Journal articles: 'Whey protein ratio'

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Venter, B. G., and A. E. J. McGill. "The functional properties, modification and utilization of whey proteins." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, no. 2 (March 18, 1986): 98–104. http://dx.doi.org/10.4102/satnt.v5i2.983.

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Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

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Hejtmánková, V. Pivec, E. Trnková, and H. Dragounová. " Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period." Czech Journal of Animal Science 57, No. 7 (July 10, 2012): 323–31. http://dx.doi.org/10.17221/6007-cjas.

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This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8  2.61% in goat milk and 17.4  2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.    

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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, no. 5A (March 24, 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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Al-Hatim, Raqad R., Ali K. Al-Rikabi, and Amal K. Ghadban. "The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology." Basrah J. Agric. Sci. 33, no. 1 (June 27, 2020): 122–34. http://dx.doi.org/10.37077/25200860.2020.33.1.10.

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The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.

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Chalermthai, Chan, Bastidas-Oyanedel, Taher, Olsen, and Schmidt. "Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams." Polymers 11, no. 4 (April 19, 2019): 722. http://dx.doi.org/10.3390/polym11040722.

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The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, followed by free radical polymerization with co-polymer poly(ethylene glycol) methyl ether methacrylate (PEGMA) to obtain polymer sheets. Different protein concentrations in water (11–14 w/v%), at two protein/PEGMA mass-ratios, 20:80 and 30:70, were tested. The polymers made from WPI and WPC at a higher protein/PEGMA ratio of 30:70 had significantly better tensile strength than the one with lower protein content, by about 1–2 MPa (the best 30:70 sample exhibited 3.8 ± 0.2 MPa and the best 20:80 sample exhibited 1.9 ± 0.4 MPa). This indicates that the ratio between the hard (protein) and soft (copolymer PEGMA) domains induce significant changes to the tensile strengths of the polymer sheets. Thermally, the WPI-based polymer samples are stable up to 277.8 ± 6.2 °C and the WPC-based samples are stable up to 273.0 ± 3.4 °C.

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Agarkova, Eugeniya, Alexandr Kruchinin, Nikita Zolotaryov, Nataliya Pryanichnikova, Zinaida Belyakova, and Tatyana Fedorova. "Processing cottage cheese whey components for functional food production." Foods and Raw Materials 8, no. 1 (February 26, 2020): 52–59. http://dx.doi.org/10.21603/2308-4057-2020-1-52-59.

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Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Aspergillus oryzae with an activity of 400 units/g and a pH range of 3.0 to 5.0. Study objects and methods. Pre-concentrated whey was enzymatically hydrolyzed at 30°C, 40°C, and 50°C for 60 to 180 min (pH 4.6). Non-hydrolyzed whey protein concentrates were used as a control. The amount of enzyme preparation was determined by calculation. All hydrolysate samples showed an increase in active acidity compared to the control samples. Further, we conducted a full-factor experiment with three levels of variation. The input parameters included temperature, duration of hydrolysis, and a substrate-enzyme ratio; the output parameters were the degree of hydrolysis and antioxidant capacity. Results and discussion. The experiment showed the following optimal parameters for hydrolyzing cottage cheese whey proteins with the enzyme preparation of proteases produced by Aspergillus oryzae: temperature – 46.4°C; duration – 180 min; and the amount of enzyme preparation – 9.5% of the protein content. The antioxidant capacity was 7.51 TE mmol/L and the degree of hydrolysis was 17.96%. Conclusion. Due to its proven antioxidant capacity, the whey protein hydrolysate obtained in the study can be used as a functional food ingredient.

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Kunz, Clemens, and Bo Lönnerdal. "Re-evaluation of the whey protein/casein ratio of human milk." Acta Paediatrica 81, no. 2 (February 1992): 107–12. http://dx.doi.org/10.1111/j.1651-2227.1992.tb12184.x.

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VAN BERESTEIJN, EMERENTIA C. H., ROGER A. PEETERS, JAAP KAPER, RON J. G. M. MEIJER, ARJAN J. P. M. ROBBEN, and DANIËL G. SCHMIDT. "Molecular Mass Distribution Immunological Properties Nutritive Value of Whey Protein Hydrolysates." Journal of Food Protection 57, no. 7 (July 1, 1994): 619–25. http://dx.doi.org/10.4315/0362-028x-57.7.619.

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Whey protein concentrate was hydrolyzed using the technical food-grade enzyme Corolase 7092 in order to abolish the allergenicity of whey proteins. The immunological properties of the hydrolysates were tested in vitro with a human-immunoglobulin E (human-IgE) enzyme-linked immunosorbent assay (ELISA) using sera obtained from children allergic to milk proteins and in vivo with a mouse-rat heterologous passive cutaneous anaphylactic test and an anaphylactic shock test in mice. The protein efficiency ratio, determined in young growing rats, was compared to that of casein. Ultrafiltration of the hydrolysates appeared to be necessary to obtain a hypo-allergenic product. The minimal molecular mass to elicit immunogenicity and allergenicity of whey protein hydrolysates appeared to be between 3,000 and 5,000 Da, so the molecular weight cut-off value of the filters required must be in this range. Although there was no evidence that extensively hydrolyzed whey protein is nutritionally inferior to casein, the slightly bitter taste might reduce food intake.

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Xia, Ze Ying, and Ming Xia. "Orthogonal Optimization of Enzymatic Hydrolysis of Whey Protein." Advanced Materials Research 550-553 (July 2012): 1556–60. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1556.

