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SCHMIDT, RONALD H., DAVID E. SMITH, VERNAL S. PACKARD, and HOWARD A. MORRIS. "Compositional and Selected Functional Properties of Whey Protein Concentrates and Lactose-Hydrolyzed Whey Protein Concentrates1." Journal of Food Protection 49, no. 3 (1986): 192–95. http://dx.doi.org/10.4315/0362-028x-49.3.192.
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Commercial whey protein concentrate (WPC) products, manufactured by ultrafiltration with and without lactose hydrolysis, were compared for proximate composition, mineral and trace mineral composition and for protein solubility and viscosity parameters. Protein concentration ranged from 30.5 to 52.7%, while ash content ranged from 5.9 to 12.0%. Extent of lactose hydrolysis in lactose-hydrolyzed WPCs was estimated at 60 to 75% of the initial lactose level. Protein solubility of 10% protein dispersions of the WPC samples ranged from 90 to 100% and was not affected by heating WPC dispersions at 65°C for 30 min or by increased centrifugation force in solubility determination from 40,000 × g to 100,000 × g. All WPC dispersions exhibited pseudoplastic flow behavior as indicated by flow behavior indices (n) of less than 1.0. WPC dispersions possessed a low viscosity as indicated by consistency index (k) data, and k values decreased slightly after heating. Lactose hydrolysis had no apparent effect on solubility or viscosity properties of the WPC dispersions. Alteration of electrophoretic mobility of polyacrylamide gel electrophoresis was observed for α-lactalbumin in lactose-hydrolyzed WPC samples.
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Gilmour, Simon R., Stephen E. Holroyd, Maher D. Fuad, Dave Elgar, and Aaron C. Fanning. "Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams." Foods 13, no. 23 (2024): 3901. https://doi.org/10.3390/foods13233901.
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The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.
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Bilyk, Olena, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, and Volodymyr Piddubnyi. "STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH." EUREKA: Life Sciences, no. 1 (February 3, 2021): 44–52. https://doi.org/10.21303/2504-5695.2021.001642.
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Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, and by 7.5 and 10.7 % after two hours of the dough fermentation. This is due to the introduction of lactic acid with milk processing products, which peptizes proteins resulting in that the gluten proteins are partially converted into water-soluble ones. If DW and WPC are included in the dough formulation, there is an increase in the total amount of proteins in it, as well as a change in their fractional composition: the mass fraction of water-soluble and intermediate fractions of proteins increases while the amount of gluten proteins decreases. That confirms a decrease in the amount of gluten washed out from the dough with the addition of DW and WPC. Increasing the mass fraction of water-soluble proteins contributes to the intensification of the fermentation process through the additional nutrition of microflora with nitrogenous substances and an increase in the content of free water in the dough, which predetermines its thinning. It was established that despite the high water absorption capacity of DW and WPC, the water-absorbing ability of the dough that contains them decreases compared to control by 8.4 and 10.7 %, respectively. Studying the dough at the farinograph has shown that in the case of using DW, its stability is somewhat prolonged while in the case of WPC introduction the dough stability is extended by almost 10 minutes, which leads to prolonging the dough kneading. Along with this, in the case of using WPC, there is a rapid descent of the farinogram curve, which could lead to a strong weakening of the dough during fermentation and rest, even though that the thinning after 12 minutes is lower than that of control
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Banjare, Indrajeet Singh, Kamal Gandhi, Khushbu Sao, and Rajan Sharma. "Spray-Dried Whey Protein Concentrate-Iron Complex." Food technology and biotechnology 57, no. 3 (2019): 331–40. http://dx.doi.org/10.17113/ftb.57.03.19.6228.
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Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.
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Köstekli Büyükcan, Mine, and Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components." Italian Journal of Food Science 33, no. 2 (2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
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Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.
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Gyawali, Rabin, and Salam A. Ibrahim. "Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt." Journal of Dairy Research 85, no. 2 (2018): 238–42. http://dx.doi.org/10.1017/s0022029918000109.
