PubMed Journals Articles About "Whey Protein Ingredients Market Type Whey Protein Concentrate" RSS

16:11 EST 13th November 2018 | BioPortfolio

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Showing "Whey Protein Ingredients Market Type Whey Protein Concentrate" PubMed Articles 1–25 of 28,000+

Invited Review: The effects of processing parameters on the flavor of whey protein ingredients.

Whey protein ingredients are used in a wide variety of products and are added primarily for nutritional benefits or functionality, not for flavor. However, the processes used to further refine fluid whey produce and encourage development of off-flavors that carry through to the final product. From the milk source to spray drying, each step contributes to the oxidation of lipids, which negatively affects flavor. An understanding of the sources of these flavor constituents and volatile compounds, as well as h...

Aminoacidemia following ingestion of native whey protein, micellar casein, and a whey-casein blend in young men.

We examined the aminoacidemic, glycemic, and insulinemic responses following ingestion of 25 g of native whey protein, micellar casein, and a 1:1 blend of whey and casein in randomized order in young adult men. Blood samples were drawn at baseline and at regular intervals for six hours following ingestion. Area under curve and peak plasma essential amino acid concentrations after the ingestion of the protein blend were similar to whey and greater compared with casein.

Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein.

In this article, oil-in-water (O/W) emulsions stabilized by natural whey protein concentrate (WPC) and microparticulated whey protein (MWP) and their mixtures with xanthan gum (XG) were prepared to investigate the lipid oxidative stability of O/W emulsions with the same interfacial composition but different interfacial structures. High-performance size exclusion chromatography, Fourier transform infrared spectrometry, X-ray diffraction analysis and steady-state fluorescence spectroscopy were used to reveal ...

Effect of gender on the acute effects of whey protein ingestion on energy intake, appetite, gastric emptying and gut hormone responses in healthy young adults.

Protein supplements, usually drinks rich in whey protein, are used widely for weight loss purposes in overweight adults. Information comparing the effects of whey protein on appetite and energy intake in men and women is limited. The objective was to compare the acute effects of whey-protein intake on energy intake, appetite, gastric emptying and gut hormones in healthy young men and women.

Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess.

Cheese whey, produced from coagulation of milk during cheese manufacture, is a major environmental pollutant. The most abundant component in cheese whey is lactose, which is a potential resource for various value-added chemicals. Here, a two-step bioprocess using Saccharomyces cerevisiae and Gluconobacter oxydans to bioconvert cheese whey into ethanol and galactonic acid was first proposed. First, the lactose in cheese whey powder was pretreated with β-galactosidase to obtain glucose and galactose. Subsequ...

Novel method for metalloproteins determination in human breast milk by size exclusion chromatography coupled to inductively coupled plasma mass spectrometry.

Levels of essential metals in human breast milk (HBM) have been determined by different analytical techniques, but there is few woks about human whey milk fractions. However, the current trend lies in metalloproteomic and identification of different metalloproteins. In this sense, native separative techniques (N-PAGE and SEC) coupled to ICP-MS provide us with valuable information. Besides it is necessary the development of new methodologies in order to determine with accuracy and precision the profile of su...

The Association Between Whey Protein, Regional Fat Mass and Strength in Resistance-Trained Men: A Cross-Sectional Study.

The purpose of this study was to evaluate the association between whey protein supplementation, body composition and muscle strength, in resistance-trained individuals. Forty-nine healthy males, aged 18 to 35 years that were engaged in resistance training for at least one year, were assigned into two groups according to whey protein intake (Whey: n=26, 30.7 ± 7.4 yr, 75.8 ± 9.0 kg; WithoutWhey: n=23, 31.0 ± 7.4 yr, 77.9 ± 9.3 kg). Using a cross-sectional design, a morning assessment of body fat mass (FM...

Functionalised dairy streams: Tailoring protein functionality using sonication and heating.

