Chemical composition, functional and technological (processing) properties of whey ingredients

The growth in volumes of the milk whey manufacturing has revealed the new field of processing, such as dry whey ingredients production. The authors have made investigations of chemical composition, functional and technological (processing) properties of whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and cheese whey permeate. We used standard methods, generally accepted in research practice. The chemical composition of the tested samples has been determined, including their rehydration properties in terms of wettability, dispersibility and solubility. Heat denaturation of whey proteins during the processing is the reason for the bound groups–SH release and their reactivity enhancement, which provides antioxidant effect of whey ingredients (the antioxidant content in the tested samples is 0.031; 0.058; 0.095; 0.146 and 0.024 mg/g for the whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and whey permeate respectively). The functional and technological properties of whey ingredients make possible their application while producing different product line groups in order to control the technological processes and the quality factors of the enriched products.

Recent Developments in Purification Techniques for Whey Valorization

Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structure making it difficult to understand its functional, nutritional and therapeutic properties, shifting focus towards innovative techniques which give product of high purity, are rapid, efficient, cost effective, eco-friendly and easy to be scaled up. Among such techniques, membrane separation and chromatography are widely employed ones. There is always a concern about purity and use of a single technique leads to compromise between purification level and overall purified product yield, shifting focus towards coupling of separation techniques. The following article is a comprehensive approach towards novel approaches for the isolation and separation of different whey constituents such as whey protein isolate and whey protein hydrolysate etc. along with their application in dairy, food and pharmaceutical industry and animal feedstock.

Dynamics of Milk Material Fermentation with Whey Protein Hydrolysate

Using the whey protein hydrolysate (WPH) in yogurt manufacture contributes to the development of a number of fermenting microorganisms and accelerates the fermentation process, which would ultimately reduce production costs and the overall cost of the product. The objective of the presented study was a comparative analysis of the fermentation processes in buttermilk and skimmed milk caused by starter microorganisms in the presence of WPH. The authors were looking to create a probiotic product with typical consumer characteristics. WPH hydrolysate with a high degree of hydrolysis (DH not less than 60%) was used as a functional food ingredient to improve the nutritional value of the product. Samples of skimmed milk and buttermilk without WPH were used for control. Standard physical and chemical methods for studying the composition and indicators of dairy raw materials were applied. The titrated and active acidity were analyzed by indicator and potentiometric methods respectively. The osmotic concentration was determined with using an osmometer-cryoscope. The synthesized lactate and the degree of acid formation increase have been calculated. Qualified experts have bee detected the organoleptic evaluation of raw materials in control and experimental samples. The processes of lactic acid fermentation of skimmed milk and buttermilk both containing from 1-3 wt% of WPH and monostrain and monospecies multistrain starter microorganisms were studied. The main attention in the study was paid to the organoleptic as well as physical and chemical parameters of fermented milk clots, the characteristics of fermentation processes, and the influence of WPH on the development of microorganisms have been revealed. WPH using in the studied types of milk materials helps to increase the protein content, raise the biological value, and ensure a normalized amount of starter microbiota including probiotic bacteria. So, it has been found that using skimmed milk or buttermilk with added WPH as a basic material in the starter, probiotic cultures should be used in combination with thermophilic lactic streptococci to develop a fermented milk product for dietary prophylactic purposes.

Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation

Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.

Plasma glucagon-like peptide-1 responses to ingestion of protein with increasing doses of milk minerals rich in calcium

A high dose of whey protein hydrolysate fed with milk minerals rich in calcium (Capolac®) results in enhanced glucagon-like peptide-1 (GLP-1) concentrations in lean individuals, however the effect of different calcium doses ingested alongside protein is unknown. The present study assessed the dose response of calcium fed alongside 25 g whey protein hydrolysate on GLP-1 concentrations in individuals with overweight/obesity. Eighteen adults (mean ± SD: 8M/10F, 34 ± 18 years, 28.2 ± 2.9 kg∙m−2) completed 4 trials in a randomised, double-blind, crossover design. Participants consumed test solutions consisting of 25 g whey protein hydrolysate (CON), supplemented with 3179 mg (LOW), 6363 mg (MED), or 9547 mg (HIGH) Capolac® on different occasions, separated by at least 48 hours. The calcium content of test solutions equated to 65, 892, 1719 and 2547 mg, respectively. Arterialised-venous blood was sampled over 180 min to determine plasma concentrations of GLP-1TOTAL, GLP-17-36amide, insulin, glucose, non-esterified fatty acids (NEFA), and serum concentrations of calcium and albumin. Ad libitum energy intake was measured at 180 min. Time-averaged incremental area under the curve (iAUC) for GLP-1TOTAL (pmol·L−1·min−1) did not differ between CON (23 ± 4), LOW (25 ± 6), MED (24 ± 5), and HIGH (24 ± 6). Energy intake (kcal) did not differ between CON (940 ± 387), LOW (884 ± 345), MED (920 ± 334), and HIGH (973 ± 390). Co-ingestion of whey protein hydrolysate with Capolac® does not potentiate GLP-1 release in comparison to whey protein hydrolysate alone. The study was registered at clinical trials (NCT03819972).

A new high protein-to-energy enteral formula with a whey protein hydrolysate to achieve protein targets in critically ill patients: a prospective observational tolerability study

Objectives Current guidelines and expert recommendations stress the need to implement enteral feeds with a higher protein-to-energy ratio to meet protein requirements as recommended while avoiding gastrointestinal side effects and energy overfeeding in ICU patients. Materials and methods Prospective tolerability study in 18 critically ill patients with a high protein formula (high protein-to-energy (HP:E) formula = Fresubin® Intensive; HPG) compared to a contemporary matched conventional therapy group (CTG). The primary outcome was GI intolerance defined as ≥300 ml daily gastric residual volume (GRV), vomiting, or diarrhea on days 1 and 2. Secondary outcomes were the percentage of patients reaching their protein target on day 4 and overall protein intake. Results Groups were comparable regarding demographic characteristics, disease severity, organ failures, mechanical ventilation, and NUTRIC score at baseline. Eighteen patients completed the 4-day feeding period. The number of events of GRV of ≥300 ml/day was equal in both groups (33.3%). The incidence of diarrhea and vomiting was low in the HPG (two patients concerned). EN did not need to be discontinued due to intolerance in any group. Seventy-two percent of patients reached protein targets ≥1.3 g/kgBW/d within 4 days after initiation of enteral feeding, which was superior to the CTG (33%). Post-hoc testing showed group differences of protein intake between HPG and CTG were significant at t = 72 h and t = 96 h. Energy targets were met in both groups. Conclusion The HP:E formula containing 33% whey protein hydrolysate is well tolerated in this tolerability study. Due to the HP:E ratio protein targets can be reached faster. Larger randomized trials are needed to confirm preliminary results. Trial registration ClinicalTrials.gov Identifier: NCT02678325. Registered 2 May 2016.