Rasschaert, L Herman, K Goossens, L Vandaele, K De Bleecker, G Vlaemynck, M Heyndrickx, J De Block
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG). The on-farm protocol was based on curdling of the colostrum, where the IgG remain in the whey and the MAP bacteria are trapped in the curd. First, the colostrum was diluted with water (2 volumes colostrum to 1 volume water) and 2% rennet was added. After incubation (1 h at 32°C), the curd was cut and incubated again, after which whey and curd were separated using a cheesecloth...
March 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28317726/effects-of-whey-protein-concentrate-feed-moisture-and-temperature-on-the-physicochemical-characteristics-of-a-rice-based-extruded-flour
#3
Carla da Silva Teba, Erika Madeira Moreira da Silva, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri
The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3(2) central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28298697/influence-of-using-a-blend-of-rennet-casein-and-whey-protein-concentrate-as-protein-source-on-the-quality-of-mozzarella-cheese-analogue
#4
Padhiyar Dhanraj, Atanu Jana, Hiral Modha, K D Aparnathi
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28284699/incorporated-glucosamine-adversely-affects-the-emulsifying-properties-of-whey-protein-isolate-polymerized-by-transglutaminase
#5
Lin Chen, Niamat Ullah, Chenyi Li, Robert M Hackman, Zhixi Li, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Glucosamine (GlcN) and microbial transglutaminase (Tgase) are used separately or together to improve the emulsifying properties of whey protein isolate (WPI). However, little is known about how the emulsifying properties change when GlcN residues are incorporated into WPI cross-linked by Tgase. We used Tgase as a biocatalyst to cross-link WPI in the presence of GlcN in a liquid system for 12 h at a moderate temperature (25°C). Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses indicated that protein polymerization and GlcN conjugation occurred simultaneously, phenomena also supported by the loss of free amines (9...
March 8, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28242946/the-effects-of-biomacromolecules-on-the-physical-stability-of-w-o-w-emulsions
#6
Jinlong Li, Yunping Zhu, Chao Teng, Ke Xiong, Ran Yang, Xiuting Li
The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28225592/controlling-agglomeration-of-protein-aggregates-for-structure-formation-in-liquid-oil-a-sticky-business
#7
Auke de Vries, Yuly Lopez Gomez, Bas Jansen, Erik van der Linden, Elke Scholten
Proteins are known to be effective building blocks when it comes to structure formation in aqueous environments. Recently, we have shown that submicron colloidal protein particles can also be used to provide structure to liquid oil and form so-called oleogels ( de Vries , A. J. Colloid Interface Sci. 2017 , 486 , 75 - 83 ) . To prevent particle agglomeration, a solvent exchange procedure was used to transfer the aggregates from water to the oil phase. The aim of the current paper was to elucidate on the enhanced stability against agglomeration of heat-set whey protein isolate (WPI) aggregates to develop an alternative for the solvent exchange procedure...
March 22, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28214122/anaerobic-co-digestion-of-recalcitrant-agricultural-wastes-characterizing-of-biochemical-parameters-of-digestate-and-its-impacts-on-soil-ecosystem
#8
Adele Muscolo, Giovanna Settineri, Teresa Papalia, Emilio Attinà, Carmelo Basile, Maria Rosaria Panuccio
Anaerobic digestion (AD) of organic wastes is a promising alternative to landfilling for reducing Greenhouse Gas Emission (GHG) and it is encouraged by current regulation in Europe. Biogas-AD produced, represents a useful source of green energy, while its by-product (digestate) is a waste, that needs to be safely disposal. The sustainability of anaerobic digestion plants partly depends on the management of their digestion residues. This study has been focused on the environmental and economic benefits of co-digest recalcitrant agricultural wastes such olive wastes and citrus pulp, in combination with livestock wastes, straw and cheese whey for biogas production...
May 15, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28140463/binding-of-caffeine-and-quinine-by-whey-protein-and-the-effect-on-bitterness
#9
Kelsey Tenney, John Hayes, Stephen Euston, Ryan Elias, John Coupland
Many drugs and phytochemicals are bitter, leading to noncompliance with prescriptions and avoidance of healthy foods and a need to suppress their taste. The goal of this study was to investigate the binding of bitterants (quinine and caffeine) by whey protein isolate (WPI) and the effect on perceived bitterness. Caffeine interacted minimally with WPI, while the proportion of unbound quinine decreased exponentially with protein concentration. Molecular modeling was used to show the energy of the quinine-Β-lactoglubulin interaction was an order of magnitude greater than the caffeine-Β-lactoglobulin interaction...
January 31, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28094519/targeted-multiresidue-analysis-of-veterinary-drugs-in-milk-based-powders-using-liquid-chromatography-tandem-mass-spectrometry-lc-ms-ms
#10
James B Wittenberg, Kelli A Simon, Jon W Wong
An analytical method was developed and validated for the determination of 40 veterinary drugs in various milk-based powders. The method involves acetonitrile/water extraction, solid-phase filtration for lipid removal in fat-containing matrices, and analysis using liquid chromatography tandem mass spectrometry (LC-MS/MS). The limits of quantitation (LOQ) ranged from 0.02 to 82 ng/g. Acceptable recoveries (70-120%, RSD < 20%) were reached for 40 out of 52 target compounds at three fortification levels in non-fat milk powder...
