Whey Proteins
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In our study, the mixture of cellulase and pectinase were used to exploit plant matrix. The combination of these enzymes increased the extraction efficiency compared to single enzyme treatment. The fresh tea leaves, byproduct of the green tea processing, were utilized as materials for extracting. And the enzyme-assisted extraction was investigated. Firstly, the materials were treated with the mixture of cellulase and pectinase.
12p dianmotminh02 03-05-2024 1 1 Download
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Ebook "Advanced dairy chemistry - Volume 1B: Proteins: Applied aspects (Fourth edition)" covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors.
508p tudohanhtau1006 29-03-2024 6 1 Download
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Part 2 book "Applied chemistry and chemical engineering (Vol 5 - Research methodologies in modern chemistry and applied science)" includes content: Whey protein based edible films - Progress and prospects, guar gum as a promising hydrocolloid - Properties and industry overview, current trends in the biotechnical production fructooligosaccharides, assessment of quercetin isolated from enicostemma littorale against few cancer targets - an in silico approach,... and other contents.
212p muasambanhan08 01-03-2024 4 1 Download
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Part 2 book "Milk proteins - From expression to food" includes content: The whey proteins in milk - thermal denaturation, physical interactions, and effects on the functional properties of; effects of drying on milk proteins; changes in milk proteins during storage of dry powders; interactions and functionality of milk proteins in food emulsions; milk protein–polysaccharide interactions; interactions between milk proteins and micronutrients; model food systems and protein functionality; sensory properties of dairy proteins; milk protein gels;.... and other contents.
338p muasambanhan03 02-01-2024 5 3 Download
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Part 1 book "Milk proteins - From expression to food" includes content: The world supply of food and the role of dairy protein; milk - an overview; the comparative genomics of monotremes, marsupials, and pinnipeds - models to examine the functions of milk proteins; significance, origin, and function of bovine milk proteins - the biological implications of manipulation or modification; post translational modifications of caseins; casein micelle structure and stability; structure and stability of whey proteins; ... and other contents.
285p muasambanhan03 02-01-2024 7 2 Download
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Part 1 book "Farm animal proteomics 2014" includes content: Perspective in comparative proteomics research, changes in the proteome of mastitis-causing Escherichia coli strains that affect pathogenesis, colostrum protein uptake in neonatal lambs examined by descriptive LC-MS/MS, proteomic investigation in milk whey from healthy and mastitis affected Jafarabadi buffaloes (Bubalus bubalis),... and other contents.
221p muasambanhan02 18-12-2023 7 2 Download
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The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products.
7p viisac 23-09-2023 3 1 Download
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The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. The main objective of the present work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils.
5p viisac 23-09-2023 5 0 Download
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In the Western world bovine milk products are an important protein source in human diet. The major proteins in bovine milk are the four caseins (CN), αS1-, αS2-, β-, and k-CN and the two whey proteins, β-LG and α-LA. It has been shown that both the amount of specific CN and their isoforms including post-translational modifications (PTM) influence technological properties of milk.
12p vinarcissa 21-03-2023 4 1 Download
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This study has adopted a systematic approach to identify the extent to which 20 kHz ultrasound affects the particle size and solubility of different protein solutions containing 4%, 7% and 10% whey proteins, caseins or a mixture at a range of energy densities (15-400 J/mL) and various pH (4.0-9.0). Milk proteins hold a prominent place in the food industry as they are used in many manufactured products for their functionality and most importantly nutritional benefits.
136p runthenight04 02-02-2023 2 1 Download
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The aim of this study was the determination of chromatographic profiles of major whey proteins (WP): α-lactalbumin (α-La), β-lactoglobulin A and B, (β-Lg A and B), bovine serum albumin (BSA) in dairy beverages based on Zonar milk serum. The studied WP were separated by high-performance liquid chromatography (HPLC) on Aeris XB-C18 column using gradient elution with 0.1% trifluoroacetic acid (TFA) in water and 0.1% TFA in 80% acetonitrile, at 214 nm detection.
11p lyhuyenthu 31-01-2023 2 2 Download
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Whey acidic protein (WAP) is a major protein identified in the milk of several mammalian species with cysteine-rich domains known as four-disulfide cores (4-DSC). The organization of the eutherian WAP genes is highly conserved through evolution.
10p vihagrid 30-01-2023 3 3 Download
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Nối tiếp phần 1, phần 2 của tài liệu "Công nghệ enzyme trong thực phẩm" tiếp tục trình bày các nội dung chính sau: Ứng dụng mới của enzyme trong công nghiệp thực phẩm; Ứng dụng enzyme tạo liên kết ngang để cải thiện cấu trúc và đặc tính khác của thực phẩm; Biến tính whey protein và các chất thay thế chất béo; Sản xuất các peptide có hoạt tính sinh học từ sữa và whey protein;... Mời các bạn cùng tham khảo để nắm nội dung chi tiết.
192p vidumbledore 24-01-2023 20 6 Download
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In the present work, the structuring and stabilising potential of flaxseed gum (FG) in whey protein isolate (WPI) cryo-hydrogels was investigated. The FG presence (0.1–1% wt.) in the heat-treated WPI dispersions (10% wt.) induced strong segregative phase separation phenomena, which were associated with a depletion flocculation mechanism.
12p viginny 30-12-2022 8 2 Download
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In this study, phase separation of colloidal whey protein isolate (WPI) particle dispersions was studied using a rod-like polysaccharide xanthan. Effects of different xanthan concentration, particle volume fraction, and temperature were analyzed by visual observations, turbidity measurements, and particle mobility tracking method. Particle mobility was determined using a diffusing wave spectroscopy (DWS) set up. Xanthan concentration was kept low in order not to increase the viscosity of dispersions, so that the phase separation could be observed easily.
13p tudichquannguyet 29-11-2021 12 1 Download
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Nghiên cứu này mong muốn tìm được loại và lượng whey protein phù hợp nhằm cải thiện chất lượng của xúc xích nhũ tương, đặc biệt về cấu trúc, màu sắc, độ bền vững khi bảo quản. Bên cạnh đó, các quá trình công nghệ như gia nhiệt, bảo quản cũng được đánh giá để phù hợp với loại sản phẩm này. Mời các bạn cùng tham khảo!
5p despicableme36 12-09-2021 35 3 Download
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Khóa luận tốt nghiệp đại học này được thực hiện với mục tiêu nhằm nghiên cứu xây dựng quy trình sản xuất bột protein đậu tương cô đặc và bột đậu tương thủy phân với hàm lượng protein trên 85% để cung cấp cho người cần bổ sung dinh dưỡng như người bệnh, người tập thể hình, người ăn kiêng, ăn chay... Mời các bạn cùng tham khảo.
48p zhangyan 13-07-2021 39 10 Download
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In addition, whey proteins and their associated peptides display significant functional food ingredient potential (Chatterjee and Kanawjia, 2010).
8p caygaocaolon11 21-04-2021 10 1 Download
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Foam mat drying of papaya pulp was undertaken by foaming of papaya pulp using foaming agent and foaming stabilizer in thin layer drying. Whey protein isolate was used as foaming agent and methyl cellulose was used as foaming stabilizer.
13p chauchaungayxua11 23-03-2021 6 1 Download
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Using dairy foods as a vehicle for supplementing iron seems to be advantage as ironfortified dairy foods have a relatively high iron bioavailability. In this regard, a study was designed to formulate microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate that could be used to fortify yoghurt and to determine the TBA values and some important sensorial attributes of the developed yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification.
8p gaocaolon9 22-12-2020 13 1 Download