Dissertations / Theses: 'Whey protein concentrate(WPC)'

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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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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. 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. 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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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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Moiseev, Igor V. "Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide On Texture and Acceptability of Turkey and Beef Rolls." DigitalCommons@USU, 1994. http://digitalcommons.usu.edu/etd/5399.

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Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5. 8 0) , WPC-60 (pH=4. 53) and WPC-75 (pH=6.85) containing 50, 60 and 75% protein along with controls (phosphate and no phosphate) . Control rolls made with 0.5% phosphate had the highest bind strength, and sensory evaluation scores. Only WPC-75 (1%) was acceptable as a binding agent and flavor enhancer. WPC-60 reduced pink discoloration of rolls, but flavor, bind and cohesiveness scores were unacceptably low. WPC-50 was not an effective binding agent. In general, rolls made with 3% WPC had lower scores for intensity of turkey flavor. Bind strength and sensory characteristics were compared for restructured beef rolls formulated with 1% salt, 0.375% sodium tripolyphosphate (STPP) or 0.07% sodium hydroxide (NaOH), and 5, 10 or 20% added water. Controls also had 1% x salt, but no STPP or NaOH. Relative bind strength of rolls was STPP > NaOH > controls. Addition of 20% water reduced bind strength. Cooked yield, moisture content, beef flavor and texture of NaOH rolls were similar to STPP rolls. Bind strength and cohesiveness of NaOH rolls were lower than STPP rolls, but still acceptable. For measuring bind strength of turkey and beef rolls, a sensitive and inexpensive penetrometer was developed. It was equipped with a top-loading balance, accessories, IBM-compatible personal computer and Quick-Basic program that allowed continuously collected penetration force data. at specific time intervals. Penetrometer bind strength and taste panel cohesiveness of turkey and beef rolls were highly correlated (r=0.89 and r=0.93, respectively).

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Dobson, Brent Neeley. "Effects of Nonfat Dry Milk, Whey Protein Concentrate and Calcium Caseinate on Color and Texture of Turkey Rolls." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5421.

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Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC). The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incorporation into evaluated products; 3) determine if there is a mechanism by which milk proteins lighten poultry meat; and 4) determine which milk protein produces the best bind between meat pieces. Panelists were used in the first study to evaluate cooked meat attributes of color intensity, color uniformity, cohesiveness, tenderness, roasted turkey flavor, juiciness, and overall acceptability. The attributes were rated on a seven-point scale. Rolls made with WPC or NFDM scored significantly higher for color uniformity, cohesiveness, roasted turkey flavor, and overall acceptability than rolls made with CC. No differences were noted among treatments for juiciness or toughness with rolls of the same light-to-dark meat ratio. However, the 90:10 rolls were rated significantly more tender than the rolls made with the 70:30 ratio. Rolls containing milk solids had significantly higher yields than the controls. In the second study, rolls were made using the preferred meat ratio (90:10 breast:thigh meat). NFDM and WPC were used as binders, but not CC, since in the first study it was an ineffective binding agent. The second study showed that no whitening or lightening occurred in turkey rolls. This researcher also found that both NFDM and WPC increased bind strength between meat pieces. Controls made without added milk solids had less bind strength between the meat particles. Meat particle size also affected bind strength in finished products, with finely chopped rolls having higher bind strength than coarsely ground rolls. Moreover, the second study had unexpected results indicating that NFDM will prevent development of pink discoloration during refrigerated storage. The penetrometer used for bind measurements is described.

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Akintoye, Olumuyiwa Adetokunbo. "The effect of micro- and macro-molecules on the microstructure and gel characteristics of whey protein concentrate and albumen." Thesis, University of Leeds, 2007. http://etheses.whiterose.ac.uk/15215/.

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Avian egg albumen and whey protein concentrates from milk are widely used in the food industry as binder systems, emulsifiers, and foaming agents and for general consumption. In meat-like analogues such as Quom, the whey protein concentnite and egg albumen are relied upon to produce tough gels with the application of heat. Like many food products, the heat-inauced gelation of the protein molecules depend on the environmental conditions and other materials present in the system as well as any interactions between them. A study of a range of ingredients as well as environmental the factors of pH, material concentration and various blends of whey protein concentrate and albumen was initiated in the hqpe, of quantifying the effect of the materials on gel structure. Texture Profile Analysis (TPA) , stress relaxation, protein gel dissolution, ' colour measurement and confocal laser scanning microscopy (CLSM) were employed to assess, measure and quantify the relationships between the environmental factors and the added materials. The results obtained indicated that whey protein 'and albumen form an interpenetrating gel under normal conditions. The optimum ratio at which the combined binder exhibited it maximum values was of the order of 2:1 (whey/albumen). The pH'of the, media had the biggest effect on the gel properties. Alteration' in pH close to 'the isoelectric point changes the gel from a fine-stranded network to one with a particulate or filamentous network. Significant interactions were observed between all the main variables on at least one of the responses. Addition of hydrocolloids with large molecules in relation to the protein such as methylcellulose and pectin led to phase separation. Methylcellulose induced' a change in the gel from one that imbibed water to one that exuded water as the concentration of the material was increased up to 2%. With high methoxyl pectin, there was phase separation at pectin concentration of as little as 0.5% and phase inversion at pectin concentration in excess of 0.5%. The starch products generally delivered the largest incret;Jse in the gel hardness, but there were changes to other gel properties depending on what type of starch was used. Milk-derived ingredients such as lactose, casein and glycomacropeptide (GMP) were not necessarily compatible with a whey protein/albumen gel. Dissolutions tests with protein perturbing agents such as DTE, SDS and urea showed that some of the added materials interfered with protein'-protein gel formation by one of two ways (1) by blockingÃ‚Â· the formation of the bonds necessary to stabilize the protein structure and/or (2) interacting with the water molecules in ' preference to the protein molecules. In addition the CLSM micrographs proved that there was indeed phase separation of the molecules when the conditions were not favourable.

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McCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.

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Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4°C for 10 weeks. The results showed that the non-fat goat's milk yogurt made with 12% HWPC (12.5% WPC solution heated at 85°C for 30 min at pH 8.5) and 0.35% pectin, had a significantly higher viscosity (P<0.01) than any of the other yogurts and low syneresis than the goat’s yogurt with only pectin added (P<0.01). After 10 weeks in storage, viscosity and pH remained constant throughout all of the yogurts. Mold, yeast, and coliform counts were negative throughout the 10 week study. Bifidobacterium spp. remained stable and counts remained above 10⁶CFU g⁻ ¹ during the 10 week storage. However, the population of Lactobacillus acidophilus dropped below 10⁶CFU g⁻ ¹ after 2 weeks of storage. Microstructure analysis of the non - fat goat’s milk yogurt determined by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a more comprehensive network in the yogurt gel. The results indicate that HWPC could be used as a fat replacer to improve the consistency of non - fat goat’s milk yogurt and other products alike.

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Li, Bingyi. "Selective extraction of phospholipids from dairy powders using supercritical fluid extraction." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38171.

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Master of Science Food Science Institute Jayendra K. Amamcharla In recent years, the interest in functional components such as phospholipids (PLs) is increasing as a result of growing awareness of their health benefits. PLs affect several cell functions, such as growth, molecular transport system, memory processing, stress responses, and central nervous system myelination. Many studies have shown that the neutral lipids can be successfully extracted using supercritical carbon dioxide (SCO₂) from different types of foods such as egg, canola, pumpkin seed, fish and dairy powders. It is an alternative method to avoid the use of large quantities organic solvents. The SCO₂ is a safe, environmentally friendly and economical process to extract edible lipids from a variety of matrices. However, a modifier such as ethanol is needed to fractionate PLs due to limited solubility of PLs in SCO₂. The objectives of this study were to optimize the SFE process parameters and to determine the effect of pressure, temperature, and ethanol concentration on the extraction efficiency of PLs from whey protein phospholipid concentrate (WPPC) and buttermilk powder (BMP). Three different batches of WPPC and BMP were obtained from a commercial manufacturer and followed a unique two-step extraction process to isolate PLs from WPPC and BMP. In Step-1, neat supercritical CO₂ was used to remove all the neutral lipids at 414 bar pressure, 60 °C sample temperature, and 5 L/min CO₂ flow rate. The spent solids, the powder left after the first step extraction, were used to extract PLs in the second step. The Step-2 (SCO₂-Ethanol) process was optimized in terms of pressure (350, 414 and 550 bar), temperature (40 °C and 60 °C) and concentration of ethanol (10%, 15% and 20%) as independent factors. All the lipid fractions were analyzed by high performance lipid chromatography (HPLC) and thin layer chromatography (TLC). For WPPC, only ethanol concentration had significant effect (P < 0.05) on the amount of PLs extracted after the Step-2. On the other hand, temperature and ethanol concentration were significantly (P < 0.05) affected the efficiency of SFE for BMP. The optimal processing conditions for WPPC and BMP were 350 bar pressure, 60 °C sample temperature and 15% concentration of ethanol, and 550 bar of pressure, 60 °C sample temperature and 15% concentration of ethanol, respectively. This study allowed obtaining PLs from dairy co-products such as WPPC and BMP as a separate ingredient and this could be useful in nutraceutical and infant formulations as well as different food products formulations.

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Laye, Isabelle. "Effect of processing on the composition of whey protein concentrate and subsequently on the development of volatile organic compounds during storage." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1261081230.

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Lee, Yang Bong. "Effect of water activity on headspace volatile compounds produced in whey protein concentrate and other spray dried dairy products during accelerated storage /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487843688959376.

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Noriega, Kristen. "Is the inclusion of animal source foods in fortified blended food justified?" Kansas State University, 2014. http://hdl.handle.net/2097/17571.

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Master of Science Department of Human Nutrition Brian Lindshield Fortified blended foods (FBF) are used for the prevention and treatment of moderate acute malnutrition (MAM) in nutritionally vulnerable individuals, particularly children. A recent review of current FBF recommended the addition of animal source food (ASF), in the form of whey protein concentrate (WPC), to FBF, especially corn soy blend. The justifications for this recommendation include the potential of ASF to increase length, weight, muscle mass accretion, and recovery from wasting, as well as improve the product protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: 1) epidemiological, 2) ASF versus no intervention or a low-calorie control, 3) ASF versus an isocaloric non-ASF, and 4) ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, there is little evidence to support the costly addition of WPC to FBFs. Further randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.

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Lubeck, Gert Marcos. "Estudo da fabricação de requeijão cremoso com diferentes concentrações de gordura no extrato seco, sal emulsificante e concentrado proteico de soro obtido por ultrafiltração." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255611.

