scholarly journals Use of α-Lactalbumin [α-La] from Whey as a Vehicle for Bioactive Compounds in Food Technology and Pharmaceutics: A Review

2021 ◽  
Vol 03 (02) ◽  
pp. 1-1
Author(s):  
Andrea P. Cuevas-Gómez ◽  
◽  
Izlia J. Arroyo-Maya ◽  
Humberto Hernández-Sánchez ◽  
◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Membrane Separation ◽  
Gel Filtration ◽  
Filtration Membrane ◽  
Production Technologies ◽  
Pharmaceutical Industries ◽  
Mineral Binding ◽  
Whey Protein Isolates ◽  
Proteins And Peptides

Whey protein is a byproduct of cheese, casein, and Greek yogurt produced in Europe, North America, and Australasia. It is a substantial source of functional proteins and peptides for the worldwide food industry. α-Lactalbumin (α-La) is a globular protein that can be isolated from WPI (whey protein isolates) using techniques such as chromatography/gel filtration, membrane separation, etc. α-La is used in the elaboration of functional foods and is a very good source of peptides with anticancer, antimicrobial, antiviral, antihypertensive, immunomodulating, opioid, mineral-binding, and antioxidant bioactivities. Nanotubes and nanoparticles generated from this protein are utilized as vehicles for the transport of active compounds, and thus, can be used in foods and pharmaceutical industries. The contaminant effects of whey, characteristics of α-La, production technologies, and its applications in nanotechnology are reviewed here.

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 207-213 ◽  
Author(s):  
Ren Wang ◽  
Pengcheng Xu ◽  
Zhengxing Chen ◽  
Xing Zhou ◽  
Tao Wang
Keyword(s):  
Whey Protein ◽  
Soluble Protein ◽  
Protein Isolates ◽  
Structural Interactions ◽  
Whey Protein Isolates

scholarly journals Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020 ◽  
Vol 10 (21) ◽  
pp. 7432
Author(s):  
Petraru Ancuța ◽  
Amariei Sonia
Keyword(s):  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Circular Economy ◽  
Food Industry ◽  
Oil Industry ◽  
Extraction Process ◽  
Research Field ◽  
Zero Waste ◽  
Oil Cakes ◽  
Pharmaceutical Industries

The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

Comparison of the ability to bind lipids of β-lactoglobulin and serum albumin of milk from ruminant and non-ruminant species

1993 ◽  
Vol 60 (1) ◽  
pp. 55-63 ◽  
Author(s):  
M. Dolores Pérez ◽  
Pilar Puyol ◽  
José Manuel Ena ◽  
Miguel Calvo
Keyword(s):  
Fatty Acids ◽  
Guinea Pig ◽  
Serum Albumin ◽  
Whey Protein ◽  
Whey Proteins ◽  
Gel Filtration ◽  
Ruminant Species ◽  
Β Lactoglobulin

SummaryThe interaction of sheep, horse, pig, human and guinea-pig whey proteins with fatty acids has been studied. Using gel filtration and autoradiography, it was found that sheep β-lactoglobulin and serum albumin from all species had the ability to bind fatty acids in vitro. Sheep β-lactoglobulin, isolated from milk, had ˜ 0·5 mol fatty acids bound per mol monomer protein, and albumin from sheep, horse and pig contained ˜ 4·5, 2·9 and 4·7 mol fatty acids/mol protein respectively. However, β-lactoglobulin from horse and pig milk had neither fatty acids physiologically bound nor the ability to bind them in vitro. Albumin was the only whey protein detected with bound fatty acids in these species as well as in human and guinea pig. This suggests that the ability of ruminant β-lactoglobulin to bind fatty acids was not shared by the same protein of non-ruminants.

scholarly journals A novel whey protein synthesized only in late lactation by the mammary gland from the tammar (Macropus eugenii)