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Objective The study proposed an efficient and economic approach to hydrolyze whey protein isolate. Methods Using trypsin to hydrolyze the whey protein, this study investigated the influences of pH, hydrolysis temperature, enzyme-substrate ratio (E/S) and hydrolysis duration on the process of enzymatic hydrolysis. The orthogonal test method was used to design the experiments of the study. Result The optimized conditions of enzymatic hydrolysis were pH8, hydrolysis temperature 40°C，5% of E/S, and hydrolysis duration 2 hours. The hydrolysis degree was 26.5％. Conclusion The parameters identified from this study can benefit the development of whey protein.

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Miralles, B., B. Bartolomé, L. Amigo, and M. Ramos. "Comparison of Three Methods to Determine the Whey Protein to Total Protein Ratio in Milk." Journal of Dairy Science 83, no. 12 (December 2000): 2759–65. http://dx.doi.org/10.3168/jds.s0022-0302(00)75171-x.

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Miralles, Beatriz, Begoña Bartolomé, Mercedes Ramos, and Lourdes Amigo. "Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy." International Dairy Journal 10, no. 3 (March 2000): 191–97. http://dx.doi.org/10.1016/s0958-6946(00)00037-6.

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12

Ronayne De Ferrer, Patricia A., and Maria Elena Sambucetti. "Casein to Whey Protein Ratio in Rat and Human Milks: Effects of Maternal Protein Intake." Journal of Dairy Science 76, no. 6 (June 1993): 1645–53. http://dx.doi.org/10.3168/jds.s0022-0302(93)77498-6.

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Dijk, Francina J., Zandrie Hofman, Yvette C. Luiking, Matthew J. W. Furber, Justin D. Roberts, Ardy van Helvoort, and Miriam van Dijk. "Muscle Protein Synthesis with a Hybrid Dairy and Plant-Based Protein Blend (P4) Is Equal to Whey Protein in a Murine Ageing Model after Fasting." Nutrients 15, no. 11 (May 30, 2023): 2569. http://dx.doi.org/10.3390/nu15112569.

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P4, a specific combination of dairy proteins (whey and casein) and plant-based protein isolates (pea and soy), has been shown to provide a more balanced amino acid (AA) profile than its single constituent proteins; however, less is known about how this translates to muscle protein synthesis (MPS). The aim of this study was to investigate the effect of P4 compared to whey or casein against fasted control on MPS. C57BL/6J mice, aged 25 months, were fasted overnight, followed by oral gavage of either whey, P4, casein, or water as a fasted control. Thirty minutes after ingestion, puromycin (0.04 µmol∙g−1 bodyweight) was subcutaneously injected; 30-min thereafter, mice were sacrificed. MPS was measured by the SUnSET method, and signalling proteins were determined in the left-tibialis anterior (TA) muscle by the WES technique. AA composition was determined in plasma and right-TA muscle. Dried blood spots (DBS) were analysed for postprandial AA dynamics at 10, 20, 45, 60 min. MPS was 1.6-fold increased with whey (p = 0.006) and 1.5-fold with P4 compared to fasted (p = 0.008), while no change was seen with casein. This was confirmed by a significant increase of phosphorylated/total ratio of 4E-BP1 for both whey (p = 0.012) and P4 (p = 0.001). No changes were observed in p70S6K and mTOR phosphorylation/total ratio with whey or P4. Intramuscular leucine levels were lower for P4 (0.71 µmol∙g dry weight−1) compared to whey (0.97 µmol∙g dry weight−1) (p = 0.0007). Ten minutes postprandial, DBS showed significantly increased blood AA levels of BCAAs, histidine, lysine, threonine, arginine, and tyrosine for P4 versus fasted. In conclusion, a hybrid mix of dairy and plant-based proteins (P4) resulted in a MPS response that was similar to whey protein in aged mice after fasting. This suggests that other anabolic triggers beyond leucine or the well-balanced amino acid profile and bioavailability of the blend benefit stimulation of MPS.

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Zhao, Li Na, Shao Yun Wang, Shun Li Huang, and Yi Fan Huang. "Optimization of Chelation of Whey Protein Hydrolysate with Calcium Using Response Surface Method." Advanced Materials Research 781-784 (September 2013): 1856–60. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1856.

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To optimum the chelation technology of whey protein hydrolysate with calcium, the response surface method was used to investigate optimized technological conditions. The result showed that the optimum process parameters for the whey protein hydrolysate-calcium chelation were whey protein peptide and CaCl2 ratio of 24 : 1 (w/w), whey protein hydrolysate concentration 3.5 %, pH 7.5, reaction time 20 min, reaction temperature 30 °C. Finally, the optimum level was established and whey protein hydrolysate-calcium chelate was obtained, which can provide basic theories for the following function and activity evaluation of this potential calcium supplement.

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Rioux, Laurie-Eve, and Sylvie L. Turgeon. "The Ratio of Casein to Whey Protein Impacts Yogurt Digestion In Vitro." Food Digestion 3, no. 1-3 (October 2, 2012): 25–35. http://dx.doi.org/10.1007/s13228-012-0023-z.

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Pedrali, Davide, Alessio Scarafoni, Anna Giorgi, and Vera Lavelli. "Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation." Antioxidants 12, no. 6 (May 31, 2023): 1192. http://dx.doi.org/10.3390/antiox12061192.

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Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.

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Shim, Jaeyong, and Steven J. Mulvaney. "Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels." Journal of the Science of Food and Agriculture 81, no. 8 (2001): 706–17. http://dx.doi.org/10.1002/jsfa.869.

