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Relevant bibliographies by topics / Whey protein concentrate(WPC)

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Academic literature on the topic 'Whey protein concentrate(WPC)'

Author: Grafiati

Published: 5 June 2025

Last updated: 24 June 2025

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Journal articles on the topic "Whey protein concentrate(WPC)"

1

SCHMIDT, RONALD H., DAVID E. SMITH, VERNAL S. PACKARD, and HOWARD A. MORRIS. "Compositional and Selected Functional Properties of Whey Protein Concentrates and Lactose-Hydrolyzed Whey Protein Concentrates1." Journal of Food Protection 49, no. 3 (1986): 192–95. http://dx.doi.org/10.4315/0362-028x-49.3.192.

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Commercial whey protein concentrate (WPC) products, manufactured by ultrafiltration with and without lactose hydrolysis, were compared for proximate composition, mineral and trace mineral composition and for protein solubility and viscosity parameters. Protein concentration ranged from 30.5 to 52.7%, while ash content ranged from 5.9 to 12.0%. Extent of lactose hydrolysis in lactose-hydrolyzed WPCs was estimated at 60 to 75% of the initial lactose level. Protein solubility of 10% protein dispersions of the WPC samples ranged from 90 to 100% and was not affected by heating WPC dispersions at 65°C for 30 min or by increased centrifugation force in solubility determination from 40,000 × g to 100,000 × g. All WPC dispersions exhibited pseudoplastic flow behavior as indicated by flow behavior indices (n) of less than 1.0. WPC dispersions possessed a low viscosity as indicated by consistency index (k) data, and k values decreased slightly after heating. Lactose hydrolysis had no apparent effect on solubility or viscosity properties of the WPC dispersions. Alteration of electrophoretic mobility of polyacrylamide gel electrophoresis was observed for α-lactalbumin in lactose-hydrolyzed WPC samples.

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Gilmour, Simon R., Stephen E. Holroyd, Maher D. Fuad, Dave Elgar, and Aaron C. Fanning. "Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams." Foods 13, no. 23 (2024): 3901. https://doi.org/10.3390/foods13233901.

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The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.

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Bilyk, Olena, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, and Volodymyr Piddubnyi. "STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH." EUREKA: Life Sciences, no. 1 (February 3, 2021): 44–52. https://doi.org/10.21303/2504-5695.2021.001642.

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Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, and by 7.5 and 10.7 % after two hours of the dough fermentation. This is due to the introduction of lactic acid with milk processing products, which peptizes proteins resulting in that the gluten proteins are partially converted into water-soluble ones. If DW and WPC are included in the dough formulation, there is an increase in the total amount of proteins in it, as well as a change in their fractional composition: the mass fraction of water-soluble and intermediate fractions of proteins increases while the amount of gluten proteins decreases. That confirms a decrease in the amount of gluten washed out from the dough with the addition of DW and WPC. Increasing the mass fraction of water-soluble proteins contributes to the intensification of the fermentation process through the additional nutrition of microflora with nitrogenous substances and an increase in the content of free water in the dough, which predetermines its thinning. It was established that despite the high water absorption capacity of DW and WPC, the water-absorbing ability of the dough that contains them decreases compared to control by 8.4 and 10.7 %, respectively. Studying the dough at the farinograph has shown that in the case of using DW, its stability is somewhat prolonged while in the case of WPC introduction the dough stability is extended by almost 10 minutes, which leads to prolonging the dough kneading. Along with this, in the case of using WPC, there is a rapid descent of the farinogram curve, which could lead to a strong weakening of the dough during fermentation and rest, even though that the thinning after 12 minutes is lower than that of control

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Banjare, Indrajeet Singh, Kamal Gandhi, Khushbu Sao, and Rajan Sharma. "Spray-Dried Whey Protein Concentrate-Iron Complex." Food technology and biotechnology 57, no. 3 (2019): 331–40. http://dx.doi.org/10.17113/ftb.57.03.19.6228.

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Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.

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Köstekli Büyükcan, Mine, and Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components." Italian Journal of Food Science 33, no. 2 (2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.

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Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.

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Gyawali, Rabin, and Salam A. Ibrahim. "Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt." Journal of Dairy Research 85, no. 2 (2018): 238–42. http://dx.doi.org/10.1017/s0022029918000109.