1987 ◽  
Vol 241 (3) ◽  
pp. 899-904 ◽  
Author(s):  
K R Nicholas ◽  
M Messer ◽  
C Elliott ◽  
F Maher ◽  
D C Shaw
Keyword(s):  
Mammary Gland ◽  
Amino Acid ◽  
Whey Protein ◽  
Sequence Data ◽  
Protein A ◽  
Gel Filtration ◽  
Tammar Wallaby ◽  
Exchange Chromatography ◽  
Macropus Eugenii ◽  
Apparent Homogeneity

A major whey protein which appears in milk from the tammar wallaby (Macropus eugenii) only during the second half of lactation (late lactation protein-A, LLP-A) was purified to apparent homogeneity by ion-exchange chromatography and gel filtration. An Mr of 21,600 +/- 2000 was calculated from its amino acid composition. A computer-based comparison of the sequence of the first 69 amino acid residues with the Atlas of Protein Sequence data base showed no significant homology with known proteins. Antiserum to LLP-A was prepared in rabbits, and single radial immunodiffusion was used to measure the amounts of LLP-A in milk during the first 40 weeks of lactation. LLP-A was first detected at 26 weeks; thereafter its concentration increased abruptly, to reach a maximum of 26 g/l at approx. 36 weeks of lactation. Explants prepared from mammary gland biopsies at 20 and 35 weeks of lactation were exposed to [3H]amino acids for 8 h; immunoprecipitation of tissue extracts showed that, whereas the rate of casein synthesis was the same at both stages of lactation, LLP-A was synthesized only by the 35-week mammary gland.

Isolation and identification of antioxidant peptides derived from whey protein enzymatic hydrolysate by consecutive chromatography and Q-TOF MS

2013 ◽  
Vol 80 (3) ◽  
pp. 367-373 ◽  
Author(s):  
Qiu-Xiang Zhang ◽  
Hui Wu ◽  
Yu-Fang Ling ◽  
Rong-Rong Lu
Keyword(s):  
Whey Protein ◽  
Superoxide Radical ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Gel Filtration ◽  
Scavenging Activity ◽  
Antioxidant Peptides ◽  
Isolation And Identification ◽  
Tof Ms

To isolate and identify antioxidant peptides from enzymatically hydrolysed whey protein, whey protein isolate was hydrolysed by different protease (trypsin, pepsin, alcalase 2·4L, promatex, flavourzyme, protease N). The hydrolysate generated by alcalase 2·4L had the highest antioxidant activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, superoxide radicals and in a linoleic acid peroxidation system induced by Fe2+. The IC50 values of DPPH and superoxide radical scavenging activities of the hydrolysate decreased significantly (6·89 and 38·88%, respectively) after treatment with macroporous adsorption resin. Seven different peptides showing strong antioxidant activities were isolated from the hydrolysate using consecutive chromatographic methods including gel filtration chromatography and high-performance liquid chromatography. The molecular mass and amino acids sequences of the purified peptides were determined using a Quadrupole time-of-flight mass spectrometer (Q-TOF MS). One of the antioxidative peptides, Trp–Tyr–Ser–Leu, displayed the highest DPPH radical scavenging activity (IC50=273·63 μm) and superoxide radical scavenging activity (IC50=558·42 μm). These results suggest that hydrolysates from whey proteins are good potential source of natural antioxidants.

Recycling of spent process water in the food industry by an integrated process of biological treatment and membrane separation

Desalination ◽  
2002 ◽  
Vol 144 (1-3) ◽  
pp. 143-150 ◽  
Author(s):  
C. Blöcher ◽  
M. Noronha ◽  
L. Fünfrocken ◽  
J. Dorda ◽  
V. Mavrov ◽  
...  
Keyword(s):  
Biological Treatment ◽  
Food Industry ◽  
Membrane Separation ◽  
Process Water ◽  
Integrated Process

scholarly journals Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2672
Author(s):  
Sergio de Jesús Calva-Estrada ◽  
Maribel Jimenez-Fernandez ◽  
Alba Adriana Vallejo-Cardona ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Eugenia del Carmen Lugo-Cervantes
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Food Industry ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
High Moisture ◽  
Film Properties ◽  
Potential Applications ◽  
Number Of Cycles ◽  
Secondary Protein Structure

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h−1 m−2 kPa−1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.

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