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Zeitschriftenartikel zum Thema „Whey solutions“

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Autor: Grafiati

Veröffentlicht am 22. Juni 2024

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1

Храмцов, Андрей, und Andrey Khramtsov. „Innovative Solutions in Milk Whey Production“. Food Processing: Techniques and Technology 48, Nr. 3 (24.01.2019): 5–15. http://dx.doi.org/10.21603/2074-9414-2018-3-5-15.

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The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.

2

Alizadehfard, Mohammad R., und Dianne E. Wiley. „Non-Newtonian behaviour of whey protein solutions“. Journal of Dairy Research 63, Nr. 2 (Mai 1996): 315–20. http://dx.doi.org/10.1017/s0022029900031812.

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3

Morison, Ken R., und Fiona M. Mackay. „VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS“. International Journal of Food Properties 4, Nr. 3 (30.11.2001): 441–54. http://dx.doi.org/10.1081/jfp-100108647.

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4

Мазеева, Ирина, Irina Maseeva, Игорь Короткий, Igor Korotkiy, Игорь Плотников und Igor Plotnikov. „Modern Packaging Solutions for Whey Protein Concentrate“. Food Processing: Techniques and Technology 48, Nr. 4 (13.02.2019): 48–58. http://dx.doi.org/10.21603/2074-9414-2018-4-48-58.

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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.

5

Tomczyńska-Mleko, M., E. Kamysz, E. Sikorska, C. Puchalski, S. Mleko, L. Ozimek, G. Kowaluk, W. Gustaw und M. Wesołowska-Trojanowska. „Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature“. Czech Journal of Food Sciences 32, No. 1 (18.02.2014): 82–89. http://dx.doi.org/10.17221/326/2012-cjfs.

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The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In both cases, the curves depicting the surface tension as a function of protein concentration could be fitted to the exponential function with a negative exponent, but with the heated solutions lower values of surface tension were observed. Studies on the surface tension of whey protein isolate solutions prove that the unfolding of whey proteins, revealed by changes in the secondary structure, causes a decrease in the surface tension.

6

Jebson, Selwyn, Hong Chen und Osvaldo Campanella. „Fouling in a Centritherm Evaporator With Whey Solutions“. Heat Transfer Engineering 30, Nr. 10-11 (Oktober 2009): 859–67. http://dx.doi.org/10.1080/01457630902753722.

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7

Belmar-Beiny, M. Teresa, und Peter J. Fryer. „Preliminary stages of fouling from whey protein solutions“. Journal of Dairy Research 60, Nr. 4 (November 1993): 467–83. http://dx.doi.org/10.1017/s0022029900027837.

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SummaryFouling from milk fluids is a severe industrial problem which reduces the efficiency of process plant. The chemistry of fouling has been thoroughly investigated but the sequence of events that occur is not yet clear. Deposit contains both protein and minerals. Experiments have been carried out to determine the sequence of events in the fouling of stainless steel surfaces at 96 °C from turbulent flows of whey. Contact times between 4 and 210 s have been studied, and surface analysis techniques used to detect the distribution of elements. The first layer of deposit, formed after 4 s of contact between the fluid and the surface (fluid temperature 68 and 73 °C), consisted mainly of protein and was identified by X-ray photoelectron spectroscopy analysis. There was a lag phase of up to 150 s for a fluid temperature of 73 °C before deposit aggregates were observed to adsorb on to the surface. These aggregates were identified as protein and Ca by X-ray elemental mapping. No P was found in any experiments for this exposure. After 60 min contact time, however, both Ca and P were found at the interface between deposit and the stainless steel surface, irrespective of the Ca and P content of the test fluid.

8

Beaulieu, M., Y. Pouliot und M. Pouliot. „Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios“. Journal of Food Science 64, Nr. 5 (September 1999): 776–80. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15910.x.

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9

Liu, Ning, Guorong Wang und Mingruo Guo. „Effects of Radiation on Cross-Linking Reaction, Microstructure, and Microbiological Properties of Whey Protein-Based Tissue Adhesive Development“. Polymers 14, Nr. 18 (12.09.2022): 3805. http://dx.doi.org/10.3390/polym14183805.

