scholarly journals DIRECTIONAL PROTEOLYSIS OF SECONDARY RAW MATERIALS

2020 ◽  
Vol 5 (443) ◽  
pp. 77-84
Author(s):  
Zolotarev Nikita A. ◽  
◽  
Fedotova Olga B., ◽  
Agarkova Evgeniya Yu., ◽  
Akhremko Anastasya G., ◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Bitter Taste ◽  
Raw Materials ◽  
Sensory Characteristics ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Medium Size ◽  
Protein Hydrolyzate ◽  
Secondary Raw Materials

For the food industry, technologies for processing secondary raw materials are of interest. Curd whey is a typical complex secondary bioproduct. It has a high acidity, so it is difficult to recycle. The scope of use of curd whey is limited. There are technologies for processing whey from cheese. In the manufacture of rennet cheese, whey is formed, which is successfully processed. The technology for processing whey from cheese can only partially be applied for processing whey from cottage cheese. In particular, the use of ultrafiltration can be used for the concentration of curd whey protein. The whey protein concentrate from cottage cheese can be hydrolyzed. Curd whey after proteolytic biocatalysis has a higher potential for use in the food industry The use of hydrolyzed whey rather than native is promising. According to studies of domestic and foreign scientists, peptides of medium length (3-10 kDa) have the highest biological value. However, during hydrolysis, a proteolytic process occurs, the consequence of which is the appearance of a bitter taste due to the formation of bitter amino acids. The aim of the study was to obtain a whey protein hydrolyzate with minimally altered sensory characteristics. The problem with whey protein hydrolysis is that a bitter taste appears during hydrolysis. The aim of the study was to obtain a whey protein hydrolyzate of curd whey. The resulting hydrolyzis should not have a bitter taste, and the length of its peptides should be medium. To obtain curd whey hydrolysates with harmonized sensory characteristics, an enzyme preparation from the group of fungal proteases produced by Aspergillus oryzae was selected. The experimental data made it possible to optimize the parameters of the hydrolysis process. The results of the study and analysis confirm that the whey protein hydrolyzate has minimal changes in organoleptic characteristics compared to native serum. In the hydrolyzate there is no bitterness in the taste and aftertaste. It has been proven that the resulting peptides are of medium size.

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Whey Protein Use in Cottage Cheese Dressing

1980 ◽  
Vol 43 (10) ◽  
pp. 752-752
Author(s):  
B. J. DEMOTT ◽  
O. G. SANDERS
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Sensory Panel ◽  
Commercial Sample ◽  
Cheese Curd

Cottage cheese whey protein concentrate prepared by heat precipitation and centrifugation was mixed with skimmilk, NaCl and xanthan gum and used as a dressing for cottage cheese curd. The resultant experimental cottage cheese contained more protein than a sample of commercial cottage cheese. The dressed curd particles of the experimental cheese tended to cling together and the flavor was somewhat flat. When evaluated by an 18-member sensory panel, it was given preference scores slightly below the commercial sample.

scholarly journals Functional food products with components of secondary raw materials of juice production

2018 ◽  
Vol 80 (3) ◽  
pp. 134-139
Author(s):  
N. V. Droficheva ◽  
T. G. Prichko
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Additional Food ◽  
Secondary Raw Materials ◽  
Medical Quality ◽  
Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

scholarly journals Modern Packaging Solutions for Whey Protein Concentrate

2019 ◽  
Vol 48 (4) ◽  
pp. 48-58 ◽  
Author(s):  
Ирина Мазеева ◽  
Irina Maseeva ◽  
Игорь Короткий ◽  
Igor Korotkiy ◽  
Игорь Плотников ◽  
...  
Keyword(s):  
Whey Protein ◽  
Raw Materials ◽  
Dairy Industry ◽  
High Strength ◽  
Whey Protein Concentrate ◽  
Packaging Materials ◽  
Protein Concentrate ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
And Storage

The competent choice and use of packaging materials is one of the most urgent tasks of the dairy industry, i.e. the feedstock; production technology and applied processing; organoleptic characteristics of the product; its weight; conditions, modes, and duration of transportation, storage, and sale. There is a long list of requirements for packaging materials in dairy industry. It includes high strength, resistance to wear, sufficient rigidity, an ability to weld; formation of strong and sealed seams; an aesthetic design that can attract the consumer; standard labeling, etc. The present article features the objectives and requirements of packaging; types of packaging; innovative technologies used for packaging whey protein concentrate and its products; modes and conditions of transportation and storage. Today, Russian packaging manufacturers have developed and mastered a wide range of packaging materials, closures, transport and consumer packaging of domestic raw materials; innovative packaging technologies for dairy products that take into account the sensory, structural, and mechanical characteristics of packaged products; the timing of implementation and storage. The main prospect is the development and production of packaging materials with an improved and predictable set of safety indicators and barrier level, e.g. multilayer and combined materials, such as polymer, based on innovative technological solutions.

scholarly journals Prospects of use of vegetable raw materials in the technology of sour-milk dessert