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HERMANSEN, JOHN E., STEEN OSTERSEN, NIELS C. JUSTESEN, and OLE AAES. "Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass." Journal of Dairy Research 66, no. 2 (May 1999): 193–205. http://dx.doi.org/10.1017/s0022029999003477.

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The objective of this work was to examine whether variation in the amino acid supply to cows could be a reason for the reduced casein content and poorer renneting properties of milk that often occur in late summer, or whether these effects are related to proteolysis in the raw milk. In a 2×2×2 factorial design, we investigated the effects of sward (clover v. rye-grass) and supplementary feed with a high or low level of rumen-soluble N or of rumen undegradable protein on milk protein composition during the grazing season. A total of 32 Danish Holstein cows were included in the experiment. Milk protein and casein contents and the ratios casein N[ratio ]total N and casein[ratio ]true protein were at a minimum in late summer, whereas the contents of urea, non-protein N and whey protein were higher during this period. These seasonal effects were unrelated to either the type of supplementary feed or the type of sward; neither were they clearly related to proteolysis, although casein[ratio ]true protein was related to the proteose peptone content. The results indicated that whey proteins other than α-lactalbumin or β-lactoglobulin accounted for the higher proportion or concentration of whey protein in late summer. Based on a principal component analysis including variables such as citric acid, lactose and non-protein N, we suggest that the cows' energy supply during this period may be a critical factor in determining the milk protein composition, although our results were not conclusive. There was an interaction between the supplement of rumen undegradable protein and type of sward. When clover was grazed, a high supplement increased the concentrations of protein and casein in milk and the κ-casein[ratio ]total casein ratio. When rye-grass was grazed, the opposite response was found, and overall milk protein yield was not affected. The very low N content of clover in early summer reduced milk protein and casein protein during this period.

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Koutina, Glykeria, Colin A. Ray, Rene Lametsch, and Richard Ipsen. "The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein." International Dairy Journal 77 (February 2018): 10–18. http://dx.doi.org/10.1016/j.idairyj.2017.09.001.

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Feng, Ping, Christophe Fuerer, Adrienne McMahon, K. Arendse, A. Chanady, H. Chen, W. Chen, et al. "Quantification of Whey Protein Content in Milk-Based Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE): Multilaboratory Testing Study, Final Action 2016.15." Journal of AOAC INTERNATIONAL 101, no. 5 (September 1, 2018): 1566–77. http://dx.doi.org/10.5740/jaoacint.18-0057.

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Abstract A multilaboratory testing study was conducted on AOAC First Action Official Method SM 2016.15: Quantification of Whey Protein Content in Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE). Nineteen laboratories participated in the analysis of duplicate blind-coded samples of 15 formula powder products for infants and young children. Electrophoregrams were recorded at UV220 nm and integrated. The normalized peak areas of whey and casein proteins were summed separately to calculate total whey protein content. Apart from one sample [NIST Standard Reference Material (SRM) 1849a], relative standard deviation of repeatability (RSDr) and reproducibility (RSDR) ranged from 0.83 to 2.11% and from 2.18 to 4.22%, respectively, and Horwitz ratios ranged from 1.02 to 1.85, meeting the precision limits specified in the whey protein Standard Method Performance Requirements and in the guidelines recommended for the Horwitz ratio. In these samples, the measured whey protein content was between 98 and 108% of the declared value. NIST SRM 1849a showed atypical results, with elevated RSDr (3.51%), RSDR (5.94%), Horwitz ratio (2.62), and recovery (134%). There is no clear reason for this. The percent whey protein value for NIST is calculated from the formulation and is not a reference or certified value. Multiple instrument models and makes, as well as capillary sources, were used in this collaborative study, demonstrating the robustness of the method. The method is fit-for-purpose for the quantification of whey protein content in milk-based formula powder products for infants and young children. It is not applicable to the analysis of hydrolyzed or plant protein–based infant formulas.

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Park, Hye-Rin, Ga-Hyun Kim, Yeseul Na, Ji-Eun Oh, and Mi-Sook Cho. "Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein." Food Science and Biotechnology 30, no. 5 (May 2021): 653–61. http://dx.doi.org/10.1007/s10068-021-00909-9.

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Zhao, Li Na, Shao Yun Wang, Shun Li Huang, and Yi Fan Huang. "The Relationship between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis." Applied Mechanics and Materials 541-542 (March 2014): 214–19. http://dx.doi.org/10.4028/www.scientific.net/amm.541-542.214.

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To study the relationship between the hydrolysis degree and calcium-binding capacity of whey protein by enzymatic hydrolysis, the response surface method was firstly used to investigate optimized the hydrolysis conditions of whey protein with protamex and flavorzyme. The optimum process parameters for the whey protein hydrolysis were as follows: Whey protein concentration was 5.0% (w/v), the ratio of protease to whey protein was 4.0% (w/w), the mass ratios of protamex to flavorzyme (w/w) was 2:1, and the reaction temperature was 49 °C. The hydrolysate obtained after the hydrolysis of 7 h, with a hydrolysis degree of 25.92%, possessed the highest Ca-binding capacity of 27.92%. Finally, the relationship between the hydrolysis degree and calcium-binding capacity was established and whey protein hydrolysate with high calcium-binding capacity was prepared, which can provide basic theories for the following optimization of chelation of whey protein hydrolysate with calcium.

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Silvestre, Marialice Pinto Coelho, Mauro Ramalho Silva, Viviane Dias Medeiros Silva, Mariana Wanessa Santana de Souza, Carlos de Oliveira Lopes Junior, and Wendel de Oliveira Afonso. "Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity." Brazilian Journal of Pharmaceutical Sciences 48, no. 4 (December 2012): 747–57. http://dx.doi.org/10.1590/s1984-82502012000400019.