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Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical, and other means to improve their functionality. The objectives of this study are to investigate the effect of radiation on protein–protein interaction, microstructure, and microbiological properties of whey protein–water solutions for a novel biomaterial tissue adhesive. Whey protein isolate solutions (10%, 27%, 30%, 33%, and 36% protein) were treated by different intensities (10–35 kGy) of gamma radiation. The protein solutions were analyzed for viscosity, turbidity, soluble nitrogen, total plate count, and yeast and mold counts. The interactions between whey proteins were also analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. The viscosity of protein solution (27%, w/w) was increased by the treatment of gamma radiation and by the storage at 23 °C. The 35 kGy intensity irradiated soluble nitrogen (10%, w/w) was reduced to about half of the sample treated by 0 kGy gamma radiation. The effects of gamma radiation and storage time can significantly increase the viscosity of whey protein solutions (p < 0.05). Radiation treatment had significant impact on soluble nitrogen of whey protein solutions (p < 0.05). SDS-PAGE results show that the extent of oligomerization of whey protein isolate solutions are increased by the enhancement in gamma radiation intensity. Photographs of SEM also indicate that protein–protein interactions are induced by gamma radiation in the model system. Consistent with above results, the bonding strength increases by the addition of extent of gamma radiation and the concentration of glutaraldehyde. Our results revealed that the combination of gamma-irradiated whey protein isolate solutions and glutaraldehyde can be used as a novel biomaterial tissue adhesive.

10

Zisu, Bogdan, Judy Lee, Jayani Chandrapala, Raman Bhaskaracharya, Martin Palmer, Sandra Kentish und Muthupandian Ashokkumar. „Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders“. Journal of Dairy Research 78, Nr. 2 (17.03.2011): 226–32. http://dx.doi.org/10.1017/s0022029911000070.

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Aqueous solutions of reconstituted whey protein- concentrate (WPC) & isolate (WPI) powders were sonicated at 20 kHz in a batch process for 1–60 min. Sonication at 20 kHz increased the clarity of WPC solutions largely due to the reduction in the size of the suspended insoluble aggregates. The gel strength of these solutions when heated at 80°C for 20 min also increased with sonication, while gelation time and gel syneresis were reduced. These improvements in gel strength were observed across a range of initial pH values, suggesting that the mechanism for gel promotion is different from the well known effects of pH. Examining the microstructure of the whey protein gels indicated a compact network of densely packed whey protein aggregates arising from ultrasound treatment. Comparable changes were not observed with whey protein isolate solutions, which may reflect the absence of larger aggregates in the initial solution or differences in composition.

11

Ndiaye, N., Y. Pouliot, L. Saucier, L. Beaulieu und L. Bazinet. „Electroseparation of bovine lactoferrin from model and whey solutions“. Separation and Purification Technology 74, Nr. 1 (30.07.2010): 93–99. http://dx.doi.org/10.1016/j.seppur.2010.05.011.

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12

Lambelet, Pierre, Rafael Berrocal und Francine Ducret. „Low resolution NMR spectroscopy: a tool to study protein denaturation: I. Application to diamagnetic whey proteins“. Journal of Dairy Research 56, Nr. 2 (Mai 1989): 211–22. http://dx.doi.org/10.1017/s0022029900026431.

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SummaryA method using low resolution NMR spectroscopy is described for investigating whey protein thermal denaturation. The method is based on measuring at 20 °C changes in water proton transverse (T2) relaxation parameter following the denaturing treatment. This parameter is shown to be sensitive to protein denaturation and not to other phenomena such as gelation. Examples are given for the qualitative study of protein thermal denaturation in whey protein concentratc, β-lactoglobulin, α-lactalbumin, bovine serum albumin and immunoglobulins aqueous solutions and for the quantitative determination of thermal denaturation in whey protein concentrate solutions.

13

Corbatón-Báguena, María-José, Silvia Álvarez-Blanco und María-Cinta Vincent-Vela. „Salt cleaning of ultrafiltration membranes fouled by whey model solutions“. Separation and Purification Technology 132 (August 2014): 226–33. http://dx.doi.org/10.1016/j.seppur.2014.05.029.