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The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein concentrate (WPC-80) (1%, w/v) as possible ingredients that reduce the acid whey production. Control yogurt sample was prepared without addition of these ingredients. The results showed that yogurt made with pectin plus WPC had significantly higher water holding capacity (~56%) than the control (33%). Similarly, yogurt supplemented with pectin plus WPC exhibited 15% less susceptibility to syneresis compared to the control (P < 0·05). Viability of L. bulgaricus and S. thermophilus in all yogurts remained ≥7·0 and ≥8·0 log CFU/g respectively. Native PAGE analysis showed an interaction between pectin and WPC. Pectin hinders the formation of large oligomeric aggregates of whey protein which correlates with an increase in WHC and a decrease in syneresis. Our results demonstrated that a combination of pectin and WPC have the potential to limit the quantity of acid whey generation in GSY manufacturing. Thus, these ingredients have positive implications for dairy industry in the production of GSY.
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Andoyo, R., S. D. Rahmasari, S. D. Moody, and S. Nurhasanah. "The effect of preheated whey protein concentrate addition on high protein biscuit." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012167. http://dx.doi.org/10.1088/1755-1315/1230/1/012167.
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Abstract WPC (Whey Protein Concentrate) is a product that has a high biological value (BV) and nutritional composition with a protein content ranging from 34–80%. WPC can be applied in the development of high protein food products such as biscuits. However, the excessive use of WPC might result in a hard texture that will have an impact on decreasing the palatability of the product. Preheated treatment can be used to modify WPC so that it loses its functional properties as a structure builder. WPC will be denatured and cause the formation of whey protein aggregates. The denaturation that occurs makes WPC tend to lose its reactivity and become more stable. The aim of this study was to determine the effect of preheated WPC in a high protein biscuit. There were 7 treatments; control biscuit (without WPC), biscuits with the addition of non-preheated (NPH) and preheated (PH) WPC with 11%, 13%, and 15% protein content. The results showed that the addition of preheated WPC could produce better physical and sensory characteristics when compared to biscuits using non-preheated WPC. Biscuits PH 11% can produce the best characteristics with a hardness value of 1,171.543 g; crumb structure with small pores; porosity 18.944%; and a DF value of 2.482. This is also supported by the results of the triangle test, where the panellists could not distinguish the colour, taste, and texture of the biscuit when it was compared with the control.
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Tokajuk, Anna, Agnieszka Zakrzeska, Ewa Chabielska, and Halina Car. "Whey protein concentrate limits venous thrombosis in rats." Applied Physiology, Nutrition, and Metabolism 44, no. 8 (2019): 907–10. http://dx.doi.org/10.1139/apnm-2018-0788.
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To study the influence of whey protein concentrate (WPC-80) on the development of thrombosis, rats were supplemented with 2 doses of WPC-80 (0.3 or 0.5 g/kg) for 7, 14, or 21 days. Then, a 1-h venous thrombosis model was performed in half of the animals. Coagulation parameters, platelet count, and thrombus weight were assessed. Thrombus weight was decreased in rats obtaining WPC-80 and that was significant only for 14- and 21-day supplementation. There were slight differences between groups in coagulation parameters and platelet count but without evident direction. Further research is needed to clarify the observed effects.
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El-Salam, Mohamed H. Abd, Safinaz El-Shibiny, Mohamed B. Mahfouz, Hala F. El-Dein, Hossein M. El-Atriby, and Veijo Antila. "Preparation of whey protein concentrate from salted whey and its use in yogurt." Journal of Dairy Research 58, no. 4 (1991): 503–10. http://dx.doi.org/10.1017/s0022029900030119.
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SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.
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Satriawan, Tri Umar, Herly Evanuarini, and Imam Thohari. "Physicochemical quality of low fat mayonnaise using whey protein concentrate." E3S Web of Conferences 335 (2022): 00021. http://dx.doi.org/10.1051/e3sconf/202233500021.
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Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.