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Orientador: Salvador Massaguer Roig Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Made available in DSpace on 2018-08-10T05:25:31Z (GMT). No. of bitstreams: 1 Lubeck_GertMarcos_D.pdf: 2387143 bytes, checksum: ebda37b30cff2d72ffbe5153c83f1e38 (MD5) Previous issue date: 2005 Resumo: Este trabalho constitui em desenvolver tecnologia de fabricação de requeijão cremoso utilizando concentrado oretéico de soro ultrafiltrado e estudar as caracteristicas fisico-quimicas, de textura instrumental e sensorial, capacidade de derretimento de queijo, propriedades reológicas e de caracterização sensorial dos produtos. A fabricação dos produtos foi realizada nas instalações da Indústria de Laticínios Bombardelli em condições de processo industrial. Na 1ª etapa foram realizados dois experimentos. O primeiro experimento avaliou a possibilidade do aproveitamento do concentrado protéicode soro (CPS), de massa coagulada com e sem lavagem da massa, e de utilização de diferentes fontes de gordura, como o creme de leite e a manteiga, na fabricação de requeijão cremoso. O segundo experimento avaliou pontos tecnológicos de processo de ovbtenção dos ingredientes de fabricação sos requeijões cremosos. Na 2ª etapa também foram realizados dois experimentos. O primeiro experimento consistiu na fabricação dos requeijões cremosos utilizando quatro níveis de CPS (6,8, 10 e 12%) e três níveis de gordura no extrato seco (GES) (55, 60e 65%). Foram avaliadas as caracteristicas fisico-quimicas dos ingredientes e, o fluxo de requeijão e os parâmetros de textura industrial dos produytos. Os produtos fabricados foram comparados com requeijões comerciais. No segundo experimento foram utilizados cinco níveis de CPS (0, 6, 8, 10 e 12%) e três níveis de GES (55, 60, e 65%). Ocorreram diferenças significativas (p<0,05) entre as amostras de requeijão cremosos, em relação aos parâmetros de textura instrumental e teste de derretimento. A 3ª etapa consistiu de um experimento que permitiu a realização do estudo de análise sensorial que incluiu o teste de aceitação a Análise Descritiva Quantitativa (ADQ) realizada por uma equipe sensorial de onze provadores. Foram avaliadas 15 amostras de requeijão cremoso fabricadas com a adição de cinco níveis de concentrado protéico de soro e três níveis de sal emulsificante e quatro amostras comerciais de requeijão. Foram escolhidas pelo teste de aceitação as quatro melhores amostras de requeijão com CPS e uma amostra de requeijão comercial, considerando a aparência, aroma, sabor, consistência e espalhabilidade. Baseado nestes resultados, as cinco melhores amostras foram realizadas por meio de análise descritiva quantitativa, caracterizando os produtos, Foi avaliada a realção que existe entre as caracteristicas fisico-quimica com a capacidade de derretimento e parametros de textura instrumental (TPA) dos requeijões cremosos. A 4ª e ultima etapa consistiu de um experimento, em que se avaliou o efeito das variáveis de processo, pela incorporação de diferentes níveis de concentrado protéico de soro obtido por ultrafiltração de sal emulsificante sobre as respostas de textura instrumental e sensorial. O planejamento experimental consistiu de quatro ensaios, quatro pontos centrais, totalizando 12 ensaios. Obteve-se faixas ótimas de uso de CPS e SE que proporcionaram as melhores respostas sensoriais de cremosidade, pastosidadee espalhabilidade e de textura instrumental de dureza, adesividade, elasticidade e gomosidade. Obteve-se um índice reológico de comportamento (n) mínimo n = 0,51 para amostra 07 (produto mais viscoso) e máximo n = 0,80 para amostra 08 (produto menos viscoso) Abstract: This work consisted to develop technology of manufacture of requeijão cremoso utilizing whey protein concentrate ultrafiltered and study the chemicalphysical characteristics, sensory and instrumental texture, melting cheese capacity, rheological properties and sensorial characteristics of products. The fabrication of products was realized in Bombardelli Dairy Industry in conditions insdustrial process. In the first stage, were realized two experiments. The first experiment evaluated the possibility of to use whey protein concentrate, soft coagulante curd with and without curd was, use of different fat sources as milk cream or butter in fabrication os requeijão cremoso. The second experiment, was realized to define the process fluxogram to be used and the operacional range of the variables to be studied. In second stage was realized two experiments again. First experiment consisted in manufactured requeijões cremosos utilizing 6, 8, 10 and 12% whey protein concentrate and three levels of fat dry matter (55, 60 and 65%) . Were evaluated chemicalphysical characteristics of the ingredients and, melting capacity and instrumental texture parameters (TPA) of products. In second experiment were utilized five levels whey protein concentrate (zero, 6, 8, 10 and 12%), and theree levels of fat dry matter (55, 60 and 65%). Ocurred significant difference (P<0,05) between samples of requeijões cremosos in relationship melting capacity and instrumental texture parameters (TPA). Third stage consisted of one experiment that permited the realization of sensory analysis, including acceptance test and Descriptive Quantitative Analysis (DQA) realized by eleven panelist judged. Were choosed by acceptance test lhe four better samples of requeijão with addition whey protein concentrate and one commercial sample of requeijão with base in appearance, flavour, tate, consistency and spreadly. Based in this results, the fivebetter samples were analised utilizing descriptive quantitative analysis, characterizing the products. Was evaluated the relationship there are between chemicalphysical characteristics and melting capacity and texture parameters (TPA) oj "requeijões cremosos". Fouth and final stage consisted also of one experiment, in that evaluated the process variables effects, by incorporation of differents levels whey protein concentrate obtained by ultrafiltration and emulsifying salt on the instrumental and sensorial texture responses. The experimental design included four assay, four axis point and four centre points, resulting in 12 experimetal runs. Obatained abtimize regions of use of whey protein concentrate and emulsifying salt that providing the better sensorial responses of cremosity, stickiness and spreadability and better instrumental textures responses of firmness, adesiviness, elasticity and gumniness. The sample seven had minimal flow rheological behaviour index (n=0,51 product more viscous) and sample eight had maximum flow rheological behaviour index (n=0,80 product lesser viscous) Doutorado Doutor em Tecnologia de Alimentos

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Pagno, Carlos Henrique. "Desenvolvimento de espessante alimentar para líquidos com valor nutricional agregado, destinados a indivíduos disfágicos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/16410.

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A deglutição é um processo coordenado e extremamente complexo, envolvendo contração e inibição de músculos localizados entre a boca e o estômago. Alterações neste sistema podem gerar disfagia, sinal comum de diversas doenças orgânicas, alterações neurológicas ou doenças neuromusculares, produzindo no paciente dificuldade na mastigação e deglutição de alimentos. Prover deglutição segura para indivíduos disfágicos é um desafio, contudo, esta pode ser facilitada se os alimentos tiverem a textura modificada e os líquidos forem espessados. Dessa maneira, este trabalho teve por objetivo desenvolver uma formulação de espessante alimentar, com valor nutricional agregado, para espessar diferentes líquidos, tornando-os com consistência adequada para pacientes disfásicos e avaliar sua ação em diferentes líquidos, testando a influência do tempo de espessamento e temperatura, sobre a estabilidade das viscosidades obtidas com as amostras. O ingrediente base usado para formulação e fonte de proteína foi o concentrado protéico de soro de leite (WPC), obtido experimentalmente, através da utilização das tecnologias de membranas, ultrafiltração (UF) e diafiltração (DF), através de três experimentos distintos. Inicialmente, 30 litros de soro em pó reconstituído, foram concentrados através da ultrafiltração, com redução do volume para cinco litros, a partir deste volume realizaram-se as diafiltrações. No primeiro experimento executaram-se quatro DF, duas de cinco litros e duas de 2,5 litros, obtendo-se WPC-1 com 56% de proteína. No segundo experimento também com quatro DF, executaram-se dois deles com 10 litros e dois com cinco litros, obtendo-se o WPC-2, com 71% de proteína. Para o terceiro experimento, os ciclos das diafiltrações foram aumentados para seis DF de cinco litros cada, obtendo-se o WPC-3, com 80% de proteína. Os concentrados obtidos foram liofilizados e caracterizados em relação a suas propriedades funcionais, sendo a solubilidade a mais importante por estar diretamente ligada à utilização em formulações alimentares de bebidas. Obteve-se solubilidade média de 70, 77 e 85% para WPC-1, 2 e 3 respectivamente. Pelas características obtidas de concentração de proteínas e percentual de solubilidade, o concentrado protéico obtido no terceiro experimento foi o selecionado para ser utilizado na formulação. Esta ficou constituída de 68% de concentrado protéico de soro de leite, 2% de mix de vitaminas e minerais e 30% do agente espessante (goma guar). Através de testes preliminares realizados com o agente espessante, determinou-se a porção do produto formulado necessária de ser adicionada aos líquidos para que os mesmos atingissem os níveis de consistência desejados, ou seja, 4,2 g para consistência de néctar (50 – 351 cP), 6,7 g para consistência de mel (351-1750 cP) e 9,2 g para consistência de pudim (> 1750 cP), tradicionalmente recomendadas para indivíduos disfásicos, segundo o National Dysphagia Diet Guidelines (NDD). Diferentes amostras (leite, sucos de abacaxi, de uva e de laranja) foram espessadas e realizadas medidas da viscosidade aparente, expressas em centipoise (cP), nos tempos pós-preparo: 10 minutos, 2 horas com taxa de cisalhamento (“shear rate”) de 50s-1 a 25ºC. As amostras foram armazenadas sob refrigeração e após 24 horas, novas medidas foram realizadas com taxa de cisalhamento de 50s-1 a 10ºC. Houve diferença estatística significativa entre as médias de viscosidade nos tempos de preparo de todos os níveis de consistência, demonstrando que o agente espessante utilizado continuou agindo, hidratando-se e aumentando a viscosidade com o passar do tempo. Também foi encontrada diferença significativa entre algumas amostras, com diferentes líquidos de diluição, quando comparadas entre si no mesmo nível de consistência. No entanto, as amostras apresentaram viscosidade dentro dos níveis sugeridos pela National Disfagic Diet, com exceção da consistência de pudim que, no tempo 10 minutos, permaneceu abaixo dos limites, adequando-se com o tempo, para o consumo de indivíduos disfágicos. The swallowing is a coordinated and extremely complex process, involving contractions and inhibitions of muscles located between the mouth and the stomach. Alterations on this system can generate dysphagia, common sign of several organic diseases, neurological alterations or neuromuscular diseases, producing in the patient difficulty in the mastication and Swallowing of food .To provide safe swallowing for dysphagic individuals is a challenge, however, this can be facilitated, if the food has modified texture and if the liquids are thickened. In this way, the purpose of this work was to develop a formulation of food thickener, with aggregated nutritional value, to thicken different liquid foods, giving them an appropriate consistence for dysphagic individuals and to evaluate its action in different liquid foods, testing the influence of the time of thickening and temperature, over the stability of the viscosities obtained by the samples. As ingredient base for formulation and protein source was used whey protein concentrate (WPC), obtained experimentally, through the use of the technologies of membranes, the ultrafiltration (UF) and diafiltration (DF), through three different experiments. Initially, 30 liters of reconstituted powder serum, were concentrate through ultrafiltration, with reduction of the volume for cinco liters, starting from this volume the diafiltration took place. In the first experiment quatro DF were executed, two of cinco liters and two of 2.5 liters, obtained WPC-1 with 56% of protein. In the second experiment quatro DF were executed, two of them with 10 liters and two with cinco liters, obtaining WPC-2 with 71% of protein. For the third experiment, the cycles of the diafiltration were increased for 6 DF of 5 liters each, obtaining WPC-3 with 80% of protein.The obtained concentrates were liofilized and characterized in relation to its functional properties, being the solubility the most important for being directly linked to the use in alimentary formulations and drink. Average solubility of 70, 77 and 85% were obtained for WPC, 1, 2 and 3 respectively. Due to the obtained characteristics of protein concentrate and its solubility, the WPC obtained in the third experiment was selected for if used in the formulation. This was constituted of 68% of whey protein concentrate, 2% of mix of Vitamins and Minerals and 30% of the thickning agent (gum guar). Through preliminary tests accomplished with the thickening agent the amount of formulated product necessary to reach the desired consistence levels was determined, being 4.2 g for nectar consistence (50 – 351 cP), 6.7 g for honey consistence (351-1750 cP) and 9.2 g for pudding (> 1750 cP), traditionally recommended for dysphagic individuals according to National Dysphagia Diet Guidelines (NDD). Different samples (milk, pineapple juices, and grape and orange) were thickened and measurements of apparent viscosity were carried out, expressed in centipoise (cP), in the times after preparation: 10 minutes, 2 hour with shear rate of 50s-1 to 25±2ºC. The samples were stored under refrigeration and after 24 hours, new measurements were accomplished with shear rate of 50 s-1 to 10±2ºC. There were significant statistic difference among the average viscosity in the times of preparation of all the consistence levels, demonstrating that the thickening agent used continued acting, increasing the viscosity in the course of time. As well as significant differences among some samples when compared to each other in the same consistence level, caused by the different constituents of the drinks taken as sample. However, all samples presented viscosity inside the levels suggested by National Dysphagic Diet, except for the pudding consistence that, in the time of 10 minutes, was below these limits, fitting with time, being for this inside the levels suggested, appropriated for consumption by dysphagic individuals.

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Leitão, André Direito Goulart. "Production of microbubbles for the food industry using animal protein sources." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2013. http://hdl.handle.net/10400.5/6076.

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Dissertação de Mestrado Integrado em Medicina Veterinária Microbubbles (MBs) are highly stable air-filled bubbles with mean diameters between 0.1 and 100 μm. As interest in their application in food science grows (e.g. to bring textural or functionality benefits to food products), it is becoming increasingly important to understand the mechanisms behind their formation. This thesis addresses the factors influencing the production of protein-coated microbubbles, using whey protein and egg-white protein mixtures as surfactants, by a process of emulsification followed by the cross-linking of protein molecules under high-intensity ultrasound. Five commercially available whey protein isolates were tested and only one generated microbubbles (Volac®), which led us to produce our own whey protein concentrate (SPC) from raw milk, by utrafiltration. Yield and size of the microbubbles were determined for both Volac and SPC mixtures, as a function of various experimental parameters – pH, protein concentration, incubation temperature and sonication time – and the best conditions were selected by calculating the amount of air incorporated. SPC produced more bubbles, which were also more stable, resisting for at least one month at ambient temperature. Protein composition of the mixtures was determined and compared by SDS-PAGE and HPLC. Commercial and self-made whey proteins showed some differences in the amount of the three most predominant proteins in whey (β-LG, α-LAC and BSA) as well as in glycomacropeptides, which could explain the differences in ability of the proteins to adsorb at the interface. Finally, scanning electron microscopy gave some insights about the way whey and egg-white proteins arranged at the interface, analyzed in terms of shell thickness and surface smoothness. RESUMO - PRODUÇÃO DE MICROBOLHAS PARA A INDÚSTRIA ALIMENTAR UTILIZANDO PROTEÍNAS DE ORIGEM ANIMAL - Microbolhas (MBs) são bolhas de ar altamente estáveis com diâmetros médios entre 0,1 e 100 μm. À medida que o interesse da sua aplicação em ciência alimentar vai aumentando (e.g. para melhorar a textura ou a funcionalidade dos produtos), torna-se cada vez mais importante perceber os mecanismos responsáveis pela sua formação. Esta tese estuda os factores que influenciam a produção de microbolhas revestidas por proteínas, utilizando como surfactantes misturas de proteínas do soro de leite e da clara de ovo. Esta produção foi levada a cabo por um processo de emulsificação seguido de interligação das moléculas proteicas submetidas a ultrasonificação. Foram testadas um total de cinco misturas de proteínas de soro de leite adquiridas comercialmente e apenas uma (Volac®) gerou microbolhas, pelo que um concentrado de proteínas do soro (SPC) foi obtido através de leite de vaca cru, por um processo de ultrafiltração. Para ambas as misturas, o rendimento e o tamanho das microbolhas foram determinados, em função de variados parâmetros experimentais – pH, concentração de proteína, temperatura de incubação e tempo de sonificação – e as condições ideais foram determinadas calculando o volume de ar incorporado. A mistura SPC produziu um maior número de bolhas, que por sua vez se revelaram mais estáveis, resistindo pelo menos um mês à temperatura ambiente. A composição proteica das misturas foi determinada e comparada por SDS-PAGE e HPLC. As misturas de proteínas do soro adquiridas comercialmente e produzidas por ultrafiltração revelaram algumas diferenças na quantidade das três proteínas predominantes (β-lactoglobulina, α-lactoalbumina e albumina do soro bovino) assim como em glicomacropéptidos, o que poderia explicar diferenças na capacidade de adsorção das proteínas da mistura na interface com o ar. Finalmente, ensaios de microscopia electrónica de varrimento forneceram alguns esclarecimentos acerca da forma como as proteínas se dispõem nas microbolhas, quando analisados em termos de espessura e textura do revestimento proteico. http://hdl.handle.net/10400.5/6076

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Souza, Flávia Noeli de 1985. "Produção e caracterização de micropartículas obtidas por gelificação iônica associada à interação eletrostática." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255968.