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The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein concentrate (WPC-80) (1%, w/v) as possible ingredients that reduce the acid whey production. Control yogurt sample was prepared without addition of these ingredients. The results showed that yogurt made with pectin plus WPC had significantly higher water holding capacity (~56%) than the control (33%). Similarly, yogurt supplemented with pectin plus WPC exhibited 15% less susceptibility to syneresis compared to the control (P < 0·05). Viability of L. bulgaricus and S. thermophilus in all yogurts remained ≥7·0 and ≥8·0 log CFU/g respectively. Native PAGE analysis showed an interaction between pectin and WPC. Pectin hinders the formation of large oligomeric aggregates of whey protein which correlates with an increase in WHC and a decrease in syneresis. Our results demonstrated that a combination of pectin and WPC have the potential to limit the quantity of acid whey generation in GSY manufacturing. Thus, these ingredients have positive implications for dairy industry in the production of GSY.

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Andoyo, R., S. D. Rahmasari, S. D. Moody, and S. Nurhasanah. "The effect of preheated whey protein concentrate addition on high protein biscuit." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012167. http://dx.doi.org/10.1088/1755-1315/1230/1/012167.

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Abstract WPC (Whey Protein Concentrate) is a product that has a high biological value (BV) and nutritional composition with a protein content ranging from 34–80%. WPC can be applied in the development of high protein food products such as biscuits. However, the excessive use of WPC might result in a hard texture that will have an impact on decreasing the palatability of the product. Preheated treatment can be used to modify WPC so that it loses its functional properties as a structure builder. WPC will be denatured and cause the formation of whey protein aggregates. The denaturation that occurs makes WPC tend to lose its reactivity and become more stable. The aim of this study was to determine the effect of preheated WPC in a high protein biscuit. There were 7 treatments; control biscuit (without WPC), biscuits with the addition of non-preheated (NPH) and preheated (PH) WPC with 11%, 13%, and 15% protein content. The results showed that the addition of preheated WPC could produce better physical and sensory characteristics when compared to biscuits using non-preheated WPC. Biscuits PH 11% can produce the best characteristics with a hardness value of 1,171.543 g; crumb structure with small pores; porosity 18.944%; and a DF value of 2.482. This is also supported by the results of the triangle test, where the panellists could not distinguish the colour, taste, and texture of the biscuit when it was compared with the control.

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Tokajuk, Anna, Agnieszka Zakrzeska, Ewa Chabielska, and Halina Car. "Whey protein concentrate limits venous thrombosis in rats." Applied Physiology, Nutrition, and Metabolism 44, no. 8 (2019): 907–10. http://dx.doi.org/10.1139/apnm-2018-0788.

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To study the influence of whey protein concentrate (WPC-80) on the development of thrombosis, rats were supplemented with 2 doses of WPC-80 (0.3 or 0.5 g/kg) for 7, 14, or 21 days. Then, a 1-h venous thrombosis model was performed in half of the animals. Coagulation parameters, platelet count, and thrombus weight were assessed. Thrombus weight was decreased in rats obtaining WPC-80 and that was significant only for 14- and 21-day supplementation. There were slight differences between groups in coagulation parameters and platelet count but without evident direction. Further research is needed to clarify the observed effects.

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El-Salam, Mohamed H. Abd, Safinaz El-Shibiny, Mohamed B. Mahfouz, Hala F. El-Dein, Hossein M. El-Atriby, and Veijo Antila. "Preparation of whey protein concentrate from salted whey and its use in yogurt." Journal of Dairy Research 58, no. 4 (1991): 503–10. http://dx.doi.org/10.1017/s0022029900030119.

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SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.

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Satriawan, Tri Umar, Herly Evanuarini, and Imam Thohari. "Physicochemical quality of low fat mayonnaise using whey protein concentrate." E3S Web of Conferences 335 (2022): 00021. http://dx.doi.org/10.1051/e3sconf/202233500021.

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Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.

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Dissertations / Theses on the topic "Whey protein concentrate(WPC)"

1

Mei, Fu-I. "Effect of processing on the composition, microstructure and functional properties of cheese whey protein concentrate." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1106156777.

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2

Lee, Kwok Man. "Functionality of 34% Whey Protein Concentrate (WPC) and its application in selected model food systems/." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488188894442303.

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Landge, Virendra Laxman. "Quality of yogurt supplemented with whey protein concentrate and effects of whey protein denaturation." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2303.

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Oduse, Kayode A. "Whey protein concentrate and pectin complexes : fabrication, characterization and applications." Thesis, Heriot-Watt University, 2015. http://hdl.handle.net/10399/2923.

