Polymerization of whey proteins in whey protein-stabilized emulsions

1993 ◽  
Vol 41 (11) ◽  
pp. 1826-1829 ◽  
Author(s):  
Frank J. Monahan ◽  
D. Julian. McClements ◽  
John E. Kinsella
Keyword(s):  
Whey Protein ◽  
Whey Proteins

scholarly journals Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2099
Author(s):  
Lucía Abadía-García ◽  
Eduardo Castaño-Tostado ◽  
Anaberta Cardador-Martínez ◽  
Sandra Teresita Martín-del-Campo ◽  
Silvia L. Amaya-Llano
Keyword(s):  
Protein Structure ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
High Intensity ◽  
Whey Proteins ◽  
High Intensity Ultrasound ◽  
Peptide Profile ◽  
Inhibitory Peptides ◽  
Ace Inhibitory Peptides ◽  
Ace Inhibitory

High Intensity Ultrasound (HIUS) can induce modification of the protein structure. The combination of enzymatic hydrolysis and ultrasound is an interesting strategy to improve the release of the Angiotensin-Converting Enzyme (ACE) inhibitory peptides. In this study, whey proteins were pretreated with HIUS at two levels of amplitude (30 and 50%) for 10 min, followed by hydrolysis using the vegetable protease bromelain. The hydrolysates obtained were ultrafiltrated and their fractions were submitted to a simulated gastrointestinal digestion. The conformational changes induced by HIUS on whey proteins were analyzed using Fourier-transform infrared spectroscopy by attenuated total reflectance (FTIR-ATR) and intrinsic spectroscopy. It was found that both levels of ultrasound pretreatment significantly decreased the IC50 value (50% Inhibitory Concentration) of the hydrolysates in comparison with the control (α = 0.05). After this treatment, HIUS-treated fractions were shown as smaller in size and fractions between 1 and 3 kDa displayed the highest ACE inhibition activity. HIUS promoted significant changes in whey protein structure, inducing, unfolding, and aggregation, decreasing the content of α-helix, and increasing β-sheets structures. These findings prove that ultrasound treatment before enzymatic hydrolysis is an innovative and useful strategy that modifies the peptide profile of whey protein hydrolysates and enhances the production of ACE inhibitory peptides.

scholarly journals Mineral modulation of thermal aggregation and gelation of whey proteins: from ?-lactoglobulin model system to whey protein isolate

2003 ◽  
Vol 83 (5) ◽  
pp. 353-364 ◽  
Author(s):  
Florence Caussin ◽  
Marie-H�l�ne Famelart ◽  
Jean-Louis Maubois ◽  
Sa�d Bouhallab
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Model System ◽  
Thermal Aggregation

STUDYING THE INFLUENCE OF SEASONAL FACTORS ON CASEIN AND WHEY PROTEIN CONTENT IN RAW MILK AND CHEESE YIELD

2020 ◽  
pp. 142-151
Author(s):  
L. Bahdanava ◽  
A. Podryabinkina ◽  
I. Bahdanau ◽  
T. Savelyeva
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
Total Protein ◽  
Seasonal Changes ◽  
Whey Proteins ◽  
Raw Milk ◽  
National Average ◽  
Total Protein Content ◽  
Seasonal Factors

The article presents the results of research to study seasonal changes in the content of total protein, casein and whey proteins in raw milk and to analyze their impact on cheese yield. It was determined that the lowest casein content in raw milk (18% lower than the national average) was observed in October and March. The linear dependence of the cheese yield on both the total protein content and casein content was established.

Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions

2016 ◽  
Vol 61 ◽  
pp. 487-495 ◽  
Author(s):  
Marie Chevallier ◽  
Alain Riaublanc ◽  
Christelle Lopez ◽  
Pascaline Hamon ◽  
Florence Rousseau ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Heat Stability ◽  
Protein Rich

Quantification of Whey Protein Content in Infant Formulas by Sodium Dodecyl Sulfate-Capillary Gel Electrophoresis (SDS-CGE): Single-Laboratory Validation, First Action 2016.15

2017 ◽  
Vol 100 (2) ◽  
pp. 510-521 ◽  
Author(s):  
Ping Feng ◽  
Christophe Fuerer ◽  
Adrienne McMahon
Keyword(s):  
Sodium Dodecyl Sulfate ◽  
Protein Content ◽  
Whey Protein ◽  
Gel Electrophoresis ◽  
Whey Proteins ◽  
Sodium Dodecyl ◽  
Infant Formulas ◽  
Method Performance ◽  
Capillary Gel Electrophoresis ◽  
Dodecyl Sulfate

Abstract Protein separation by sodium dodecyl sulfate-capillary gel electrophoresis, followed by UV absorption at 220 nm, allows for the quantification of major proteins in raw milk. In processed dairy samples such as skim milk powder (SMP) and infant formulas, signals from individual proteins are less resolved, but caseins still migrate as one family between two groups of whey proteins. In the first group, α-lactalbumin and β-lactoglobulin migrate as two distinct peaks. Lactosylated adducts show delayed migration times and interfere with peak separation, but both native and modified forms as well as other low-MW whey proteins still elute before the caseins. The second group contains high-MW whey proteins (including bovine serum albumin, lactoferrin, and immunoglobulins) and elutes after the caseins. Caseins and whey proteins can thus be considered two distinct nonoverlapping families whose ratio can be established based on integrated areas without the need for a calibration curve. Because mass-to-area response factors for whey proteins and caseins are different, an area correction factor was determined from experimental measurement using SMP. Method performance assessed on five infant formulas showed RSDs of 0.2–1.2% (within day) and 0.5–1.1% (multiple days), with average recoveries between 97.4 and 106.4% of added whey protein. Forty-three different infant formulas and milk powders were analyzed. Of the 41 samples with manufacturer claims, the measured whey protein content was in close agreement with declared values, falling within 5% of the declared value in 76% of samples and within 10% in 95% of samples.

Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles

2001 ◽  
Vol 68 (3) ◽  
pp. 471-481 ◽  
Author(s):  
CATHERINE SCHORSCH ◽  
DEBORAH K. WILKINS ◽  
MALCOLM G. JONES ◽  
IAN T. NORTON
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Protein Denaturation ◽  
Whey Proteins ◽  
Treatment Sequence ◽  
Gel Properties ◽  
Casein Micelles ◽  
Gelation Kinetics ◽  
Milk Gelation

The aim of the present work was to investigate the role of whey protein denaturation on the acid induced gelation of casein. This was studied by determining the effect of whey protein denaturation both in the presence and absence of casein micelles. The study showed that milk gelation kinetics and gel properties are greatly influenced by the heat treatment sequence. When the whey proteins are denatured separately and subsequently added to casein micelles, acid-induced gelation occurs more rapidly and leads to gels with a more particulated microstructure than gels made from co-heated systems. The gels resulting from heat-treatment of a mixture of pre-denatured whey protein with casein micelles are heterogeneous in nature due to particulates formed from casein micelles which are complexed with denatured whey proteins and also from separate whey protein aggregates. Whey proteins thus offer an opportunity not only to control casein gelation but also to control the level of syneresis, which can occur.

scholarly journals Acute effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight postmenopausal women

2011 ◽  
Vol 105 (10) ◽  
pp. 1512-1519 ◽  
Author(s):  
Sebely Pal ◽  
Vanessa Ellis
Keyword(s):  
Blood Pressure ◽  
Diastolic Blood Pressure ◽  
Postmenopausal Women ◽  
Whey Protein ◽  
Glucose Control ◽  
Vascular Function ◽  
Inflammatory Markers ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