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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 minus 15°C), which makes it possible to preserve the composition and properties of the raw material, prevents denaturation of whey protein fractions, and preserves its valuable thermolabile components. The authors conducted laboratory tests of curd whey and WPC produced by several dairy companies. The research allowed the authors to determine the composition, sensory, physico-chemical, and microbiological properties of the samples. The research objective was to evaluate the sensory properties of the initial cheese whey and WPC obtained by cryoconcentration, to establish their chemical composition, as well as physico-chemical and microbiological parameters. The research also featured the effect of the whey acidity on the WPC output and the development of technological schemes of WPC production by separate freezing. All the samples of curd whey proved to meet the current standards and can be used for WPC production. The sample of laboratory-obtained WPC sample had 20.19% of dry substances and 12.80% of protein, which corresponds to the standard albumin with its 20.0% of dry substances. The titratable acidity of WPC did not exceed the permissible level of 95°T. The experimental results proved that the cryoconcentration technology produced concentrate that met the requirements of regulatory and technical documentation. The obtained data revealed an increase in titratable acidity from 47°T to 50°T during the storage of curd whey for 7 days. The increase in acidity increased the yield of WPC after 7 days of serum storage by 57.6%. The new WPC production scheme consisted of several stages: (1) the whey was obtained; (2) casein dust and dairy fat were excluded;
 (3) pasteurization; (4) two-stage cryoconcentration; (5) thermal coagulation of whey concentrate; (6) separation of WPC. The technology of cryoconcentrationcurd whey suggests designing industrial installations in-line type to obtain CSB.
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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 to produce another batch of WPC, with no decrease in product quality. Water recovery from the whey process is necessary to meet the needs of a dairy refinery.
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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 powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.
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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 tract. Preterm and near-term piglets received enteral nutrition based on whey protein concentrate (WPC) either mildly pasteurized (MP-WPC) or extensively heated (EH-WPC). Clinical symptoms, transit time and gastric residuals were evaluated. In addition, protein coagulation and protein composition of coagulates formed during in vitro digestion were analyzed in more detail. Characterization of MP-WPC and EH-WPC revealed that mild pasteurization maintained protein nativity and reduced aggregation of β-lactoglobulin and α-lactalbumin, relative to EH-WPC. Mild pasteurization reduced the formation of coagulates during digestion, resulting in reduced gastric residual volume and increased intestinal tract content. In addition, preterm piglets receiving MP-WPC showed reduced mucosal bacterial adherence in the proximal small intestine. Finally, in vitro digestion studies revealed less protein coagulation and lower levels of β-lactoglobulin and α-lactalbumin in the coagulates of MP-WPC compared with EH-WPC. In conclusion, minimal heat treatment of WPC compared with extensive heating promoted GI tolerance in immature piglets, implying that minimal heated WPC could improve the GI tolerance of milk formulas in infants.
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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 showed that some disulphide-linked β-lactoglobulin dimers were present in heated 10 g WPC/kg solution, but very little was present in heated 120 g WPC/kg solution. By contrast, SDS was able to dissociate monomeric protein from high molecular mass aggregates in heated WPC solution of 120 g/kg but not in 10 g WPC/kg solution heated for 30 min. The rates of loss of native-like and SDS-monomeric β-lactoglobulin, α-lactalbumin and bovine serum albumin during heating increased as the WPC concentration was increased from 10 to 120 g/kg. In 120 g WPC/kg solution heated at 75°C, the amounts of SDS-monomeric β-lactoglobulin in each sample were greater than the quantities of native-like protein. However, in WPC solutions of 10, 30 and 60 g/kg, the differences between the amounts of native-like and SDS-monomeric proteins were slight. The loss of the native-like or SDS-monomeric proteins was consistent with a first or second order reaction. In each case, the apparent reaction rate constant appeared to be concentration-dependent, suggesting a change of aggregation mechanism in the more concentrated solutions. Overall, these results indicate that in addition to disulphide-linked aggregates, hydrophobic aggregates involving β-lactoglobulin, α-lactalbumin and bovine serum albumin were formed in heated WPC solution at high protein concentration, as suggested by model studies using binary mixtures of these proteins.
