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

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

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

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Commercial whey protein concentrate (WPC) products, manufactured by ultrafiltration with and without lactose hydrolysis, were compared for proximate composition, mineral and trace mineral composition and for protein solubility and viscosity parameters. Protein concentration ranged from 30.5 to 52.7%, while ash content ranged from 5.9 to 12.0%. Extent of lactose hydrolysis in lactose-hydrolyzed WPCs was estimated at 60 to 75% of the initial lactose level. Protein solubility of 10% protein dispersions of the WPC samples ranged from 90 to 100% and was not affected by heating WPC dispersions at 65

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

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Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, an

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3

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

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The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor diffe

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

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Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the s

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

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Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably red

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

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The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein concentrate (WPC-80) (1%, w/v) as possible ingredients that reduce the acid whey production. Control yogurt sample was prepared without addition of these ingredients. The results showed that yogurt made with pectin plus WPC had significantly higher water holding capacity (~56%) than the control (33%). Similar

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

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Abstract WPC (Whey Protein Concentrate) is a product that has a high biological value (BV) and nutritional composition with a protein content ranging from 34–80%. WPC can be applied in the development of high protein food products such as biscuits. However, the excessive use of WPC might result in a hard texture that will have an impact on decreasing the palatability of the product. Preheated treatment can be used to modify WPC so that it loses its functional properties as a structure builder. WPC will be denatured and cause the formation of whey protein aggregates. The denaturation that occur

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

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

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

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SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. T

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

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Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment wit

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Bacenetti, Jacopo, Luciana Bava, Andrea Schievano, and Maddalena Zucali. "Whey protein concentrate (WPC) production: Environmental impact assessment." Journal of Food Engineering 224 (May 2018): 139–47. http://dx.doi.org/10.1016/j.jfoodeng.2017.12.018.

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Короткий, Игорь, Igor Korotkiy, Игорь Плотников, Igor Plotnikov, Ирина Мазеева, and Irina Maseeva. "Current Trends in Whey Processing." Food Processing: Techniques and Technology 49, no. 2 (2019): 227–34. http://dx.doi.org/10.21603/2074-9414-2019-2-227-234.

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The integrated use of secondary raw milk is one of the most effective ways to optimize the processing of raw materials in the production of dairy products. The unique composition and properties of curd whey makes it a valuable industrial raw material that can be processed into a variety of foods and feed products. Nowadays, whey protein concentrates (WPC) are extremely popular with consumers. One of the promising areas of industrial processing of acid whey is the extraction of proteins by means of separate freezing (cryoconcentration). This process takes place at low temperatures (from 0 to mi

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Brião, Vandré Barbosa, Juliane Mossmann, Bruna Seguenka, Samarah Graciola, and Jeferson Steffanello Piccin. "Integrating Whey Processing: Ultrafiltration, Nanofiltration, and Water Reuse from Diafiltration." Membranes 14, no. 9 (2024): 191. http://dx.doi.org/10.3390/membranes14090191.

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This work proposes an integrated production of whey protein concentrate (WPC) and lactose and the recovery of water from diafiltration (DF) steps. Whey protein and lactose can be concentrated using ultrafiltration and nanofiltration, respectively, and both can be purified using DF. However, DF uses three-fold the initial volume of whey. We propose a method to reclaim this water using reverse osmosis and adsorption by activated carbon. We produced WPC with 88% protein and purified lactose (90%), and 66% of the water can be reclaimed as drinking water. Additionally, the reclaimed water was used

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Djali, Mohamad, Syamsul Huda, and Lovita Andriani. "Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan." Agritech 38, no. 2 (2018): 178. http://dx.doi.org/10.22146/agritech.22451.

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Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk pow

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15

Navis, Marit, Lauriane Schwebel, Susanne Soendergaard Kappel, et al. "Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein." Nutrients 12, no. 11 (2020): 3391. http://dx.doi.org/10.3390/nu12113391.