Ultrasound can be used to modify the functional interactions between casein and whey proteins in dairy systems. This study reports on ongoing developments in understanding the effect of ultrasound and heating on milk proteins in systems with modified casein-whey protein ratios (97:3, 80:20 and 50:50), prepared from milk protein concentrates that were fractionated by microfiltration, based on protein size. Heating of concentrated casein streams (9% w/w) at 80.0 °C for up to 9 min resulted in reduced gel...

Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders.

Acid whey (AW) is the liquid co-product arising from acid-induced precipitation of casein from skim milk. Further processing of AW is often challenging due to its high mineral content, which can promote aggregation of whey proteins, which contributes to high viscosity of the liquid concentrate during subsequent lactose crystallization and drying steps. This study focuses on mineral precipitation, protein aggregation, and lactose crystallization in liquid AW concentrates (∼55% total solids), and on the mic...

Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration.

Denaturation and consequent aggregation in whey protein solutions is critical to product functionality during processing. Solutions of whey protein isolate (WPI) prepared at 1, 4, 8, and 12% (wt/wt) and pH 6.2, 6.7, or 7.2 were subjected to heat treatment (85°C × 30 s) using a pilot-scale heat exchanger. The effects of heat treatment on whey protein denaturation and aggregation were determined by chromatography, particle size, turbidity, and rheological analyses. The influence of pH and WPI concentration ...

Formation and characterization of chitosan-protein particles with fractal whey protein aggregates.

Hybrid protein-polysaccharide particles were formed by complexation of fractal whey protein aggregates and the cationic polysaccharide chitosan. The fractal aggregates were preformed by heating native whey protein isolate at pH 7 and subsequently mixed with chitosan at pH 3 where these proteins and polysaccharides don't interact with each other. Stable dispersions of protein-polysaccharide particles were formed spontaneously when the pH was gradually increased between 4.1 and 6.8, whereas in the absence of ...

Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates.

RuBisCO was extracted from sugar beet leaves using soft and food compatible technologies. Proximate composition, solubility, emulsifying, foaming and gelling properties of the protein isolate were determined. All these properties were systematically benchmarked against commercial whey and soy protein isolates used in food applications.

The amino acid composition and protein quality of various egg, poultry meal by-products, and vegetable proteins used in the production of dog and cat diets.

New protein ingredients are used to support pet food market growth and the development of new products while maintaining animal dietary needs. However, novel protein sources (e.g., spray-dried chicken, and (or) rice, pea, and potato protein concentrates) have limited data available regarding their protein quality. The objective of this study was to evaluate protein ingredients used in the pet food industry by laboratory analysis and a chick growth assay as a model. Following analysis for proximate and amino...

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp.

The objective of this study was to evaluate the nutritional quality and physical characteristics of soluble proteins separated from silver carp at 4, 20, and 40 °C. Ground silver carp was diluted, and soluble proteins were separated by centrifugation and dried. The proximate composition (dry wt) of the protein powders averaged 82.42% protein, 3.25% lipid, and 14.50% ash. Average protein recovery yield was 11.78% with the better yields occurring at 20 °C (P < 0.05). Mineral profile revealed greater concent...

Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins.

Assembling between polyphenols and proteins has been freshly spotlighted. We studied the antiglycation and anti-hardening effects of microencapsulated mulberry polyphenols (MMPs) in a high-protein-sugar ball (HPSB) model during storage using multi-dimensional approaches, including UPLC-ESI-MS/MS, SDS-PAGE, MALDI-TOF-MS, FTIR, and a molecular docking study. It was found that MMPs significantly relegated the browning development, AGEs, and/or CML levels of HPSB after 45 d of storage at 45 °C. MMPs also d...

Protein supplementation enhances cerebral oxygenation during exercise in elite basketball players.

The aim of the present study was to examine cerebral oxygenation during high-intensity exercise in elite basketball players who consumed supplements with different whey protein contents after a short postexercise recovery to determine whether changing whey protein content in carbohydrate-based supplementation influences cerebral hemodynamic response when the supplement was consumed during a 2-h recovery after a 1-h exercise challenge.