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Orientador: Carlos Raimundo Ferreira Grosso Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Made available in DSpace on 2018-08-19T20:01:52Z (GMT). No. of bitstreams: 1 Souza_FlaviaNoelide_M.pdf: 960857 bytes, checksum: 86bfea219b44c6fdc64e31d18b5491df (MD5) Previous issue date: 2012 Resumo: O objetivo deste trabalho foi produzir micropartículas capazes de resistir ao ambiente gástrico e liberar o material encapsulado em ambiente intestinal. As partículas foram produzidas pela gelificação iônica da pectina de baixo teor de esterificação amidada com íons cálcio e posteriormente recobertas com proteínas utilizando soluções de diferentes concentrações de concentrado proteíco do soro do leite (WPC), submetidas ou não a tratamento térmico. A condição de adsorção das proteínas sobre a superfície das partículas de pectina foi definida a partir da análise da carga livre total das soluções de proteína e polissacarídeos e assim a definição de pH e a relação entre eles foi usada para produção das micropartículas. As micropartículas obtidas foram caracterizadas com relação a sua carga elétrica de forma a se obter as condições de pH e a relação de concentração de polissacarídeo : proteína em solução em que a interação eletrostática entre os biopolímeros fosse possível. Foram testados 5 níveis de proteína em soluções ( 2, 4, 6, 8 e 12%) associados a proteína sem tratamento térmico (STT) e tratada termicamente (TT), desnaturação a 80ºC por 15 minutos, sendo que as partículas obtidas foram caracterizadas com relação a morfologia, teor de proteína e conteúdo de umidade. A partir deste estudo preliminar foram selecionados dois tipos de partículas, uma partícula recoberta com proteína STT e outra partícula recoberta com proteína TT, utilizando como critério de seleção as soluções proteícas onde foram obtidas partículas com o maior teor de proteína adsorvida. As partículas selecionadas foram avaliadas com relação à resistência ao ambiente gástrico e capacidade de liberação do material encapsulado em ambiente intestinal, sendo que, para isso, as micropartículas foram submetidas a uma simulação das condições gastrointestinais in vitro, avaliando sua integridade nestas condições e quantificando-se o teor de proteína solubilizada em ambiente gástrico simulado. Também foi avaliada a estabilidade das partículas em diferentes pHs, tamanho médio, morfologia interna e externa e capacidade de reidratação pós liofilização. As concentrações de proteína em solução em que foram obtidos os mais altos valores de proteína adsorvida foram de 4 a 6%, com adsorção de 49,2 ± 1,0 % para partículas com WPC - STT e 27,6 ± 1,8% para solução de WPC - TT. Variações de tamanho das micropartículas após sua inserção em diferentes pHs assim como em suco gástrico artificial, foram de 224,8 µm a 342,9 µm. As partículas liofilizadas e reidratadas readquiriram forma e tamanho original após uma hora de inserção em água além de apresentarem estabilidade às variações de pH. As partículas permaneceram íntegras em ambiente gástrico e desintegraram-se em meio intestinal, entretanto durante a simulação das condições gástricas houve uma alta solubilização da proteína em suco gástrico quando o pH foi ajustado a 1,2 com a presença de pepsina, enquanto menor solubilização foi observada quando o pH do suco gástrico foi ajustado para 3, também em presença de pepsina Abstract: The aim of this study was to produce microparticles able to resist the gastric environment and after releasing the encapsulated material in the gut environment. Particles were produced by ionic gellling using low methoxyl amidated pectin with calcium ions and coated with protein using solutions of different concentrations of whey protein concentrated (WPC), submitted or not submitted to thermal treatment. The condition of the protein adsorption on the surface of pectin particles was defined as the analysis of free charge total protein and polysaccharide solutions and thus defining the relationship between pH and ratio used for the production of particles. The particles obtained were characterized with to their electrical change so as to obtain conditions of pH and the concentration of polysaccharide to protein in solution in which the electrostatic interaction between the biopolymer possible. Five levels of protein in solution (2, 4, 6, 8 e 12%) associated with non-denatured (STT) and denatured (TT) protein in a water bath at 80°C for 15 minutes were tested, and the resulting particles were characterized with respect to their morphology, protein and moisture content. From this preliminary study were selected two types of particles, one particle with STT protein and another with TT protein, using as a standard the conditions of protein in solution which produced the highest level of protein adsorbed. The particles selected were evaluated with respect to resistance to the environment of the stomach and ability to release encapsulated material in intestinal environment, and for that, the microparticles were subjected to a simulated gastrointestinal conditions in vitro evaluating its integrity in these conditions and the protein solubilized in the simulated gastric environment quantified. The stability of the particles at different pHs, average size, internal and external morphology and capacity to rehydration after freeze drying were also evaluated. The concentration of protein in solution where the highest values of protein adsorbed was obtained was 4 ¿ 6%, with adsorption of 49.2 ± 1.0% for particles with WPC - STT and 27.6 ± 1.8 % for the solution contained WPC - TT. The size of the microparticles after their insertion at different pHs as well as in artificial gastric juice, ranging from 224,8 µm to 342,9. The microparticles freeze dried and rehydrated regained the shape and original size after one hour of insertion in water and were stable against changes in pH. The particles remained intact in the environment of the stomach and disintegrated at the intestinal environment, however during the simulation of gastric conditions the was a high concentration of protein in gastric juice while the pH was adjusted to 1.2 with the presence of pepsin while smaller solubilization was observed then the pH of gastric juice was adjusted to 3, also in the presence pepsin Mestrado Nutrição Experimental e Aplicada à Tecnologia de Alimentos Mestre em Alimentos e Nutrição

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Nogueira, Gislaine Ferreira 1988. "Produção e caracterização de micropartículas com multicamadas obtidas por gelificação iônica associada à interação eletrostática." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255967.

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Orientador: Carlos Raimundo Ferreira Grosso Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Made available in DSpace on 2018-08-22T17:05:27Z (GMT). No. of bitstreams: 1 Nogueira_GislaineFerreira_M.pdf: 14331604 bytes, checksum: 0299d24569a9a146c6085746fe878fed (MD5) Previous issue date: 2013 Resumo: O objetivo deste trabalho foi produzir micropartículas com multicamadas contendo alto teor de proteínas, capazes de serem estáveis a condições adversas do meio e resistentes ao ambiente gástrico. Na primeira parte deste estudo, interações eletrostáticas entre o alginato e proteínas do concentrado proteico do soro do leite (WPC) foram avaliadas em relação às condições de pH (3,5 e 3,75) e proporções de polissacarídeo e proteína. A formação de coacervados com os biopolímeros alginato e WPC foi caracterizada quanto à aparência, tamanho médio e carga superficial. Esta análise permitiu definir as condições em que a interação entre proteínas e partículas de alginato pudesse ocorrer. Assim, micropartículas de alginato produzidas por gelificação iônica foram posteriormente recobertas por interação eletrostática com proteínas, utilizando soluções de diferentes concentrações de concentrado proteico do soro do leite, em dois pHs. Foram testadas três concentrações de proteína em solução para cada pH de recobrimento, sendo 0,6, 3 e 4% para o pH 3,5 e 1,7, 3 e 4% para o pH 3,75. As partículas obtidas foram caracterizadas com relação ao teor total de proteína, conteúdo de umidade, tamanho e morfologia. As maiores adsorções proteicas foram obtidas com a maior concentração de proteína em solução (4%) em ambos pHs. A partir deste estudo preliminar, selecionou-se a amostra de micropartículas com o maior teor de proteína adsorvida para se construir multicamadas em sua superfície através da interação eletrostática. Na segunda parte do estudo, foram produzidas multicamadas de alginato e proteínas do concentrado proteico do soro do leite sobre a superfície da partícula de alginato. Essas partículas foram caracterizadas igualmente as anteriores. A proteína total adsorvida na partícula foi alta, variou de 51,20% a 64,91%, sendo 33,24% dessa proteína encontrada na primeira camada (AlgPart1). Na terceira camada (AlgPart3), também foram encontradas elevados teores proteicos, variando de 17,96% a 31,67%. Uma relação proporcional entre a concentração de alginato e WPC com o aumento da adsorção proteica nesta camada foi observada. A formação das multicamadas (AlgPart1 e AlgPart3) sobre a superfície das partículas provocou uma diminuição significativa no teor de umidade das partículas (AlgPart), ao contrário do que foi observado com o tamanho. Observações realizadas por MEV revelaram que as camadas produzidas com alginato tendem a ter superfícies mais lisas, e com WPC, tendem a ser rugosas. A amostra de micropartículas com multicamadas que apresentou a maior adsorção proteica foi avaliada quanto à estabilidade em temperatura de esterilização (121 ºC, por 15 minutos),pH (2, 4, 6 e 8), concentração de sal (0, 50, 100, 150 e 200 mM) e em condições gastrointestinais (in vitro). Além disso, foram caracterizadas em relação ao tamanho médio, solubilidade proteica e morfologia. Partículas multicamadas úmidas permaneceram íntegras à temperatura de esterilização, apresentaram uma diminuição significativa de tamanho e um acréscimo significativo na solubilidade da camada proteica para o meio em pH 2, e permaneceram estáveis em pHs 4, 6 e 8. A perda de proteína das multicamadas da partícula aumentou significativamente com o aumento da força iônica do meio. As partículas com multicamadas se mostraram parcialmente resistentes às condições gástricas, com uma liberação de 30,5% da proteína presente na partícula e, foram sensíveis à atividade proteolítica em ambiente intestinal simulado promovendo a desintegração das multicamadas e a liberação de praticamente toda proteína da partícula. Considerando os resultados obtidos, conclui-se que é possível a formação de multicamadas de alginato e WPC sobre a superfície de partículas de gelificação iônica com alta adsorção proteica, capazes de serem estáveis em condições adversas do meio e parcialmente resistente às condições gástricas Abstract: The objective of this work was to produce microparticles with multilayer containing high protein content, capable of being stable to harsh conditions of the environment and resistant to the gastric environment. In the first part of this study, the electrostatic interaction between the alginate and protein of concentrate whey protein (WPC) was evaluated in relation to pH conditions (3.5 and 3.75) and ratio of polysaccharide: protein. The formation of coacervates between the alginate and WPC was characterized as the visual appearance, medium size and surface charge. This analysis allowed us to define the conditions in which the interaction between proteins and alginate particles could occur. Thus alginate microparticles produced by ionic gelation were subsequently coated by electrostatic interaction with proteins, using solutions with different concentrations of whey protein at two pHs. Three concentrations were tested with respect to the protein concentration, being 0.6, 3 and 4% for pH 3.5 and 1.7, 3 and 4% for pH 3.75. The particles were characterized with respect to the total protein content, moisture content, size and morphology. The highest protein adsorption were obtained with the higher concentration of protein solution (4%) by both pH. From this preliminary study, we selected the particle with the highest level of protein adsorbed to construct multilayer using electrostatic interaction on its surface. In the second part of the study, were produced multilayers of alginate and WPC were produced on the surface of the particle of alginate. These particles were characterized in relation to protein adsorption, moisture content, medium size and morphology. The total protein adsorbed on the particle was high, varied from 51.20% to 64.91%, being 33.24% of this protein found in the first layer (AlgPart1). In the third layer (AlgPart3), were also found elevated protein levels, varying from 17.96% to 31.67%. A proportional relationship between the concentration of alginate and WPC with increased protein adsorption was observed in this layer. The formation of multilayers (AlgPart1 and AlgPart3) on the particle surface caused a significant decrease in moisture content of the particles (AlgPart), contrary to what was observed with the size. Observations made by SEM revealed that layers produced with alginate tend to have most smooth surfaces, and WPC tend to be rough. The particle multilayers that presented the highest protein adsorption was evaluated as to the stability at sterilization temperature (121 º C for 15 minutes), pH (2, 4, 6 and 8), salt concentration (0, 50, 100, 150 and 200 mM) and in gastrointestinal conditions. Furthermore were characterized with respect to medium size, protein solubility and morphology. Moist Multilayer particles have remained stable against the temperature of sterilization, showing a significant decrease in size and a significant increase in the solubility of the protein layer into the medium at pH 2, and remain stable at pH 4, 6 and 8. The loss of protein from multilayer particle increased as ionic strength increased. The particles with multilayer were partially resistant to gastric conditions, with a release of 30.49% of the protein in the particle, and were susceptible to proteolytic activity in simulated intestinal environment promoting the particle disintegration and the release of all protein recovering the particles. Considering the results obtained, it is concluded that it is possible the formation of multilayer alginate and WPC on the surface of particles obtained ionic gelation using high protein adsorption, capable of being stable in adverse conditions of the environment (temperature, pH, ionic strength) and resistant to gastric conditions Mestrado Consumo e Qualidade de Alimentos Mestra em Alimentos e Nutrição

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Almeida, Dayane Santos de. "Qualidade físico-química de ovos comerciais submetidos a diferentes métodos de tratamento de casca e condições de estocagem." Universidade do Estado de Santa Catarina, 2013. http://tede.udesc.br/handle/handle/914.

