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Статті в журналах з теми "Whey protein ratio"
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.
Повний текст джерелаHejtmánková, 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.
Повний текст джерелаThu, 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.
Повний текст джерелаAl-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.
Повний текст джерелаChalermthai, 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.
Повний текст джерелаAgarkova, 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.
Повний текст джерелаKunz, 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.
Повний текст джерелаVAN 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.
Повний текст джерелаXia, 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.
Повний текст джерелаMiralles, 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.
Повний текст джерелаДисертації з теми "Whey protein ratio"
Martin, François. "Impact des shémas technologiques de fabrication, de la formulation et du veillissement sur l'état des protéines et les propriétés technofonctionnelles des poudres protéiques laitières." Electronic Thesis or Diss., Rennes, Agrocampus Ouest, 2022. http://www.theses.fr/2022NSARB363.
Повний текст джерелаThe objective of this PhD project (CIFRE) aimed to assess and understand the changes in structure and functional properties undergone by milk protein concentrates during their production, in relation to the process parameters applied. We investigated the influence of the technological process schemes, the standardization in osmosed water or ultrafiltration permeate and the formulation (different casein/whey protein ratios) on the physicochemical characteristics, the enzymatic susceptibility, the physical properties of the powders and the resulting rehydration properties. This work showed that the study of concentrated solutions overturned conventional knowledge on the mechanisms of thermal denaturation/aggregation of proteins obtained in milk.In more concentrated solutions, heat treatment induces an increase in the level of denaturation/aggregation of whey proteins (WP) as well as the privileged formation of ¿ casein/WP complexes on the surface of micelles. These two phenomena significantly modify the enzymatic coagulation properties of the rehydrated powders by disturbing the reorganization of the casein paramicelles clusters. This work also established a clear link between the level of denaturation/aggregation of WP and the increase in the viscosity of the concentrates as a function of the casein/WP ratio. Finally, this study showed that the physical properties of the powders were more affected by their formulation than by the technological scheme used
Wei, Ting. "A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17649.
Повний текст джерелаDepartment of Food Science
Karen A. Schmidt
People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume beverages slowly. Thus, the apparent viscosity of beverage for such patients should be high enough to be in the suitable range during the entire time of consumption. Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8, 1:1 and 8:3) were used to prepare the milk systems. These ratio adjusted milk systems were either processed at 70, 80, and 90ºC for 30 min or at 25ºC, and cooled to 25 ± 1ºC. After the process was completed, the milk systems were set quiescently 120 min at 25 ±1ºC. Physical and chemical properties were assessed at various time. For the milk systems at 0 min, the apparent viscosity increased in all 90°C processed-samples, and the increase was in the order of 8:3 (15.96%), 1:1 (6.38%) and 3:8 (2.11%) compared with the 25ºC samples at each ratio. When the milk systems set for 120 min, apparent viscosity increased slightly by 3.7%. The maximum apparent viscosity was 2.18 mPa•s, which was less than nectar-like. Therefore, xanthan gum was added at 0.15 w/w % to enhance rheological properties of the milk systems. α-La/β-lg ratio adjusted milk systems either with or without xanthan gum were prepared, and processed at 90ºC or 25ºC, and cooled to 25 ± 1ºC. Apparent viscosity increased by 48.61 and 89.61% in 3:8 and 8:3 milk systems, respectively for those at 0.15% xanthan gum concentration and processed at 90ºC compared with at 25ºC. Apparent viscosity of 8:3 milk systems at xanthan gum concentration of 0.15% processed at 90°C was 58.7 ± 2.12 mPa•s which was within the nectar-like range. When the samples were set for 120 min, no changes were found in the apparent viscosity of the milk systems. If the rheological properties of the milk systems can be controlled by ingredients interactions, this can be used to develop nutritious products with different forms for dysphagia patients.
Nery-Diez, Ana Cláudia Coelho 1980. "Efeito do consumo de proteina do soro do leite bovino, parcialmente hidrolisada e da atividade fisica em proteases intestinais do rato." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254488.
