scholarly journals Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1198 ◽  
Author(s):  
Mu Tian ◽  
Cuina Wang ◽  
Jianjun Cheng ◽  
Hao Wang ◽  
Shilong Jiang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Functional Foods ◽  
Goat Milk ◽  
Aqueous Solubility ◽  
Raw Milk ◽  
Soy Isoflavones ◽  
Wall Material ◽  
Milk Whey ◽  
Α Helix ◽  
Milk Whey Protein

Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.

scholarly journals Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 410-421
Author(s):  
Golfo Moatsou ◽  
Ekaterini Moschopoulou ◽  
Evangelia Zoidou ◽  
Aggeliki Kamvysi ◽  
Dimitra Liaskou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Enzyme Activities ◽  
Goat Milk ◽  
Raw Milk ◽  
Heat Treatments ◽  
Clotting Time ◽  
Sheep Milk ◽  
Native Whey ◽  
Flow Through ◽  
Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

scholarly journals Development of Mayonnaise Technology Enriched with Milk Whey Protein

2021 ◽  
pp. 64-70
Author(s):  
Е.А. Горнич ◽  
А.В. Дурягина ◽  
Ю.И. Зайцева ◽  
В.А. Хаханова
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
New Product ◽  
Technological Scheme ◽  
Biological Value ◽  
Milk Whey ◽  
Traditional Scheme ◽  
Digestible Protein ◽  
Milk Whey Protein

Цель работы – разработать технологию нового продукта с повышенным содержанием белка. В статье представлена технология производства майонеза, обогащённого сывороточным белком альбумином. При разработке технологической схемы производства майонеза с альбумином была принята традиционная схема, в которую были добавлены дополнительные операции по подготовке альбумина: размораживание (дефростация), обезвоживание. В ходе исследований были проведены выработки контрольного и трёх опытных образцов с различным процентным содержанием альбумина (5, 10 и 15%). По результатам проведённых исследований нами рекомендуется вводить в рецептуру майонеза не более 10% альбумина. По органолептическим показателям, влажности и кислотности разработанный нами продукт отвечает требованиям ГОСТ 31761-2012 «Майонезы и соусы майонезные. Общие технические условия». Мы считаем, что введение в рецептуру альбумина позволит увеличить в майонезе долю легкоусвояемого белка, что, несомненно, повысит пищевую и биологическую ценность готового продукта. The goal of the work is to develop the technology of a new product with an increased protein content. The technology for the production of mayonnaise enriched with whey protein albumin is presented in the article. When developing the technological scheme for the production of mayonnaise with albumin, a traditional scheme was adopted, in which additional operations for the preparation of albumin were added: defrosting (defrostation), sublimating. During the researches the production of control and three experimental samples with different percentages of albumin (5, 10 and 15%) was carried out. According to the results of the research carried out, we recommend introducing no more than 10% albumin into the mayonnaise formula. According to organoleptic indicators, humidity and acidity, the product developed by us meets the requirements of GOST 31761-2012 "Mayonnaise and mayonnaise sauces. General Specifications". We believe that the addition of albumin to the formula will increase the proportion of easily digestible protein in mayonnaise, which will undoubtedly increase the nutritional and biological value of the finished product.

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

2015 ◽  
Vol 77 ◽  
pp. 450-459 ◽  
Author(s):  
Vincenza Ferraro ◽  
Ana Raquel Madureira ◽  
Bruno Sarmento ◽  
Ana Gomes ◽  
Manuela E. Pintado
Keyword(s):  
Whey Protein ◽  
Rosmarinic Acid ◽  
Bovine Milk ◽  
Milk Whey ◽  
Β Lactoglobulin ◽  
Milk Whey Protein

Comparing the heat stability of soya protein and milk whey protein emulsions

2009 ◽  
Vol 23 (8) ◽  
pp. 2485-2492 ◽  
Author(s):  
Stephen R. Euston ◽  
Al-Amari Al-Bakkush ◽  
Lydia Campbell
Keyword(s):  
Whey Protein ◽  
Heat Stability ◽  
Soya Protein ◽  
Milk Whey ◽  
Milk Whey Protein

scholarly journals FERMENTED MILK PRODUCT FOR SPORTS NUTRITION

2019 ◽  
Vol 19 (S1) ◽  
pp. 128-136
Author(s):  
L Zakharova ◽  
I Pushmina ◽  
V Pushmina ◽  
M Kudriavtsev ◽  
S Sitnichuk
Keyword(s):  
Whey Protein ◽  
Fermented Milk ◽  
Sports Nutrition ◽  
Starter Cultures ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Milk Whey ◽  
Milk Whey Protein ◽  
Fermented Milk Product

Aim. The article deals with the study of technological approaches to the quality and deve­lopment of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.

Camel (camelus dromedarius) milk PP3: evidence for an insertion in the amino-terminal sequence of the camel milk whey protein

2000 ◽  
Vol 78 (1) ◽  
pp. 19-26 ◽  
Author(s):  
Jean-Michel Girardet ◽  
Franck Saulnier ◽  
Jean-Luc Gaillard ◽  
Jean-Paul Ramet ◽  
Gérard Humbert
Keyword(s):  
Liquid Chromatography ◽  
Whey Protein ◽  
Glycosylation Site ◽  
Size Exclusion ◽  
Camel Milk ◽  
Camelus Dromedarius ◽  
Homologous Proteins ◽  
Milk Whey ◽  
Amino Terminal ◽  
Milk Whey Protein

The camel (camelus dromedarius) milk proteose peptone 3 (PP3) was purified successively by size exclusion fast protein liquid chromatography and reversed phase high performance liquid chromatography and then characterized by amino acid residue composition determination and chemical microsequencing after CNBr or trypsin cleavages. In comparison with the previously reported structure of camel milk whey protein, the camel PP3 contains an insertion in the N-terminal region which has approximately 24 residues, whereas the remaining C-terminal regions of these two homologous proteins are essentially identical. The camel PP3 seems to contain a potential O-glycosylation site localized in this insertion and 2 or 3 phosphorylated serine residues. PP3 belongs to the glycosylation-dependent cell adhesion molecule 1 (GlyCAM-1) family and could therefore play an immunological role in the camel or its suckling young.

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