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The aim of this study was to prepare enzymatic hydrolysates from whey protein concentrate with a nutritionally adequate peptide profile and the ability to inhibit angiotensin-converting enzyme (ACE) activity. The effects of the type of enzyme used (pancreatin or papain), the enzyme:substrate ratio (E:S ratio=0.5:100, 1:100, 2:100 and 3:100) and the use of ultrafiltration (UF) were investigated. The fractionation of peptides was performed by size-exclusion-HPLC, and the quantification of the components of the chromatographic fractions was carried out by a rapid Corrected Fraction Area method. The ACE inhibitory activity (ACE-IA) was determined by Reverse Phase-HPLC. All parameters tested affected both the peptide profile and the ACE-IA. The best peptide profile was achieved for the hydrolysates obtained with papain, whereas pancreatin was more advantageous in terms of ACE-IA. The beneficial effect of using a lower E:S ratio on the peptide profile and ACE-IA was observed for both enzymes depending on the conditions used to prepare the hydrolysates. The beneficial effect of not using UF on the peptide profile was observed in some cases for pancreatin and papain. However, the absence of UF yielded greater ACE-IA only when using papain.

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Behrouzain, Fataneh, Seyed M. A. Razavi, and Helen Joyner. "Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio." Carbohydrate Polymers 232 (March 2020): 115775. http://dx.doi.org/10.1016/j.carbpol.2019.115775.

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Tomaschunas, Maja, Jörg Hinrichs, Ehrhard Köhn, and Mechthild Busch-Stockfisch. "Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt." International Dairy Journal 26, no. 1 (September 2012): 31–35. http://dx.doi.org/10.1016/j.idairyj.2012.04.005.

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Sturaro, Alba, Massimo De Marchi, Elisa Zorzi, and Martino Cassandro. "Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition." International Dairy Journal 48 (September 2015): 46–52. http://dx.doi.org/10.1016/j.idairyj.2015.02.003.

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Stanislavskaya, Ekaterina B., Elena I. Melnikova, Arina R. Fedorova, Maksim M. Danyliv, and Olga A. Vasilenko. "Technology of semi-hard cheese using protein fat simulator." BIO Web of Conferences 27 (2020): 00032. http://dx.doi.org/10.1051/bioconf/20202700032.

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The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calcium content. With a mass fraction of microparticulate more than 10 %, a flabby clot forms, which is extremely difficult to undergo further processing to obtain elastic cheese grain. High hydration of whey proteins increases the moisture content in the cheese mass after pressing and in the ripening process. Hydrolysis of paracasein and its fractions proceeds more intensively in the cheese with fat simulator. The developed product is characterized by a higher value of the moisture content, which, together with the preservation of the protein clot particles of the simulator by the mesh structure, increases the yield of cheese.

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Zhang, Haowei, Juan Wu, and Yu Cheng. "Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels." Foods 12, no. 10 (May 18, 2023): 2040. http://dx.doi.org/10.3390/foods12102040.

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The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G′) and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (p < 0.05). In contrast, the hardness of the control samples was 1.82 and 2.38 times higher than that of gels with the WPH/PPH ratio of 10/3 and 8/5 (p < 0.05). According to the International Organization for Standardization of Dysphagia Diet (IDDSI) testing, the composite gels belonged to food level 4 in the IDDSI framework. This suggested that composite gels could be acceptable to people with swallowing difficulties. Confocal laser scanning microscopy and scanning electron microscopy images illustrated that composite gels with a higher ratio of PPH displayed thicker gel skeletons and porous networks in the matrix. The water-holding capacity and swelling ratio of gels with the WPH/PPH ratio of 8/5 decreased by 12.4% and 40.8% when compared with the control (p < 0.05). Analysis of the swelling rate with the power law model indicated that water diffusion in composite gels belonged to non-Fickian transport. The results of amino acid release suggested that PPH improved the digestion of composite gels during the intestinal stage. The free amino group content of gels with the WPH/PPH ratio of 8/5 increased by 29.5% compared with the control (p < 0.05). Our results suggested that replacing WPI with PPH at the ratio of 8/5 could be the optimal selection for composite gels. The findings indicated that PPH could be used as a substitute for whey protein to develop new products for different consumers. Composite gels could deliver nutrients such as vitamins and minerals to develop snack foods for elders and children.

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Varney, Jessica L., Heather A. Adams, Jason W. Fowler, and Craig N. Coon. "PSVIII-B-10 Feeding Senior Labrador Retrievers Hydrolyzed Whey Protein Isolate to Prevent Sarcopenia." Journal of Animal Science 100, Supplement_3 (September 21, 2022): 317–18. http://dx.doi.org/10.1093/jas/skac247.579.