Previous evidence indicates that chronic consumption of dairy whey proteins has beneficial effects on CVD risk factors. The present study investigated the postprandial effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight and obese postmenopausal women. This was a randomised, three-way cross-over design study where twenty overweight and obese postmenopausal women consumed a breakfast meal in conjunction with one of three supplements: 45 g whey protein isolate, 45 g sodium caseinate or 45 g of a glucose control. Fasting and postprandial blood samples, blood pressure and pulse wave analysis readings were taken for up to 6 h. After consumption of the meal, both systolic and diastolic blood pressure, and augmentation index (AI) decreased initially for all interventions and gradually returned to baseline levels by 6 h. However, there were no significant differences in AI, systolic or diastolic blood pressure within or between the glucose control, casein or whey groups. There were also no significant group effects on plasma inflammatory markers (IL-6, TNF-α and C-reactive protein). The health effects previously seen with chronic whey protein ingestion were not seen in the acute 6 h postprandial period in relation to blood pressure, vascular function or inflammatory markers when compared with casein and a glucose control. This suggests that such effects are better observed from the long-term consumption of whey proteins.

Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions

1997 ◽  
pp. 127-136 ◽  
Author(s):  
Frank J. Monahan ◽  
D. Julian McClements ◽  
J. Bruce German
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during in vitro gastrointestinal digestion

2020 ◽  
Vol 11 (9) ◽  
pp. 7661-7680
Author(s):  
Karen A. Rios-Villa ◽  
Mrittika Bhattacharya ◽  
Ellia H. La ◽  
Daniela Barile ◽  
Gail M. Bornhorst
Keyword(s):  
Whey Protein ◽  
Thermal Processing ◽  
Whey Proteins ◽  
Protein Digestibility ◽  
Cranberry Juice ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

This study entails the possible interactions between whey protein and cranberry juice after processing, impacting either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model.

scholarly journals Dietary α-lactalbumin alters energy balance, gut microbiota composition and intestinal nutrient transporter expression in high-fat diet-fed mice

2019 ◽  
Vol 121 (10) ◽  
pp. 1097-1107 ◽  
Author(s):  
Serena Boscaini ◽  
Raul Cabrera-Rubio ◽  
John R. Speakman ◽  
Paul D. Cotter ◽  
John F. Cryan ◽  
...  
Keyword(s):  
Energy Balance ◽  
Gut Microbiota ◽  
Whey Protein ◽  
Energy Intake ◽  
High Fat Diet ◽  
Metabolic Diseases ◽  
Whey Proteins ◽  
Nutrient Transporters ◽  
High Fat ◽  
Cumulative Energy

AbstractRecently there has been a considerable rise in the frequency of metabolic diseases, such as obesity, due to changes in lifestyle and resultant imbalances between energy intake and expenditure. Whey proteins are considered as potentially important components of a dietary solution to the obesity problem. However, the roles of individual whey proteins in energy balance remain poorly understood. This study investigated the effects of a high-fat diet (HFD) containing α-lactalbumin (LAB), a specific whey protein, or the non-whey protein casein (CAS), on energy balance, nutrient transporters expression and enteric microbial populations. C57BL/6J mice (n 8) were given an HFD containing either 20 % CAS or LAB as protein sources or a low-fat diet containing CAS for 10 weeks. HFD-LAB-fed mice showed a significant increase in cumulative energy intake (P=0·043), without differences in body weight, energy expenditure, locomotor activity, RER or subcutaneous and epididymal white adipose tissue weight. HFD-LAB intake led to a decrease in the expression of glut2 in the ileum (P=0·05) and in the fatty acid transporter cd36 (P<0·001) in both ileum and jejunum. This suggests a reduction in absorption efficiency within the small intestine in the HFD-LAB group. DNA from faecal samples was used for 16S rRNA-based assessment of intestinal microbiota populations; the genera Lactobacillus, Parabacteroides and Bifidobacterium were present in significantly higher proportions in the HFD-LAB group. These data indicate a possible functional relationship between gut microbiota, intestinal nutrient transporters and energy balance, with no impact on weight gain.

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