Исследование прочностных характеристик пищевых 3D-систем на основе плавленого сыра

Protein-based fat replacers have been used in dairy foods for many years. The objective of this study was to develop a novel fat replacer using whey protein concentrate (WPC). WPC was heated with sodium tripolyphosphate (STPP) to prepare polymerized whey protein particles as fat replacer for nonfat dairy product formulation. The effects of STPP concentration (0–1%, wt/wt), protein content (8–10%, wt/vol), pH (7.5–8.5), heating temperature (70–85°C), and time (5–25 min) on the particle size distribution were investigated. Results showed that heating WPC solution (8.0%, wt/vol) with 0.4% STPP at pH 7.5 at 85°C for 5 min resulted in 40% of particles in the range of 1–3 μm, which were as large as fat globules in dairy products. There were no large particles ( > 10 μm) yielded when 0.4% STPP was added, but higher STPP levels ( > 0.5%) produced larger particles ( > 10 μm) at a unimodal distribution. The percentage of particle size between 1 and 3 μm decreased with increasing WPC concentration. A wide distribution or even multi-peaks with more large particles ( > 10 μm) were observed when the mix was heated at higher pH values (8–8.5). When heating the mix at 70–85°C for 5 min, 20%-40% of the particles were in the range of 1–3 μm and prolonged heating time also generated large particles ( > 10 μm). Results indicated that heating whey protein concentrate with STPP could produce particles/aggregates that might be suitable as fat replacer for non or low fat dairy products.

T1289 Whey Protein Potentiates the Intestinotrophic Action of Glucagon-Like Peptide-2 in Association with Reduced Dipeptidyl Peptidase-IV Activity in Parenterally-Fed Rats

Milk of various goat breeds was analysed to assess the effect of production season on content of basic chemical components, with regard to whey proteins. Milk of goats in the productive herds (white and coloured coat) contained significantly (P < 0.01) more total protein, casein, fat, dry matter and functional whey proteins. The production season significantly determined the content of total protein (P < 0.01), casein (P < 0.01) and whey proteins (P < 0.05), including α‐lactalbumin (P < 0.01) and lactoferrin (P < 0.01). A higher content of total protein and casein was found in the autumn–winter season and the content of whey proteins was higher in the spring–summer period.

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

Whey proteins can form thin layers at the interface of non-miscible liquids like oil drops and water by emulsifying. The interfacial activity and the rheology of the interfacial films constitute a crucial aspect in assessing ingredients’ ability to form and stabilize emulsions. Although cow-origin whey protein concentrates (WPC) have been extensively used in the food industry, the WPC from buffalo (BWPC) still needs to be studied. In this context, the objective of this work was to explore the interfacial activity and the viscoelastic properties of BWPC at the oil-in-water (O/W) interfaces. WPC was used for comparison. With this purpose, BWPC and WPC were dispersed at 2.6x10-3 – 1.6% w/v in 10 mM phosphate buffer (pH 7) and equilibrat-ed at four °C for 24 h. Then, the equilibrium interfacial pressure (πeq) was registered through the Wilhelmy plate method. Additionally, adsorption dynamics at the O/W interface at protein concentrations of 0.5 and 1% were obtained over three h with a drop tensiometer. Subsequently, the rheological dilatational behavior (10% deformation amplitude and 0,1 Hz of angular frequency) was evaluated. Plate tensiometry showed that πeq of BWPC and WPC solutions increased from 9.9 to 16.7 mN/m and 11.5 to 15.0 mN/m, respectively, and conform protein concentration increased. An intersection between π – concentration isotherms was observed, indicating that below protein concentration of 1.3x10-2%, the πeq of WPC was higher than BWPC. This observation could be attributed to compositional differences and the possibility of generating different structural patterns in the interface. The drop tensiometer displayed that π increased with time for both protein concentrates, indicating the protein adsorption at the O/W interface. Interfacial rheology results indicated a gradual increase in the solid or elastic character (Ed) over time for both types of proteins, indicating more cohesive and packed structures. Ed of BWPC was higher than WPC at the lowest protein concentration, while the opposite also occurred. This behavior can be explained by considering that the higher the protein concentration, the stronger interactions among BPWC proteins occur. In conclusion, BWPC increased the interfacial pressure to a greater extent than WPC and concomitantly formed films with a higher solid character. These findings contribute to considering the use of BWPC as an efficient emulsifier agent with the benefits of adding value and minimizing the environmental impact of this byproduct.

Pharmacokinetic profile and sub-chronic toxicity of coenzyme Q10 loaded whey protein nanoparticles

A model for cross-flow ultrafiltration of dairy whey based on the rheology of the compressible cake

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

T1290 Enteral Feeding in Acute Pancreatitis: A Meta-Analysis of Randomized Controlled Trials

Production of a high gel strength whey protein concentrate from cheese whey.

Whey Protein Concentrate (WPC) is used as an ingredient in many foods and is a desirable protein source in sports nutrition products. By and large WPC is produced from the whey fraction byproduct of cheese production called “sweet whey” and undergoes microfiltration to remove fat (whey cream) and ultrafiltration to remove much of the carbohydrate (primarily lactose) content. On a dry weight basis WPC approximates 80% protein, 5‐6% carbohydrate (mostly lactose) and 6‐8% lipids. While most of the attention is focused on the whey protein content, little attention is afforded to the unique and potential beneficial lipid fraction of WPC such as butyric acid and long chain fatty acids including omega‐3 and omega‐6 fatty acids. Moreover, little attention is provided to the effects of processing sweet whey to WPC on the resulting proportion of fatty acids in the reduced fat WPC. In this study, samples of sweet whey, whey cream and WPC from the same production lot were analyzed for fatty acid composition. The total fatty acid content of whey cream is 30.4% while WPC was 4.3%. Comparatively the proportion of butyric acid and other SCFA and MCFA were lower and longer chain PUFAs where higher in the WPC versus the whey cream. For instance, SCFAs butyric acid (4:0) and caproic acid (6:0) were 30.3% and 41.8% and MCFAs caprylic acid (8:0) and capric acid (10:0) were 65.6% and 65.4% concentration levels versus whey cream. Meanwhile, content of linoleic acid (18:2 n‐6) was assessed to be doubled versus whey cream (5.84% vs 2.84%). These findings are aligned with the notion that more of the relatively smaller lipid molecules would be removed during microfiltration while larger, more complex fatty acids would remain with the protein.

Dynamic in the concentration of whey proteins in the mammary secretion of goats during the dry period

Fracture wear of grinding wheels

The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid

The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P<0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.