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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 variansi dan di uji lanjut menggunakan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penambahan WPC berpengaruh sangat nyata (P < 0,01) terhadap viskositas, sineresis dan WHC yogurt susu sapi rendah lemak. Nilai viskositas berkisar antara 158,90 ± 9,22 cP sampai dengan 193,10 ± 9,62 cP, nilai sineresis berkisar antara 33,82 ± 1,22% sampai dengan 24,89 ± 1,38%, nilai WHC berkisar antara 35,86 ± 1,11% sampai dengan 40,46 ± 1,33%. Penambahan WPC dengan peningkatan persentase dapat meningkatkan viskositas, menurunkan sineresis dan meningkatkan WHC yogurt susu sapi rendah lemak. Penambahan WPC terbaik untuk meningkatkan kualitas dari yogurt susu sapi rendah lemak yaitu sebanyak 8% dari total susu yang digunakan. Kata kunci : Yogurt, WPC, viskositas, sineresis, WHC.
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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 powder was prepared by using Whey protein concentrate (WPC 35%), demineralized whey protein powder, milk powder, sahlep, sugar, starch, cinnamon and ginger. The different Sahlep produced were made into sahlep beverage with water and pH, viscosity and sensory analysis were made. As a result of the analyzes made, the use of Whey proteins statistically affected the viscosity value of the sahlep beverage. It was determined that the use of different whey proteins affected the color, taste and smell values of Sahlep. As a result of the sensory evaluation performed by the panelists, sahlep beverage produced in 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture was preferred. It is may be suggested to produce sahlep powder and sahlep beverage by using 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture.
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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 experimental and control groups. Both WPH and WPC generally increased amino acids (1.2–2.8-fold), branched-chain amino acids (1.2–1.7-fold), and serum di- and oligo-peptides (1.1–2.7-fold) over the 60 min time course compared with control (q < 0.05). However, WPH increased lysine (false discovery rate using a q-value <0.05) and tended to increase isoleucine and valine 15 min post-feeding (q < 0.10) as well as aspartylleucine 30 min post-feeding compared with WPC (q < 0.05). While both protein sources led to a dramatic increase in free fatty acids compared with control (up to 6-fold increases, q < 0.05), WPH also uniquely resulted in a 30 min post-feeding elevation in free fatty acids compared with WPC (q < 0.05), an effect which may be due to the robust 30 min postprandial increase in epinephrine in the WPH cohort. These data provide a unique postprandial time-course perspective on how WPH versus WPC feedings affect circulating biochemicals and will guide future research comparing these 2 protein sources.
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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) analysis showed that the highest percentage of freezable water in the water fraction and the lowest of unfreezable water was found in buttermilk cheese with WPC and buttermilk cheese with DPWP. Nuclear magnetic resonance (NMR) analysis showed that the relaxation times were longer in buttermilk cheese with WPC, compared to buttermilk cheese with SPWP and DPWP. Single heat treatment of whey proteins increased stickiness almost 3-fold, and double heat treatment had almost a 2-fold increase in work of shear of cheese samples. The calculated total color difference (ΔE) of the cheese samples suggested that those with polymerized whey protein may increase consumer acceptability.
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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 to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.
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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 the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life. It was shown that during storage acidity of yoghurt was growing up in concern of pH level. The acetaldehyde content tended to increase significantly in the yoghurt fortified with higher proportion of WPC opposite to diacethyl level which was the lowest in yoghurt with an SMP/WPC addition at 0/1. During storage concentration of both volatile compounds were the highest on 7th day and the lowest on 21st day. The maximum concentration of FFA was stated in products with SMP/WPC ratio 1/2. During the storage period FFA content significantly increased after 7th days and had no changed during next 14 days. The total number of yoghurt bacteria during the whole storage time was up to 1010 and did not vary depending on SMP/WPC ratio. Amount of L. delbrueckii ssp. bulgaricus was about one log cycle lower than S. thermophilus in all kinds of yoghurt.