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This study has focused on the fabrication of five types of novel whey protein and pectin complexes with distinct functional properties which can be tailored to a particular application based on the different mechanism of assemblies of the two biopolymers. To achieve these objectives, the study was divided into three distinct phases. The first phase covered specifically the making of the biopolymer complexes under different conditions such as pH, temperature, protein to pectin ratio or holding time and the structural properties such as the particle sizes (or hydrodynamic diameter) and zeta potentials. The five different WPP samples were made through the manipulation of heat and pH treatment of the biopolymers. Particle sizes of the WPP’s range from ≈0.7 to ≈2.7µm, whilst the complexes were found to be stable between pH 7 to 4, and from/below pH 2 but not stable between pH 3 and 2. With increasing protein concentration and fixed pectin concentration, the relationship with the particle size was linear for WPP01, WPP02 & WPP03 whilst particles were inversely proportional to biopolymer concentration for WPP04 and WPP05. Analysis by reduced SDS page revealed that most of the complexes were stabilised by disulphide bonds whilst SEM and SE-HPLC showed the presence and type of aggregates formed by the presence of bands at the stack gel and peaks and the void columns. In the second phase, some functional properties of the samples were tested. Generally, WPP samples had improved functionality compared to the control samples (i.e. whey protein without pectin). The foaming ability reduced with the particle size increment whilst the foam stability was higher in samples without separately heated/denatured whey protein (WPP04 & WPP05). The emulsion ability and emulsion stability was also higher in samples with separately heated whey protein whilst the same trend was observed in the viscosities measurement. Aqueous solutions of WPP02 & WPP03 show shear thinning behaviour while other samples show Newtonian characteristics. The gel strength showed that the interaction between the protein and pectin in WPP02 & WPP03 is synergetic (i.e. harder gels) whilst in WPP01 it is antagonistic (i.e. softer gel). The solubility of the complexes reduced with increasing heat treatment on the samples whilst the reverse was the case for water holding capacity which increased with heat treatments. The WPP particles were also used as a fat replacer in a model food system (mayonnaise), and at 50% fat replacement, whey protein-pectin complex particles have the potential to replace or mimic fat droplets and this may help reduce the cost of production and health risks associated with consumption of high-fat foods. Based on the structural experiments, postulated structures for the different types of particle were put forward. However, this is hypothetical and further work is required to determine with confidence how the biopolymers interact with each other under the different conditions of controlled heating and this will help to manipulate the structure better to achieve better functionality or a different product.

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Alizadeh, Pasdar Nooshin. "Functional and structural characteristics of acid-hydrolyzed whey protein concentrate." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22844.

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Whey Protein Concentrate (WPC) is used as a functional ingredient in many food products. To increase the applicability of WPC as well as other food proteins, it is often necessary to enhance the functional properties of the protein. Various protein modification techniques can be used for this purpose; this includes chemical, physical and enzymatic modification. In present study acid hydrolysis, a chemical modification, was investigated as a means to improve functionality of WPC, emulsifying, foaming and gelatin. Most of the previous work on WPC has been directed at enzymatic hydrolysis.<br>Dispersions of WPC (8%) in organic acids (0.5 N, 1 N and 1.5 N acetic acid, citric acid phosphoric acid and mixture of these acids) were subjected to acid hydrolysis (6, 18 and 48 h) and the effects of this modification on functional properties was assessed. The degrees of hydrolysis were measured and freeze-dried hydrolysates were evaluated for their foam capacity and stability, emulsifying activity and stability index and toughness. Highest foam capacity was found in the hydrolysate obtained using 0.5 N acetic acid (6 h hydrolysis, foaming capacity of 140%); acid hydrolysis increased foam stability, in general. In addition, acid hydrolysis did not affect emulsifying activity index but gave higher emulsifying stability index and toughness of prepared gels.<br>Results of PAGE indicated that acidic modification led to progressive decrease in the $ alpha$-lactalbumin and BSA. $ alpha$-lactalbumin was found to be the most sensitive protein with significant degradation after 6 h hydrolysis. (Abstract shortened by UMI.)

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Liu, Xiaoming. "Effect of high hydrostatic pressure on whey protein concentrate functional properties." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Dissertations/Spring2004/X%5Fliu%5F050504.pdf.

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Berber, Murat. "Whey Protein Concentrate as a Substitute for Non-Fat Dry Milk in Yogurt." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1293520877.

