scholarly journals Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110747
Author(s):  
Joscelin T. Diaz ◽  
E. Allen Foegeding ◽  
Mary Ann Lila
Keyword(s):  
Whey Protein ◽  
High Protein ◽  
Aggregate Particles

Studies on colostral and milk whey proteins in the sow 2. The effect of delayed suckling on colostrum and milk whey proteins

1969 ◽  
Vol 11 (3) ◽  
pp. 345-349 ◽  
Author(s):  
F. J. Bourne
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Whey Proteins ◽  
High Protein ◽  
Milk Whey ◽  
Protein Levels ◽  
High Protein Concentration

SUMMARYColostral whey protein levels do not change during the first 4 hr from the start of parturition when suckling is prevented. Both early and late-born piglets returned to the sow at the end of this period are able to suck colostrum of a high protein concentration. Removal of piglets from the sow and the presence of an attendant did not affect the farrowing process.

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

2019 ◽  
Author(s):  
Maciej Nastaj ◽  
Bartosz G Sołowiej ◽  
Waldemar Gustaw ◽  
Salvador Peréz‐Huertas ◽  
Stanisław Mleko ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
High Protein

Exceptional heat stability of high protein content dispersions containing whey protein particles

2014 ◽  
Vol 34 ◽  
pp. 68-77 ◽  
Author(s):  
Dilek Sağlam ◽  
Paul Venema ◽  
Renko de Vries ◽  
Erik van der Linden
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
Heat Stability ◽  
High Protein ◽  
High Protein Content ◽  
Protein Particles

scholarly journals Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 390
Author(s):  
Aleksandra Szydłowska ◽  
Dorota Zielińska ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
Katarzyna Neffe-Skocińska ◽  
...  
Keyword(s):  
Whey Protein ◽  
Ph Value ◽  
Microbiological Quality ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
The Novel ◽  
Bioactive Ingredients ◽  
Wide Group

The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious.

scholarly journals Effects of a breakfast yoghurt, with additional total whey protein or caseinomacropeptide-depleted α-lactalbumin-enriched whey protein, on diet-induced thermogenesis and appetite suppression

2009 ◽  
Vol 103 (5) ◽  
pp. 775-780 ◽  
Author(s):  
Rick Hursel ◽  
Lucie van der Zee ◽  
Margriet S. Westerterp-Plantenga
Keyword(s):  
Energy Expenditure ◽  
Whey Protein ◽  
Human Subjects ◽  
Area Under The Curve ◽  
Resting Energy Expenditure ◽  
High Protein ◽  
Protein Balance ◽  
Appetite Suppression ◽  
Diet Induced Thermogenesis ◽  
Desire To Eat

Previous studies have shown effects of high-protein diets, especially whey protein, on energy expenditure and satiety, yet a possible distinction between the effects of whey or α-lactalbumin has not been made. The present study assessed the effects of the addition of total whey protein (whey) or caseinomacropeptide-depleted α-lactalbumin-enriched whey protein (α-lac) to a breakfast yoghurt drink on energy expenditure and appetite suppression in human subjects. A total of eighteen females and seventeen males (aged 20·9 (sd 1·9) years; BMI 23·0 (sd 2·1) kg/m2) participated in an experiment with a randomised, three-arm, cross-over design where diet-induced energy expenditure, respiratory quotient and satiety were measured. Breakfasts were isoenergetic and subject-specific: a normal-protein (NP) breakfast consisting of whole milk (15, 47 and 38 % energy from protein, carbohydrate and fat, respectively), a high-protein (HP) breakfast with additional whey or a HP breakfast containing α-lac (41, 47 and 12 % energy from protein, carbohydrate and fat, respectively). Resting energy expenditure did not differ between the three conditions. HP breakfasts (area under the curve: whey, 217·1 (se 10·0) kJ × 4 h; α-lac, 234·3 (se 11·6) kJ × 4 h; P < 0·05) increased diet-induced thermogenesis more compared with a NP yoghurt at breakfast (179·7 (se 10·9) kJ × 4 h; P < 0·05). Hunger and desire to eat were significantly more suppressed after α-lac (hunger, − 6627 (se 823); desire to eat, − 6750 (se 805) mm visual analogue scale (VAS) × 4 h; P < 0·05) than after the whey HP breakfast (hunger, − 5448 (se 913); desire to eat, − 5070 (se 873) mm VAS × 4 h; P < 0·05). After the HP breakfasts, a positive protein balance occurred (α-lac, 0·35 (sd 0·18) MJ/4 h; whey, 0·37 (sd 0·20) MJ/4 h; P < 0·001); after the NP breakfast a positive fat balance occurred (1·03 (sd 0·29) MJ/4 h; P < 0·001). In conclusion, consumption of a breakfast yoghurt drink with added whey or α-lac increased energy expenditure, protein balance and decreased fat balance compared with a NP breakfast. The α-lac-enriched yoghurt drink suppressed hunger and the desire to eat more than the whey-enriched yoghurt drink.

scholarly journals A new high protein-to-energy enteral formula with a whey protein hydrolysate to achieve protein targets in critically ill patients: a prospective observational tolerability study

2021 ◽  
Author(s):  
Franziska Tedeschi-Jockers ◽  
Simona Reinhold ◽  
Alexa Hollinger ◽  
Daniel Tuchscherer ◽  
Caroline Kiss ◽  
...  
Keyword(s):  
Whey Protein ◽  
Critically Ill ◽  
Critically Ill Patients ◽  
Protein Intake ◽  
Protein Hydrolysate ◽  
Therapy Group ◽  
High Protein ◽  
Protein Targets ◽  
Gastrointestinal Side Effects ◽  
Whey Protein Hydrolysate

Abstract Objectives Current guidelines and expert recommendations stress the need to implement enteral feeds with a higher protein-to-energy ratio to meet protein requirements as recommended while avoiding gastrointestinal side effects and energy overfeeding in ICU patients. Materials and methods Prospective tolerability study in 18 critically ill patients with a high protein formula (high protein-to-energy (HP:E) formula = Fresubin® Intensive; HPG) compared to a contemporary matched conventional therapy group (CTG). The primary outcome was GI intolerance defined as ≥300 ml daily gastric residual volume (GRV), vomiting, or diarrhea on days 1 and 2. Secondary outcomes were the percentage of patients reaching their protein target on day 4 and overall protein intake. Results Groups were comparable regarding demographic characteristics, disease severity, organ failures, mechanical ventilation, and NUTRIC score at baseline. Eighteen patients completed the 4-day feeding period. The number of events of GRV of ≥300 ml/day was equal in both groups (33.3%). The incidence of diarrhea and vomiting was low in the HPG (two patients concerned). EN did not need to be discontinued due to intolerance in any group. Seventy-two percent of patients reached protein targets ≥1.3 g/kgBW/d within 4 days after initiation of enteral feeding, which was superior to the CTG (33%). Post-hoc testing showed group differences of protein intake between HPG and CTG were significant at t = 72 h and t = 96 h. Energy targets were met in both groups. Conclusion The HP:E formula containing 33% whey protein hydrolysate is well tolerated in this tolerability study. Due to the HP:E ratio protein targets can be reached faster. Larger randomized trials are needed to confirm preliminary results. Trial registration ClinicalTrials.gov Identifier: NCT02678325. Registered 2 May 2016.

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