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Made available in DSpace on 2016-12-08T16:24:18Z (GMT). No. of bitstreams: 1 PGCA13MA141.pdf: 78545 bytes, checksum: 8ec31bb3352da0cbb2aeb6ecf2cb0871 (MD5) Previous issue date: 2013-07-17 The process of washing eggs positively influences the acceptance of the product by the consumer, because it improves the appearance for marketing and reduces the likelihood of contamination and threat to food security. However, hygiene is a subject that still generates controversy when it comes to egg s quality, since physical damage to the product may occur, since the protective cuticle that covers the shell is removed. Consequently, the eggs are more exposed to the exchange of gases and moisture and the entry of microorganisms, speeding the process of deterioration. The proteins in whey are gaining prominence in covering food products , because when properly processed , produce flexible, transparent and odorless coverage , being able to promote the closing of the pores of the egg shell and the reduction of moisture loss and transport gas , extending the storage time . The objective of this study was to evaluate the physical and chemical quality of commercial eggs undergo the processes of cleaning and soaking in whey protein concentrate (WPC), a function of storage time . There was the physical and chemical quality of 560 commercial eggs from semi-heavy laying strain of Hissex Brown, with 74 weeks of age. The design was completely randomized in a factorial 4 x 7, four methods of treating bark (non-sanitized and not covered with WPC, non-sanitized and covered with WPC, sanitized and not covered with WPC and sanitized and covered with WPC) and seven storage periods (1, 7, 14, 21, 28, 35 and 42 days), totaling 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), Haug unit (HU), yolk index (GI) and albumen pH O processo de lavagem dos ovos influencia positivamente à aceitação do produto pelo consumidor, pois melhora a aparência para comercialização, além de diminuir a probabilidade de contaminação e ameaça à segurança alimentar. No entanto, a higienização é um assunto que ainda gera polêmica em se tratando de qualidade de ovos, uma vez que podem ocorrer danos físicos ao produto, já que a cutícula protetora que recobre a casca é removida. Por conseqüência, os ovos ficam mais expostos à troca de gases e umidade e à entrada de microrganismos, acelerando seu processo de deterioração. As proteínas do soro de leite vêm ganhando destaque na cobertura de produtos alimentícios, pois quando processadas apropriadamente, produzem coberturas flexíveis, transparentes e sem odores, sendo capazes de promover o fechamento dos poros da casca do ovo e a diminuição da perda de umidade e do transporte de gases, prolongando o tempo de estocagem. O objetivo deste trabalho foi avaliar a qualidade físico-química de ovos comerciais submetidos aos processos de higienização e imersão em solução de concentrado protéico de soro do leite (CPSL), em função do tempo de armazenamento. Verificou-se a qualidade físico-química de 560 ovos comerciais provenientes de poedeiras semipesadas da linhagem Hissex Brown, com 74 semanas de idade. O delineamento foi inteiramente ao acaso, em arranjo fatorial 4 x 7, sendo quatro métodos de tratamento de casca (não-higienizados e não cobertos com CPSL; não-higienizados e cobertos com CPSL; higienizados e não cobertos com CPSL e higienizados e cobertos com CPSL) e sete períodos de estocagem (01, 07, 14, 21, 28, 35 e 42 dias), totalizando 28 tratamentos, com cinco repetições de quatro ovos cada. Os parâmetros de qualidade avaliados foram perda de peso dos ovos (%), gravidade específica (g/cm3), unidade Haug (UH), índice de gema (IG) e pH de albúmen. Também foram avaliados o perfil protéico do albúmen, utilizando-se pools cinco ovos por tratamento, e a oxidação lipídica da gema, através dos valores de TBARS, as quais foram realizadas em quintuplicata. O aumento no período de estocagem, independente do método de tratamento de casca, ocasionou perda de peso nos ovos, reduções na gravidade específica, na unidade Haugh e no índice de gema, aumento no pH do albúmen e nos valores de TBARS. Não houve modificação no perfil protéico do albúmen entre os métodos de tratamento de casca ao longo do armazenamento. O método de higienização faz com que piore a qualidade interna do ovo com o decorrer do armazenamento. A cobertura de concentrado protéico de soro do leite é uma alternativa viável para a conservação de ovos comerciais armazenados em temperatura ambiente por minimizar a perda de qualidade físico-química ao longo do armazenamento, inclusive de ovos que necessitam passar pelo processo de higienização

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Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

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Diamantino, Íris Martins [UNESP]. "Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/99044.

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Made available in DSpace on 2014-06-11T19:29:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-26Bitstream added on 2014-06-13T20:20:07Z : No. of bitstreams: 1 diamantino_im_me_sjrp.pdf: 386013 bytes, checksum: b3b87690b057fd61f3bc7ef1ddfed013 (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) O queijo Prato é caracterizado como gordo e de média umidade, sendo o segundo mais consumido no país. Contudo, a associação da ingestão de gorduras com o desenvolvimento de doenças coronarianas e carcinogênicas tem incentivado a procura por alimentos menos calóricos e que, ao mesmo tempo, sejam tão agradáveis ao paladar quanto às versões integrais. Algumas melhorias tecnológicas foram desenvolvidas para promover bons aspectos físicos e sensoriais para queijos com baixo teor de gordura, incluindo o uso de substitutos de gordura. Nesta pesquisa, foram incorporados ao queijo Prato dois diferentes substitutos de gordura, aplicados simultaneamente, a fim de avaliar o efeito sobre a qualidade tecnológica desse queijo. Foram feitos dois processamentos dos queijos conforme 3 tratamentos: um controle, fabricado com leite integral e dois fabricados com leite padronizado a 1,5% de gordura: um queijo Prato light e outro queijo Prato light modificado, adicionado dos substitutos de gordura concentrado protéico de soro (CPS) e colágeno hidrolisado, nas concentrações de 1,0 e 0,5%, respectivamente. Durante o processo de maturação foram realizadas análises físico-químicas para a caracterização dos produtos, avaliação da proteólise, do derretimento e da textura. Os resultados obtidos para o conteúdo de gordura permitiram que os queijos fossem classificados como produtos light, por apresentarem redução maior que 25%, em relação ao conteúdo médio de gordura do queijo Prato integral. A adição dos substitutos promoveu aumento do teor de umidade e, conseqüentemente, do rendimento dos queijos. O comportamento da glicólise e da proteólise durante a maturação do queijo Prato light modificado foi próximo ao observado para o queijo Prato integral. Entretanto, não houve uma relação entre a adição dos substitutos de gordura e aumento da capacidade de derretimento... Prato cheese is characterized as fatty and with medium moisture, it is very appreciated by consumers, being the second most consumed in the country. However, the association of fat intake with the development of coronary heart disease and cancers has prompted the search for food with fewer calories, but, at the same time, it must be as pleasing to taste as the full fat counterparts. Some alternatives were developed to improve physical and sensory characteristics in cheeses with reduced fat, including the use of fat substitutes. In this research, two different types of substitutes were incorporated into Prato cheese, to evaluate the effect on the technological quality of this cheese. The cheeses were prepared according to three treatments: a control, made with full fat milk and two made from standardized milk, a Prato light cheese and another Prato light cheese with added fat replacers: whey protein concentrate (WPC) and hydrolyzed collagen, respectively at a concentration of 1.0 and 0.5%, and repeated twice. During the ripening, the cheeses were submitted to analyses of the evaluation of proteolysis, melting and texture. The results obtained for the fat content allow the cheeses to be classified as light products, because they presented more than 25% of reduction, compared with the average fat content of a full fat Prato cheese. The addition of substitutes promoted an increase in moisture content and, consequently, in the yield of cheese; there was no influence on the acidity and proteolysis development. On the other hand, there was no relationship between the addition of fat substitutes and increasing the melting capacity and improving the texture of the Prato light cheese. Thus, further studies are needed to better understand the effect of whey protein concentrate and hydrolyzed collagen in the quality of these products, in order to assess their potential for production... (Complete abstract click electronic access below)

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Sousa, Graziela Leal. "Desenvolvimento de sorvete simbiótico de graviola (Annona muricata L.) com teor reduzido de gordura e avaliação da resistência gastrointestinal dos probióticos in vitro." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-19032014-114952/.

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O presente trabalho objetivou avaliar o efeito da adição de inulina (I) e a substituição parcial da gordura do leite (G) pelo concentrado de proteína de soro de leite (WPC) sobre a sobrevivência dos probióticos Lactobacillus acidophilus NCFM e Bifidobacterium animalis subsp. lactis HN019 em sorvete de graviola com teor reduzido de gordura, ao longo do período de armazenamento e frente às condições encontradas no trato gastrointestinal (TGI) simuladas in vitro. Adicionalmente, avaliou-se a influência desses ingredientes (6% I; 1,5% WPC; 3% e 1,5% G) sobre as características tecnológicas e a aceitabilidade do sorvete funcional. Empregou-se um planejamento fatorial 22, para 4 formulações produzidas, em triplicata, totalizando 12 ensaios: F1- controle (- I, - WPC); F2 (+ I, - WPC); F3 (- I, + WPC) e F4 (+ I, + WPC). Todas as formulações foram armazenadas a -18±3ºC e avaliadas após 2, 28, 56, 84 e 112 dias de armazenamento. A determinação das características tecnológicas foi realizada com as análises de dureza instrumental (em analisador de textura TA-XT2), fração de derretimento, overrun (durante a elaboração do produto) e perfil lipídico. Para o teste de aceitabilidade do produto, utilizou-se uma escala hedônica estruturada de 9 pontos. Elevada viabilidade probiótica foi observada para todas as formulações, com médias de populações acima de 8,0 log UFC/g, não diferindo significativamente durante o armazenamento de 112 dias (p>0,05). B. animalis subsp. lactis HN019 apresentou uma maior resistência em relação a L. acidophilus NCFM quando submetido aos sucos gastrointestinais artificiais, uma vez que a população de NCFM e de HN019 diminuíram, respectivamente, cerca de 5,2 log UFC/g e de 1,2 log UFC/g, durante o armazenamento. O efeito protetor do WPC e/ou I sobre a resistência de L. acidophilus aos sucos gastrointestinais artificiais foi observada no 56º dia e, para B. animalis subsp. lactis no 2º dia de armazenamento (p<0,05). Os sorvetes com WPC apresentaram menores valores de dureza, aos 7º e 112º dias de estocagem (p<0,05). A adição de inulina influenciou no aumento da dureza para F2 após 56 dias e para F4 durante todo período de armazenamento (p<0,05). Os resultados mostraram, também, que a presença do WPC e/ou inulina reduziu a velocidade de derretimento dos sorvetes durante todo o armazenamento (p<0,05). Elevados escores médios (entre 6,8 e 8,0) foram obtidos no teste de aceitabilidade sensorial dos sorvetes probióticos, indicando excelente aceitação pelos consumidores e não diferiram significativamente durante o armazenamento de até 84 dias. Já para F4, a adição do WPC + I aumentou a aceitação do produto após 56 dias (p<0,05). Os resultados obtidos sugerem que a utilização do WPC como substituto parcial da gordura láctea separadamente ou combinada com a inulina pode ser vantajosa no desenvolvimento de sorvete probiótico com baixo teor de gordura, uma vez que a presença desses ingredientes desempenhou um papel importante na proteção dos probióticos contra o efeito dos fluidos gastrointestinais nos testes in vitro. Além deste efeito protetor, a utilização da inulina e WPC também melhorou as características tecnológicas e sensoriais do sorvete funcional reduzido de gordura. This study aimed to assess the effect of the addition of inulin (I) and the partial substitution of the milk fat (MF) by whey protein concentrate (WPC) on Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis HN019 viability incorporated in low fat graviola (Annona muricata L.) ice-cream and on probiotic survival under in vitro simulated gastrointestinal conditions throughout 112 days of storage. Moreover, the influence of these ingredients (6% I; 1,5% WPC; 3% and 1,5% MF) on the functional ice-cream technological and sensorial features was also evaluated. Employing a 22 factorial design, four formulations were produced, in triplicates: F1- control (- I, - WPC); F2 (+ I, - WPC); F3 (- I, + WPC) and F4 (+ I, + WPC). The product were stored at -18±3ºC and analyzed after 2, 28, 56, 84, and 112 days of storage. Ice-creams from each trial were used for determination of L. acidophilus and B. animalis subsp. lactis viability in the products and survival in ice-creams submitted to gastrointestinal simulated conditions during storage at -18±3ºC for up to 112 days. For the determination of technological features, instrumental hardness (in TA-XT2 Texture Analyser), melting rate, overrun (during production), and lipid profile were determined. For sensory acceptability evaluation, a 9 point hedonic scale was used. High probiotic viability was observed for all formulations, with mean populations above 8.0 cfu/g and which did not differ significantly throughout 112 days of storage (p>0.05). B. animalis subsp. lactis HN019 resistance to the artificial gastrointestinal juices was higher than for L. acidophilus NCFM, since the NCFM and the HN019 populations decreased approximately 5.2 log cfu/g and 1.2 log cfu/g, respectively, throughout storage. The protective effect of WPC and/or WPC + I on the L. acidophilus resistance to artificial gastrointestinal juices was observed on the 56th day and for B. animalis subsp. lactis on the 2nd day of storage (p<0.05). The ice-creams with WPC presented lower hardness in the 7th and 112nd days of frozen storage (p<0.05). The addition of inulin led to an incresed hardnes for F2 after 56 days and for F4 during the whole storage (p<0.05). The results also showed that the presence of the WPC and/or inulin reduced the ice-creams melting rates during the whole storage (p<0.05). The high mean scores obtained (between 6.8 and 8.0) in the acceptability test indicated that the functional ice-creams evaluated were very well accepted, and did not differ significantly throughout storage of up to 84 days. Except for F4, the addition of the WPC + I improved the acceptability after 56th days of frozen storage (p<0.05). The results suggest that the use of WPC for the partial substitution of the milk fat separately or combined with inulin may be advantageous in the development of low-fat synbiotic ice-cream, since the presence of these ingredients played an important role in the probiotic protection against gastrointestinal juices in the in vitro simulated assays. Besides these protective effects, inulin and WPC also improved the technological and sensory features of the low-fat functional ice-cream.