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14

Da Costa, A. R., A. G. Fane und D. E. Wiley. „Ultrafiltration of whey protein solutions in spacer-filled flat channels“. Journal of Membrane Science 76, Nr. 2-3 (Februar 1993): 245–54. http://dx.doi.org/10.1016/0376-7388(93)85221-h.

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15

GONZÁLEZ-TELLO, P., F. CAMACHO, E. M. GUADIX, G. LUZÓN und P. A. GONZÁLEZ. „DENSITY, VISCOSITY AND SURFACE TENSION OF WHEY PROTEIN CONCENTRATE SOLUTIONS“. Journal of Food Process Engineering 32, Nr. 2 (April 2009): 235–47. http://dx.doi.org/10.1111/j.1745-4530.2007.00213.x.

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16

Corbatón-Báguena, María-José, Silvia Álvarez-Blanco und María-Cinta Vincent-Vela. „Fouling mechanisms of ultrafiltration membranes fouled with whey model solutions“. Desalination 360 (März 2015): 87–96. http://dx.doi.org/10.1016/j.desal.2015.01.019.

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17

Melnikova, E. I., E. B. Stanislavskaia und K. Y. Baranova. „Use of whey protein ingredients to produce milk fat simulants“. Proceedings of the Voronezh State University of Engineering Technologies 82, Nr. 3 (19.10.2020): 90–95. http://dx.doi.org/10.20914/2310-1202-2020-3-90-95.

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The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat treatment of protein solutions to the temperature exceeding the denaturation threshold (65-75 °C). The next mechanical impact on the aggregates obtained leads to the formation of the particles similar to the fat globules. Protein mass fraction has a significant influence on the denaturation process. When its value becomes larger, the number of collisions between primary aggregates increases as well as the coagulation probability. In isolate solutions the denaturation rate was high, and it was observed intensive, irreversible coagulation at all protein concentrations. Aggregates were characterized as porous, branched, and polydisperse. Shear rate increase under mechanical impact resulted in even greater aggregates growth. Samples obtained at high shear rates were characterized by apparent physical instability. Large size of the protein aggregates was confirmed by a high degree of sedimentation. Suspensions were characterized as granular. The denaturation rate and coagulation intensity were lower in concentrate solutions. Presence of lactose helped to protect proteins from rapid loss of solubility by stabilizing their structure against thermal unfolding. The aggregates were characterized by a round compact shape, and the particle size didn’t differ a lot. Protein mass fraction change of the concentrate suspension samples did not have significant influence on the aggregates size and shape. Rotor rotation speed increase contributed to the particle size decrease. The solutions were characterized by the sedimentation stability and they had a uniform thick consistency imitating properties of the fat-containing products.

18

Scudeller, Luisa A., Pascal Blanpain-Avet, Thierry Six, Séverine Bellayer, Maude Jimenez, Thomas Croguennec, Christophe André und Guillaume Delaplace. „Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger“. Foods 10, Nr. 2 (27.01.2021): 259. http://dx.doi.org/10.3390/foods10020259.

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Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce the fouling of PHEs. Unfortunately, in depth studies investigating the changes of the whey protein fouling mechanism in the presence of calcium chelators are scarce. To improve our knowledge, reconstituted whey protein isolate (WPI) solutions were prepared with increasing amounts of phosphate, expressed in phosphorus (P). The fouling experiments were performed on a pilot-scale PHE, while monitoring the evolution of the pressure drop and heat transfer coefficient. The final deposit mass distribution and structure of the fouling layers were investigated, as well as the whey protein denaturation kinetics. Results suggest the existence of two different fouling mechanisms taking place, depending on the added P concentration in WPI solutions. For added P concentrations lower or equal to 20 mg/L, a spongy fouling layer consists of unfolded protein strands bound by available Ca2+. When the added P concentration is higher than 20 mg/L, a heterogeneously distributed fouling layer formed of calcium phosphate clusters covered by proteins in an arborescence structure is observed.

19

Chakravartula, Swathi Sirisha Nallan, Michela Soccio, Nadia Lotti, Federica Balestra, Marco Dalla Rosa und Valentina Siracusa. „Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate“. Materials 12, Nr. 15 (01.08.2019): 2454. http://dx.doi.org/10.3390/ma12152454.

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Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a whey protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. Whey protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 °C.