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Human milk is the optimal diet for infant development, but infant milk formula (IMF) must be available as an alternative. To develop high-quality IMF, bovine milk processing is required to ensure microbial safety and to obtain a protein composition that mimics human milk. However, processing can impact the quality of milk proteins, which can influence gastro-intestinal (GI) tolerance by changing digestion, transit time and/or absorption. The aim of this study was to evaluate the impact of structural changes of proteins due to thermal processing on gastro-intestinal tolerance in the immature GI

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16

HAVEA, PALATASA, HARJINDER SINGH, LAWRENCE K. CREAMER, and OSVALDO H. CAMPANELLA. "Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions." Journal of Dairy Research 65, no. 1 (1998): 79–91. http://dx.doi.org/10.1017/s0022029997002641.

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Whey protein concentrate (WPC) solutions containing 10, 30, 60 and 120 g dry powder/kg were heated at 75°C and whey protein aggregation was studied by following the changes in the distribution of β-lactoglobulin, α-lactalbumin and bovine serum albumin, using one dimensional and two dimensional PAGE. The one dimensional PAGE results showed that a minimal quantity of large aggregates was formed when 10 g WPC/kg solutions were heated at 75°C for up to 16 min whereas appreciable quantities were formed when 30, 60 and 120 g WPC/kg solutions were similarly treated. The two dimensional PAGE analysis

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17

Setiadi, Odi Yusuf, Juni Sumarmono, and Triana Setyawardani. "Pengaruh Penambahan Whey Protein Concentrate terhadap Viskositas, Sineresis dan Water Holding Capacity Yogurt Susu Sapi Rendah Lemak." Bulletin of Applied Animal Research 5, no. 1 (2023): 6–18. http://dx.doi.org/10.36423/baar.v5i1.1153.

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Penelitian ini bertujuan untuk mempelajari pengaruh dan taraf terbaik penambahan WPC terhadap viskositas, sineresis dan WHC yogurt susu sapi rendah lemak. Materi penelitian yang digunakan antara lain susu sapi rendah lemak 5.000 g, WPC 200 g dan starter yogurt 5 g. Penelitian dilaksanakan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Penambahan WPC sebanyak 0%, 2%, 4%, 6% dan 8% dari total susu. Variabel yang diukur dalam penelitian adalah viskositas (cP), sineresis (%) dan WHC (%) pada yogurt susu sapi rendah lemak. Data penelitian yang diperoleh dianalisis

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18

Oktar, Faik Nüzhet, Sena Su, Burak Ozbek, Sevil Yücel, Dilek Kazan, and Oguzhan Gunduz. "Production and Characterization of Whey Protein Concentrate (WPC) Based Nano-Fibers." Materials Science Forum 923 (May 2018): 47–50. http://dx.doi.org/10.4028/www.scientific.net/msf.923.47.

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In this study, whey protein concentrate (WPC) and poly (ε-caprolactone) (PCL) composite nanofibers were prepared by electrospinning in the diameter of 50-350nm. Characterization tests of the polymer solutions such as density, viscosity, conductivity was studied. Fourier-transformed infrared spectroscopy (IR) results confirmed that the processed fibers were composed of both PCL and WPC constituents. Morphology of nanofibers composite was observed using scanning electron microscopy (SEM). Moreover the PCL/WPC nanofibers with high WPC content exhibited the maximum tensile strength (about 1.40 MPa

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Yaşar, Kurban, and Adnan Bozdogan. "Effect of The Use of Different Whey Proteins on Some Properties of Sahlep Beverage Prepared from Functional Sahlep Powder." Turkish Journal of Agriculture - Food Science and Technology 6, no. 5 (2018): 520. http://dx.doi.org/10.24925/turjaf.v6i5.520-523.1590.

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Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production. There is a growing interest in healthy nutrition in the world. This increasing is increased the demand for functional food. Whey proteins are increasingly used in foods in recent years due to the functional compounds they contain. In this study, it was tried to increase the functional properties of sahlep using Whey proteins. For this purpose, different Sahlep powde

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Roberts, Michael D., Clayton L. Cruthirds, Christopher M. Lockwood, et al. "Comparing serum responses to acute feedings of an extensively hydrolyzed whey protein concentrate versus a native whey protein concentrate in rats: a metabolomics approach." Applied Physiology, Nutrition, and Metabolism 39, no. 2 (2014): 158–67. http://dx.doi.org/10.1139/apnm-2013-0148.