2021 ◽  
pp. 29-35
Author(s):  
Uliana Kuzmyk ◽  
Andrii Marynin ◽  
Roman Svyatnenko ◽  
Yulia Zheludenko ◽  
Mykhailo Kurmach ◽  
...  
Keyword(s):  
Whey Protein ◽  
Raw Materials ◽  
Magnesium Content ◽  
Whey Protein Concentrate ◽  
High Dispersion ◽  
Protein Concentrate ◽  
Organoleptic Evaluation ◽  
Sour Milk ◽  
Vegetable Raw Materials ◽  
Taste And Smell

Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6 % contributes to a heterogeneous consistency with the presence of lumps. It has been investigated, that with increasing the amount of sublimated fruits in the sour-milk dessert, the active acidity slowly decreased in the range of 4.8…5.4 pH units. Due to which the process of fermentation of the mixture is slow. The moisture holding index increased with the addition of sublimated fruits by an average of 4 %. The presence of a dry whey protein concentrate gives the products a delicate plastic consistency due to the high dispersion of whey protein micelles and the peculiarities of gelation. Therefore, it is recommended to add sublimated fruits to the sour-milk dessert not more than 7 %, dry whey protein concentrate not more than 6 %. The nutritional value of the sour-milk dessert in accordance with the most important components according to the daily requirement has been studied. The consumption of sour-milk dessert will ensure the content of easily digestible biologically complete milk protein within 5–8 g/100 g. The combination of the sour-milk base with raw fruits will provide potassium content by 166–267 g/100 g, magnesium content by 16–24 g/100 g, calcium by 135–180 g/100 g, sodium by 53–70 g/100 g

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

2015 ◽  
Vol 11 (3) ◽  
pp. 307-321 ◽  
Author(s):  
Nicole Murekatete ◽  
Caimeng Zhang ◽  
Eric Karangwa ◽  
Yufei Hua
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Volatile Compounds ◽  
Significant Influence ◽  
Free Amino Acids ◽  
Free Amino ◽  
Bitter Taste ◽  
Raw Materials ◽  
Sensory Characteristics ◽  
Hardness Values

Abstract Coagulants and raw materials effects on the sensory characteristics of acid and salt-induced soft tofu-type gels were investigated and compared. Gels made from soybean were more whitish than the ones made from SPI with L* values between 79.743 and 80.847. Similarly, the raw materials affected more the volatile compounds composition than the coagulants. It was also established that CaSO4 produced softer gels with hardness values varying between 104 and 145 g compare to 173 and 302 g for acid-induced gels. Salt-induced soybean gels demonstrated the highest score for beany taste (7.67), bitter taste (7.39) and mouthfeel (7.25). Correlation results depicted that the volatile compounds did not have a positive nor negative significant impact on mouthfeel of soft tofu gels; however, they were significantly correlated to beany and bitter taste. Furthermore, all free amino acids were positively correlated to beany, bitter taste and mouthfeel except cysteine. Glutamic acid, alanine, tyrosine, methionine and isoleucine free amino acids showed a significant influence on beany taste; while, glutamic acid, tyrosine, methionine and isoleucine showed a significant impact on bitter taste.

scholarly journals The Rehydration Ability of Whey Ingredients

2022 ◽  
Author(s):  
Arkady N. Ponomarev ◽  
Elena I. Melnikova ◽  
Ekaterina V. Bogdanova ◽  
Daria A. Paveleva
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Cheese Whey ◽  
Environmental Risks ◽  
Wetting Angle ◽  
Whey Protein Concentrate ◽  
Total Production ◽  
Water Penetration ◽  
Whey Permeate ◽  
Water Wetting

The purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80), and cheese whey permeate, both produced under the conditions of the PJSC Dairy “Voronezhsky”.WPC-80 and the whey permeate dissolution processes were studied using microscopy. Water-impermeable hydrophobic layers were formed at the boundary, preventing water penetration into dry particles. The result was a higher dissolution timeforWPC-80 compared with whey permeate. When WPC-80 came into contact with water,it initially formed an obtuse wetting angle with a slow change over time. Whey permeate reached the equilibrium wetting angle more quickly. Quickreconditioning of WPC moisture content required avoiding capillary penetration of water, which created a turbulent liquid flow. The application of these ingredients in different food industry areas can reduce the costs for finished products, contribute to cost-effectiveness, increase the total production, and reduce environmental risks. Keywords: whey protein concentrate, whey permeate powder, water-wetting, dissolution

scholarly journals Whey Proteins: A potential ingredient for food industry- A review

2018 ◽  
Author(s):  
Gokul Shinde ◽  
Ranganathan Kumar ◽  
Sulaxana Kumari Chauhan ◽  
Gokul Shinde ◽  
Vijayalakshmi Subramanian ◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protective Material ◽  
Continuous Increase ◽  
Processing Technologies ◽  
Ultra Filtration

Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. It is an important source of bioactive peptides, essential amino acids, b-Lactoglobulin, Lactalbumin, Immunoglobulin, Lactoferrin. Whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey protein (HWP) are the key products obtained from whey. Whey protein plays an important role in development of whey protein based functional food in addition to its therapeutic application. Whey protein extensively used as an antimicrobial in edible film and as protective material to improve shelf life of food. The purpose of this review to highlight the importance of whey protein as a source of new-generation functional ingredients in food industry.

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