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Diamantino, Íris Martins. "Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura :." São José do Rio Preto : [s.n.], 2011. http://hdl.handle.net/11449/99044.

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Orientador: Ana Lúcia Barretto Penna Banca: Elisa Helena Giglio Ponsano Banca: Célia Maria Landi Franco Resumo: O queijo Prato é caracterizado como gordo e de média umidade, sendo o segundo mais consumido no país. Contudo, a associação da ingestão de gorduras com o desenvolvimento de doenças coronarianas e carcinogênicas tem incentivado a procura por alimentos menos calóricos e que, ao mesmo tempo, sejam tão agradáveis ao paladar quanto às versões integrais. Algumas melhorias tecnológicas foram desenvolvidas para promover bons aspectos físicos e sensoriais para queijos com baixo teor de gordura, incluindo o uso de substitutos de gordura. Nesta pesquisa, foram incorporados ao queijo Prato dois diferentes substitutos de gordura, aplicados simultaneamente, a fim de avaliar o efeito sobre a qualidade tecnológica desse queijo. Foram feitos dois processamentos dos queijos conforme 3 tratamentos: um controle, fabricado com leite integral e dois fabricados com leite padronizado a 1,5% de gordura: um queijo Prato light e outro queijo Prato light modificado, adicionado dos substitutos de gordura concentrado protéico de soro (CPS) e colágeno hidrolisado, nas concentrações de 1,0 e 0,5%, respectivamente. Durante o processo de maturação foram realizadas análises físico-químicas para a caracterização dos produtos, avaliação da proteólise, do derretimento e da textura. Os resultados obtidos para o conteúdo de gordura permitiram que os queijos fossem classificados como produtos light, por apresentarem redução maior que 25%, em relação ao conteúdo médio de gordura do queijo Prato integral. A adição dos substitutos promoveu aumento do teor de umidade e, conseqüentemente, do rendimento dos queijos. O comportamento da glicólise e da proteólise durante a maturação do queijo Prato light modificado foi próximo ao observado para o queijo Prato integral. Entretanto, não houve uma relação entre a adição dos substitutos de gordura e aumento da capacidade de derretimento... (Resumo completo, clicar acesso eletrônico abaixo) Abstract: Prato cheese is characterized as fatty and with medium moisture, it is very appreciated by consumers, being the second most consumed in the country. However, the association of fat intake with the development of coronary heart disease and cancers has prompted the search for food with fewer calories, but, at the same time, it must be as pleasing to taste as the full fat counterparts. Some alternatives were developed to improve physical and sensory characteristics in cheeses with reduced fat, including the use of fat substitutes. In this research, two different types of substitutes were incorporated into Prato cheese, to evaluate the effect on the technological quality of this cheese. The cheeses were prepared according to three treatments: a control, made with full fat milk and two made from standardized milk, a Prato light cheese and another Prato light cheese with added fat replacers: whey protein concentrate (WPC) and hydrolyzed collagen, respectively at a concentration of 1.0 and 0.5%, and repeated twice. During the ripening, the cheeses were submitted to analyses of the evaluation of proteolysis, melting and texture. The results obtained for the fat content allow the cheeses to be classified as light products, because they presented more than 25% of reduction, compared with the average fat content of a full fat Prato cheese. The addition of substitutes promoted an increase in moisture content and, consequently, in the yield of cheese; there was no influence on the acidity and proteolysis development. On the other hand, there was no relationship between the addition of fat substitutes and increasing the melting capacity and improving the texture of the Prato light cheese. Thus, further studies are needed to better understand the effect of whey protein concentrate and hydrolyzed collagen in the quality of these products, in order to assess their potential for production... (Complete abstract click electronic access below) Mestre

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Brandão, Henry. "Utilização de extrato hidrossolúvel de soja na elaboração de bebida fermentada simbiótica." Universidade Estadual do Oeste do Parana, 2012. http://tede.unioeste.br:8080/tede/handle/tede/411.

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Made available in DSpace on 2017-05-12T14:48:38Z (GMT). No. of bitstreams: 1 henry.pdf: 2217836 bytes, checksum: f01d367fdd6ecd64b7d0ccf6ae52d669 (MD5) Previous issue date: 2012-07-02 In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paraná state reached the first place in soybean production in Brazil. As possible benefits of diets containing soy we could mention the anticarcinogenic effects, reduction of cholesterol levels, protective effects against obesity and symptoms such as hot flashes during menopause, treatment of coronary heart disease and osteoporosis. According to this economic and health context, this work aimed the development of a hydrosoluble soybean extract fermented with probiotic microorganisms, plus inulin (prebiotic substance) and whey protein concentrate, in order to meet the consumers expectations on health, nutrition and functionality due to their symbiotic nature. Physical and chemical, microbiological, sensory analyzes and probiotic bacteria counting were carried out, considering different types of sugars such as sucrose and glucose. Twelve formulations were prepared from hydrosoluble soybean extract with whey protein concentrate and inulin, by varying the inoculated cultures (Lactobacillus acidophilus, Lactobacillus casei and SAB) and sugar (100% glucose treatment, 100% sucrose treatment, 50% glucose and 50% sucrose treatment, and 0% sugar treatment). The sensory evaluation experiment was completely randomized, applying analysis of variance-ANOVA and Means Test (Tuckey). In the fermentation process the formulation A5 (EHS 10%, 2.5% WPC, 2% inulin, sugar and inoculum SAB) presented the shortest time register, with 5 hours and 53 minutes to achieve the optimum pH. For an optimal therapeutic effect, it is estimated that the probiotic food must contain a number above than 107 CFU / mL, and all formulations reached this viable cell count during 28 days of storage, especially the Treatment A9 with an initial count of 1,20 x1014 CFU / mL. The increased acidity values reached 85 ºD, maintaining the pH value close to 4.31, which means a suitable pH. The results of the microbiological analyzes of fermented beverages were in accordance to the standards established by the Brazilian legislation, ensuring the safety of the samples. The rate of acceptance achieved by sensory evaluation of the beverages was above 70% considering the formulations A2 (EHS 10%, 2.5% WPC, 2% of inulin, 100% sucrose and L. casei inoculum) and A10 (EHS 10% 2.5% WPC, 2% of inulin, and 100% sucrose and L. acidophilus inoculum), which means that these formulations would be well accepted in the consumers market. A safra brasileira de grãos 2007/08 foi de cerca de 145 milhões de toneladas, um recorde para a agricultura interna. No ano de 2008 a soja liderou a participação no valor da produção de lavouras temporárias e permanentes com 39,18%, participação que foi superada pela safra 2009/2010, na qual o Paraná garantiu o primeiro lugar na produção de soja no Brasil. Como possíveis benefícios de dietas contendo soja podem ser mencionados os efeitos anticarcinogênicos, redução dos níveis de colesterol, efeitos protetores contra a obesidade e sintomas como ondas de calor na menopausa, tratamento de doenças coronarianas e osteoporose. Diante deste contexto econômico e de saúde, almejou-se desenvolver uma bebida à base de extrato hidrossolúvel de soja fermentada com micro-organismos probióticos, acrescida de inulina (substância prebiótica) e proteína concentrada do soro do leite, visando atender às expectativas de consumidores quanto à saúde, nutrição e funcionalidade, devido ao seu caráter simbiótico. Foram realizadas análises físico-químicas, microbiológicas, sensoriais e contagem de bactérias probióticas, considerando-se diferentes tipos de açúcares, como sacarose e glicose. Foram elaboradas doze formulações a partir de extrato hidrossolúvel de soja, adicionado de proteína concentrada de soro de leite e inulina, variando as culturas inoculadas (fermentos lácteos Lactobacillus acidophilus, Lactobacillus casei e SAB) e o açúcar (Tratamento com 100% de glicose, tratamento com 100% de sacarose, tratamento com 50% de glicose e 50% de sacarose e tratamento com 0% de açúcar). O delineamento experimental na avaliação sensorial foi inteiramente casualizado, aplicando-se a análise de variância (ANOVA) e teste de médias (Tuckey). No processo de fermentação a formulação contendo 10% EHS, 2,5% WPC, 2% de inulina, sem açúcar e o inóculo SAB sobressaiu-se com o menor tempo, totalizando 5 horas e 53 minutos para alcançar o pH ótimo. Para obter um efeito terapêutico ótimo, estima-se que o alimento probiótico deva conter um número maior que 107 UFC/mL, sendo que todas as formulações elaboradas alcançaram este propósito durante os 28 dias de armazenamento, tendo como destaque a formulação A9 com uma contagem inicial de 1,20 x1014 UFC/mL. Os valores de acidez aumentaram até aproximadamente 85º D, mantendo o valor de pH próximo a 4,31, o que significa um pH adequado. Os resultados das análises microbiológicas das bebidas fermentadas apresentaram-se em conformidade com os padrões estabelecidos pela legislação brasileira, assegurando a inocuidade das amostras. O índice de aceitabilidade obtido pela avaliação sensorial das bebidas foi superior a 70% para as formulações A2 (10% EHS, 2,5% WPC, 2% de inulina, 100% sacarose e o inóculo L. casei ) e A10 (10% EHS, 2,5%WPC,2% de inulina, 100%sacarose e o inóculo L. acidófilos), o que significa que estas formulações seriam bem aceitas no mercado consumidor.

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Lin, Wen-Shan, and 林汶珊. "Effects of whey protein concentrate (WPC) on oxidative stress in rats." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/17698326380754007610.