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Abstract Conditions which affect humans are often closely followed by our companion animals, especially in aging populations. Canines often present with muscle wasting diseases such as sarcopenia and cachexia as a result of aging or chronic disease. In this 26wk study, our goal was to evaluate the effects of feeding 1.5x AAFCO CP from whey protein isolate and a pea isolate compared to feeding senior dogs a standard AAFCO CP diet (45g CP/1000 kcal DM) on body composition in exercised senior Labrador Retrievers. Thirty-six (36) Labrador Retrievers (18m/18f; 8-12yrs) were sorted into three equal groups and fed basal AAFCO diet plus hydrolyzed whey isolate, pea isolate, or added fat and sugar (control). All dogs ran 1.6km run twice weekly throughout the trial. Body composition was determined by dual-energy x-ray absorptiometry (DXA) at Weeks 0, 12, 20, and 26. All dogs were weighed weekly and feed intake measured daily. Body weights and feed intake were similar between groups. Whey group gained 1.69% fat and 0.6kg fat mass compared to control group gaining 7.97% fat and 3.05kg fat mass (p=0.045; p=0.005). From Wk0 to Wk26, whey group lost only 0.38kg lean/fat ratio compared to control group’s -1.75kg loss (p=0.021). From Wk12 to Wk26 and Wk18 to Wk26, whey group maintained a higher lean:fat ratio compared to pea and control group (p=0.101; p=0.049). Based on these results, senior Labrador Retrievers fed 1.5x AAFCO CP from basal plus hydrolyzed whey protein isolate during an exercise regimen maintained higher lean:fat ratio compared to seniors fed basal plus pea protein and seniors fed only basal. Senior dogs fed hydrolyzed whey protein isolate also had increased fat loss vs seniors consuming only the basal diet.

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Bravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell, and Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH." Foods 8, no. 5 (May 7, 2019): 155. http://dx.doi.org/10.3390/foods8050155.

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Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels.

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Jeswan Singh, Mandeep, Jayani Chandrapala, Punsandani Udabage, Ian McKinnon, and Mary Ann Augustin. "Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios." Journal of Dairy Research 82, no. 2 (December 12, 2014): 135–42. http://dx.doi.org/10.1017/s0022029914000739.

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The heat-induced changes in pH, Ca activity and viscosity after heating at 90 °C for 10 min of five modified skim milks were studied as a function of the initial pH of the milks at 25 °C. The milks had (i) different ratios of casein : whey protein (0·03, 1·74, 3·97, 5·27 and 7·25), (ii) the same total solids concentration (9% w/w) and (iii) prior to the adjustment of the pH, similar values of pH (6·67–6·74), concentration of serum calcium, and calcium activity, suggesting that the sera have similar mineral composition. The total protein concentrations of the milks differ (2·8–4·0%, w/w). The pH decrease in situ upon heating from 25–90 °C was similar for all the modified skim milks with the same starting pH, suggesting that the pH changes to milk on heating were primarily mediated by the initial mineral composition of the serum and were unaffected by the casein : whey protein ratio or the total protein content of the milk. The heat-induced changes in pH and calcium activity were largely reversible on cooling. The two milks with the lowest ratios of casein to whey protein gelled on heating to 90 °C for 10 min and cooling to 25 °C when the pH was adjusted to pH = 6·2 prior to heating. The viscosities of all other milks with casein to whey protein ratio of 3·97, 5·27 and 7·25 and/or pH ≥6·7 prior to heating did not change significantly. The effect of casein : whey protein ratio and the pH are the dominant factors in controlling the susceptibility to thickening of the milks on heating in this study.

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Nurminabari, Ina Siti. "KAJIAN PENAMBAHAN SKIM DAN SANTAN TERHADAP KARAKTERISTIK YOGHURT DARI WHEY." Pasundan Food Technology Journal 5, no. 1 (March 31, 2018): 54. http://dx.doi.org/10.23969/pftj.v5i1.810.

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The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey. The research method consists of two phases: a preliminary study and the main study. Preliminary studies done of the analysis of raw materials to the whey and coconut milk. The main research undertaken is to determine the correlation of the addition comparison of the characteristics skim milk yoghurt and whey. The design used is linear regression. The factor used is the ratio of the addition between skim and coconut milk (a) (a1 = 16: 6, a2 = 14: 8, a3 = 12: 10, a4 = 10: 12, a5 = 8: 14, and a6 = 6: 16). The response in the study include chemical response (analysis of lactic acid levels, pH, levels of protein, carbohydrates and fat), biological response (total cells) and organoleptic (color, viscosity, oddor, and taste). The results showed that the analysis of raw materials showed whey contains lactose component of 4.27%, amounting to 1.39% fat, and protein at 0.79%, while milk contains components for 32.007% fat and 1.56% protein. Comparison and skim milk used to provide correlation lactic acid content and pH of the yoghurt whey. Total number of cells in yoghurt whey in the range of 5,533,333 to 8,966,667 cells / ml. The addition comparison and skim milk does not affect the organoleptic testing the color and flavor but affect the viscosity and aroma. Selected product is on treatment a1 with a protein content of 5.808% and a fat content of 1, 089%.

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Sady, M., J. Domagała, T. Grega, and D. Najgebauer-Lejko. "Quality properties of non-fat yogurt with addition of whey protein concentrate." Biotehnologija u stocarstvu 23, no. 5-6-1 (2007): 291–99. http://dx.doi.org/10.2298/bah0701291s.

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The aim of the study was investigation of quality of fat-free, settype yoghurt made at 5% (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life. It was shown that during storage acidity of yoghurt was growing up in concern of pH level. The acetaldehyde content tended to increase significantly in the yoghurt fortified with higher proportion of WPC opposite to diacethyl level which was the lowest in yoghurt with an SMP/WPC addition at 0/1. During storage concentration of both volatile compounds were the highest on 7th day and the lowest on 21st day. The maximum concentration of FFA was stated in products with SMP/WPC ratio 1/2. During the storage period FFA content significantly increased after 7th days and had no changed during next 14 days. The total number of yoghurt bacteria during the whole storage time was up to 1010 and did not vary depending on SMP/WPC ratio. Amount of L. delbrueckii ssp. bulgaricus was about one log cycle lower than S. thermophilus in all kinds of yoghurt.