20

Warji, W., N. Purwanti, S. S. Mardjan und S. Yuliani. „Temperature and Heating Time of Forming Process of Nanofibrils of Whey Protein Isolate“. IOP Conference Series: Earth and Environmental Science 830, Nr. 1 (01.09.2021): 012067. http://dx.doi.org/10.1088/1755-1315/830/1/012067.

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Abstract Nanofibrils are nano-sized fibers. One of the materials that can be used to make nanofibrils is whey protein isolate. Nanofibrils can be formed by heating whey protein isolate at a certain temperature and for a certain duration. This study examines the effect of heating temperature and heating time on the formation of nanofibrils. WPI was formed into nanofibrils by heating the WPI solutions at 70 °C, 80 °C and 90 °C for 0, 2, 4, 6, 8, 10, 12, 14, 16, 18 and 20 hours. WPI nanofibrils in the solutions is observed by placing the solutions in between a cross-polariser. Based on the results of the study, it shows that heating at 70 °C was observed for 2 to 20 hours and did not form nanofibrils whey protein isolate. The nanofibrils were formed for heating at 80 °C for 4 hours, but the population was still small; along with the length of heating the population of nanofibrils is increasing. Heating at 90 °C for 2 hours the nanofibrils began to form; the population is increasing along with the length of heating. Based on the image, the nanofibrils heating at 80 °C is similar to 90 °C heating. Heating 80 °C is sufficient for the process of forming whey protein nanofibrils.

21

Guralnick, Jacob R., Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley und James A. O’Mahony. „Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins“. Dairy 2, Nr. 4 (27.10.2021): 602–16. http://dx.doi.org/10.3390/dairy2040047.

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The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein–protein interactions in dairy concentrates.

22

Santos, Leandro Freire dos, Cibely Maria Gonçalves, Priscila Lumi Ishii und Hélio Hiroshi Suguimoto. „Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution“. Ambiente e Agua - An Interdisciplinary Journal of Applied Science 12, Nr. 4 (28.06.2017): 643. http://dx.doi.org/10.4136/ambi-agua.1936.

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Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.

23

Nawangsari, Dwi Novrina, Ahmad Ni`matullah Al-Baarri, Sri Mulyani, Anang Mohamad Legowo und V. Priyo Bintoro. „Resistance of Immobilized Lactoperoxidase Activity from Bovine Whey Against Storage Solutions“. International Journal of Dairy Science 9, Nr. 2 (15.03.2014): 56–62. http://dx.doi.org/10.3923/ijds.2014.56.62.

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24

Herceg, Z., V. Hegedušić und S. Rimac. „Influence of hydrocolloids on the rheological properties of whey model solutions“. Acta Alimentaria 29, Nr. 2 (Mai 2000): 89–104. http://dx.doi.org/10.1556/aalim.29.2000.2.1.

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25

KANTEREWICZ, ROSA J., und JORGE CHIRIFE. „Determination and Correlation of the Water Activity of Cheese Whey Solutions“. Journal of Food Science 51, Nr. 1 (Januar 1986): 227–28. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x.

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26

Baldasso, C., L. D. F. Marczak und I. C. Tessaro. „A Comparison of Different Electrodes Solutions on Demineralization of Permeate Whey“. Separation Science and Technology 49, Nr. 2 (17.01.2014): 179–85. http://dx.doi.org/10.1080/01496395.2013.837923.

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27

Zhu, Dan, Srinivasan Damodaran und John A. Lucey. „Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions“. Journal of Agricultural and Food Chemistry 56, Nr. 16 (August 2008): 7113–18. http://dx.doi.org/10.1021/jf800909w.

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28

Quach, My Le, Xiao Dong Chen und Ralph J. Stevenson. „Headspace sampling of whey protein concentrate solutions using solid-phase microextraction“. Food Research International 31, Nr. 5 (Juni 1998): 371–79. http://dx.doi.org/10.1016/s0963-9969(98)00098-2.

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29

Corbatón-Báguena, María-José, Silvia Álvarez-Blanco und María-Cinta Vincent-Vela. „Evaluation of fouling resistances during the ultrafiltration of whey model solutions“. Journal of Cleaner Production 172 (Januar 2018): 358–67. http://dx.doi.org/10.1016/j.jclepro.2017.10.149.