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碩士 高雄醫學大學 醫學檢驗生物技術學研究所 98 Objectives: In recent studies, increase of oxidative stress and decrease of immunity play an important role in carcinogenesis. It was found that the increase of oxidative stress accompanied the decrease of antioxidants in breast cancer patients. Whey protein concentrate (WPC) is a precursor of glutathione (GSH); previous studies have demonstrated that supplementation of WPC can increase the level of GSH and immune functions. Therefore, the aim of this study was to investigate the antioxidant statuses in erythrocytes and the lymphocyte subpopulations in different tissues of SD rats with breast tumors and the effects of antioxidant supplementation on their antioxidant statuses and the lymphocyte subpopulations. Materials and Methods: Forty-four SD female rats were enrolled in this study and randomly divided into 4 groups: the control, the control group supplemented with WPC (334 mg/kg), the group with breast tumors, and the breast tumor group supplemented with WPC. Twenty-four rats at the age of 52 days were orally administered 75 mg/kg body weight 7,12-dimethylbenz (a) anthracene (DMBA) to induce breast tumors and then supplemented with WPC once a day after the treatment of DMBA; moreover, the numbers and sizes of the tumors in the rats were recorded and they were weighted once a week. At the age of 177 days, they were sacrificed after anaesthetization with Zoletil, and the biochemical markers, levels of antioxidant statuses, and the oxidative stress markers of peripheral blood (PB) and the percentages of lymphocyte subpopulations (CD3+, CD4+, CD8+, CD45+, CD161a+, and CD25+) of the PB, spleen, thymus, and bone marrow (BM) were analyzed. Results: Firstly, our data showed that the counts of leukocytes, neutrophils and monocytes and the levels of IgM and IgG in the blood of the rats with breast tumors were significantly higher than those without breast tumors. Conversely, the levels of matrix metalloproteinase 2 (MMP2) and the percentages of natural killer (NK) cells in the blood of the rats with breast tumors were significantly lower. Secondly, to evaluate the effect of WPC on the control and breast tumor groups, we found that: 1. The levels of GSH, total GSH , the GSG/GSSG ratio and MMP2 were significantly higher in all the groups except the controls. On the contrary, their levels of IgM and the percentages of NK cells of PB were significantly lower than the controls. 2. In the control group, after the supplementation of WPC, the percentages of the T helper cells in the spleen were significantly higher and the percentages of the T cytotoxic cells in the bone marrow were significantly lower 3. In the rats with breast tumor, when they were supplemented with WPC, the levels of GSSG, total GSH and nitrite were significantly higher than the breast tumor rats; and the levels of GRx, the percentages of the activated T cells in the thymus, T cells and T helper cells in the bone marrow were significantly lower. Conclusions: In this study, the results indicated that the increased percentage of the T helper cells in the spleen might be contributed to the supplementation of WPC, but the effects of WPC on other immunological functions were not apparent.

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Cheng, Shih-Hsuan, and 鄭詩璇. "Effects of whey protein concentrate (WPC) on the rats with mammary tumors." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/90617506458170145691.

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碩士 高雄醫學大學 醫學檢驗生物技術學研究所 99 Changes in glutathione (GSH) homeostasis have been implicated in the etiology and progression of a variety of human diseases. The expression of apoptosis-related proteins could be affected by regulating the GSH levels. Previous studies have shown that high GSH levels in tumor cells were associated with the higher rate of tumor cell proliferation and resistance to apoptosis or to chemotherapy; the abnormal control of apoptosis and the increase of glutathione-S-transferase pi (GST-Pi) expression were also associated with the drug resistance of tumor cells. Therefore, effective depletion of GSH levels and GST-Pi expression or elevation of the apoptotic abilities in the tumor cells might be a promising support in cancer treatment. We hypothesized that supplemented with whey protein concentrate (WPC), a precursor of GSH, could selectively deplete GSH levels in the tumor cells and elevate them in the blood and livers of the rats with mammary tumors induced by 7,12-dimethylbenz(a)-anthracene (DMBA) and correlated the results with the expression of the GST-Pi protein and apoptosis-related proteins in relevant tissues, which were assessed to find out whether WPC supplementation could be a promising support of breast cancer treatment agent. There were two experimental stages in this study. We have established the model in which DMBA induced rat mammary tumors, and the rats were divided into four groups: the control group (n = 8), the control group with WPC supplementation (n = 12), the mammary tumor rats group (n = 12), and the mammary tumor rats group with WPC supplementation (n = 12). Firstly, we evaluated the effects of WPC supplementation on the mammary tumors formation, the GSH statuses, and the antioxidant enzymes [superoxide dismutase (SOD), glutathione peroxidase (GPx), and glutathione reductase (GRx)] in relevant tissues of the rats; we also investigated the tumor invasive (VEGF-A and VEGF-C) and metastatic factors (MMP-2 and TIMP). Subsequently, we evaluated the correlations between variables of the GSH levels, the expression of GST-Pi protein, and the expression of apoptosis-related proteins (Bax, Bcl-2, and Caspase-3) in relevant tissues of the rats. In the first stage, the results showed that: 1. There were no significant differences between the mammary tumor rats groups together with or without WPC supplementation in the information of tumors, including the average number of tumors/rats, the average tumor weight/tumors, and the average tumor volume/tumors. 2. On the activities of antioxidant enzyme assay, there were significantly lower activities of GRx in the mammary tumor rats group with WPC supplementation when compared with those in the mammary tumor rats group. 3. The GSH levels in the blood and liver tissues were significantly higher in all groups except the control group. On the contrary, the GSH levels in the tumor tissues were significantly lower in the mammary tumor rats group with WPC supplementation. 4. The levels of tumor invasive and metastatic factors, including VEGF-C and MMP-2 in the blood, were significantly higher in both the mammary tumor rats group and the control group with WPC supplementation than those in the control group. In the second stage, the results showed that: 1. The expression of the GST-Pi protein in the liver tissues were significantly higher in the mammary tumor rats group which might result from the metabolism of DMBA, but lower in the mammary tumor rats group with WPC supplementation indicated that supplemented with WPC might reduce the liver injure induced by DMBA. However, there were no significant differences in the tumor tissues among groups. 2. In the liver tissues, the mammary tumor rats group had the highest ratio of Bax/Bcl-2 which implicated the increase of apoptosis induced by DMBA. However, there were no significant differences in the tumor tissues among the groups. Taken together, our findings indicated that the effects of WPC on mammary tumor formation of the rats induced by DMBA were not apparent. WPC could selectively elevate GSH levels in the blood and liver tissues but deplete them in the tumor tissues. However, the depletion of GSH levels could neither elevate the expression of apoptosis-related proteins nor deplete the expression of GST-Pi protein in the tumor tissues. In the future, we must change the ways WPC supplementation or use chemotherapy agent in conjunction to assess whether WPC could be a promising support of breast cancer treatment. Our study may provide the clinical applications of the effects of WPC on the antioxidant enzymes, tumor invasive factors, tumor metastatic factors, and the liver detoxification of the rats in the physiological and pathological conditions.

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32

Privita, Sofjan Rosalina. "The effects of whey protein concentrates (WPC) and different overrun levels in ice cream." 2002. http://catalog.hathitrust.org/api/volumes/oclc/50148217.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 2002. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 249-257).

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Burrington, Kimberlee Jo. "Heat modification of whey protein concentrate to improve its functional properties." 1987. http://catalog.hathitrust.org/api/volumes/oclc/15227385.html.

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Kaustinen, Eva Mirjam. "Production and stability of cream liqueurs made with whey protein concentrate." 1985. http://catalog.hathitrust.org/api/volumes/oclc/12829700.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1985. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 69-74).

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Hsu, Kuo-Hui. "Effects of storage on the functional properties of whey protein concentrate." 1987. http://catalog.hathitrust.org/api/volumes/oclc/17447340.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1987. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 175-188).

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Piyachomkwan, Kuakoon. "Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate." Thesis, 1993. http://hdl.handle.net/1957/27238.

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Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to form an elastic gel, the gel network being formed by the myofibrillar proteins of fish muscle. It is generally accepted that the quality of surimi gels is influenced by the activity of endogenous protease which acts on the myofibrillar proteins. The proteases in Pacific whiting surimi (Merluccius productus) are particularly problematic due to their high catalytic activity on muscle myosin. The addition of whey protein concentrate (WPC) to Pacific whiting surimi has been shown to enhance the gel strength of the corresponding products produced from this surimi. The mechanism through which WPC enhances the gel strength of Pacific whiting surimi has not been determined, but it has been suggested that WPC acts to inhibit surimi autoproteolysis. The objective of this study was to determine whether the incorporation of WPC into Pacific whiting surimi inhibits autoproteolysis and/or protects the myosin fraction from proteolytic degradation. The effect of supplementing surimi with WPC, beef plasma protein (BPP) and bovine serum albumin (BSA) on its apparent autoproteolysis activity was determined. Three WPC preparations were tested, WPC 34, 34% protein; WPC 80, 80% protein; and WPC 95, 95% protein. Each of the additives was incorporated at the 1, 2, 3 or 4% level. Proteolysis of surimi and supplemented surimi samples was allowed to occur at 55°C. Proteolytic reaction mixtures were terminated by the addition of trichloroacetic acid (TCA). Proteolytic activity was estimated by measuring the difference in TCA-soluble peptides present in reaction mixtures of paired (identical) samples, one having been incubated at 55°C while the paired sample was kept on ice. Peptides were quantified by the bicinchoninic acid, Lowry, dye-binding and trinitrobenzenesulfonic acid methods. Results based on the different peptide assays were compared in order to asses the reliance of results on specific assay methods. BPP was found to have the most inhibitory activity in the autoproteolysis assays, followed by the WPC preparations and then BSA. Autoproteolysis was completely inhibited by the incorporation of 1% BPP, 3% WPC 80 and 2% WPC 95. The extent of inhibition by the WPC preparations was related to their protein content, the higher the protein content the greater the extent of inhibition per unit weight added to surimi. BSA was not an inhibitor of autoproteolysis under the conditions used in this study. The relative extents of inhibition observed for the different additives were independent of the method used to quantify the soluble peptide products. Each of the additives was also tested for their ability to protect the myosin component of surimi from proteolytic degradation. These experiments were done as described above for the autoproteolysis assays with the exception that following the incubation period a portion of the sample, either surimi or a surimi/additive mixture, was completely solubilized in detergent solution, subjected to SDS-PAGE electrophoresis and visualized by protein staining. In these experiments the additives were incorporated at the 4% level. No apparent degradation of myosin could be detected over a 60 min reaction period for surimi samples that were supplemented with BPP, WPC 80 and WPC 95. In contrast, surimi samples incubated without additive clearly showed a loss of myosin after 15 min reaction period. Some myosin degradation was apparent following the 60 min incubation period for the WPC 34-supplemented surimi. A further experiment was conducted to determine the mechanism through which WPC protects myosin and inhibits autoproteolysis. In this experiment WPC 95 and BPP were separately incubated at 55°C with a crude fish protease preparation, i.e. the reaction mixture approximates that used in the autoproteolysis assays except that it contains no surimi. The results indicate that BPP and WPC 95 behave in a similar manner. However, the results were inconclusive with regard to explaining the additive's mechanism of action. Plausible mechanisms which are consistent with the results are discussed. Graduation date: 1994

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Cheng, Shih-Hsuan, and 鄭詩璇. "Exploration of the molecular mechanisms in the treatment of breast cancer with whey protein concentrate." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/8573z6.

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博士 高雄醫學大學 醫學檢驗生物技術學系博士班 106 Breast cancer is the leading causes and the fourth mortality rate of cancer among woman in Taiwan. The high recurrence rate, highly metastatic ability, and resistant to drug of breast cancer are still a sticky problem. Currently, the five-year survival rate of breast cancer patients is on the rise; however, with the trend of younger women suffering from breast cancer in Taiwan, a new challenge in the treatment of breast cancer will be to improve the patients’ post-illness well-being and long-term prognosis. Studies have indicated that the cellular redox status are related with the susceptibility and resistance to treatment. Among them, reactive oxygen species (ROS) is involved in the processes associated with initiation and development of breast cancer, and glutathione (GSH) plays an important role in antioxidant defense. Whey protein concentrate (WPC), a precursor of GSH, which is used as an antioxidant. This study was conducted the following parts: Part I. Explore the effects of WPC in rats with mammary tumors induced by 7, 12-dimethylbenz(a)anthracene (DMBA). Part II. Explore the effects of the combination of WPC with mTOR inhibitors on triple-negative breast cancer cell line. Part III. Explore the effects of the combination of WPC with mTOR inhibitors on trastuzumab-resistant breast cancer cell. In Part I study, we investigated the effects of WPC on rats with mammary tumors induced by DMBA. DMBA treatment results in cellular transform that mimic the initiation and promotion of carcinogenesis of breast tissue. The results indicate that WPC (0.334 g/kg) supplementation significantly increased the liver GSH levels by 92% (versus Control group; p < 0.05), and were accompanied by low Bax/Bcl-2 ratio and cleaved caspase-3/procaspase-3 ratio (inhibit apoptosis) in DMBA-treated rats. Furthermore, tumor GSH levels were decreased by 47% in WPC-supplemented rats (versus DMBA group; p < 0.05), which resulted in increased Bax/Bcl-2 ratio and cleaved caspase-3/procaspase-3 ratio (promote apoptosis). The results suggest that supplementation with WPC could selectively increase normal tissues GSH levels but deplete tumor GSH levels, while modulate apoptosis-related proteins. In Part II study, we further investigated the anticancer mechanism of the combination of WPC and mTOR inhibitor therapy in triple-negative breast cancer (TNBC). We found that MDA-MB-231 cells are insensitive to rapamycin and exhibit higher GSH and ROS levels than non-tumorigenic MCF-10A cells. However, for MDA-MB-231 cells, the half maximal inhibitory concentration (IC50) of rapamycin was lower when this drug was administered in combination with WPC than when used alone. Furthermore, combining WPC with rapamycin depleted GSH levels and reduced nuclear factor erythroid 2 (NFE2)-related factor 2 (Nrf2) nuclear accumulation. In addition, WPC activated GSK3??/mTOR signaling, and GSK3?? appeared to be involved in the WPC-mediated Nrf2 reduction and mTOR activation. To sum up, WPC induce rapamycin sensitivity in MDA-MB-231 cells by altering cells’ redox state and activating GSK3??/mTOR signaling. These results not only suggest a novel therapeutic approach for breast cancer treatment, but also provide insight into the critical pathways affecting the resistance to mTOR inhibition observed in a subgroup of TNBC patients. In Part III study, we established the trastuzumab-resistant breast cancer cell lines, and investigated the effect mechanism of mTOR inhibitor and the combination of WPC and mTOR inhibitor on the Herceptin resistance development of breast cancer cells. The results showed that during the development of resistance to trastuzumab, a decreased expression of PTEN and an activated mTOR/S6RP were observed. In addition, GSH and ROS levels of trastuzumab-resistant cells were increased. Rapamycin could effectively inhibit cancer cell invasiveness and epithelial-mesenchymal transition (EMT) in the early development of drug-resistant cells; however, rapamycin did not inhibit cells stemness. Of note, the combination of rapamycin and WPC activated GSK3β and inhibited the expression of Snail, thereby inhibiting EMT and blocking the self-renewal ability of cancer cells. These results might be related to the abolishment of the resistance development. The results clarify the effects of the combination antioxidant with mTOR inhibitor on breast cancer treatment. By using antioxidant supplements improve the self-protection of normal cells; confer cancer cells susceptibility to treatment and inhibit the development of drug resistance. The combination antioxidant with mTOR inhibitor can be applied to different receptor status of breast cancer patients, providing further development of new strategies of clinical treatment for breast cancer.