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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 concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet sensory acceptance were determined. For the absolute density, contents from 5% to 17% produced denser non-expanded pellets. The higher the WPC content and the temperature of the extruder, the higher the density of the expanded pellets. The crispness index was not altered by the protein content and by the extruder temperature. In the sensory analysis, the preferred samples were the ones with lower WPC levels (5%). We concluded that higher WPC values in the pellets formulation increased their density, but did not alter color and texture, as well as small WPC levels did not affect the acceptance of snacks.
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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 indicated that surface hydrophobicity interaction played a dominant role in the formation of fibrils aggregates, while the disulphide bonds after heating to form fibrils aggregates at the acidic pH 1.8 was weaker than that of formation particulate aggregates at pH 6.5.
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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, <i>p</i> <.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (<i>F</i> =12.616, <i>p</i> < .001), while the yellowness (b) value decreased significantly (<i>F</i> =4.550, <i>p</i> <.01). Regarding the crust, the L values (<i>F</i> =3.791, <i>p</i> <.01) and b values (<i>F</i> =7.000, <i>p</i> <.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (<i>F</i> =4.706, <i>p</i> <.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (<i>F</i> =45.237, <i>p</i> <.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.
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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 dry matter intake, less diarrhea and tended to have better feed to gain ratios. The amount of sodium hydroxide needed for the neutralization of FN might have been responsible for the lower performance observed with this product. Although piglets fed F had looser feces than those fed U, little difference, if any, in growth or other performance parameters was observed between the two groups. Mortality rate was 11% for piglets fed FN, 7% for those fed F, but was nil for piglets fed U; necroscopied piglets had colibacillosis. Results indicated no advantage for weaned piglets of reducing the lactose level of whey protein concentrate by fermentation following ultrafiltration. Key words: Piglets, whey protein, fermentation, growth, diarrhea
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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 study. One hundred 3-week-old rats were randomly divided into four adequate dietary calcium (ADC; 0.4% Ca) groups (control of 20% casein and three WPC groups with 1% substitution of casein with each of three WPCs) and two low calcium (LC; 0.2% Ca) groups (control of 20% casein and one WPC group with 1% substitution of casein with one WPC). After 8 weeks, there was no effect of WPCs on femur uptake of 45Ca among ADC groups and there was no effect of WPCs on calcium retention, femur breaking force, femur bone mineral density, or total femur calcium at either dietary calcium intake. However, whole body bone mineral content (BMC) was significantly higher (P < 0.05) in the three whey protein concentrate ADC groups compared with the ADC control group. Total BMC at the proximal tibia in whey protein ADC groups was increased, as shown by peripheral quantitative computed tomography. Our results indicate that the acute calcium absorption–enhancing effect of whey proteins did not persist through long-term feeding in rats. However, the initial enhancement of calcium absorption by whey protein was sufficient to Increase BMC.
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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 was 62.04%. WPC-ANs’ stability and antioxidant activity were improved in simulated digestive juice. The WPC-ANs connection was static quenching, and the binding force between them was a hydrophobic interaction at one binding site, according to the fluorescence quenching spectroscopy. UV-visible absorption spectroscopy and Fourier transform infrared spectroscopy (FTIR) analysis further indicated that the secondary structure and microenvironment of amino acid residues in WPC can be impacted by the preheating temperature and preheating times of WPC. In conclusion, preheating WPC can successfully preserve the stability of purple sweet potato ANs by binding to them through a non-covalent interaction.
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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 quantification by ELISA and ELISPOT, respectively. From birth, suckling Wistar rats were supplemented with WPC or standard infant formula (SIF). The WPC group showed the same proportion of most of the main mucosal cell subsets as the reference animals. However, in the first days of life WPC enhanced the innate immunity by increasing the NK cell proportion in both epithelial and lamina propria (LP) compartments. A rise in intestinal CD8αα+ IEL was also induced by WPC supplementation. A time-course of sera Ig levels and spontaneous IgA, IgM and IgG production by LPL and mononuclear cells from blood and spleen, in the WPC group, exhibited a similar pattern to those pups fed only by dam's milk. In summary, the present results show the effects of WPC on enhancing mucosal innate immunity during early life.
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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 thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials.
