scholarly journals Estimation of the kinetic parameters of whey proteins proteolysis in the UF-concentrate of cheese whey

2021 ◽  
Vol 82 (4) ◽  
pp. 107-112
Author(s):  
E. I. Melnikova ◽  
E. V. Bogdanova
Keyword(s):  
Total Protein ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Experimental Studies ◽  
Skim Milk ◽  
Ceramic Membranes ◽  
Total Protein Content ◽  
Enzyme Preparations ◽  
Protein Mass ◽  
Wide Range

The purpose of the research is to substantiate the choice of enzyme preparations Promod 523MDP, Promod 439L, Flavorpro 766MDP, and Flavorpro 750MDP (Biocatalysts Limited, UK) and to determine the effective time of whey proteins hydrolysis in an ultrafiltration concentrate (UF-concentrate) of cheese whey for reducing their allergenicity based on the analysis of kinetic constants of the proteolysis reaction. Experimental studies were carried out with samples of cheese whey UF-concentrate with a total protein mass fraction at least 3.0% obtained with the use of industrial ultrafiltration unit MMS Swissflow UF with ceramic membranes under the conditions of the PSC Dairy Plant “Voronezhskii”. They were preliminarily subjected to enzymatic hydrolysis for 8 hours at a constant temperature, based on the dosage data, the optimum pH and the temperature of the used enzymes, recommended by the manufacturer. The specificity constant Vmax/Km was used to estimate the effectiveness of the enzyme preparations, which characterizes the constants of all stages of the hydrolysis reaction. The highest proteolysis rate has a mixture of Promod 439L and Flavorpro 766MDP in the ratio of 1.5 and 3.0%, respectively, of the total protein content in the substrate. Microscopy results showed an increasing in the solubility of nitrogen-containing components after hydrolysis due to a decreasing in hydrophobic areas on the surface of peptides. The resulting hydrolysate can be applied in the technology of a wide range of dairy products to reduce their residual antigenicity by partially replacing skim milk in the formulation.

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.

scholarly journals FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY

Food systems ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 9-13
Author(s):  
O. V. Lepilkina ◽  
I. V.  Loginova ◽  
O. G. Kashnikova
Keyword(s):  
Whey Proteins ◽  
Skim Milk ◽  
Casein Micelles ◽  
Enzyme Preparations ◽  
Milk Processing ◽  
Fat Globules ◽  
Organoleptic Characteristics ◽  
Oxidative Processes ◽  
Mechanical Factors ◽  
Cheese Products

The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by: ineffective emulsification of fat during the synthesis of milk in the cow’s udder (authentic fat) and physic-mechanical factors in the milk processing after milking (destabilized fat). Free fat, primarily subjected to oxidative processes and lipolysis, reduces the quality and ability to store milk. For cheese products, the presence of free fat, available for lipolysis and oxidation, is a prerequisite for obtaining high-quality products. Characteristics of the production of cheese products with vegetable fats, providing for the preliminary emulsification of vegetable fat in skim milk, contribute to the formation of denser membranes on the surface of fat globules, consisting mainly of casein micelles and whey proteins. This is the reason for the formation of a more closed structure of the fat phase with low availability of fat for enzymes and oxidizing agents. The low availability of fat in the structure of cheese products with vegetable fats is one of the factors that worsen their organoleptic characteristics. In order to increase the amount of available fat in the production of cheese products with vegetable fats, it is advisable to use additional enzyme preparations or cultures of microorganisms that activate proteolysis and lipolysis.

Whey protein denaturation in heated milk and cheese whey

1979 ◽  
Vol 46 (1) ◽  
pp. 95-102 ◽  
Author(s):  
Robyn M. Hillier ◽  
Richard L. J. Lyster
Keyword(s):  
Cheese Whey ◽  
Protein Denaturation ◽  
Polyacrylamide Gel Electrophoresis ◽  
Whey Proteins ◽  
Skim Milk ◽  
Heat Stability ◽  
Second Order ◽  
First Order ◽  
Heated Milk ◽  
Native Whey

