Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

2021 ◽  
Author(s):  
Brandon Carter ◽  
Larissa DiMarzo ◽  
Joice Pranata ◽  
David M. Barbano ◽  
MaryAnne Drake
Keyword(s):  
Whey Protein ◽  
Sweet Whey ◽  
Microfiltration Membranes

Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes

2021 ◽  
Author(s):  
Brandon Carter ◽  
Larissa DiMarzo ◽  
Joice Pranata ◽  
David M. Barbano ◽  
MaryAnne Drake
Keyword(s):  
Whey Protein ◽  
Sweet Whey ◽  
Microfiltration Membranes

scholarly journals Determination of adulterants in whey protein food supplements by liquid chromatography coupled to Orbitrap high resolution mass spectrometry

2019 ◽  
Vol 22 ◽  
Author(s):  
Rafaela Rocha Roiffé ◽  
Vinicius Figueiredo Sardela ◽  
Antônio Luís dos Santos Lima ◽  
Daniely Silva Oliveira ◽  
Francisco Radler de Aquino Neto ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
High Resolution ◽  
Whey Protein ◽  
Matrix Effect ◽  
High Resolution Mass Spectrometry ◽  
Food Supplements ◽  
Protein Food ◽  
Resolution Mass

Abstract Liquid chromatography coupled to Orbitrap high resolution mass spectrometry was shown to be an adequate technique to control the adulteration of whey protein food supplements with prohibited substances, not declared on the labels. An extraction method combined with an instrumental analysis that allowed for the determination of 105 substances in whey protein food supplements, was established. The pre-treatment of the samples consisted of protein precipitation and solid-phase extraction using weak cation exchange functionalized polymeric sorbent cartridges. The samples were directly analyzed by LC-Orbitrap-HRMS. The selectivity, limit of detection, repeatability, recovery, carryover and matrix effect were estimated as the validation parameters. The repeatability obtained was 96.19% and the recovery 83.80%, but carryover and the matrix effect were not observed. The present method was successfully applied to the analysis of commercial samples, verifying adulteration by diuretics (conivaptan and politiazide) and a stimulant (benfluorex) in seven of the eleven brands evaluated.

Separation of bovine κ-casein glycomacropeptide from sweet whey protein products with undetectable level of phenylalanine by protein precipitation followed by anion exchange chromatography

2018 ◽  
Vol 85 (1) ◽  
pp. 110-113 ◽  
Author(s):  
Takuo Nakano ◽  
Lech Ozimek ◽  
Mirko Betti
Keyword(s):  
Heat Treatment ◽  
Amino Acid ◽  
Whey Protein ◽  
Anion Exchange ◽  
Large Scale ◽  
Dry Weight ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Ph Shift ◽  
Sweet Whey

Bovine κ-casein glycomacropeptide (GMP) found in sweet whey is a 64 amino acid residue glycopeptide, which does not contain phenylalanine or other aromatic amino acids. There is, however, little information available concerning isolation of phenylalanine free GMP from sweet whey. In the study reported in this Research Communication, GMP was purified from three samples of sweet whey protein products (SWPP) by a procedure involving: (1) precipitation of protein by heat treatment; (2) precipitation of protein by pH shift to 4·6; and (3) diethylaminoethyl (DEAE)-Sephacel anion exchange chromatography of soluble portion of each sample obtained after removal of protein precipitates. The total protein precipitated with both heat treatment and pH shift accounted for average 61% of dry weight of SWPP. The GMP fraction obtained by DEAE-Sephacel chromatography accounted for average 7·5% of dry weight of SWPP. Amino acid analysis showed that there was no detectable level of phenylalanine in GMP fractions from all samples examined. The present method may help develop large scale methods of production of GMP.

Determination of tensile strength of gels prepared from fractionated whey proteins

1986 ◽  
Vol 53 (2) ◽  
pp. 285-292 ◽  
Author(s):  
Keith R. Langley ◽  
David Millard ◽  
E. William Evans
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Power Law ◽  
Whey Proteins ◽  
Heat Setting ◽  
Protein Gels ◽  
Novel Method ◽  
Β Lactoglobulin

SUMMARYA novel method for measuring tensile strength of heat-setting gels is described and is applied to whey protein gels. Contributions made by β-lactoglobulin and α-lactalbumin individually to the tensile strength of the gel are calculated. The tensile strength can be found from power law equations related to concentration of α-lactalbumin and β-lactoglobulin in whey protein mixtures.

Determination of the minor whey protein bovine lactoferrin in cheese whey concentrates with capillary electrophoresis

1998 ◽  
Vol 817 (1-2) ◽  
pp. 187-193 ◽  
Author(s):  
Peter Riechel ◽  
Torsten Weiss ◽  
Martina Weiss ◽  
Roland Ulber ◽  
Heinrich Buchholz ◽  
...  
Keyword(s):  
Capillary Electrophoresis ◽  
Whey Protein ◽  
Cheese Whey ◽  
Bovine Lactoferrin

Antibotulinal Activity of Process Cheese Ingredients

2004 ◽  
Vol 67 (8) ◽  
pp. 1765-1769 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
ERIC A. JOHNSON
Keyword(s):  
Whey Protein ◽  
Clostridium Botulinum ◽  
Antimicrobial Effect ◽  
Toxin Production ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Fat Replacer ◽  
Blue Cheese ◽  
Sweet Whey ◽  
Process Cheese

Ingredients used in the manufacture of reduced-fat process cheese products were screened for their ability to inhibit growth of Clostridium botulinum serotypes A and B in media. Reinforced clostridial medium (RCM) supplemented with 0,0.5, 1, 2, 3, 5, or 10% (wt/vol) of various ingredients, including a carbohydrate-based fat replacer, an enzyme-modified cheese (EMC) derived from a Blue cheese, sweet whey, modified whey protein, or whey protein concentrate, did not inhibit botulinal growth and toxin production when stored at 30°C for 1 week. In contrast, RCM supplemented with 10% soy-based flavor enhancer, 10% Parmesan EMC, or 5 or 10% Cheddar EMC inhibited botulinal toxin production in media for at least 6 weeks of storage at 30°C. Subsequent trials revealed that the antibotulinal effect varied significantly among 13 lots of EMC and that the antimicrobial effect was not correlated with the pH or water activity of the EMC.

Differential Pulse Polarographic Determination of Iodine in Foods and Nutritional Products

1983 ◽  
Vol 66 (6) ◽  
pp. 1380-1384
Author(s):  
Donald Thompson ◽  
Susan Lee ◽  
Rebecca Allen
Keyword(s):  
Whey Protein ◽  
Wheat Germ ◽  
Nutritional Supplements ◽  
Differential Pulse ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Meal Replacement ◽  
Green Beans ◽  
Iodine Level

Abstract A differential pulse polarographic procedure is described for the analysis of iodine in foods and nutritional products. Samples with iodine concentrations ranging from 5000 to 0.2 ppm have been successfully analyzed using this procedure. Precision averaged between 2 and 10% relative to the iodine level measured. Recoveries of added iodine ranged from 89 to 108% with external standards, and 97-100% by an analyte additions technique. Samples analyzed include dried almonds, whey protein concentrate, nonfat dried milk, sea kelp, vitamin-mineral nutritional supplements, diet meal replacement products, dried green beans, dried mushrooms, and wheat germ.

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