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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 experimental diets for two weeks and then exposed to antigen two times (Days 0 and 14). Blood was collected on Days 0, 7, 14, and 21 for hematological analysis. The WPC group showed decreased IgA and cytotoxic T cells before the antigen injection (Day 0) but increased IgG, IL-2, and IL-4 after antigen injection due to increased B cells and T cells. Helper T cells were increased at Days 14 and 21, but cytotoxic T cells were not affected by WPC. WPC may activate adaptive immunity (IgG) against antigen by modulating helper T cells. Bioactive molecules might contribute to the immune-enhancing effects of whey protein concentrate.
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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 (ROS), nitric oxide (NO), and acetylcholinesterase (AChE) activity were measured in brain of control and experimental (WPC supplemented) groups. In addition, gene expression and histopathological studies were also performed. The results indicate that WPC augmented the level of FRAP, T-SH, and AChE in old rats as compared with the old control. Furthermore, WPC-treated groups exhibited significant reduction in LHP, PC, ROS, and NO levels in aged rats. WPC supplementation also downregulated the expression of inflammatory markers (tumor necrosis factor alpha, interleukin (IL)-1β, IL-6), and upregulated the expression of marker genes associated with autophagy (Atg3, Beclin-1, LC3B) and neurodegeneration (neuron specific enolase, Synapsin-I, MBP-2). The findings suggested WPC to be a potential functional nutritional food supplement that prevents the progression of age-related oxidative damage in Wistar rats.
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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 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.
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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 appearance of treated cheese groups were evaluated compared to control one. 
 Findings: The results revealed that the higher concentration of WPC and its hydrolysates, the more significant decrease in the microbial load and increase the shelf life up to 34th days with P-T hydrolysate (20 mg/g) compared with the control with a shelf-life of 18th days only at refrigerated temperature (4oC).This hydrolysate showed also the highest degree of hydrolysis (DH%) of 34.06% ± 1.53 and protein concentration of 30.72%± 3.16. The maximum score for body, and texture and appearance was recorded for the cheese sample containing P-T hydrolysate (20 mg/g), while the maximum flavour score was recorded to pepsin (P) hydrolysate (10 mg/g), compared with unhydrolyzed WPC concentrations and control soft cheese groups. 
 Unique contribution to theory, practice and policy: This study was conducted to elaborate antimicrobials from camel´s WPC after enzymatic hydrolysis which could serve as a potential natural presrvatives in soft cheese without altering the sensory characteristics.
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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 systems. Increasing WPC from 8 to 12% resulted in a decrease in storage modulus (G’) and loss modulus (G’’) for both sorghum and corn doughs. Corn dough rheological properties were less affected by WPC addition as compared to sorghum. The diameter of gluten-free sorghum and corn cookies significantly increased with the fortification of WPC. The color of sorghum and corn cookies became darker as the WPC level increased. Cookies prepared with 10% WPC addition showed the most hardness and brittleness, probably due to the gelling property of WPC. This study contributes to the sustainable utilization of whey product and helps understand the performance of WPC during the processing of gluten-free products and its potential for making food snacks such as cookies in food manufacturing.
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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, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.
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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 protein levels in the stomach and the small intestinal contents were also significantly (P &lt 0.001) higher in rats fed the WPC diet. The concentration of peptides having molecular weights (MW) ranging from 12 50030 000 daltons (Da) was higher in the stomach contents of rats fed the WPC diet. Conversely, the level of peptides ranging from 500012 500 Da was higher in the stomach contents of rats fed the α-LA diet. For both diets, the small intestinal contents were characterized by high levels of amino acids and small peptides. These results suggest that the hydrolysis and absorption of α-LA is faster than that of WPC.Key words: In vivo protein digestion, peptides absorption, whey protein concentrate, α-lactalbumin, stomach emptying.
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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 revealed that all treatment combinations are in acceptable level. Among all, T<sub>3</sub> HT1 (20% SPF and 20% WPC) scored best in overall acceptability. The SPC ranges from 1.400±0.548 to 4.400±0.548 from 0<sup>th</sup> to 30<sup>th</sup> days, Yeast and mould was NIL in 0<sup>th</sup> and 15<sup>th</sup> day on 30<sup>th</sup> it was recorded. Coli forms count is NIL in 0<sup>th</sup> day and it was recorded in 15<sup>th</sup> and 30<sup>th</sup> days for different treatment combination.