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Mei, Fu-I. "Effect of processing on the composition, microstructure and functional properties of cheese whey protein concentrate /." Connect to this title online, 1994. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1106156777.

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9

Karleskind, Danièle. "Effect of chemical pretreatment and microfiltration on the composition, microstructure, and functional properties of whey protein concentrate /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu148784807844982.

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Taylor, David P. "Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5503.

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Whey proteins have restricted use in many food applications because of limited functional properties. Whey proteins' relatively high content of disulfide bonds may be responsible for their lack of functionality, especially in extrusion applications. To determine the effect of disulfide bond content on functional properties and extrudate performance, whey protein concentrate was treated with sodium sulfite to achieve four levels of disulfide bond sulfonation (0, 31, 54, and 71%). Sulfonated whey protein functional properties, extrusion-expanded snack properties (32% total protein), and extrusion-textured fibrous product properties (48% protein) were determined. Correlation analysis was performed to determine relationships between functional properties and extrudate performance. Sulfonation of whey protein concentrate (80% protein) increased foaming and emulsion properties and decreased melt temperatures. These changes were largely attributed to increased protein unfolding and flexibility. Sulfonation decreased gel strength and increased resolubilization after heat treatment. These changes were likely the result of increased electric charge on the proteins, limiting protein-protein interactions during heating. Snack products extruded from the 31 and 71% sulfonated samples were less expanded and released less protein and carbohydrate during extrudate solubilization. Sulfonation may have promoted protein unfolding, thereby exposing interaction sites and increasing the formation of insoluble protein-starch aggregates . In support of this suggestion, negative correlation s were found between extrusion performance and protein functional properties related to flexibility , including emulsification activity index, foam stability, and melt onset temperature. The anomalous behavior of the 54% sulfonated sample may be the result of significant structural and functional changes of a-Lb that are predicted to occur at approximately 50% sulfonation. Although the textured extrudate produced from all levels of sulfonation (including the control) did not possess typical fibrous texture, sulfonation at 31% and higher decreased stability after hydration . Decreased stability and fibrous texture may have resulted from decreased protein-protein interactions caused by the repulsion of electric charges contributed by sulfite groups. In conclusion, sulfonated whey protein functional and extrudate properties were influenced by disulfide bond content. Changes in these properties were attributed primarily to increased protein unfolding and flexibility. Increased electric charge on proteins also played a role where protein-protein interactions were important.

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Books on the topic "Whey protein concentrate(WPC)"

1

MacGibbon, John, and Robin Fenwick. Whey to go: Whey protein concentrate, a New Zealand success story. Ngaio Press, 2014.

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2

D, Aplin Richard, Barbano David M, and New York State College of Agriculture and Life Sciences. Dept. of Agricultural Economics., eds. Whey powder and whey protein concentrate production technology, costs and profitability. Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1990.

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Piyachomkwan, Kuakoon. Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate. 1993.

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Book chapters on the topic "Whey protein concentrate(WPC)"

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Vasiljevic, Todor, and Mikel Duke. "Whey Protein Concentrate: Overview and Membrane Operations." In Encyclopedia of Membranes. Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-44324-8_2058.

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Vasiljevic, Todor, and Mikel Duke. "Whey Protein Concentrate: Overview and Membrane Operations." In Encyclopedia of Membranes. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-40872-4_2058-1.

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Lorenzen, P. Chr, and M. Grzinia. "Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate." In Milk Proteins. Steinkopff, 1989. http://dx.doi.org/10.1007/978-3-642-85373-9_39.

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Bailey, Milton E., Richard A. Gutheil, Fu-Hung Hsieh, Chien-Wei Cheng, and Klaus O. Gerhardt. "Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate—Corn Meal Extruded Product." In Thermally Generated Flavors. American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1994-0543.ch025.

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Ali, Anwar, Quratul Ain, Ayesha Saeed, Waseem Khalid, Munir Ahmed, and Ahmed Bostani. "Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation." In Whey Proteins - Uses and Biological Roles [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99220.

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Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.

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Rao, Anand. "Manufacture of Milk and Whey Products: Whey Protein Concentrate (WPC) and Isolate (WPI)." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00275-0.

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Maestro, Amanda Dorta, Luana Cruz Muxfeldt, Ana Claudia Tavares, et al. "AVALIAÇÃO DA VIABILIDADE DOS RESÍDUOS DE SORO DE LEITE NA PRODUÇÃO DE WHEY PROTEIN." In Avanços, Inovações e Saberes em Ciência e Tecnologia de Alimentos. Editora Científica Digital, 2024. http://dx.doi.org/10.37885/240717166.