SUMMARYQuantitative polyacrylamide gel electrophoresis has been used to measure residual native whey proteins remaining after heat treatment of skim-milk and cheese whey in a kinetic study. The denaturation of α-lactalbumin (α-la) appeared to be first order, but was probably a second-order reaction displaying pseudo first-order kinetics. The denaturation of both β-lactoglobulin A and B (β-lgA and β-lgB) followed second-order kinetics while that of serum albumin was more complex, and could equally well be described as first or second order. Equations are given relating logk1(in s-1) to temperature for α-la denaturation in skim-milk between 70 and 95 °C and between 100 and 150 °C. Similarly, equations relating logk2(in lg-1s-1) to temperature are given for ²-lgA in skim-milk between 100 and 150 °C, and for ²-lgB between 95 and 150 °C. The relative heat stability of ²-lgA and ²-lgB was found to vary.Below 95 °C ²-lgA appeared slightly more thermostable than ²-lgB in skim-milk, and the same was observed in cheese whey below 100 °C. Above these temperatures ²-lgB appeared more stable than ²-lgA.Denaturation of ²-lgB was only slightly more rapid in skim-milk than in whey at temperatures below 95 °C, but was significantly slower at higher temperatures.

scholarly journals THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY

2020 ◽  
Vol 17 (34) ◽  
pp. 33-44
Author(s):  
Ekaterina V BOGDANOVA ◽  
Elena I MELNIKOVA ◽  
Irina B KOSHEVAROVA
Keyword(s):  
Dry Matter ◽  
Cheese Whey ◽  
Raw Materials ◽  
Chemical Properties ◽  
Bound Water ◽  
Ceramic Membranes ◽  
Residual Moisture ◽  
Protein Mass ◽  
Production Area ◽  
Main Components

The purpose of the research is to improve the technology of producing cheese whey proteincarbohydrate concentrates, in terms of binding moisture with the main components. Objects of the research were natural cheese whey obtained in the production of Rossiyskii cheese and ultrafiltration cheese whey concentrates with protein dry matter percentage of 35 and 55%, produced with the use of MMS Swissflow UF industrial ultrafiltration unit with ceramic membranes. The chemical composition and Physico-chemical properties of raw materials and the finished product have been studied using standard methods. Three stages of sample dehydration have been identified. They conform to moisture release with different bonds and energy. Stage I is the production area where unbound moisture is heated and removed, and water molecules are held by weak capillary forces. Stage II is the production area for immobilized moisture removal. Stage III is the production area for chemically bound water removal, which conforms to the residual moisture after drying the sample. An increase in the least mobile water and a change in the ratio between different types of moisturebinding have been observed with an increase in the protein mass fraction in the dry matter of the samples. It has been found that the Maillard reaction occurred in cheese whey concentrates with protein dry matter percentage of 35 and 55% at the temperatures above 78 and 70 °C, respectively. The temperature range of the unbound moisture release was increasing during the drying process due to an increase of the protein content in concentrates as well as the rate of interaction between proteins and lactose leading to non-enzymatic browning of dry products. It has been established that drying cheese whey protein-carbohydrate concentrates with protein dry matter percentage of 35, and 55% is inexpedient at temperatures exciding 130 and 173 °C, respectively.

scholarly journals Comparative assessment of the effect of the degree of grinding of vegetables (carrots) on the yield of juices and puree

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 60-67
Author(s):  
Shakir Aliyev ◽  
Musfiq Khalilov ◽  
Rasim Saidov ◽  
Gabil Mammadov ◽  
Gahira Allahverdiyeva
Keyword(s):  
Enzymatic Hydrolysis ◽  
Experimental Studies ◽  
Biochemical Properties ◽  
Probiotic Properties ◽  
Enzyme Preparations ◽  
Extreme Loads ◽  
Wide Range ◽  
Before And After ◽  
Confectionery Products ◽  
Vegetables And Fruits

Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.