Повний текст джерелаDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As proteínas do soro do leite apresentam propriedades fisiológicas, funcionais e nutricionais diferentes que resultam na modulação ou melhoramento de funções bioquímicas e fisiológicas, aumentando a resistência e protegendo o organismo contra infecções ou retardando certos processos patológicos, assim como melhorando o desempenho físico. Estudos têm demonstrado melhoras em parâmetros bioquímicos e físicos proporcionados por estas proteínas. Assim, considerou-se de interesse investigar algumas das possíveis alterações ou efeitos fisiológicos, provocados pela ingestão de fonte protéica de alto peso molecular (isolado do soro do leite) e um hidrolisado enzimático dessa proteína. Além disso, levou-se em consideração o efeito da atividade física em ratos treinados em esteira, na atividade catalítica de proteases intestinais como: glutaminase, leucina-aminopeptidase, quimotripsina e tripsina e verificou-se também a possível absorção de peptídeos que constituem o hidrolisado, no intestino delgado. Na análise das atividades enzimáticas observou-se que o consumo da proteína hidrolisada promoveu diminuição da atividade da enzima glutaminase intestinal de 25 a 29%, em relação à atividade produzida pelas proteínas intactas (isolado e caseína). O treinamento, porém, teve como efeito aumentar a atividade glutaminase entre 27 e 32% para cada uma das dietas, exceto para o hidrolisado, que permaneceu sem alteração. A exaustão, por outro lado, resultou em diminuição da atividade glutaminase intestinal para quase todas as dietas (média aproximada de 30%). Na avaliação das enzimas presentes no lúmen intestinal, as atividades das três proteases, leucina-aminopeptidase, quimotripsina e tripsina, foram encontradas mais elevadas na fração do jejuno, em comparação ao íleo. Foi observada uma aparente inibição enzimática da tripsina na fração jejunal pela presença de caseína. Para verificar a possibilidade de absorção de peptídeos inteiros, foi realizada uma análise in vitro com os intestinos delgados. O intestino fresco extraído foi infundido com uma suspensão de cada proteína e incubado em solução fisiológica por duas horas, na temperatura de 37°C. Após, tal procedimento, os perfis de aminoácidos e de peptídeos perfusados foram obtidos por métodos cromatográficos e eletroforéticos. Neste estudo, pode-se constatar que houve maior passagem de aminoácidos nos intestinos delgados dos grupos sedentários-exaustos e treinados, que foram infundidos com o hidrolisado e nos grupos sedentários e treinados, que foram infundidos com isolado. Em relação aos diferentes níveis de atividade física, os animais treinados, alimentados com ambas as dietas, isolado e seu proteolisado, tiveram maior passagem de aminoácidos. Conclui-se que o consumo da proteína parcialmente hidrolisada não afetou de igual forma a atividade das três proteases, tripsina, quimotripsina e leucina-aminoeptidase, sendo que o treinamento e o hidrolisado, conjuntamente, redundaram em diminuição da atividade da quimotripsina, enquanto que a atividade da glutaminase foi visivelmente diminuída pela combinação da exaustão e o consumo do hidrolisado. Por sua vez, foi possível evidenciar a passagem de peptídeos do hidrolisado, do interior, para o exterior do jejuno perfusado do rato
Abstract: The whey protein offers various physiological, functional and nutritional properties that result in the modulation or improvement of physiological and biochemical functions, thus protecting the body against infections and delaying the onset of certain pathological processes, as well as improving the physical performance. Researchers have attributed to these proteins benefits such as the improvement of biochemical and physical parameters of the exercising animal. Therefore, it was considered of interest investigate some of the possible alterations resulting from the ingestion of the milk whey proteins (whey protein isolate) as the only source of high-molecular weight protein, as compared to an intermediate-degree enzymatic hydrolyzate of this protein and the casein standard. Moreover, the effect of the physical activity on the catalytic activity of the intestinal proteases glutaminase, leucine-aminopeptidase, chymotrypsin and trypsin, of rats trained in the treadmill was taken as an additional variable. Moreover, the possible absorption of constituent peptides of the hydrolyzate from the small intestine was investigated. In the analysis of the enzymatic activities it was observed that the consumption of the hydrolyzed protein prompted a reduction of the activity of the intestinal enzyme glutaminase by 25 to 29%, in relation to the activity produced by the unbroken proteins (isolate and casein). Physical training, however, had the effect of increasing the activity of glutaminase between 27 and 32% for each one of the diets, except