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RESUMOEste estudo explora a utilização sustentável dos resíduos de soro de leite, enfatizando seus impactos ambientais e econômicos negativos quando descartados inadequadamente. Processos avançados de filtração, como ultrafiltração e nanofiltração, são empregados para concentrar e purificar as proteínas do soro, produzindo Whey Protein Concentrado (WPC) e Whey Protein Isolado (WPI). Além dos tipos de whey protein e suas aplicações, o estudo destaca a importância econômica e ambiental da reciclagem do soro, mitigando os impactos ambientais do descarte inadequado. Em síntese, a valorização do soro de leite na produção de whey protein não só reduz resíduos e custos ambientais, mas também oferece soluções nutricionais e funcionais para a indústria alimentícia e de suplementos.

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Borges, Maria do Socorro de Resende. "SUBSTITUIÇÃO DE LEITE EM PÓ POR CONCENTRADO PROTEICO DE SORO DE LEITE (WPC – WHEY PROTEIN CONCENTRATE) NA ELABORAÇÃO DE BOLO SEM GLÚTEN." In As ciências agrárias e seus impactos na sociedade. Editora Brazilian Journals, 2020. http://dx.doi.org/10.35587/brj.ed.000090.

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McCarthy, Geoffrey, James A. O’Mahony, Mark A. Fenelon, and Rita M. Hickey. "Understanding nutritional and bioactive properties of whey." In Understanding and improving the functional and nutritional properties of milk. Burleigh Dodds Science Publishing, 2022. http://dx.doi.org/10.19103/as.2022.0099.07.

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Whey is a co-product of cheese and casein manufacturing processes. Historically, whey was a waste product with associated challenges on disposal due to its high organic matter content and biological oxygen demand. However, with the emergence of fractionation technology, whey has gained recognition as a source of nutritional and bioactive compounds, particularly for its protein and peptide constituents. Findings from in vitro, animal and human studies demonstrate that whey in its various formats (concentrate, isolate, hydrolysate and individual proteins/ peptides) possess a range of beneficial bioactivities. This chapter summarizes the key studies that contributed to our current understanding of whey's health benefits.

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Laye, I., D. Karleskind, and C. V. Morr. "Chemical and volatile organic compounds composition of whey protein concentrate." In Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference. Elsevier, 1995. http://dx.doi.org/10.1016/s0167-4501(06)80195-0.

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Conference papers on the topic "Whey protein concentrate(WPC)"

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Dekusha, Hanna, Lesia Avdieieva, and Mykola Kozak. "Research of the process of enzymatic hydrolysis of milk whey proteins and soy proteins." In VI International Conference on European Dimensions of Sustainablе Development. National University of Food Technologies, 2024. https://doi.org/10.24263/edsd-2024-6-36.

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The paper deals with studies of enzymatic proteolysis of whey protein concentrate (WPC) and isolated soy protein (ISP) with food enzymes for the further creation of products for special dietary purposes. It has been shown that the use of the discrete pulse energy input method, developed at the Institute of Engineering Thermophysics of the Ukraine National Academy of Sciences, is an effective way to restore and dissolve high-protein products in an aqueous environment. The method makes it possible to reduce the duration of their recovery several times and improve the unsolubility index for ISP by 25% and for WPC by 33%. The dependence of the degree of hydrolysis of ISP and WPC on the mass fraction of the enzymes Protamex, Protease C and ORBAproteo P-1200 was studied. It was determined that hydrolysis of proteins at a mass fraction of enzyme of 5% (of the protein mass), a mass fraction of protein in an aqueous solution of 7.3-8.1%, a temperature of 55-57°C and pH of 6.1-6.2 for 60 min allows to obtain a degree of hydrolysis for ISP 65-75% with Protamex, 65-68% with Protease C and 55-60% with ORBAproteo P-1200. Under the same conditions, the degree of hydrolysis of WPC was 60-65% with Protease C, 50-52% with Protamex and 45-48% with ORBAproteo P-1200.

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Sangli, Aditya N., Austin Hultmark, Graham Aldinger, et al. "Filament Extension Atomization Spraying of High Concentration Whey Suspensions." In ASME 2022 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/imece2022-97022.

