The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

2018 ◽  
Vol 20 (2) ◽  
pp. 515-524 ◽  
Author(s):  
Alice Marciniak ◽  
Shyam Suwal ◽  
Michel Britten ◽  
Yves Pouliot ◽  
Alain Doyen
Keyword(s):  
Hydrostatic Pressure ◽  
Whey Protein ◽  
Protein Interactions ◽  
High Hydrostatic Pressure ◽  
Milk Protein ◽  
Protein Solution ◽  
Green Method ◽  
Alpha Lactalbumin

An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure

2005 ◽  
Vol 6 (3) ◽  
pp. 310-317 ◽  
Author(s):  
Xiaoming Liu ◽  
Joseph R. Powers ◽  
Barry G. Swanson ◽  
Herbet H. Hill ◽  
Stephanie Clark
Keyword(s):  
Hydrostatic Pressure ◽  
Whey Protein ◽  
High Hydrostatic Pressure ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein

2013 ◽  
Vol 32 (2) ◽  
pp. 286-293 ◽  
Author(s):  
Paul George ◽  
Stefan Kasapis ◽  
Anna Bannikova ◽  
Nitin Mantri ◽  
Martin Palmer ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Whey Protein ◽  
Structural Properties ◽  
High Hydrostatic Pressure

scholarly journals Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 342 ◽  
Author(s):  
Sakkas ◽  
Tzevdou ◽  
Zoidou ◽  
Gkotzia ◽  
Karvounis ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Hydrostatic Pressure ◽  
Whey Protein ◽  
High Hydrostatic Pressure ◽  
Chelating Agent ◽  
Trisodium Citrate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gel Properties ◽  
Sheep Milk

An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at >0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of Lb. delbrueckii subsp. bulgaricus and Str. thermophilus -close to the ideal 1:1- and with a high ACE inhibitory activity >65% that were not essentially affected by the experimental factors.

scholarly journals High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

Foods ◽  
2015 ◽  
Vol 4 (4) ◽  
pp. 184-207 ◽  
Author(s):  
Michèle Iskandar ◽  
Larry Lands ◽  
Kebba Sabally ◽  
Behnam Azadi ◽  
Brian Meehan ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
Whey Protein ◽  
High Hydrostatic Pressure ◽  
Protein Isolates ◽  
Whey Protein Isolates

Skim milk protein distribution as a result of very high hydrostatic pressure

2015 ◽  
Vol 72 ◽  
pp. 74-79 ◽  
Author(s):  
Francisca I. Bravo ◽  
Xavier Felipe ◽  
Rosina López-Fandiño ◽  
Elena Molina
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Milk Protein ◽  
Skim Milk ◽  
Protein Distribution ◽  
Very High
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