for the hydrolyzate, which remained unaltered. Exhaustion, on the other hand, resulted in the reduction of the intestinal activity glutaminase for most of the diets (mean of ~30%). Assessment of the enzymes present in the intestinal lumen, the activities of three proteases, leucine-aminopeptidase, chymotrypsin and trypsin, were higher in the jejunal fraction, in comparison to the ileum. An apparent enzymatic inhibition of trypsin occurred in the jejunal fraction in the presence of casein. In order to verify the possibility of absorption of whole peptides, fresh intestinal fractions were infused with suspensions of each protein and incubated in physiological solution for two hours, at 37°C. After, such process the amino acid and peptide profiles were determined by chromatographic procedures. It was observed that a greater outflow amino acids occurred in the intestines sedentary-exhaust and trained group that were infused with the hydrolyzate, and in the sedentary and trained group that were infused with whey protein isolate. With regard to the effect of the different levels of physical activity, the animals that underwent training, fed with either of the diets, isolate or its hydrolyzate, had greater amino acid outflow than the sedentary animals. It is concluded that consumption of the hydrolyzate did not affect equally the activity of the three proteases, trypsin, chymotrypsin and leucine-aminopeptidase, noticing that a combination between training and the hydrolyzate caused a decrease of the activity of chymotrypsin, whereas the activity of glutaminase was clearly diminished by a combination between exhaustion and consumption of the hydrolyzate. Evidence has been presented showing that infusion of the hydrolyzate into the small intestine of the rat results in the passage of peptides from the interior to the exterior of the intestinal wall
Mestrado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Mestre em Alimentos e Nutrição
Leão, Carolina Cauduro Bensabath Carneiro. "Composiçõa bioquimica dos musculos cardíaco e gastrocnemio, figado e sangue de ratos alimentados com proteina intacta e hidrolisada do soro do leite e submetidos a atividade fisica." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254452.
Повний текст джерелаDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Mestrado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Mestre em Alimentos e Nutrição
Amatayakul, Thanut. "The improvement of physical properties of yoghurts by varying casein/whey protein ratio and EPS-producing starter cultures." Thesis, 2005. https://vuir.vu.edu.au/15558/.
Повний текст джерелаЧастини книг з теми "Whey protein ratio"
Di Maso, Matteo, Monica Ferraroni, Pasquale Ferrante, Serena Delbue, and Federico Ambrogi. "Longitudinal profile of a set of biomarkers in predicting Covid-19 mortality using joint models." In Proceedings e report, 191–96. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.36.
Повний текст джерелаRäihä, Niels C. R. "Protein Quantity and Whey-Casein Ratio in Infant Formulas." In Protein and Non-Protein Nitrogen in Human Milk, 137–44. CRC Press, 2019. http://dx.doi.org/10.1201/9780367812805-10.
Повний текст джерелаJacob Nte, Iyakutye, and Hollinshead Holly Gunn. "Cysteine in Broiler Poultry Nutrition." In Biosynthesis [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97281.
Повний текст джерелаBekele, Birhanu. "Innovative Approach of Cheese Making from Camel Milk: A Review." In Dairy Processing - From Basics to Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108700.
Повний текст джерелаMohi Alddin Abdulrahman, Nasreen. "Microalgae and Fish Nutrition." In Progress in Microalgae Research: A path for shaping sustainable futures [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105028.
Повний текст джерелаSimpson, Stephen J., and David Raubenheimer. "The Geometry of Human Nutrition." In The Nature of Nutrition. Princeton University Press, 2012. http://dx.doi.org/10.23943/princeton/9780691145655.003.0010.
Повний текст джерелаSantacruz-Vázquez, Claudia, and Verónica Santacruz-Vázquez. "Microencapsulation of acachul (Ardisia Compressa) extract by spray drying using diferente polymeric materials as encapsulating agents." In CIERMMI Women in Science Engineering and Technology TXV, 147–59. ECORFAN, 2021. http://dx.doi.org/10.35429/h.2021.6.147.159.
Повний текст джерелаGarg, Rajesh K. "Metabolic Syndrome." In The Brigham Intensive Review of Internal Medicine, 527–31. Oxford University Press, 2014. http://dx.doi.org/10.1093/med/9780199358274.003.0053.
Повний текст джерелаJohnson, Derek, and Manisha Patel. "Metabolic and Redox Alterations by Ketogenic Diets." In Ketogenic Diet and Metabolic Therapies, edited by Susan A. Masino, Detlev Boison, Dominic P. D’Agostino, Eric H. Kossoff, and Jong M. Rho, 364–70. Oxford University Press, 2022. http://dx.doi.org/10.1093/med/9780197501207.003.0030.