January 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28069116/effect-of-hydrogen-peroxide-on-improving-the-heat-stability-of-whey-protein-isolate-solutions
#11
Suresh Sutariya, Hasmukh Patel
Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations of H2O2 in the range of 0-0.144 H2O2 to protein ratios (HTPR) by the addition of the required quantity of H2O2 and deionized water. The samples were analyzed for heat stability, rheological properties, denaturation level of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA). The samples treated with H2O2 concentration >0.072 (HTPR) showed significant improvement in the heat stability, and decreased whey protein denaturation and aggregation...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28035145/the-effect-of-different-emulsifiers-on-the-eggless-cake-properties-containing-wpc
#12
Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28018000/development-of-protein-fortified-mango-based-ready-to-serve-beverage
#13
Deep N Yadav, R K Vishwakarma, Sanket Borad, Sangita Bansal, Arvind K Jaiswal, Monika Sharma
Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28004578/prebiotic-carbohydrates-effect-on-reconstitution-storage-release-and-antioxidant-properties-of-lime-essential-oil-microparticles
#14
Pedro Henrique Campelo-Felix, Hugo Júnior Barbosa Souza, Jayne de Abreu Figueiredo, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Cassiano Rodrigues de Oliveira, Maria Irene Yoshida, Soraia Vilela Borges
The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides...
January 18, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28004316/denatured-whey-protein-powder-as-a-new-matrix-excipient-design-and-evaluation-of-mucoadhesive-tablets-for-sustained-drug-release-applications
#15
Hassana Hsein, Ghislain Garrait, Fahima Tamani, Eric Beyssac, Valérie Hoffart
PURPOSE: In earlier study, we proposed denatured whey protein (DWP) powder obtained by atomization as a new excipient to promote oral drug delivery. In this work, we evaluate the possibility to formulate tablets based on DWP powders and to characterize their role as a matrix mucoadhesive excipient. METHODS: Tablets containing increased amount of DWP (10 to 30%) were produced by direct compression after mixing with theophylline, microcrystalline cellulose, Aerosil® and magnesium stearate...
December 21, 2016: Pharmaceutical Research
https://www.readbyqxmd.com/read/28001086/bioactive-whey-peptide-particles-an-emerging-class-of-nutraceutical-carriers
#16
Ashkan Madadlou, Alireza Abbaspourrad
Whey-based diets have been linked with prolonged life expectancy and improved physical performance. These observations based on numerous clinical and simulated studies are attributed to diverse biological activities of whey peptides. Recently, bioactive whey peptides were exploited for enveloping nutraceuticals and drugs in view of fabricating capsules that the carrier matrix is also bioactive. Some of the most considered bioactivities of whey peptides including antihypertension, antioxidant, anti-obesity, anti-diabetes and hypocholesterolemic properties with corresponding underlying mechanisms are briefly discussed...
December 21, 2016: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/27989957/renewable-feedstocks-for-biobutanol-production-by-fermentation
#17
Alessandra Procentese, Francesca Raganati, Giuseppe Olivieri, Maria Elena Russo, Marco De La Feld, Antonio Marzocchella
This paper reports a study of potential feedstock for butanol production via the biotechnological route. Several waste(water) streams rich in sugars and lignocellulosic biomass were studied: cheese-whey, leftovers of high sugar-content beverages, food lost or wasted, agriculture residues. The maximum butanol production rate from each type of feedstock was assessed according to the parameters indicated in the literature: feedstock availability rate, feedstock average composition and butanol yield. In Europe the potential biotechnological production of butanol from the feedstock studied was assessed to be about 39 Mt yr-1, which would be enough to meet the current European demand of biofuels...
October 28, 2016: New Biotechnology
https://www.readbyqxmd.com/read/27988016/effect-of-replacement-of-corn-starch-by-whey-protein-isolate-in-biodegradable-film-blends-obtained-by-extrusion
#18
Viviane Machado Azevedo, Soraia Vilela Borges, José Manoel Marconcini, Maria Irene Yoshida, Alfredo Rodrigues Sena Neto, Tamara Coelho Pereira, Camila Ferreira Gonçalves Pereira
The aim of this study was to evaluate the effect of replacing corn starch by whey protein isolated (WPI) in biodegradable polymer blends developed by extrusion. X-ray diffraction showed the presence of a Vh-type crystalline arrangement. The films were homogeneous, indicating strong interfacial adhesion between the protein and the thermoplastic starch matrix (TPS) as observed in scanning electron microscopy. The addition of WPI on TPS matrix promoted an increase in the thermal stability of the materials. It was observed 58...
February 10, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27979187/preparation-of-a-multiple-emulsion-based-on-pectin-whey-protein-complex-for-encapsulation-of-saffron-extract-nanodroplets
#19
Afshin Faridi Esfanjani, Seid Mahdi Jafari, Elham Assadpour
The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27914331/fabrication-of-%C3%AE-carotene-nanoemulsion-based-delivery-systems-using-dual-channel-microfluidization-physical-and-chemical-stability
#20
Xiang Luo, Yanyan Zhou, Long Bai, Fuguo Liu, Yihui Deng, David Julian McClements
A considerable research effort is focused on developing effective delivery systems for hydrophobic nutraceuticals. β-carotene, a pro-vitamin A carotenoid, requires encapsulation to improve its water dispersibility and chemical stability in foods. In this study, β-carotene was encapsulated in oil-in-water nanoemulsions fabricated using high-pressure dual-channel microfluidization. Two types of natural emulsifier, quillaja saponins (Q-Naturale) and whey protein isolate (WPI), were capable of producing nanoemulsions (d32=0...
November 16, 2016: Journal of Colloid and Interface Science
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