No Difference Between Spray Dried Milk and Native Whey Supplementation with Strength Training.

A rapid digestibility and high leucine content are considered important for maximal stimulation of muscle protein synthesis. Consequently, with these properties, native whey may hold greater anabolic potential than milk, when supplemented in combination with strength training. Our aim was to compare the effects of supplementation with milk or native whey, during a 12-week strength training period, on gains in muscle mass and strength in young adults.

Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model.

The coagulation behavior and the kinetics of protein hydrolysis of skim milk powder, milk protein concentrate (MPC), calcium-depleted MPC, sodium caseinate, whey protein isolate (WPI), and heated (90°C, 20 min) WPI under gastric conditions were examined using an advanced dynamic digestion model (i.e., a human gastric simulator). During gastric digestion, these protein ingredients exhibited various pH profiles as a function of the digestion time. Skim milk powder and MPC, which contained casein micelles, fo...

Differences in the bovine milk whey proteome between early pregnancy and the estrous cycle.

Current bovine pregnancy detection methods are not reliable until at least day 28 post artificial insemination (AI). The bovine estrous cycle is approximately 21 days; consequently, producers miss an opportunity to rebreed at the next estrous event. Therefore, commercial interest exists for the discovery of novel biomarkers of pregnancy which could reliably detect pregnancy status at or before day 21 of pregnancy. The objective of the present study was to use liquid chromatography tandem mass spectrometry (...

Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy.

A growing concern around the world is the number of people who are suffering from food protein allergies. One potential approach to decrease protein allergenicity is to block IgE-binding epitopes of the protein allergen by attachment of polysaccharides via the Maillard reaction (i.e., glycation). Protein glycation has been extensively studied to modify various functional properties. We wanted to examine whether glycates could reduce IgE binding in patients with cow milk protein allergy and to explore how th...

Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations.

Assembling between polyphenols and proteins has been recently spotlighted and this binding is of specific importance in food chemistry since these complexes are typically used in different foodstuffs. A study on the copigmentation among three encapsulation wall-materials, including maltodextrin, gum Arabic, and whey proteins, with mulberry anthocyanins (AC) proved that whey protein (WP) is an outstanding wall-material due to its wrapping and hyperchromicity effects. Additionally, high binding ability of WP ...

Effects of acute ingestion of whey protein with or without prior aerobic exercise on postprandial glycemia in type 2 diabetics.

Acute protein co-ingestion or a single bout of aerobic exercise can attenuate postprandial glycemia, but their combined effect has not been investigated in type 2 diabetics.

Effects of a Six-Month Multi-Ingredient Nutrition Supplement Intervention of Omega-3 Polyunsaturated Fatty Acids, vitamin D, Resveratrol, and Whey Protein on Cognitive Function in Older Adults: A Randomised, Double-Blind, Controlled Trial.

To investigate the impact of a six-month multi-ingredient nutrition supplement intervention (Smartfish®), containing omega-3 polyunsaturated fatty acids (PUFAs), vitamin D, resveratrol, and whey protein, on cognitive function in Irish older adults.

Formation of whey protein isolate (WPI)-maltodextrin conjugates in fibers produced by needleless electrospinning.

Glycation of proteins via the first stage of the Maillard reaction is capable of improving their stability but not economically feasible yet. This work reports the glycation of whey protein isolate (WPI) with maltodextrin at a high yield after heating electrospun fibers made from the reactants. Glycoconjugates were characterized by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The binding ratio between WPI and maltodextrin was assessed via the free amino groups. The molecular weight of the co...

The role of whey on the performance and campylobacteriosis in broiler chicks.

The objective of the present study was to investigate the effect of the whey on broiler chicks' performance, welfare, and caecal Campylobacter counts under experimental and field conditions. In the experimental study, 120-d-old broiler chicks were randomly allocated to four treatment groups, as described below: group A, which served as negative control; group B, fed with a diet supplemented with 1% whey; group C, challenged with Campylobacter jejuni; and group D, supplemented with 1% whey and challenged wit...

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