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Tseng, Yang-Ming, and 曾陽明. "Effects of melatonin and whey protein concentrate on ethanol-induced oxidative damage in PC12 cell line." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/81628598059940287249.

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碩士 高雄醫學大學 醫學研究所 91 Excessive ethanol consumption may increase the production of reactive oxygen species (ROS) and free radicals, which results in the damage of cells and organs. Antioxidants, however, can decrease the effects of ethanol-induced oxidative damage. In this study, we evaluated the effects of melatonin and whey protein concentrate （WPC）on ethanol-induced oxidative stress in PC12 cell line. Melatonin, a hormone secreted from the pineal gland, acts as maintaining circadian rhythms, as scavenging directly free radicals and as stimulating several antioxidative enzymes. Many studies demonstrated that mice fed with WPC exhibited a marked increase in the production of glutathione (GSH). GSH is of major significance in cellular antioxidant system because it participates directly in the destruction of reactive oxygen species and modulates the immunity of cells and promotes the effect of anticancer drug on cancer treatment. In this study, we adopted a pheochromocytoma (PC12) cell line as an in vitro neuronal cell model to establish the lethal concentration of 50%（LC50）as an in vitro model of evaluation through the treatment with different concentrations of ethanol and durations. After the addition of different levels of WPC and melatonin for 24 hours, the cell culture was treated with a ethanol solution of 150 mM for 4 hours and the parameter including the cell viability, the percentage of lactate dehydrogenase released（% LDH released）, GSH level, the activities of antioxidative enzymes〔superoxide dismutase （SOD）, glutathione reductase（GRx）〕and protein carbonyl were assayed. 1. The effects of melatonin：The results showed that the supplement of 10μM melatonin could elevate the cell viability and decrease the ethanol-induced cytotoxicity of PC12 cell line in ethanol-treated group as compared with those of non- melatonin. In the level of GSH, the results showed that the melatonin could promote the production of GSH in PC12 cell line. In addition, the activity of SOD of PC12 cell line showed nonsignificant difference after the treatment of melatonin. Nevertheless, the activity of GRx of PC12 cell line showed lower activity after 1000μM melatonin treatment. The finding of lower activity of GRx may be explained that did not need more the function of GRx which could reduce the GSSG（oxidized GSH） to GSH, because the high concentration of melatonin neutalize the attack of free radical. In the level of protein carbonyl, the results showed that melatonin, in a moderate concentration（10μM）, could decrease the level of protein carbonyl in PC12 cell line after acute ethanol exposure. 2. The effects of WPC：The results showed that the supplement of WPC could not elevate the cell viability, but could decrease the ethanol-induced cytotoxicity of PC12 cell line in ethanol-treated group as compared with those of non- WPC. In the level of GSH, the results showed that the WPC could promote the production of GSH in PC12 cell line. The elevated activity of GRx, however, occurred after supplement of higher concentration of WPC, which may be one of pathway of GSH production. In conclusion, we showed that melatonin and WPC, in a moderate concentration, could be a protective agent to alleviate ethanol-induced oxidative stress in PC 12 cell line.

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Tsai, Yu Shan, and 蔡妤姍. "Effects of Toona sinensis and whey protein concentrate on H2O2-induced oxidative damage of cancer cell lines." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/03223247217577828698.

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碩士 高雄醫學大學 醫學研究所 91 More and more evidences show that free radical plays important roles on human diseases. In recent medical studies, there are direct relationships between incidences of cancer and the invasion of free radical. Therefore, it is important to know how to prevent damage of free radical. In this study, we evaluated the effects of Toona sinensis and whey protein concentrate (WPC) on hydrogen peroxide(H2O2)-induced oxidative stress in lung cancer and breast cancer cell lines. To study lethal conctration of 50 % (LC50) model and used for evaluating damage effects, we used human lung-cancer and breast-cancer cell lines in different concentration of H2O2 and time. After the addition of different levels of Toona sinensis and WPC for 24 hours, the cell culture were treated with 30 mM/15 mM H2O2 for 2 hours separately, and the cell viability, the percentage of cytotoxicity, the activity of superoxide dismutase(SOD) and glutathione reductase(GRx) , glutathione(GSH), protein carbonyl and malondialdehyde(MDA) levels were assayed. Result showed that the addition of 0.01, 0.05 mg/mL Toona sinensis and 1, 10 mg/mL WPC to lung cancer cell line, it could enhance the H2O2 -induced cytotoxicity to A549 cell, decrease cell viability, SOD activity and GSH level, and elevate the protein carbonyl, MDA level and GRx activity. On the other hand, in breast cancer cell line, Toona sinensis and WPC enhanced H2O2-induced oxidative damage, decrease the cell viability and protein carbonyl, elevate the SOD, GRx activity and GSH, MDA level. When addition of 1 mg/mL WPC, GSH level and GRx activity were decreased. In conclusion, we establish an in vitro model to study the H2O2—induced oxidative damage of A549 and MCF7 cell lines. During oxidative damage, higher concentration of Toona sinensis and WPC could enhance cytotoxicity of lung and breast cancer cell lines. Results of the antioxidant enzyme activity and antioxidant level, we suggest that two cancer cell lines have different responses to the addition of Toona sinensis or WPC.

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Xin, Hong. "A study of the mechanisms of chemical cleaning of milk protein fouling deposits using a model material (whey protein concentrate gel)." 2003. http://hdl.handle.net/2292/1928.

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It is crucial to understand the fundamental mechanisms of cleaning milk protein fouling to optimise Cleaning-in-place (CIP) process. Using Whey Protein Concentrate (WPC) gel as a model material and a rapid ultraviolet (UV) spectrophotometry, a comprehensive laboratory study on the cleaning of the WPC gel deposits from hard surface with alkaline cleaning solutions has been conducted. The kinetics of the cleaning process has been established and mathematical models have been developed in order to elucidate the influences of various parameters on cleaning process. This study has provided sound evidence that whey protein concentrate gel is a reliable simulation of the whey protein fouling deposits used in most milk protein fouling and cleaning studies. Based on treating denatured whey protein gels as biopolymers, a chemical reaction controlled polymer dissolution cleaning mechanism has been proposed. The polymer dissolution plays a major role of removing proteinaceous deposits when treated with alkaline solutions under the flow conditions tested. Similar to the diffusion of cleaning chemicals and chemical reactions, the reptation (induction) is also one of essential steps for the dissolution of WPC gels in alkaline solutions. The disengagement of intermediate reaction products (altered protein molecules) from a gel-solution interface and subsequent mass transfer of these reaction products to the bulk cleaning solutions are the rate-limiting steps for the cleaning process. The typical dissolution cleaning rate curve of WPC gels in alkaline solutions includes swelling, uniform and decay cleaning stages. This study on cleaning kinetics shows that increasing the cleaning temperature can improve the cleaning efficiency. The apparent activation energy for these three stages is 32.6, 40.5, and 38.3 kJ/mol, respectively, which is in agreement with previous research works. Increasing flow velocity enhances the cleaning process. However, this effect could be reduced when and the cleaning process gradually changes from a mass transfer-controlled process to a disengagement-controlled process, where the flow velocity is very high. The introduction of the hydrolysis, β-elimination reactions and some competing chemical reactions have highlighted the complex of chemical reactions involved in cleaning of proteinaceous fouling using alkaline solutions. The changes in molecular mass distribution and SH content of WPC gel dissolved at various temperatures observed has confirmed the assumption that all these chemical reactions are temperature dependent. The investigation on the swelling, microstructural and mechanical properties of WPC gels treated with alkaline solutions also illustrates the concentration dependency of these chemical reactions. The mechanical property studies demonstrate that the chemical treatment could make WPC gel weaker and easier to be destroyed. However, the relationship between the mechanical properties and the cleaning process needs to be further studied. Based on the polymer dissolution and mass transfer theory, a mathematical model of chemical cleaning has been proposed. Various parameters, such as tr (reptation time), Rm, (constant cleaning rate), mc, (the critical mass), ξ (rate constant in swelling stage), kA (rate constant in decay stage) and Ψ (a dimensionless parameter) have been used to characterise the whole cleaning process. Among the parameters used in the cleaning model, the constant cleaning rate (Rm) is the most important one and determines the overall efficiency of a cleaning process, which has been further predicted and expressed as a product of mass transfer coefficient and solubility of disengaged protein molecules. The successful model formulations for the cleaning rate and cleaning time under various operation conditions are a good outcome of the rational mechanisms proposed for the removal of proteinaceous fouling. This research has provided a good foundation for further fundamental research in this area and for optimising the cleaning processes.

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Lin, Chiu-Ping, and 林秋萍. "Physiochemical characteristics and application of the binders with different constitutions by plasma ,egg white, sodium casinate, whey protein concentrate and soybean protein." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/73177261328893446416.

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碩士 國立中興大學 畜產學系 92 The purpose of this study was conducted to prepare the binders from different constitutions by plasma, egg white, sodium casinate, whey protein concentrate and soybean protein. The polymer formation and viscoelastic changes were evaluated by SDS-PAGE electrophoresis and dynamic rheological measurement, respectively. These binders were applied on restructured product and the appearance, textural properties, tensile strength, cooking loss and sensory panel test were evaluated in this research. The results showed the observation of the polymer formation of three formula groups were performed by SDS-PAGE electrophoresis. There was not clear polymer in SDS-PAGE of three binder’s formula when they were not treated at 37℃ for one hour, on the contrary, significant polymer were observed when treated at 37℃ for one hour. A specifically notable most polymer was found in formula Ⅰ which contained soybean and sodium casein. The reason that sodium casein and soybean protein can be formed covalent crosslinks by transglutaminase. In the aspect of dynamic viscoelasty, the formula Ⅱ had the highest storage modulus and increased as the level of whey protein concentrate and egg white increased. The formula Ⅰ had the lowest storage modulus, because sodium casein and soybean protein were used in this treatment. In the physiochemical characteristics of restructured porks, the crude protein and ash content of restructured porks from all formula were significantly higher than those of control (P<0.05). Moisture, crude fat and pH were not significantly different among treatments. Cooking loss and color of the restructured porks from all formula were not significantly different in this study. In the textural properties, the hardness, fracturability, chewiness and shear value of restructured porks from formula Ⅱ and Ⅲ binder were significantly higher than those of control and formula Ⅰ(P<0.05). The binding ability of restructured porks from formula Ⅱ had the highest value then the formula Ⅲ and control were lower value, the formula Ⅰhad the lowest value. In the aspect of sensory panel properties, binding ability, flavor and texture scores of restructured porks from formula Ⅰ binder had the lowest when compared to formula Ⅱ, Ⅲ and control. However, no differences was found in the appearance, binding ability, flavor, juiceness and texture scores of restructured porks from formula Ⅱ, Ⅲ and control. In conclusion, the best quality and binding of a low salt restructured pork could be prepared by formula Ⅱ binders in this research.

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Tandale, Shripad Ratnakar. "Microencapsulation of vitamin C and gallic acid in whey protein concentrate by spray and freeze drying characterization and degradation kinetics /." 2007. http://purl.galileo.usg.edu/uga%5Fetd/tandale%5Fshripad%5Fr%5F200712%5Fms.

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Uduwerella, Gangani. "A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production." Thesis, 2017. https://vuir.vu.edu.au/34439/.