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Haast, Johannes De, Trevor J. Britz, Johannes C. Novello, and Emilige W. Verwey. "Anaerobic digestion of deproteinated cheese whey." Journal of Dairy Research 52, no. 3 (August 1985): 457–67. http://dx.doi.org/10.1017/s0022029900024365.

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SUMMARYWhey and deproteinated whey preparations with different carbon: nitrogen (C/N) ratios ranging from 7·5 to 73 were digested anaerobically in a downflow stationary fixed-bed reactor at 35 °C with a hydraulic retention time of 5 d. Effluent and biogas parameters indicated that no decrease in digestion and stability occurred at the highest C/N ratio. Chemical oxygen demand (COD) removal averaged 88%, while volatile fatty acids were maintained at a low level (< 500 mg l–1). Biogas yield averaged 0·423 m3kg–1COD and the methane content of the biogas varied between 57 and 63%. Ammonia toxicity occurred at a C/N ratio of 7/5 in the substrate feed. Virtually no ammonia N was detected in the effluent when whey substrates with C/N ratios of 50 and 73 were fed. Titration curves showed that buffer intensities in the effluent were not affected by a decrease in ammonia level. A decrease in the biomass content of the effluent which occurred as a result of the increase in C/N ratio of the substrate did not cause any rate limiting effect on biogas production. The removal of protein from the whey caused a reduction in the ratio of COD: total carbon in the whey. On average 59% of the carbon in the substrate was converted to biogas.

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Andoyo, Robi, Anindya Rahmana Fitri, Ratih Siswanina Putri, Efri Mardawati, Bambang Nurhadi, Nandi Sukri, and Rudi Saprudin Darwis. "Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry." agriTECH 41, no. 2 (June 9, 2021): 161. http://dx.doi.org/10.22146/agritech.55439.

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Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

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Protte, Kristin, Franziska Balinger, Jochen Weiss, Ronny Löffler, and Stefan Nöbel. "Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation." Food Hydrocolloids 89 (April 2019): 554–62. http://dx.doi.org/10.1016/j.foodhyd.2018.11.015.

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Sambashivaiah, Sucharita, Mark Cope, Ratna Mukherjea, Sumithra Selvam, Nivya George, Rebecca Kuriyan, and Anura V. Kurpad. "The Effect of Soy and Whey Protein Supplementation on Glucose Homeostasis in Healthy Normal Weight Asian Indians." Journal of Nutrition and Metabolism 2023 (July 10, 2023): 1–9. http://dx.doi.org/10.1155/2023/2622057.

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Milk and legumes are good source of protein foods used to sustain muscle mass, but their effects on postprandial glucose homeostasis and energy metabolism may be different. This is relevant, for example, in the dietetic response to obesity or diabetes, where the intake of high-quality protein is often increased significantly. The objective of this study was to characterize the acute effect of whey and soy protein (15% vs. 30%) on glucose homeostasis, energy metabolism, and satiety. Healthy, normal body mass index (BMI) Indian adult males aged 20–35 years (n = 15) received 4 test meals (2 proteins (soy vs. whey) and 2 doses (15% vs. 30% protein: energy ratio)). Blood samples were collected serially after the meal to calculate the incremental area under the curve for plasma glucose and insulin. Energy expenditure and substrate oxidation were measured after the meal. Satiety was measured with a visual analogue scale. The insulin response, represented by the incremental area under the curve, was significantly higher for the 30% whey compared to the 30% soy protein meal ( p < 0.01 ) but was not significantly different between the 15% protein doses. There were no differences in the plasma glucose response across protein sources or doses. The mean peak fat and carbohydrate oxidation, satiety, and energy expenditure did not differ between the protein sources and doses. In conclusion, at higher doses, whey protein has a greater insulinogenic response, compared to soy protein, and exhibits a dose-response effect. However, at lower doses, whey and soy protein elicit similar insulinogenic responses, making them equally effective protein sources in relation to glucose homoeostasis.

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Ren, Haoyi, Tristan C. Liu, Yipin Lu, Kai Zhang, Ying Xu, Peng Zhou, and Xue Tang. "A comparison study of the influence of milk protein versus whey protein in high-protein diets on adiposity in rats." Food & Function 12, no. 3 (2021): 1008–19. http://dx.doi.org/10.1039/d0fo01960g.

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40% MPC reduced the increase in body weight, fat ratio and plasma lipid levels induced by high-fat diet in rats. It also increased the transsulfuration pathway, increasing levels of H₂S, promoting the body's lipid metabolism.

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Feng, Ping, Christophe Fuerer, and Adrienne McMahon. "Quantification of Whey Protein Content in Infant Formulas by Sodium Dodecyl Sulfate-Capillary Gel Electrophoresis (SDS-CGE): Single-Laboratory Validation, First Action 2016.15." Journal of AOAC INTERNATIONAL 100, no. 2 (March 1, 2017): 510–21. http://dx.doi.org/10.5740/jaoacint.16-0344.