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We examined how gavage feeding extensively hydrolyzed whey protein (WPH) versus a native whey protein concentrate (WPC) transiently affected serum biochemical profiles in rodents. Male Wistar rats (250–300 g) were 8 h fasted and subsequently fed isonitrogenous amounts of WPH or WPC, or remained unfed (control). Animals were sacrificed 15 min, 30 min, and 60 min post-gavage for serum extraction, and serum was analyzed using untargeted global metabolic profiling via gas chromatography/mass spectrometry (MS) and liquid chromatography/MS/MS platforms. We detected 333 serum metabolites amongst the

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Cais-Sokolińska, Dorota, Paulina Bielska, Hanna M. Baranowska, and Jolanta Tomaszewska-Gras. "Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis." Applied Sciences 12, no. 22 (2022): 11528. http://dx.doi.org/10.3390/app122211528.

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In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined. Four different samples of buttermilk cheese were prepared, including no addition of whey protein concentrate (BMC); addition of whey protein concentrate (BMC/WPC; 5.62%, w/v), single-heated polymerized whey protein (BMC/SPWP; 28%, w/v), and double-heated polymerized whey protein (BMC/DPWP; 28%, w/v). Differential Scanning Calorimetry (DSC) analys

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Bierzuńska, Paulina, Dorota Cais-Sokolińska, and Asli Yiğit. "Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins." Foods 8, no. 11 (2019): 548. http://dx.doi.org/10.3390/foods8110548.

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Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates t

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Nivedha, Sa, Nayanib Sameera, and Mathb Rudrayya. "EFFECT OF SWEETENER IN THE FORMULATION OF CHOCOLATE WHEY PROTEIN CONCENTRATE." International Journal of Marketing & Financial Management 10, no. 1 (2022): 27–32. https://doi.org/10.5281/zenodo.7043618.

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ABSTRACT <em>The objective of this paper is to discuss on the sweetness aspect of chocolate whey protein powder formulation. The trails for the analysis is carried out with two different sweeteners  which are , sucralose and Nuva sweet 600. The sweetener aspect in the Chocolate flavored whey protein powder has been evaluated by trails for its dispersibility and the sensory characteristic for the analysis are studied. Among the two sweeteners, it was found that  Nuva 600 sweet has more preferable sweeteness and overall acceptability than sucralose of the two samples</em>

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Sady, M., J. Domagała, T. Grega, and D. Najgebauer-Lejko. "Quality properties of non-fat yogurt with addition of whey protein concentrate." Biotehnologija u stocarstvu 23, no. 5-6-1 (2007): 291–99. http://dx.doi.org/10.2298/bah0701291s.

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The aim of the study was investigation of quality of fat-free, settype yoghurt made at 5% (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained t

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Fernandes, Anderson Felicori, Raul Antônio Viana Madeira, Carlos Wanderlei Piler Carvalho, and Joelma Pereira. "Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate." Ciência e Agrotecnologia 40, no. 2 (2016): 235–43. http://dx.doi.org/10.1590/1413-70542016402031515.

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ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein c

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Wang, Jing, Hong Hua Xu, and Yan Xu. "Nanofibril Formation of Whey Protein Concentrate and their Properties of Fibril Dispersions." Advanced Materials Research 634-638 (January 2013): 1268–73. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1268.

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Compared with β-lactoglobulin or WPI, the complex compositions for whey protein concentrate (WPC) impacted the nano-fibrils formation, the heat-induced conversion of WPC into fibrils needed alternative methods with lower pH and higher heating temperature. 3wt% WPC could form long semi-flexible fibrils with diameters from 24nm to 28nm by heating at 90°C, pH 1.8 for 10h. The major driving forces both fibrils (pH 1.8) and particulate aggregates (pH 6.5) from WPC were studied using transmission electron microscopy (TEM), turbidity, surface hydrophobicity and free sulfydryl group (-SH). The results

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Choi, DaEun, KyungHee Kim, and EunRaye Jeon. "Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC)." Human Ecology Research 62, no. 1 (2024): 59–68. http://dx.doi.org/10.6115/her.2024.005.