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Abstract Conventional spray nozzles are used in industries to atomize fluids for many applications. But these nozzles cannot atomize fluids having large viscosities and non-Newtonian characteristics. Dairy fluids like whey suspensions are examples of such fluids. Nozzles used in atomization of such suspensions for spray drying only operate with fluids having high water content. Atomizing suspensions with low water content will conserve energy by lowering the load on the spray dryer. In this study, we have used Filament Extension Atomization (FEA) technology to spray sweet dry whey suspension at 80% solids loading and Whey Protein Concentrate (WPC 80) at 50% solids loading. These concentrations are 30% above current industrial standards. We present our formulation techniques and non-Newtonian rheology characterization of the suspensions. By spraying the suspensions with FEA, we demonstrate tight control over drop size distribution in the spray with a D50 &lt; 200 μm. Finally, we present a novel design for high throughput spraying of such dairy suspensions to be incorporated into industrial spray dryers.

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Wittner, Marc Oliver, Heike Petra Karbstein, and Volker Gaukel. "Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7289.

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Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no significant differences in particle size distribution and particle morphology were observed. Keywords: spray drying, atomization, ACLR, high viscous feeds, whey protein concentrate.

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Matveeva, Natalia, та Alla Novokshanova. "Combination of κ-сarrageenan and gum arabic for thickening liquid whey protein concentrate". У INTELLIGENT BIOTECHNOLOGIES OF NATURAL AND SYNTHETIC BIOLOGICALLY ACTIVE SUBSTANCES: XIV Narochanskie Readings. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0177873.

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Faucher, Mélanie, Véronique Perreault, Sami Gaaloul, Ozan Ciftci, and Laurent Bazinet. "Phospholipid Recovery from Sweet Whey and Whey Protein Concentrate: Use of Electrodialysis with Bipolar Membrane Combined with a Dilution." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.470.

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Oliveira, R. A., C. T. Soares, F. G. Nogueira, and A. A. Santana. "Vitamin C content of freeze dried pequi (Caryocar brasiliense Camb.) pulp." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7803.

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Vitamin C is one of the constituents of pequi pulp. It is a natural antioxidant, capable of sequestering free radicals. The present study aimed to freeze dry a pequi pulp encapsulated with maltodextrin and whey protein and analyze vitamin C content. Vitamin C loss was lower in the experimental run that did not use encapsulating agent. Whereas, the run that used 15% of whey protein concentrate as encapsulant agent in relation to pequi solids presented the highest value (220.74 mg vitamin C / g pequi solids). Freeze drying of pequi pulp is a technique for vitamin C conservation independently of the variation in maltodextrin and whey protein proportion.Keywords: drying; encapsulating agent; ascorbic acid.

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Novokshanova, A. L., N. O. Matveeva, and K. A. Zaitsev. "Selection of the amount of whey protein concentrate for the milk base of whipped dessert." In MODERN APPROACHES IN ENGINEERING AND NATURAL SCIENCES: MAENS-2021. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0116293.

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Absalimova, M. A., L. K. Baybolova, A. M. Taeva, and I. A. Glotova. "METHOD FOR PRODUCING DIETARY CUTLETS WITH DIETARY FIBERS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-3.

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Soy minced okara was used for the targeted enrichment of minced meat semi-finished products with dietary fibers (DF). Additionally, it is a source of high-grade protein in amino acid composition, as well as potassium, calcium, magnesium, phosphorus, iron. Okara was used as a component of a protein-carbohydrate composition (PCC). Chickpea flour and whey protein concentrate were used to balance the amino acid composition of beech and correct the functional and technological properties of food systems

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Tarun, E. I., P. A. Vinogradov, D. A. Karabun, T. M. Halavach, and R. V. Romanovich. "ANTIOXIDANT ACTIVITY OF WHEY AND COLOSTRUM HYDROLYZATES COMPLEXES with y-CYCLODEXTRIN." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-2-10-14.

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The comparative study of the antioxidant activity of whey protein concentrate, native colostrum, their ultrafiltered hydrolysates, as well as complexes of ultrafiltered hydrolysates with Y-cyclodextrin was carried out. The dependences of the fluorescence intensity of fluorescein on the logarithm of the concentration of all samples were obtained, from which the IC50 values were graphically determined, which were in the range of 7,2-103,4 gg/ml. Complexes of ultrafiltrate hydrolysates with Y-cyclodextrin restored fluorescein fluorescence to 88-96 % at a sample concentration of 0,68-0,75 mg/ml.

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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.

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