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Abstract Protein separation by sodium dodecyl sulfate-capillary gel electrophoresis, followed by UV absorption at 220 nm, allows for the quantification of major proteins in raw milk. In processed dairy samples such as skim milk powder (SMP) and infant formulas, signals from individual proteins are less resolved, but caseins still migrate as one family between two groups of whey proteins. In the first group, α-lactalbumin and β-lactoglobulin migrate as two distinct peaks. Lactosylated adducts show delayed migration times and interfere with peak separation, but both native and modified forms as well as other low-MW whey proteins still elute before the caseins. The second group contains high-MW whey proteins (including bovine serum albumin, lactoferrin, and immunoglobulins) and elutes after the caseins. Caseins and whey proteins can thus be considered two distinct nonoverlapping families whose ratio can be established based on integrated areas without the need for a calibration curve. Because mass-to-area response factors for whey proteins and caseins are different, an area correction factor was determined from experimental measurement using SMP. Method performance assessed on five infant formulas showed RSDs of 0.2–1.2% (within day) and 0.5–1.1% (multiple days), with average recoveries between 97.4 and 106.4% of added whey protein. Forty-three different infant formulas and milk powders were analyzed. Of the 41 samples with manufacturer claims, the measured whey protein content was in close agreement with declared values, falling within 5% of the declared value in 76% of samples and within 10% in 95% of samples.

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Melnikova, E. I., and E. V. Bogdanova. "Estimation of the kinetic parameters of whey proteins proteolysis in the UF-concentrate of cheese whey." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 107–12. http://dx.doi.org/10.20914/2310-1202-2020-4-107-112.

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The purpose of the research is to substantiate the choice of enzyme preparations Promod 523MDP, Promod 439L, Flavorpro 766MDP, and Flavorpro 750MDP (Biocatalysts Limited, UK) and to determine the effective time of whey proteins hydrolysis in an ultrafiltration concentrate (UF-concentrate) of cheese whey for reducing their allergenicity based on the analysis of kinetic constants of the proteolysis reaction. Experimental studies were carried out with samples of cheese whey UF-concentrate with a total protein mass fraction at least 3.0% obtained with the use of industrial ultrafiltration unit MMS Swissflow UF with ceramic membranes under the conditions of the PSC Dairy Plant “Voronezhskii”. They were preliminarily subjected to enzymatic hydrolysis for 8 hours at a constant temperature, based on the dosage data, the optimum pH and the temperature of the used enzymes, recommended by the manufacturer. The specificity constant Vmax/Km was used to estimate the effectiveness of the enzyme preparations, which characterizes the constants of all stages of the hydrolysis reaction. The highest proteolysis rate has a mixture of Promod 439L and Flavorpro 766MDP in the ratio of 1.5 and 3.0%, respectively, of the total protein content in the substrate. Microscopy results showed an increasing in the solubility of nitrogen-containing components after hydrolysis due to a decreasing in hydrophobic areas on the surface of peptides. The resulting hydrolysate can be applied in the technology of a wide range of dairy products to reduce their residual antigenicity by partially replacing skim milk in the formulation.

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Radovanovic, Mira, Predrag Pudja, Vladimir Pavlovic, Jelena Miocinovic, and Aleksandar Nedeljkovic. "Microstructure of kajmak skin layer made during kajmak production." Mljekarstvo 70, no. 3 (June 18, 2020): 150–61. http://dx.doi.org/10.15567/mljekarstvo.2020.0302.

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Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 °C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with β-LG and α-LA mainly as disulfide-linked complexes, while lower temperature (75 °C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 °C, 90 °C and 95 °C) caused the full involvement of β-LG in the complexes, since a certain amount of α-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked β-LG.

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Sharp, Matthew Alan, and Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.

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Abstract Objectives Protein bars form a growing part of the snack food industry, but shelf life is typically limited by bar hardening due to protein aggregation related to the migration of other nutrients. Addressing these issues will extend protein bar shelf life while continuing to maintain nutrient density for military personnel and extreme athletes. We developed a method to examine the interaction of fats and proteins in bars and in simple mixtures in order to address lipid/protein interaction and lipid migration. Methods Mixtures of dairy protein and fats were created in order to determine ideal fat/protein ratios. Fats tested were palm kernel oil (PKO), cocoa butter, coconut oil, and canola oil. Proteins included milk protein isolate, a dairy protein blend, whey protein concentrate, and two whey protein isolates (WPI). Fats were liquified, mixed with protein at 0/100 up to a 50/50 ratio by weight and allowed to solidify. Solidified pellets were suspended in filters placed in conical tubes at a temperature four degrees Celsius above the melting point of the fat for twelve to twenty-four hours. The weight of melted fat that passed through the filter was then determined. Results At 50/50 ratios, the combinations of cocoa butter and PKO with WPI and whey protein concentrates demonstrated 1% and 3% fat loss, respectively. While a ratio of 59/41% lipid/protein respectively, cocoa butter and PKO with WPI continue to have the lowest residual fat at 14% while the highest is coconut oil and milk protein isolate at a residual fat content of 29%. Low residual fat is between one and three % residual in a 50%/50% matrix, while low-fat retention is anything above 14% residual fat. The dairy blend and milk protein isolate have low-fat retention with saturated fats but have increased retention with canola oil. Coconut oil has a high residual fat of 25% with the milk protein isolate that contains both casein and whey proteins. Conclusions The ideal fat protein mixtures for military personnel and extreme athletes are WPI's and with PKO or cocoa butter. By using these two fats with the whey protein isolates, it creates an ideal matrix for protein bar stability preventing bar hardening and long shelf life while keeping nutrient density. Funding Sources Military grant-funded by the Defence Logistics Agency and SMRC.

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Miralles, B., M. Ramos, and L. Amigo. "Influence of Proteolysis of Milk on the Whey Protein to Total Protein Ratio as Determined by Capillary Electrophoresis." Journal of Dairy Science 86, no. 9 (September 2003): 2813–17. http://dx.doi.org/10.3168/jds.s0022-0302(03)73878-8.

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BORCHERDING, KATJA, PETER C. H. R. LORENZEN, and WOLFGANG HOFFMANN. "Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk." International Journal of Dairy Technology 62, no. 2 (May 2009): 161–69. http://dx.doi.org/10.1111/j.1471-0307.2009.00472.x.