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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 associated with the extent of hydrolysis. Solubility of hydrolysates increased with increasing %DH, with WPC showing about 97% solubility at 15% DH. Emulsifying properties were negatively affected by hydrolysis, whereas heat stability was improved in the case of WPC (~25% of heat stability increased with an increase in DH to 15%). Hydrolysates from both WPC and MPC had improved foaming properties in comparison to unhydrolysed controls. These results were also supported by changes in the FTIR spectra. Further adjustment of hydrolysis parameters, processing conditions and pH control could be a promising approach to manipulate selected functionalities of MPHs obtained using actinidin.
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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, carbohydrates, total acidity, and pH, as well as rheological tests that included; hardness, springiness, and Cohesiveness. Also, a sensory evaluation was conducted. The results showed a decrease in the moisture percentage of the added treatments with the increment of the added WPC quantity. Also, a decrease in the fat percentage and pH of the WPC addition treatments was observed, combined with an increment in the percentage of protein, carbohydrates, ash, and total acidity. Regarding the microbiological properties, no bacterial or mycological contamination was observed during the manufacturing and storage periods. The results also showed the improvement of rheological and sensory characteristics by increasing the percentage of WPC addition compared with the positive and negative control treatments. The present study would be helpful in the production of low-fat cream fortified with whey proteins with high nutritional value.
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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 properties of the hydrolysate with &alpha;-la and &beta;-lg polyclonal rabbit antibodies. The 2D electrophoretic patterns of WPC and its modified product obtained with m-TG did no differ significantly. However, the immunoblot analysis demonstrated that WPC showed a stronger reactivity towards IgE of allergic patients as compared to WPC with m-TG. ELISA methods showed that two-step hydrolysis with Alcalase followed by m-TG significantly reduced the immunoreactive properties of whey proteins. No cross reactions were observed with α-la and only about 0.6% cross-reactivity with &beta;-lg.
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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 characteristics of a normalized mixture, which allows it to be used in yogurt technology. The addition of whey proteins has a significant effect on the duration of gel formation. Whey protein concentrate and dry whey reduce the duration of latent fermentation and flocculation stages. The data obtained allows us to predict that they accelerate the coagulation process. This effect is enhanced by increasing the dose of protein concentrates. Conducted coagulation of milk with a different dose and observed changes in titrated and active acidity during the fermentation. Yogurt culture YF-L903, which includes Streptococcus salivarius subsp., Thermophilus, Lactobacillus delbrűeckii subsp. Bulgaricus were used for fermentation. The highest growth rate of titrated acidity is recorded for option 1 (0.5% dry sucrose) and controls that for 4 hours. the fermentation reached 80 °T. The highest rate of decline in active acidity is recorded in option 1 (0.5% dry sucrose serum). All samples for 4 hours of fermentation reached 4.65–4.72 units. pH. Thus, the acidity slightly increases with increasing the dose of serum protein concentrate and does not increase with the use of dry whey.
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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 observed at the mass ratio of 20:1. Differential scanning calorimetry and Fourier transform infrared spectra analysis revealed that the CoQ10 was successfully dispersed in the WPC and PWPC particles through hydrophobic interaction in both groups in addition to the hydrogen bond present in the WPC group. All nanoparticles exhibited irregular spherical or aggregate structure in the transmission electron microscopy diagram. The PWPC-based nanoparticles showed a slightly higher antioxidant capacity than that of the WPC, and both values were significantly higher than that of its corresponding physical mixture and free CoQ10 (p < 0.05). The results of the simulated gastrointestinal digestion experiments denoted that these two nanoparticles could protect CoQ10 from gastric digestion and then deliver it to the intestine. Compared with its free state, the bioavailability of CoQ10 embedded in WPC and PWPC increased by nearly 7.58 times and 7.48 times, respectively. The data indicated that WPC and PWPC could be effective delivery carriers to enhance the bioavailability of active substances like CoQ10.