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This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (<i>F</i> =248.38, <i>p</i> <.001). The moisture content also decreased significantly (<i>F</i> =3.151, <i>p</i> < .05). However, the volume (<i>F</i> =9.556, <i>p</i> <.01) and specific volume (<i>F</i> =11.15, &

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CINQ-MARS, DANY, G. J. BRISSON, G. BÉLANGER, and B. LACHANCE. "FERMENTED WHEY PROTEIN CONCENTRATE FED TO WEANED PIGLETS." Canadian Journal of Animal Science 66, no. 4 (1986): 1117–23. http://dx.doi.org/10.4141/cjas86-122.

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A 6-wk feeding trial was conducted with whey protein concentrate (WPC) to compare its feeding value when unfermented (U), fermented (F) or fermented and neutralized whey protein concentrate (FN) when added to diets of piglets weaned at 3–4 wk of age. The different WPC were incorporated at the rate of 33.9%, on a dry matter basis, in isonitrogenous and isocaloric corn-soybean meal diets. The 84 crossbred piglets used in this trial were penned on slatted floors, in groups of four, and fed the diets as slurries twice daily. Piglets fed U and F grew faster than piglets fed FN. They also had higher

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Zhao, Yongdong, Berdine R. Martin, Meryl E. Wastney, Linda Schollum, and Connie M. Weaver. "Acute Versus Chronic Effects of Whey Proteins on Calcium Absorption in Growing Rats." Experimental Biology and Medicine 230, no. 8 (2005): 536–42. http://dx.doi.org/10.1177/153537020523000804.

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The acute and chronic effects of whey proteins on calcium metabolism and bone were evaluated. In acute studies, 8-week-old male rats were gavaged with 50 mg whey protein concentrate (WPC) and 25 mg calcium. 45Ca was administered intravenously or orally. Kinetic studies were performed, and femurs were harvested. Four of seven WPCs significantly increased femur uptake of 45Ca compared with controls. One WPC at 50 mg enhanced calcium absorption over a range of calcium Intakes from 35.1 ± 9.4% to 42.4 ± 14.0% (P < 0.01). Three of the most effective WPCs were tested further in a chronic feeding

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Zhang, Shuo, Guowei Deng, Fang Wang, et al. "Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins." Polymers 15, no. 15 (2023): 3315. http://dx.doi.org/10.3390/polym15153315.

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Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs was investigated. The retention of ANs in WPC-ANs was 85.88% after storage at 25 °C for 5 h. WPC-ANs had higher retention of ANs in heating treatment. The retention rates of ANs in WPC-ANs exposed to light and UV lamps for 6 h were 78.72% and 85.76%, respectively. When the concentration of H2O2 was 0.50%, the retention rate of ANs in the complexes wa

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Pérez-Cano, Francisco J., Silvia Marín-Gallén, Margarida Castell, et al. "Bovine whey protein concentrate supplementation modulates maturation of immune system in suckling rats." British Journal of Nutrition 98, S1 (2007): S80—S84. http://dx.doi.org/10.1017/s0007114507838074.

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During neonatal life, challenges from breast milk and microbial flora promote immune system maturation. Immunonutrition in these stages may become an important way to increase natural defence systems. The aim of this study was to determine the effect of a daily bovine milk whey protein concentrate (WPC) supplement on the intestinal and systemic immune systems in suckling rats. The composition of intraepithelial and lamina propria lymphocytes (IEL and LPL) was analysed by flow cytometry. Systemic and intestinal humoral immune responses were determined by sera Ig levels and Ig-secreting cell qua

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Chang, Yeok Boo, Hyeongyeong Kim, Se Kyung Lee, et al. "Characteristics and Absorption Rate of Whey Protein Hydrolysates Prepared Using Flavourzyme after Treatment with Alcalase and Protamex." Molecules 28, no. 24 (2023): 7969. http://dx.doi.org/10.3390/molecules28247969.