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30

Han, J. H., und J. M. Krochta. „Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants“. Journal of Food Science 72, Nr. 5 (Juni 2007): E308—E314. http://dx.doi.org/10.1111/j.1750-3841.2007.00358.x.

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31

Tosi, E., L. Canna, H. Lucero und E. Ré. „Foaming properties of sweet whey solutions as modified by thermal treatment“. Food Chemistry 100, Nr. 2 (Januar 2007): 794–99. http://dx.doi.org/10.1016/j.foodchem.2005.11.001.

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32

Bryant, Cory M., und D. Julian McClements. „Ultrasonic spectroscopy study of relaxation and scattering in whey protein solutions“. Journal of the Science of Food and Agriculture 79, Nr. 12 (September 1999): 1754–60. http://dx.doi.org/10.1002/(sici)1097-0010(199909)79:12<1754::aid-jsfa438>3.0.co;2-d.

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33

Bielska, Paulina, Dorota Cais-Sokolińska und Krzysztof Dwiecki. „Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein“. Molecules 27, Nr. 19 (27.09.2022): 6395. http://dx.doi.org/10.3390/molecules27196395.

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In this research effects of heat treatment duration on the electrical properties (zeta potential and conductivity), texture and color of polymerized whey protein (PWP) were analyzed. Whey protein solutions were heated for 30 min to obtain single-heated polymerized whey protein (SPWP). After cooling to room temperature, the process was repeated to obtain double-heated polymerized whey protein (DPWP). The largest agglomeration was demonstrated after 10 min of single-heating (zeta potential recorded as −13.3 mV). Single-heating decreased conductivity by 68% and the next heating cycle by 54%. As the heating time increased, there was a significant increase in the firmness of the heated solutions. Zeta potential of the polymerized whey protein correlated with firmness, consistency, and index of viscosity, the latter of which was higher when the zeta potential (r = 0.544) and particle size (r = 0.567) increased. However, there was no correlation between zeta potential and color. This research has implications for future use of PWP in the dairy industry to improve the syneretic, textural, and sensory properties of dairy products.

34

Nguyen, Nguyen H. A., Christina Streicher und Skelte G. Anema. „The effect of thiol reagents on the denaturation of the whey protein in milk and whey protein concentrate solutions“. International Dairy Journal 85 (Oktober 2018): 285–93. http://dx.doi.org/10.1016/j.idairyj.2018.06.012.

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35

Oberherr, Renata, Renata Fioravante Tassinary, Letícia Vognach und Simone Stulp. „Application of ultrafiltration and electrodialysis techniques in lactic acid removal from whey solutions“. Eclética Química Journal 44, Nr. 1SI (20.11.2019): 39. http://dx.doi.org/10.26850/1678-4618eqj.v44.1si.2019.p39-45.

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Due to the biotechnological value of whey, this work aims at applying the ultrafiltration (UF) and subsequently the electrodialysis (ED) techniques in pilot scale plant. Whey (5% concentration) was treated twice by the UF technique, with a pressure of 4 bar (flow mode 20 L h-1). The permeate obtained was submitted to the ED process, in which 12 V were applied for 4 h. In order to evaluate the UF, parameters as turbidity, color, TOC and pH were measured. Regarding the ED technique, parameters as pH, conductivity, calcium, sodium and lactic acid concentration were evaluated. The electrodialysis unit was operated on a constant voltage, and tested the range was from 3 to 12 V. After the UF and ED processes, the pH remained unchanged. Thereafter the UF treatment, the initial turbidity was reduced by 99.9%. In terms of parameter reduction after ED, the calcium concentration was decreased in 36.0% soon after UF and ED treatments, and the lactic acid concentration in 80.0%. These results point to the possible combination of UF and ED to treat the whey and signals the potential of further using the resulting solutions as inputs in new applications in the food industry such as lactose.

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Tsaturyan, Avetis, Lilya Arstamyan, Anyuta Sargsyan, Jaklina Saribekyan, Ani Voskanyan, Ella Minasyan, Monika Israelyan, Tatevik Sargsyan und Lala Stepanyan. „Development of an efficient method for obtaining lactose and lactulose from whey“. Pharmacia 70, Nr. 4 (10.10.2023): 1039–46. http://dx.doi.org/10.3897/pharmacia.70.e109086.

