Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

1999 ◽  
Vol 34 (5-6) ◽  
pp. 543-556 ◽  
Author(s):  
Carl Holt ◽  
Deborah McPhail ◽  
Ian Nevison ◽  
Tommy Nylander ◽  
Jeanette Otte ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Whey Protein ◽  
Protein Concentrates ◽  
Whey Protein Concentrates

scholarly journals Chemical composition, functional and technological (processing) properties of whey ingredients

2021 ◽  
Vol 845 (1) ◽  
pp. 012017
Author(s):  
E I Melnikova ◽  
E V Bogdanova ◽  
D A Paveleva
Keyword(s):  
Chemical Composition ◽  
Whey Protein ◽  
Dry Matter ◽  
Protein Hydrolysate ◽  
Whey Permeate ◽  
Protein Concentrates ◽  
Whey Protein Concentrates ◽  
Technological Processing ◽  
Whey Protein Hydrolysate ◽  
Processing Properties

Abstract The growth in volumes of the milk whey manufacturing has revealed the new field of processing, such as dry whey ingredients production. The authors have made investigations of chemical composition, functional and technological (processing) properties of whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and cheese whey permeate. We used standard methods, generally accepted in research practice. The chemical composition of the tested samples has been determined, including their rehydration properties in terms of wettability, dispersibility and solubility. Heat denaturation of whey proteins during the processing is the reason for the bound groups–SH release and their reactivity enhancement, which provides antioxidant effect of whey ingredients (the antioxidant content in the tested samples is 0.031; 0.058; 0.095; 0.146 and 0.024 mg/g for the whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and whey permeate respectively). The functional and technological properties of whey ingredients make possible their application while producing different product line groups in order to control the technological processes and the quality factors of the enriched products.

scholarly journals Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells

2010 ◽  
Vol 58 (8) ◽  
pp. 4894-4900 ◽  
Author(s):  
Keqin Ou ◽  
Yunzhu Liu ◽  
Liebing Zhang ◽  
Xiaoguang Yang ◽  
Zhenwu Huang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Iron Uptake ◽  
Protein Concentrates ◽  
Whey Protein Concentrates ◽  
Hydrolysis Of
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