A yoghurt-like product made by fermenting ultrafiltered milk containing elevated whey proteins withLactobacillus acidophilus

1982 ◽  
Vol 49 (4) ◽  
pp. 665-670 ◽  
Author(s):  
Valerie M. Marshall ◽  
Wendy M. Cole ◽  
J. Roberto Vega
Keyword(s):  
Lactobacillus Acidophilus ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Fermented Milk ◽  
Human Strain ◽  
Colony Forming Units

SUMMARYA fermented milk with typical yoghurt flavour and aroma was prepared using a human strain ofLactobacillus acidophilus. Growth of the lactobacillus was stimulated when the whey proteins of the ultrafiltered skim-milk substrate were increased by addition of ultrafiltered Cheddar cheese whey. Fermentation, which was carried out at 37 °C, was accelerated by addition of lactase. The resulting product had a smooth consistency, a pH of 4⋅2, acetaldehyde levels up to 15 p.p.m. and no off-flavours.L. acidophilusremained viable at a level of approx. 108colony forming units/ml, with no impairment of quality, for up to 14 d at 4 °C.

Antioxidant activity of whey proteins hydrolysate

2021 ◽  
Vol 82 (4) ◽  
pp. 213-218
Author(s):  
E. I. Melnikova ◽  
E. V. Bogdanova ◽  
Y. A. Korneeva
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Antioxidant Properties ◽  
Experimental Studies ◽  
Biologically Active ◽  
Degree Of Hydrolysis ◽  
Amino Acid Residues ◽  
Core Facilities

Whey proteins has the highest biological value among all proteins, but the main disadvantage of their use in food technologies is the presence of antigenic epitopes in the molecules that can cause allergic reactions in the human body. The most efficient way to reduce the allergenicity of whey proteins is their enzymatic hydrolysis, which leads to the destruction of antigenic sites and the release of biologically active peptides, including those with antioxidant effects. The purpose of the research is the determination of the whey proteins hydrolysis efficiency in an ultrafiltration concentrate (UF-concentrate) of cheese whey to reduce its allergenicity, as well as to establish the antioxidant activity of the obtained hydrolysate. The experimental studies were carried out at the Core Facilities Centre "Structural and Functional Research of Proteins and RNA" at the FSBSI "Institute of Protein of the Russian Academy of Sciences", as well as "Control and Management of Energy-efficient Projects" at FSBEI HE VSUET. Evaluation of the effectiveness of exposure to whey proteins in the UF-concentrate of cheese whey was carried out by the molecular weight distribution, length and charge of hydrolysis products. ?-lactoglobulin’s derivatives containing from 5 to 17 amino acid residues with a molecular weight of 561 to 1943 Da were found in the finishing hydrolysate. At the same time, hydrolysis made it possible to increase the mass fraction of short-chain peptides, including those with antioxidant properties. As a result of the whey proteins proteolysis in the UF-concentrate of cheese whey, its antioxidant activity increased by 2 times. The degree of hydrolysis of the main allergenic protein, ?-lactoglobulin, was 90-91%. The obtained hydrolysate of whey proteins can be recommended for use in the technology of various assortment groups of dairy products for dietary food with reduced allergenicity and antioxidant effect.

scholarly journals Effect of the Rearing Substrate on Total Protein and Amino Acid Composition in Black Soldier Fly

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1773
Author(s):  
Andrea Fuso ◽  
Silvia Barbi ◽  
Laura Ioana Macavei ◽  
Anna Valentina Luparelli ◽  
Lara Maistrello ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Total Protein ◽  
Amino Acid Content ◽  
Total Protein Content ◽  
Flexible Tool ◽  
Black Soldier Fly ◽  
Wide Range ◽  
By Products

Insects are becoming increasingly relevant as protein sources in food and feed. The Black Soldier Fly (BSF) is one of the most utilized, thanks to its ability to live on many leftovers. Vegetable processing industries produce huge amounts of by-products, and it is important to efficiently rear BSF on different substrates to assure an economical advantage in bioconversion and to overcome the seasonality of some leftovers. This work evaluated how different substrates affect the protein and amino acid content of BSF. BSF prepupae reared on different substrates showed total protein content varying between 35% and 49% on dry matter. Significant lower protein contents were detected in BSF grown on fruit by-products, while higher contents were observed when autumnal leftovers were employed. BSF protein content was mainly correlated to fibre and protein content in the diet. Among amino acids, lysine, valine and leucine were most affected by the diet. Essential amino acids satisfied the Food and Agricultural Organization (FAO) requirements for human nutrition, except for lysine in few cases. BSF could be a flexible tool to bio-convert a wide range of vegetable by-products of different seasonality in a high-quality protein-rich biomass, even if significant differences in the protein fraction were observed according to the rearing substrate.

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