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Taking into account a wide range of lactulose application in pharmaceutics, baby food production and other fields, along with the importance of technological solutions for its extraction from milk whey, the presented work was carried out to obtain lactulose in one cycle with simultaneous alkaline treatment and desalting of whey by the electromembrane method. Based on the data obtained, an effective method for obtaining a protein concentrate, lactose, and its isomer – lactulose from whey has been developed. The processes of pre-treatment and desalting of milk whey by the electromembrane method were studied and the optimal parameters for the processes implementation were determined. The curves of changes in the concentration of inorganic ions in whey in the desalination process, depending on the degree of demineralization, were plotted.

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Gracheva, N. A., und I. A. Skorkina. „Technology of using herbal ingredients for whey sauce“. IOP Conference Series: Earth and Environmental Science 845, Nr. 1 (01.11.2021): 012092. http://dx.doi.org/10.1088/1755-1315/845/1/012092.

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Abstract The study aims to provide high-quality and nutritious food products. The use of processed products of curd whey and herbal ingredients, in particular parsnips, in the development of recipe-component solutions for new structured products is advisable, since it enables not only to expand the range but also to combine the valuable nutrient composition and unique properties of these components, obtain a product of high nutritional and biological value. The authors have developed a resource-saving technology and investigated the qualitative composition of fermented milk sauce.

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Aspirault, Claudie, Alain Doyen und Laurent Bazinet. „Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification“. International Journal of Molecular Sciences 21, Nr. 8 (17.04.2020): 2792. http://dx.doi.org/10.3390/ijms21082792.

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Separation of α-lactalbumin and β-lactoglobulin improves their respective nutritional and functional properties. One strategy to improve their fractionation is to modify their pH and ionic strength to induce the selective aggregation and precipitation of one of the proteins of interest. Electrodialysis with bipolar membrane (EDBM) is a green process that simultaneously provides acidification and demineralization of a solution without adding any chemical compounds. This research presents the impact on whey proteins separation of different preheating temperatures (20, 50, 55 and 60 °C) combined with EDBM or chemical acidification of 10% whey protein isolate solutions. A β-lactoglobulin fraction at 81.8% purity was obtained in the precipitate after EDBM acidification and preheated at 60 °C, representing a recovery yield of 35.8%. In comparison, chemical acidification combined with a 60 °C preheating treatment provides a β-lactoglobulin fraction at 70.9% purity with a 11.6% recovery yield. The combination of EDBM acidification with a preheating treatment at 60 °C led to a better separation of the main whey proteins than chemical acidification.

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Raoufi, Nassim, Rassoul Kadkhodaee, Glyn O. Phillips, Yapeng Fang und Masoud Najaf Najafi. „Characterisation of whey protein isolate-gum tragacanth electrostatic interactions in aqueous solutions“. International Journal of Food Science & Technology 51, Nr. 5 (23.03.2016): 1220–27. http://dx.doi.org/10.1111/ijfs.13088.

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40

Li, Liang, Feng-Hua Sun, Wendy Y. Huang und Stephen H. Wong. „Effect of Whey Protein in Carbohydrate-Electrolyte Solutions On Post-Exercise Rehydration“. Medicine & Science in Sports & Exercise 46 (Mai 2014): 97. http://dx.doi.org/10.1249/01.mss.0000493462.14859.55.

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41

Jansson, Therese, Søren B. Nielsen, Mikael A. Petersen und Marianne N. Lund. „Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions“. International Dairy Journal 104 (Mai 2020): 104653. http://dx.doi.org/10.1016/j.idairyj.2020.104653.

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42

Vázquez da Silva, M., und João M. P. Q. Delgado. „Cold-Set Whey Protein Isolate Gels: The Influence of Aggregates Concentration on Viscoelastic Properties“. Defect and Diffusion Forum 312-315 (April 2011): 1143–48. http://dx.doi.org/10.4028/www.scientific.net/ddf.312-315.1143.