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The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher

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Ha, Dong Jin, Jonggun Kim, Saehun Kim, Gwang-Woong Go, and Kwang-Youn Whang. "Dietary Whey Protein Supplementation Increases Immunoglobulin G Production by Affecting Helper T Cell Populations after Antigen Exposure." Foods 10, no. 1 (2021): 194. http://dx.doi.org/10.3390/foods10010194.

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Whey protein is a by-product of cheese and casein manufacturing processes. It contains highly bioactive molecules, such as epidermal growth factor, colony-stimulating factor, transforming growth factor-α and -β, insulin-like growth factor, and fibroblast growth factor. Effects of whey protein on immune responses after antigen (hemagglutinin peptide) injection were evaluated in rats. Experimental diets were formulated based on NIH-31M and supplemented with 1% amino acids mixture (CON) or 1% whey protein concentrate (WPC) to generate isocaloric and isonitrogenous diets. Rats were fed the experim

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Garg, Geetika, Sandeep Singh, Abhishek Kumar Singh, and Syed Ibrahim Rizvi. "Whey protein concentrate supplementation protects rat brain against aging-induced oxidative stress and neurodegeneration." Applied Physiology, Nutrition, and Metabolism 43, no. 5 (2018): 437–44. http://dx.doi.org/10.1139/apnm-2017-0578.

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Whey protein concentrate (WPC) is a rich source of sulfur-containing amino acids and is consumed as a functional food, incorporating a wide range of nutritional attributes. The purpose of this study is to evaluate the neuroprotective effect of WPC on rat brain during aging. Young (4 months) and old (24 months) male Wistar rats were supplemented with WPC (300 mg/kg body weight) for 28 days. Biomarkers of oxidative stress and antioxidant capacity in terms of ferric reducing antioxidant potential (FRAP), lipid hydroperoxide (LHP), total thiol (T-SH), protein carbonyl (PC), reactive oxygen species

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Fadhlurrohman, Irfan, Juni Sumarmono, Mays Tianling, et al. "Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)." Proceeding ICMA-SURE 2, no. 1 (2023): 109. http://dx.doi.org/10.20884/2.procicma.2023.2.1.7761.

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The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and

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Adel, Ekbal, Eman Nafei, Hend Elbarbary, and Hamdi Mohammed. "IMPACT OF HYDROLYZED CAMEL´S WHEY PROTEIN CONCENTRATE ON SOFT CHEESE QUALITY." International Journal of Food Sciences 5, no. 1 (2022): 16–32. http://dx.doi.org/10.47604/ijf.1546.

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Purpose: The current study’s aim is to investigate the effect of hydrolyzed whey protein concentrate (WPC) derived from camel’s milk on quality and organoleptic properties of soft cheese during refrigerated storage. Methodology: Two concentrations (10 and 20 mg/g) of camel´s WPC and its hydrolysates [pepsin (P) and pepsin-trypsin (P-T) hydrolysates] were incorborated in to soft cheese and their effects on total bacterial, phsychrophilic, aerobic spore formers, coliforms and yeast & mold counts were calculated till end of refrigerated storage peroid. Also, flavour, texture and appeara

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Zhu, Lijia, Luke Snider, Thanh Hien Vu, et al. "Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications." Sustainability 15, no. 13 (2023): 10170. http://dx.doi.org/10.3390/su151310170.

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Gluten-free foods continue to be a hot topic and trend in the food market because more people are being diagnosed with gluten intolerance. Whey is a by- or co-product of the dairy industry and is considered a waste stream. In this study, whey protein concentrate (WPC), one of the whey products, was added at 8, 9, 10, 11 and 12% levels to sorghum and corn flours to make gluten-free products in the form of cookies. Mixograph and subjective evaluation showed that optimal water absorption (corn: 50–55%; sorghum: 55–60%) increased with increasing WPC level in both sorghum and corn flour dough syste

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Vidigal, Márcia Cristina Teixeira Ribeiro, Valéria Paula Rodrigues Minim, Afonso Mota Ramos, et al. "Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements." Food Science and Technology 32, no. 2 (2012): 412–18. http://dx.doi.org/10.1590/s0101-20612012005000047.