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Pichon, Lisa, Mylene Potier, Daniel Tome, Takashi Mikogami, Benoit Laplaize, Christine Martin-Rouas, and Gilles Fromentin. "High-protein diets containing different milk protein fractions differently influence energy intake and adiposity in the rat." British Journal of Nutrition 99, no. 4 (November 16, 2007): 739–48. http://dx.doi.org/10.1017/s0007114507831709.

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This study was designed to determine whether (1) protein type and (2) the dietary carbohydrate to lipid content affected daily energy intake, body weight and adiposity in rats receiving high-protein diets ad libitum over a 25 d period. Each of the ten groups (n 8) consumed ad libitum one of the diets described below. A normal protein diet (P14C56L30, containing whole milk protein) and nine high-protein diets were used. The composition of the high-protein diets varied in terms of two parameters: macronutrient composition and protein type. Three macronutrient compositions (P55C35L10, P55C15L30 and P55L45) combined with three protein types (Milk, Whey and βLac) allowed us to test nine diets. The results show that both protein type (βLac > Whey > Milk) and the carbohydrate to lipid ratio (P55L45>P55C35L10 or P55C15L30) modulated reductions in energy intake, body weight and adiposity in rats receiving high-protein diets ad libitum, when compared with rats fed a normal diet under the same conditions. By contrast, blood lipid profiles were mainly influenced by the carbohydrate to lipid ratio (P55C15L30>P55L45 or P55C35L10). Moreover, βLac protein was also the most efficient in tending to preserve lean body mass at the expense of fat mass, and improve blood metabolism hormones (insulin, leptin). Taken together, the present results show that whey-derived protein sources, and particularly β-lactoglobulin-enriched fraction, are of considerable value because of their ability to reduce both body weight gain and the adiposity index.

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Kruchinin, Aleksandr G., Ekaterina I. Bolshakova, and Irina A. Barkovskaya. "Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey." Fermentation 9, no. 4 (April 14, 2023): 380. http://dx.doi.org/10.3390/fermentation9040380.

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Whey is a by-product of the production of various types of cottage cheese and cheese, casein, and coprecipitates. Conditions of milk coagulation directly affect the physico-chemical properties of whey and the formation of its protein profile. This fact makes it difficult to standardize the protein profile of milk whey for its further processing. Whey proteins have a great potential to release a wide range of bioactive peptides (BAP), capable of reducing the risk of a number of chronic food-related diseases. Computer modeling of an enzymatic hydrolysis of proteins is one of the ways to increase the efficiency of BAP release studies and to reduce the number of labor consuming experiments. This research is aimed at generating a digital model of the peptide complex of different whey types with predicted bioactivity, safety, and sensory properties using bioinformatic modeling approaches. The study was performed with the use of the proteomic databases tools according to the algorithm of hybrid strategy of bioinformatic modeling developed earlier. As a result of the study, taking into account the ranking of the proteins ratio in the protein profile, the hydrolysis by the protease complex chymotrypsin C-subtilisin was characterized as the maximum efficacy method to release peptides with both antioxidant and ACE-inhibitory activity. It was also observed that the bioactive peptides obtained as a result of in silico hydrolysis after GI digestion simulation can be considered safe in terms of allergic reactions and toxicological effects.

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Jacobs, Wesley, Paul Johns, Phillip Haselberger, Joseph J. Thompson, Darryl Sullivan, and Steve Baugh. "Calculation of Whey Protein Fraction in Milk-Based Infant Formula: First Action 2012.07." Journal of AOAC INTERNATIONAL 96, no. 3 (May 1, 2013): 502–7. http://dx.doi.org/10.5740/jaoacint.13-033.

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Abstract A method for the calculation of whey protein fraction was developed for milk-based infant formula products, based upon an amino acid ratio calculated from amino acid profile data. Total amino acid data from 21 commercially available (five casein and 16 whey) commodities were used as the reference data from which the calculation model used in the validation study was built. This method has been evaluated for precision (repeatability, intermediate precision) and accuracy on nonfat dry milk and products manufactured with targeted whey levels of 32–63%, including National Institute of Standards and Technology infant formula Standard Reference Material (1849a). Estimates of repeatability were between 0.3 and 2.5% while those for intermediate precision were between 2.6 and 3.4%. Average recovery ranged from 97 to 100%. Additional reference material data are being gathered for better estimation of casein and whey amino acid reference values.

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Kwon, Hye Young, Jin Hwan Kim, Won Jae Lee, Sung Bum Ju, and Seong Deok Yoon. "Utility Assessment of Whey Protein and β-carotene Supplementation for Muscle Mass, 1RM, Immunoglobulin and White Blood Cell Ratio during High Intensity Muscular Resistance Training." Journal of Sport and Leisure Studies 34 (November 30, 2008): 1217–25. http://dx.doi.org/10.51979/kssls.2008.11.34.1217.

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Phosanam, Arissara, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, and Bogdan Zisu. "In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio." International Dairy Journal 117 (June 2021): 105008. http://dx.doi.org/10.1016/j.idairyj.2021.105008.

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Gilani, Sarwar, and Nana Farkye. "AOAC Expert Review Panel Adopts Official MethodsSM for Whey Protein/Casein Ratio in Infant Formula." Journal of AOAC INTERNATIONAL 96, no. 3 (May 1, 2013): 500. http://dx.doi.org/10.5740/jaoacint.gilani_whey_intro.

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Journal articles on the topic 'Whey protein ratio'

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