Повний текст джерелаRobert, M. C., and O. Vidal. "Crystallization in Gels and Related Methods." In Crystallization of Nucleic Acids and Proteins. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780199636792.003.0010.
Повний текст джерелаТези доповідей конференцій з теми "Whey protein ratio"
Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.
Повний текст джерелаYang, Jasmin, Fernanda Furlan Goncalves Dias, and Juliana M. Leite Nobrega De Moura Bell. "Sequential Fractionation as a Tool for Understanding the Physicochemical and Thermal Properties of Aqueous and Enzyme-assisted Aqueous Extracted Black Bean Proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qivq4253.
Повний текст джерелаMarcovina, S., R. Coppola, M. P. Protti, C. Gelfi, and P. M. Mannucci. "EDTA-DEPENDENT MONOCLONAL ANTIBODIES TO HUMAN PROTEIN S." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1644294.
Повний текст джерелаAdams, G. A., and C. Hallée. "THROMBOSPONDIN ADSORPTION AND PLATELET ADHESION TO SURFACES." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643589.
Повний текст джерелаPeterson, C. B., C. M. Noyes, J. M. Pecon, F. C. Church, and M. N. Blackburn. "LYSINE-125 IS ESSENTIAL FOR HEPARIN BINDING TO ANTITHROMBIN." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643769.
Повний текст джерелаBibik, O. I., and E. A. Sumbaev. "HISTOCHEMICAL REACTIVITY OF THE PARENCHYMA AS CRITERION OF THE MECHANISM OF ANTIHELMINTIC ACTION ON THE HOMEOSTASIS OF THE PARASITE." In THEORY AND PRACTICE OF PARASITIC DISEASE CONTROL. All-Russian Scientific Research Institute for Fundamental and Applied Parasitology of Animals and Plant – a branch of the Federal State Budget Scientific Institution “Federal Scientific Centre VIEV”, 2023. http://dx.doi.org/10.31016/978-5-6048555-6-0.2023.24.90-94.
Повний текст джерелаPreissner, K. T., and P. Sie. "S PROTEIN/VITRONECTIN NEUTRALIZES THE ANTICOAGULANT ACTIVITY OF GLYCOSAMINOGLYCANS IN THE INHIBITION OF THROMBIN BY HEPARIN COFACTOR II." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643633.
Повний текст джерелаFang, Baochen, and Jiajia Rao. "Functional, nutritional properties and aroma profile of hemp protein isolate by reverse micelles extraction technique: impact of defatting processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wzgi5968.
Повний текст джерелаKutuzova, Anel, Elena Provornaya, Ekaterina Sedova, and Nadezhda Tsybenko. "Feed quality when using new varieties of legume grass species in improved legume-cereals grass stands in cycles and years of use." In Multifunctional adaptive fodder production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-28-76-19-24.
Повний текст джерелаChirico Scheele, Stefania, Mohammed Naimul Hoque, Gordon Christopher, and Paul F. Egan. "Printability and Fidelity of Protein-Enriched 3D Printed Foods: A Case Study Using Cricket and Pea Protein Powder." In ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-67783.
Повний текст джерелаЗвіти організацій з теми "Whey protein ratio"
Guy, Charles, Gozal Ben-Hayyim, Gloria Moore, Doron Holland, and Yuval Eshdat. Common Mechanisms of Response to the Stresses of High Salinity and Low Temperature and Genetic Mapping of Stress Tolerance Loci in Citrus. United States Department of Agriculture, May 1995. http://dx.doi.org/10.32747/1995.7613013.bard.
Повний текст джерелаChejanovsky, Nor, and Suzanne M. Thiem. Isolation of Baculoviruses with Expanded Spectrum of Action against Lepidopteran Pests. United States Department of Agriculture, December 2002. http://dx.doi.org/10.32747/2002.7586457.bard.
Повний текст джерелаUni, Zehava, and Peter Ferket. Enhancement of development of broilers and poults by in ovo feeding. United States Department of Agriculture, May 2006. http://dx.doi.org/10.32747/2006.7695878.bard.
Повний текст джерелаMeidan, Rina, and Robert Milvae. Regulation of Bovine Corpus Luteum Function. United States Department of Agriculture, March 1995. http://dx.doi.org/10.32747/1995.7604935.bard.
Повний текст джерела