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It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness,

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Blessy, Sagar Seelam, David John, Singh Neha, and Morya Sonia. "Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate." International Journal of Biochemistry Research & Review 17, no. 4 (2017): 1–7. https://doi.org/10.9734/IJBCRR/2017/33992.

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A study was conducted for sensory analysis and microbial assay for the cookies supplemented with refined wheat flour, sweet potato flour and whey proteins concentrate (WPC-80). The cookies made were nutritious products for all peoples. The product on the whole composed of sweet potato flour, whey protein concentrate (WPC-80), refined wheat flour and other ingredients such as butter and sugar. The product was made with different formulations. Sensory evaluation was done for acceptability of the product and microbial study was conducted for the developed cookies. Results from sensory analysis re

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Pantako, Odile T., Lise Lemieux та Jean Amiot. "The effects of α-lactabumin and whey protein concentrate on dry matter recovery, TCA soluble protein levels, and peptide distribution in the rat gastrointestinal tract". Canadian Journal of Physiology and Pharmacology 79, № 4 (2001): 320–28. http://dx.doi.org/10.1139/y00-126.

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The effects of two dietary proteins on dry matter recovery, trichloroacetic acid (TCA) soluble protein concentration, and peptide distribution in gastrointestinal contents were investigated in rats trained to consume, in a single 2-hour daily meal, diets containing α-lactalbumin (α-LA) or whey protein concentrate (WPC) for two weeks. Compared with the WPC diet, the α-LA diet emptied faster from the stomach. Dry matter recovery was higher in the stomach contents of rats fed the WPC diet than in those given the α-LA diet, but dry matter content in the small intestine was comparable. TCA soluble

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Kaur, Surjit, Todor Vasiljevic, and Thom Huppertz. "Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates." Foods 12, no. 20 (2023): 3806. http://dx.doi.org/10.3390/foods12203806.

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The main aim of the study was to establish the impact of limited proteolysis by actinidin on the functionality of selected milk protein systems. The plant protease actinidin was used to produce hydrolysates (MPHs) from milk protein concentrate (MPC) and whey protein concentrate (WPC) to 0, 5, 10 or 15% of the degree of hydrolysis (DH) at an enzyme-to-substrate ratio of 1:100 (5.21 units of actinidin activity g−1 of protein). The functionalities assessed included solubility, heat stability, emulsification and foaming properties. In general, significant changes in the functionalities of MPH were

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Mulakhudair, Ali R., Dhia I. J. Al-Bedrani, Jasim M. S. Al-Saadi, Dhia Hattif Kadhim, and Ali M. Saadi. "Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins." Journal of Applied and Natural Science 15, no. 3 (2023): 998–1005. http://dx.doi.org/10.31018/jans.v15i3.4672.

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The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat) in ratios of 1.0, 2.5, and 5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fat percentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without adding WPC. Chemical tests were carried out, including the percentage of moisture, protein, fat, ca

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Wróblewska, B., L. Jędrychowski, G. Hajós, and E. Szabó. "Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins." Czech Journal of Food Sciences 26, No. 1 (2008): 15–23. http://dx.doi.org/10.17221/1141-cjfs.

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The aim of the research was to determine the changes in the immunoreactivity of whey protein concentrate (WPC) modified by two enzymes: proteinase, Alcalase 2.4L FG (Novo Nordisk), and cross-linked transglutaminase (EC 2.3.2.13, Activa<sup>TM</sup> P, m-TG, Ajinomoto). The new products were characterised by 2D electrophoresis, immunoblotting, and ELISA methods. The WPC hydrolysate obtained with Alcalase contained proteins and peptides characterised mostly by low molecular weight peptides (MW < 14.4 kDa) in the pH range of 3–10. Immunoblotting showed strong immunoreactive propert

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Slyvka, N. B., O. Ya Bilyk, O. R. Mikhailytska, and Yu R. Hachak. "Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 162–66. http://dx.doi.org/10.32718/nvlvet-f9127.