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The physical and structural properties of cold-set whey protein isolate gels are largely influenced by the protein concentration and the denaturation conditions, namely temperature and holding time. In this work, we systematically varied the protein concentration, the temperature and holding time of denaturation in order to screen their impact on the resulting heat denatured whey protein isolate (HD-WPI) solution viscosity and gel elasticity. The gelation of the HD-WPI solutions was induced, at room temperature, through the addition of magnesium chloride. Based on the assumption that solution turbidity is associated with light scattered by protein aggregates, an aggregate concentration was computed for the HD-WPI solutions. For all experimental conditions, HD-WPI solution viscosities and gels Young modulus data fall, respectively, on two single curves when plotted against the computed aggregates concentration. Three concentration regimes corresponding to non gelling solutions, weak gels and strong gels could be identified. In this study was verified that cold-set gels produced upon addition of Mg2+ had a large spectrum of elastic properties.

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Hou, Yifan, Xiaonan Zhang, Cuina Wang und Mingruo Guo. „Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent“. Processes 8, Nr. 4 (24.04.2020): 496. http://dx.doi.org/10.3390/pr8040496.

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Tissue adhesives have been widely used in surgical procedures. Compared to traditional surgical sutures, tissue adhesives provide fast bonding experiences and full closure of wounds. However, current tissue adhesives are mostly fossil-based synthetic products. Therefore, it is of great significance to explore the use of natural materials in tissue adhesives. Whey is a low-end byproduct of cheese manufacturing. Whey protein, a group of small globular proteins, can exhibit adhesive properties if their structures are modified by physical or chemical means. The objectives of this study were to investigate the functional and structural properties of whey protein-based tissue adhesive, along with the antibacterial effect of totarol, a natural antimicrobial agent. Whey protein isolate (WPI) solutions (25%–33% protein) were mixed with different levels (0.1%–0.3% w/w) of totarol. The mixtures were analyzed for total plate count and yeast and mold count. The lap-shear bonding strength was tested after the WPI-totarol solutions were mixed with a crosslinking agent, glutaraldehyde (GTA). The lap-shear bonding strength of the tissue adhesive was about 20 kPa, which is comparable to that of a commercial BioGlue®. The microstructures of the mixtures were analyzed by scanning electron microscopy (SEM).

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Thu, Tran Le. „EVALUATION OF THE INFLUENCE OF A VARYING MOLAR RATIO OF SODIUM DODECYL SULFATE TO WHEY PROTEIN ISOLATE ON THE STABILITY OF THE WHEY PROTEIN EMULSIONS“. Vietnam Journal of Science and Technology 55, Nr. 5A (24.03.2018): 26. http://dx.doi.org/10.15625/2525-2518/55/5a/12175.

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In combination with the Lumifuge centrifugation and Zeta potential apparatuses, the influence of a varying molar ratio of Sodium Dodecyl Sulfate (SDS) to Whey Protein Isolate (WPI) on the stability of the whey protein emulsions at pH 4 and pH 5.5 is observed. Two whey protein stabilized emulsions were prepared by homogenizing 20 wt. % soybean oil and 80 wt. % whey protein solutions (0.5 wt.% whey protein in buffer, pH 4 and pH 5.5) at room temperature.By observation, the droplets are weakly flocculated at a ratio of SDS to whey protein of 256. This shows that there is a strong electrostatic repulsion between the emulsion droplets if much surfactant is adsorbed to the protein molecules, which prevents them from aggregating. The magnitude of the measured zeta potentials explained the stability of the emulsion at pH 4 as well as the emulsion at pH 5.5 is ensured at SDS to whey protein ratio equal to 256. The results of the transmission profile by Lumifuge separation analyzer at different time and at 3000 rpm (1200 g) elucidated that the stability of the whey protein emulsion at pH 4 and 5.5 is obtained upon dilution with SDS-WPI ratio of 256.

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Barukčić, Irena, Katarina Lisak Jakopović und Rajka Božanić. „Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities“. Food technology and biotechnology 57, Nr. 4 (2019): 448–60. http://dx.doi.org/10.17113/ftb.57.04.19.6460.

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Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

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Antipova, L. V., S. A. Titov, V. N. Zhdanov und A. N. Karpak. „The use of internal friction measurements for the study of ultra- and nanofiltration of modified curd whey“. Proceedings of the Voronezh State University of Engineering Technologies 80, Nr. 4 (21.03.2019): 298–303. http://dx.doi.org/10.20914/2310-1202-2018-4-298-303.

