scholarly journals Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Md Asaduzzaman ◽  
Md Sultan Mahomud ◽  
Mohammod Enamul Haque
Keyword(s):  
Elevated Temperature ◽  
Protein Aggregation ◽  
Whey Protein ◽  
Structural Properties ◽  
Milk Proteins ◽  
Future Research ◽  
Microstructural Properties ◽  
Noncovalent Bonds ◽  
Acid Milk Gels ◽  
Fundamental Mechanism

Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.

scholarly journals Comparison of Whey Versus Almond Protein Powder on Nitrogen Balance in Female College Students; The California Almond Protein Powder Project (CAlmond-P3)

2021 ◽  
Vol 18 (22) ◽  
pp. 11939
Author(s):  
Adeline Maykish ◽  
Morgan M. Nishisaka ◽  
Courtney K. Talbott ◽  
Scott K. Reaves ◽  
Aleksandra S. Kristo ◽  
...  
Keyword(s):  
College Students ◽  
Body Composition ◽  
Whey Protein ◽  
Nitrogen Balance ◽  
Day Treatment ◽  
Female College Students ◽  
Future Research ◽  
Hydration Status ◽  
Protein Supplement ◽  
Female College

Plant-based diets have become increasingly popular in the past decade, with approximately 11% of Americans self-identifying as vegan or vegetarian and many others trying to reduce meat consumption. Due to increasing interest, the plant-based food market has significantly expanded, with several innovative products serving as alternatives to animal-based products. One such example is almond protein powder, a new protein supplement created as an alternative to whey protein. Due to the novelty of almond protein products, little is known regarding how well the protein supplement supports nitrogen metabolism. The effects of both an almond-based protein beverage and a whey-based protein beverage on nitrogen balance are investigated in the work presented herein. Twenty female college students aged 20–25 years were randomly assigned to consume either an almond- or whey-based protein drink twice daily for one week; 24-h urine collection was performed at the baseline and endpoint of the 7-day treatment period and nitrogen balance was assessed. Body composition and hydration status were also assessed. Both protein sources (almond and whey) were able to notably improve nitrogen balance, thus indicating that almond protein powder may be a functional plant-based alternative to whey protein powder and may be of interest in future research regarding muscle mass and body composition improvement.

MILK PROTEINS | Whey Protein Products

2002 ◽  
pp. 1957-1960 ◽  
Author(s):  
E.A. Foegeding ◽  
P.J. Luck
Keyword(s):  
Whey Protein ◽  
Milk Proteins

Cow's Milk Proteins Cause Infantile Colic in Breast-Fed Infants: A Double-Blind Crossover Study

PEDIATRICS ◽  
1983 ◽  
Vol 71 (2) ◽  
pp. 268-271 ◽  
Author(s):  
Iréne Jakobsson ◽  
Tor Lindberg
Keyword(s):  
Whey Protein ◽  
Sequential Analysis ◽  
Protein A ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Infantile Colic ◽  
Double Blind ◽  
Milk Whey ◽  
Cow's Milk ◽  
Breast Fed

Sixty-six mothers of 66 breast-fed infants with infantile colic were put on a diet free from cow's milk. The colic disappeared in 35 infants; it reappeared on at least two challenges (cow's milk to mother) in 23 infants (35%). A double-blind crossover trial with cow's milk whey protein was performed in 16 of these 23 mothers and infants. Six infants had to be taken out of the study for various reasons; of the remaining ten infants, nine reacted with colic after their mothers' intake of whey protein-containing capsules. Sequential analysis showed a high correlation between infantile colic in breast-fed infants and their mothers' consumption of cow's milk protein. A diet free of cow's milk is suggested for the mothers as a first trial of treatment of infantile colic in breast-fed infants.

scholarly journals Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams

Polymers ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 722 ◽  
Author(s):  
Chalermthai ◽  
Chan ◽  
Bastidas-Oyanedel ◽  
Taher ◽  
Olsen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Milk Proteins ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Polymer Sheets ◽  
Lower Protein ◽  
Poly Ethylene ◽  
The One

The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, followed by free radical polymerization with co-polymer poly(ethylene glycol) methyl ether methacrylate (PEGMA) to obtain polymer sheets. Different protein concentrations in water (11–14 w/v%), at two protein/PEGMA mass-ratios, 20:80 and 30:70, were tested. The polymers made from WPI and WPC at a higher protein/PEGMA ratio of 30:70 had significantly better tensile strength than the one with lower protein content, by about 1–2 MPa (the best 30:70 sample exhibited 3.8 ± 0.2 MPa and the best 20:80 sample exhibited 1.9 ± 0.4 MPa). This indicates that the ratio between the hard (protein) and soft (copolymer PEGMA) domains induce significant changes to the tensile strengths of the polymer sheets. Thermally, the WPI-based polymer samples are stable up to 277.8 ± 6.2 °C and the WPC-based samples are stable up to 273.0 ± 3.4 °C.

Determination of Aflatoxin M1 in Liquid Milk, Cheese, and Selected Milk Proteins by Automated Online Immunoaffinity Cleanup with Liquid Chromatography‒Fluorescence Detection

2020 ◽  
Author(s):  
Jackie E Wood ◽  
Brendon D Gill ◽  
Harvey E Indyk ◽  
Ria Rhemrev ◽  
Monika Pazdanska ◽  
...  
Keyword(s):  
Whey Protein ◽  
High Throughput ◽  
Milk Proteins ◽  
Whey Protein Concentrate ◽  
Aflatoxin M1 ◽  
Protein Concentrate ◽  
Compliance Testing ◽  
Liquid Milk ◽  
Hydroxylated Metabolite ◽  
Single Laboratory

Abstract Background Aflatoxins are secondary metabolites produced by a number of species of Aspergillus fungi. Aflatoxin M1 (AFM1) is a hydroxylated metabolite of aflatoxin B1 and is found in the milk of cows fed with feed spoilt by Aspergillus species. AFM1 is carcinogenic, especially in the liver and kidneys, and mutagenic, and is also an immunosuppressant in humans. Objective A high-throughput method for the quantitative analysis of AFM1 that is applicable to liquid milk, cheese, milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), and whey powder (WP) was developed and validated. Method AFM1 in cheese, milk, and protein products is extracted using 1% acetic acid in acetonitrile with citrate salts. The AFM1 in the resulting extract is concentrated using RIDA®CREST/IMMUNOPREP® ONLINE cartridges followed by quantification by HPLC‒fluorescence. Results The method was shown to be accurate for WP, WPC, WPI, MPC, liquid milk, and cheese, with acceptable recovery (81–112%) from spiked samples. Acceptable precision for WP, WPC, WPI, MPC, liquid milk, and cheese was confirmed, with repeatabilities of 4–12% RSD and intermediate precisions of 5–13% RSD. Method detection limit and ruggedness experiments further demonstrated the suitability of this method for routine compliance testing. An international proficiency scheme (FAPAS) cheese sample showed that this method gave results that were comparable with those from other methods. Conclusions A method for high-throughput, routine testing of AFM1 is described. The method was subjected to single-laboratory validation and was found to be accurate, precise, and fit-for-purpose. Highlights An automated online immunoaffinity cleanup HPLC‒fluorescence method for milk proteins, cheese, and milk was developed and single-laboratory validated. It allows for high-throughput analysis of AFM1 and can be used for the analysis of AFM1 in whey protein products.

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