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The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion. In order to stabilize the consistency in the production of low-fat yogurts, dry whey was selected that met the requirements of State Standard 4552:2006. It is used to improve the taste of finished products, to add flavor, to improve the texture, as well as to improve overall quality. In addition, dry whey protein concentrate WPC 80 Milkiland was used. The addition of whey protein concentrate does not detract from the organoleptic charac

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Kim, Chan-Hee. "Quality Characteristics of Seolgiddeok added with Whey Protein Concentrate (WPC) Powder." Korean Journal of Food And Nutrition 28, no. 3 (2015): 436–45. http://dx.doi.org/10.9799/ksfan.2015.28.3.436.

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Sun, Yuxue, Jiafei Liu, Xiaowen Pi, Alyssa H. Kemp, and Mingruo Guo. "Physicochemical Properties, Antioxidant Capacity and Bioavailability of Whey Protein Concentrate-Based Coenzyme Q10 Nanoparticles." Antioxidants 13, no. 12 (2024): 1535. https://doi.org/10.3390/antiox13121535.

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Coenzyme Q10 (CoQ10) is a powerful antioxidant. However, the poor water solubility and low bioavailability still remain challenges for its application. An embedded delivery system of CoQ10 based on whey protein concentrate (WPC) and polymerized whey protein concentrate (PWPC) was prepared, and the physicochemical properties, antioxidant capacity and bioavailability were characterized in this study. Both groups of nanoparticles showed a particle size distribution from 241 to 331 nm in the protein-to-CoQ10 mass ratio range of 100:1 to 20:1. In addition, the minimum polydispersity index value was

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Prayitno, Salvian Setyo, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, and Triana Setyawardani. "Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal." Jurnal Aplikasi Teknologi Pangan 9, no. 2 (2020): 77–82. http://dx.doi.org/10.17728/jatp.6396.

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Penelitian ini bertujuan untuk mempelajari sifat fisik yogurt susu kambing yang dimodifikasi dengan enzim mTGase dan sumber protein eksternal. Sifat fisik yang diamati meliputi sineresis spontan (wheying-off), sineresis, water holding capacity (WHC) dan viskositas. Materi yang digunakan yaitu susu segar kambing etawah, kultur starter yogurt, enzim mTGase, susu skim bubuk, dan whey protein concentrate (WPC). Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan. Perlakuan terdiri atas kontrol yaitu susu kambing segar, penambahan mTGase sebanyak 0

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Kafantaris, I., D. Stagos, B. Kotsampasi, et al. "Whey protein concentrate improves antioxidant capacity, faecal microbiota and fatty acid profile of growing piglets." Journal of Agricultural Science 157, no. 1 (2019): 72–82. http://dx.doi.org/10.1017/s0021859619000224.

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AbstractA feeding trial involving growing piglets was undertaken to establish whether feed supplemented with whey protein concentrate (WPC), exhibiting antioxidant properties, had any effects on welfare and meat quality. For that purpose, 48 weaned piglets (20-days-old) were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissue collection were performed at various time-points. The following oxidative stress markers were assessed: reduced glutathione (GSH), catalase activity, total antioxidant capacity (TAC), thiobarbituric acid reactive subst

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Vik, Jostein, and Gunn-Turid Kvam. "Governance and Growth – a Case Study of Norwegian Whey Protein Concentrate Exports." International Journal on Food System Dynamics 8, no. 4 (2017): 336–46. https://doi.org/10.18461/ijfsd.v8i4.846.

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In this article, we explore the global value chain (GVC) for whey protein concentrate (WPC 80) and permeate powder (PP) through a case study following the practicalities of the export of WPC 80 and PP from the Norwegian farmer-owned dairy cooperative, Tine SA. We follow processing, packaging, logistics and export administration. The study suggests that the value chain and the partnership between Tine and Arla Foods may be described as a “captive” global value chain were Tine is transactional dependent on the main actor, Arla Food Ingredients. We conclude by discussing some features of power re

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Khan, Sheeba, Saumya Choudhary, Anamika Pandey, et al. "Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread." Current Research in Nutrition and Food Science Journal 6, no. 1 (2018): 211–21. http://dx.doi.org/10.12944/crnfsj.6.1.24.

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Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC

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