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A technique is proposed for the experimental determination of internal friction in food materials, as well as a device based on a torsion pendulum with laser registration of the angle of rotation, which ensures the minimum relative displacement of the layers of the material under study in the measurement process. The definition of internal friction is based on finding the attenuation of a torsion pendulum connected to a cylinder immersed in the medium under study. As an example of the application of the method to food systems, the dependence of internal friction on viscosity in solutions of sucrose and glycerin is determined. This dependence is linear for sucrose solutions and non-linear for glycerol solutions, which may be due to the interaction of hydrated molecules in solutions. Examples of the application of internal friction measurements in the study of membrane concentration processes are given. The method of internal friction was used as an auxiliary rheological method in a comprehensive study of the process of deposition of concentrated substances on membranes during ultra- and nanofiltration of whey. Thus, it has been shown that, despite the thinness in comparison with the membrane, the polarization layer makes a significant contribution to the internal friction of the membrane-layer system. This leads to a sharp decrease in the flow of curd whey filtrate through the membrane, compared with the flow of water under the same conditions. The dependence of internal friction on the concentration in the curd whey that underwent electroflotation treatment was determined, as well as the thermal isomerization of the lactose contained in it. Using such curves, the relationships between the permeability coefficient Lp * in the Kedem–Kachelsky equation and the parameters of the nanofiltration process of given food systems can be found.

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Tang, Qingnong, Peter A. Munro und Owen J. McCarthy. „Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration“. Journal of Dairy Research 60, Nr. 3 (August 1993): 349–61. http://dx.doi.org/10.1017/s0022029900027692.

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SummaryRheological properties of whey protein concentrate (WPG) solutions were studied in steady shear, using a Bohlin VOR Rheometer, as a function of concentration, temperature, shear rate, shearing time, pH, salt type, salt concentration and solution age. At 22 °C and pH 7, the WPC solutions exhibited Newtonian behaviour up to a concentration of 10% total solids, pseudoplastic behaviour between 10 and 30% and time-dependent shear thinning at 35% and above. The apparent viscosity of solutions at 22 °C and pH 7 was linearly related to concentration up to 8%. The effect of temperature on apparent viscosity in the range 5–60 °C was closely described by the Arrhenius equation. The viscosities of WPC solutions were independent of solution age in the pH range 4–8 at all concentrations up to and including 20%, the precise pH range narrowing as concentration increased. At pH values above or below this range apparent viscosity became dependent on both pH and solution age, the age effect becoming more marked at higher WPC concentrations. Apparent viscosity at pH 7 increased markedly with both CaCl2 concentration and solution age at concentrations above 0·6 M-CaCl2, the age effect in this case increasing with CaCl2 concentration. In contrast, NaCl concentrations of up to 0·8 M-NaCl had little effect on apparent viscosity. The rheological behaviour of WPC solutions changed from time-independent to time-dependent shear thinning at high concentration, at extreme pH values, at high CaCl2 concentration (after ageing) and on heating to above ∼ 60 °C. This change is considered to be caused by the formation of structure in solutions; a 40% solution (at 22 °C and pH 6·75) exhibited classic thixotropic behaviour in a step–shear rate experiment.

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Colsenet, Roxane, François Mariette und Mireille Cambert. „NMR Relaxation and Water Self-Diffusion Studies in Whey Protein Solutions and Gels“. Journal of Agricultural and Food Chemistry 53, Nr. 17 (August 2005): 6784–90. http://dx.doi.org/10.1021/jf050162k.

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49

Patel, Hasmukh A., Harjinder Singh, Palatasa Havea, Thérèse Considine und Lawrence K. Creamer. „Pressure-Induced Unfolding and Aggregation of the Proteins in Whey Protein Concentrate Solutions“. Journal of Agricultural and Food Chemistry 53, Nr. 24 (November 2005): 9590–601. http://dx.doi.org/10.1021/jf0508403.

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50

Cornacchia, Leonardo, Cécile Forquenot de la Fortelle und Paul Venema. „Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point“. Journal of Agricultural and Food Chemistry 62, Nr. 3 (08.01.2014): 733–41. http://dx.doi.org/10.1021/jf404456q.

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