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Greek yoghurt is thicker, creamier and surpasses regular yoghurt in terms of protein richness, flavour, texture and taste. Greek yoghurt attains this unique combination by incorporating straining at the end of the production process. However, such straining also generates whey with high lactic acid content, which can cause serious environmental problems unless properly disposed. Difficulties in post-process treatment of this whey stream still presents a main challenge for the industry although various approaches have been attempted. The necessity of developing techniques to reduce the acid whey production are thus importantly emphasized by the dairy industry. This present study aimed to explore an alternative strategy for Greek yoghurt production, which would reduce the amount of acid whey released. The main purpose of whey removal is to obtain desired concentration of total solids in the final Greek yoghurt. The proposed strategy thus aimed to increase the total solid level in initial milk base prior fermentation. This would potentially lead to lower levels of acid whey removal after fermentation. Therefore, the proposed technique would potentially provide a solution to the current acid whey issue. The study applied milk fortification and ultrafiltration techniques as two different approaches to obtain higher dry matter content of the initial milk base.

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Azevedo, António Sérgio Vilela. "Estratégias para a valorização do soro de queijo numa PME." Master's thesis, 2018. http://hdl.handle.net/1822/59277.

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Dissertação de mestrado integrado em Engenharia Biológica O soro de queijo é um subproduto da indústria alimentar que representa um grande problema ambiental, dado que tem uma elevada carga orgânica. A sua valorização constitui uma oportunidade para a indústria alimentar devido às propriedades nutricionais e funcionais que apresenta. Atualmente, os processos membranares, como é o caso da ultrafiltração (UF), assumem um grande destaque na valorização do soro, sendo o estudo destes sistemas o principal objetivo deste trabalho. Na primeira fase deste trabalho pretendeu-se caracterizar o soro para posteriormente o testar num sistema de UF com um fator de concentração de três vezes de modo a obter concentrados proteicos do soro (CPS). No final do processo, o soro e o concentrado foram submetidos a uma eletroforese, de forma a estudar o fracionamento das proteínas presentes. Por fim, foi realizado um estudo técnico/económico de forma a perceber a viabilidade da implementação de um sistema de membranas à escala industrial. A caracterização do soro revelou ligeiras diferenças entre as várias amostras recolhidas, estando de acordo com o descrito na bibliografia consultada, exceto o teor em gordura, que aqui se revelou superior. O processo de concentração permitiu obter concentrados proteicos na ordem dos 25 % de proteína, confirmando assim a eficiência da UF. No gel de eletroforese observou-se o fracionamento das proteínas maioritárias no tamanho desejado, sendo claramente visível a maior densidade das bandas de β-lactoglobulina (β-lg) e α-lactalbumina (α-la) No estudo técnico/económico foram testadas várias alternativas para a valorização do soro com recurso a membranas. Para obtenção dos concentrados líquidos, o sistema incluía uma centrífuga e um sistema de membranas, UF ou nanofiltração (NF). Para a obtenção dos concentrados em pó foi necessária a inclusão de um equipamento de secagem. O recurso ao sistema de NF mostrou-se o mais vantajoso, obtendo-se lucros superiores, tanto para o caso em que se vende o concentrado líquido como o concentrado sólido. A implementação de um spray dryer no sistema, apesar de apresentar maiores custos iniciais e de operação, permite um maior lucro dada a valorização do produto, que é vendido diretamente em pó. Também se pode aproveitar o sistema e produzir manteiga com baixo teor em sal. Whey is a byproduct of the food industry that represents a huge environmental problem because it has a high organic load. Its valorization is an opportunity for the food industry due to its nutritional and functional properties. Currently, membrane processes with ultrafiltration (UF) take a very important position in the valorization of the whey and the study of these systems is main objective of this work. In the first stage of this work the aim was to characterize the whey and obtain whey protein concentrates (WPC) using a UF system with concentration factor of three. At the end of the process, the whey and the WPC were submitted to electrophoresis for the proteins’ fractionation study. Lastly, a technical/economical study was performed to understand the viability of implementation of the industrial scale membrane systems. The characterization of whey shows small differences between the several samples collected, which were all within the values described in the literature, except for the fat content that was higher. The concentration process allowed obtaining protein concentrates with 25 % protein, thus confirming the UF efficiency. The electrophoresis gel showed fractionation of the majority of proteins in the desired size, and the higher density of the β-lactoglobulin (β-lg) and α-lactalbumin (α-la) bands was clearly visible The technical/economical study analysed several alternatives for whey valorization with the membranes. In order to obtain liquid concentrates, the proposed system has a centrifuge and a membrane system (UF or nanofiltration – NF), while to obtain dry concentrates it was necessary the inclusion of a drying equipment. The NF system is the most advantageous because it allows increasing the profits, for the liquid concentrate and powder concentrate. The implementation of spray drying, despite its higher initial and operating costs, reveals to be advantageous because the product is sold directly in powder form, thus improving its value. The system may equally be used to produce butter with low content of salt.

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Mullan, Bernadette Jane. "Investigation into the acidic protein fraction of bovine whey and its effect on bone cells : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Chemistry at Massey University, New Zealand EMBARGOED till 1 December 2015." 2010. http://hdl.handle.net/10179/1415.

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Milk is provided to new borns as their first food source and it contains essential nutrients, vitamins and other beneficial components, such as enzymes and antibodies that are required for rapid growth and development of the new born and for sustained growth over time. Milk contains two main types of proteins; casein proteins and whey proteins. Although casein proteins account for up to 80% of the proteins found in bovine milk, it is the whey protein that has become of high interest because of its bioactive content. Whey, a very watery mixture of lactose, proteins, minerals and trace amounts of fat, is formed from milk when the milk is coagulated and/or the casein proteins are removed from the milk. Bovine whey protein, including both the acidic and basic fractions (low and high isoelectric point, respectively), has previously been studied in vitro (cell based) and in vivo (using rats) for its impact on bone to determine if it can help improve bone mineral density and help reduce the risk of developing bone diseases, such as osteoporosis. Bone is constantly undergoing a remodelling process of being dissolved and reformed and the two main cell types responsible for this bone remodelling process are mature osteoclasts, which dissolve (resorb) bone, and osteoblasts, which reform the bone. Prior work has shown that acidic protein fractions derived from different sources of whey protein concentrate (WPC) have both in vivo and in vitro activity on bone, particularly anti-resorptive properties. However, the component(s) which confer activity have not yet been identified. In this thesis, work was undertaken to better understand the analytical composition of three types of WPC (cheese, mineral acid and lactic acid) and their associated acidic protein fractions and relate this to bone activity in the hope of identifying where the activity lies. Bone activity was assessed using in vitro screening with osteoblast cells (MC3T3-E1) and osteoclast cells (RAW 264.7). Comparison of the cell-based bone activity of the parent WPCs and corresponding acidic fractions indicated that the acidic fractions derived from both mineral acid and lactic WPC were superior in their ability to inhibit osteoclast development. Although compositional data was complex and definitive correlations with both bone bioactivities could not be made, it appeared that elements common to both the acidic fractions were a higher proportion of GLYCAM-1 and bone sialoprotein-1 (osteopontin). Further studies to more closely investigate the bone bioactivity of the acidic fractions are warranted.

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Patel, Hasmukh Ambalal. "Studies on heat- and pressure-induced interactions of milk proteins : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand." 2007. http://hdl.handle.net/10179/1606.

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The present study was aimed at understanding the high pressure (HP) processing-induced interactions of milk proteins in whey protein concentrate (WPC) solutions, in skim milk and in pure protein systems. The changes in milk proteins induced by heat treatments in the same systems under selected conditions were also evaluated. The main approach taken was to elucidate changes in the whey proteins in heat- and pressure-treated samples from common aliquots, under identical conditions, using various one-dimensional (1D) and two-dimensional (2D) polyacrylamide gel electrophoresis (PAGE) techniques in the absence or presence of a disulphide bond reducing agent. In some instances, the samples were also analysed using small deformation rheology, size exclusion chromatography (SEC) and transmission electron microscopy (TEM). The results of the present study indicated that, in general terms, heat treatment and HP treatment had common effects, i.e. denaturation and subsequent aggregation of whey proteins. Both heat treatment and HP treatment generated disulphide-bonded and hydrophobically bonded aggregates of whey proteins. However, the sensitivities of each of the whey proteins to heat treatment [immunoglobulin (Ig) > lactoferrin (LF) > bovine serum albumin (BSA) > β-laetoglobulin B (β-LG B) > β-LG A > α-lactalbumin (α-LA)] and pressure treatment (β-LG B > β-LG A > IgG > LF > BSA > α-LA) were considerably different. Also, HP treatment generated a comparatively greater proportion of smaller aggregates than did heat treatment. The effects of protein concentration, intensity of pressure treatment, holding time and pressurising temperature on whey protein aggregation in WPC solutions were investigated. The rate of aggregation of whey proteins increased with an increase in the concentration of protein in the WPC solution and the pressurising temperature. The combination of low protein concentration, mild pressure treatment (200 MPa) and low pressurising temperature (20°C) led to minimal loss of native-like and SDS-monomeric β-LG, whereas the combination of high protein concentration, severe pressure treatment (600 MPa) and higher pressuring temperature (40°C and higher) led to significant loss of both native-like and SDS-monomeric β-LG. The sensitivity of pressure-resistant whey proteins, such as α-LA and BSA, to the aggregation was significantly increased at pressurising temperatures of 40°C and higher. Self-supporting gels were formed when 8 or 12% (w/v) WPC solutions were pressure treated at 600-800 MPa. 20°C. Detailed analysis of the behaviour of the proteins during the formation of these gels revealed a novel pathway, suggesting that intermolecular disulphide bond formation occurred at high pressure but that hydrophobic association became important after the HP treatment. In the later part of the study, heat- and HP-induced interactions of caseins and whey proteins were studied in a more complex system, i.e. skim milk. With the application of modified PAGE techniques, it was possible to show that the high molecular weight disulphide-bonded aggregates that were formed by HP treatment of skim milk contained disulphide-linked complexes consisting of αS2-casein (αS2-CN) as well as κ-CN, β-LG and other whey proteins. The results showed that the effects of heat treatment and HP on the interactions of the caseins and whey proteins in milk were significantly different. The accessibility of αS2-CN and the formation of complexes involving αS2-CN, κ-CN and whey proteins in the HP-treated milk, as demonstrated using the modified 2D PAGE technique, and as explained by possible proposed reactions of the caseins and whey proteins in pressure-treated milk, was an important finding of the present study. Finally, a study on the effects of HP treatment in model systems using pure proteins in solution, both singly or in binary and ternary combinations, generated very useful information and clarified the role of each protein in pressure-induced aggregation and interactions of milk proteins in complex systems such as WPC and milk. It was found that the reactions of β-LG were not significantly affected by other proteins such as α-LA or BSA, but that the presence of β-LG in the system catalysed the reactions of other proteins such as α-LA or BSA.

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Cheng, Yu-Ming, and 鄭裕明. "Effect of homogenization speed and pre-emulsion temperature on emulsion stability of sodium caseinate, whey protein concentrate and beef oil emulsions and effect of emulsions on visual marbling and eating quality of bovine M. Semitendinosus." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/95513627894259080394.

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碩士 國立嘉義大學 動物科學系研究所 99 The objective of this study was to investigate the effect of homogenization speed and pre-emulsion temperature on emulsion stability of sodium caseinate, whey protein concentrate and beef oil emulsions and effect of emulsions on visual marbling and eating quality of bovine M. Semitendinosus. Experiment I: Effect of emulsions made from sodium caseinate, whey protein concentrate and refined beef oil on emulsion stability by seven homogenization speed (8500, 12000, 17000, 20000, 28000, 30000 and 34000 rpm/min) and pre-emulsion temperature heat treatment (no heat treatment or 45-50℃ heat treatment). The analysis items includes emulsion droplet size, emulsion activity, emulsion stability and surface hydrophobicity intensity. The results showed that, the emulsion droplet size of pre-emulsion temperature + 34000 rpm treatment was smaller than the other treatments. The emulsion activity of pre-emulsion temperature + 34000 rpm treatment was significantly higher than the other treatments (P&lt;0.05). The emulsion stability and surface hydrophobicity intensity of pre-emulsion temperature treatments were significantly higher than no heat treatments (P&lt;0.05). Experiment II: Effect of injection emulsions into bovine M. Semitendinosus on visual marbling and eating quality. Experiment II were divided into four treatments: control (C), injection emulsions (E), injection brine and then treated with tumbling and massaging (P), and injection brine and then treated with tumbling and massaging, finally injection emulsions (I). The analysis items includes pH value, color, drip loss, TBARS value, chemical composition, shear force, cooking loss and sensory evaluation. The results showed that, the pH value of P and I were significantly higher than C and E (P&lt;0.05). The L value and drip loss of E and I were significantly higher than C and P (P&lt;0.05). There were no significantly different (P>0.05) between four treatments on a value, b value, TBARS value and cooking loss. The crude fat content of E and I was significantly higher than C and P (P&lt;0.05). The shear force of I was significantly lower than the other treatments (P&lt;0.05). Sensory evaluation indicated that I had increased tenderness (P&lt;0.05) and increased juiciness (P&lt;0.05) compared to the other treatments, with C, E and P being similar (P>0.05) in off-flavor, odor and overall acceptance.

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