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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 substances (TBARS), protein carbonyls (CARB) and hydrogen peroxide (H2O2) decomposition activity. The effects on bacterial growth and the fatty acid profile of meat were also assessed. Results showed that piglets fed with the WPC-supplemented diet had significantly increased antioxidant mechanisms in almost all tissues tested, as indicated by increases in GSH, H2O2 decomposition activity and TAC compared with the control group. Piglets fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins, as shown by decreases in TBARS and CARB in the WPC group compared with the control group. In addition, the experimental diet enhanced growth of facultative probiotic bacteria and lactic acid bacteria and inhibited growth of pathogen populations. In addition, WPC inclusion in piglets' diet increased n-3 fatty acids significantly and decreased n-6/n-3 ratio significantly compared with the control group. The current study showed that WPC inclusion in the diet had a significant effect on welfare and meat quality of growing piglets.
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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 0,03% (w/w), mTGase dan susu skim 1% (w/w), mTGase dan whey protein concentrate 1% (w/w). Susu dikondisikan selama 24 jam pada refrigerator (10˚C) sebelum difermentasi menjadi yogurt. Parameter yang diuji berupa wheying-off, sineresis, water holding capacity, dan viskositas yang diukur 1 jam setelah yogurt dikeluarkan dari refrigerator. Hasil penelitian menunjukkan bahwa enzim mTGase secara signifikan menyebabkan penurunan sineresis, peningkatan WHC, dan viskositas, namun tidak menyebabkan perbedaan yang signifikan pada wheying-off yogurt. Kombinasi mTGase dan sumber protein eksternal menurunkan sineresis secara signifikan, namun tidak berpengaruh signifikan terhadap wheying-off, WHC, dan viskositas yogurt. Kombinasi mTGase + WPC 1% menghasilkan kualitas fisik yogurt yang tidak jauh berbeda dengan kombinasi mTGase + skim 1% tehadap semua parameter yang diukur. Berdasarkan hasil penelitian, dapat disimpulkan bahwa sifat fisik yogurt susu sapi dapat dimodifikasi dengan enzim mTGase saja atau kombinasi dengan sumber protein eksternal. Manfaat penelitian ini adalah memberikan informasi penggunaan enzim mTGase yang dikombinasikan dengan WPC atau susu skim 1% ternyata dapat meningkatkan kualitas fisik yogurt. Modification of Physical Properties of Goat Milk Yogurt by Addition of Microbial Transglutaminase Enzyme and External Protein SourcesAbstractThe purpose of this research was to study the modification of the physical properties of goat milk yogurt with the addition of the enzyme transglutaminase (mTGase) and external protein. The benefit of this research was to provide information on methods to improve the quality of yogurt in terms of the physical properties of yogurt. The research used fresh goat milk, dry starter culture, mTGase enzyme, skimmed milk powder, and whey protein concentrate (WPC). A completely randomized design with 4 treatments and 5 replications was used as research design. The treatments were fresh goat milk as control, fresh goat milk with 0.03% w/w mTGase, mTGase and 1% w/w skim milk, mTGase and 1% w/w whey protein concentrate. The milk was stored for 24 hours in a refrigerator (10˚C) prior to fermentation process. Wheying-off, syneresis, water holding capacity and viscosity were then measured at an hour after yogurt was removed from the refrigerator. The results showed that mTGase significantly reduced syneresis, increased WHC, and viscosity, but had no significant effect on wheying-off. The combination of mTGase + external protein sources significantly reduced syneresis, but the effect on wheying-off, WHC and yogurt were not significantly detected. The combination of mTGase + 1% WPC had similar characteristics as mTGase + 1% skim milk. In conclusion, the physical characteristics of yogurt from goat milk could be modified by mTGase enzyme or in combination with external protein sources. The use of mTGase enzyme in combination with WPC or skim milk improves the physical characteristics of yogurt.
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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 relations in global value chains and the global markets.
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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 and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.