Identifying Key Attributes for Protein Beverages.

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

A otimizacao das condicoes de cultivo para a producao de α-amilase por um termofilico Bacillus sp. cepa SMIA-2 foi realizada. Alem disso, a hidrolise enzimatica do amido, proveniente de varias fontes tais como batata, mandioca e milho, foi tambem investigada. A producao de α-amilase por Bacillus sp. SMIA-2, cultivado em meio liquido contendo amido (5 g.L-1) como fonte de carbono e suplementado com 0,5 g.L-1 de proteinas do soro de leite e 2 g.L-1 de peptona, alcancou o maximo em 32 horas com niveis de 37 U.mL-1. O microrganismo foi capaz de utilizar diversas fontes de carbono, porem a atividade da amilase variou com cada fonte. O amido foi a melhor fonte de carbono para a secrecao da amilase, enquanto a sacarose, lactose, maltose, galactose e glicose nao foram muito efetivas. Uma reducao na concentracao de amido de ate 2,5 g.L-1 no meio de cultura melhorou o crescimento do organismo e a atividade enzimatica. Em altas concentracoes de amido, a producao da enzima foi comparativamente menor. Em relacao as fontes de nitrogenio orgânico e inorgânico, a peptona (2 g.L-1) foi considerada a melhor. Considerando a quantidade de proteinas do soro de leite no meio de cultivo, a concentracao de 0,25 g.L-1 foi considerada a mais efetiva para a secrecao da α-amilase pelo microrganismo. A producao maxima da atividade enzimatica foi observada a 50 °C e pH 8,5. A enzima foi capaz de degradar todos os amidos testados. A hidrolise do amido de batata resultou num alto rendimento de acucares redutores em comparacao as outras fontes de amido. Amido soluvel e amido de mandioca ocuparam, respectivamente, a segunda e terceira posicao em relacao a liberacao dos acucares redutores, enquanto que a amilase estudada mostrou apenas uma ligeira afinidade pelo amido de milho. Com o aumento da temperatura da reacao para 70 °C, a hidrolise dos substratos, com excecao do amido soluvel, resultou em maiores quantidades de acucares redutores.

The mass of 1000 grains, the number of grains per spike, spike weight, spike length, protein, essential amino acids - lysine and tryptophan have been analyzed in cultivated and wild varieties - Nutans, Pallidum and Nigropallidum of 21 barley specimens planted at the experimental field of the MSE of AR Genetic Resources İnstitute. In the analyzed samples, the mass of 1000 grains varied between 36.0-57.0 grams, the number of grains per spike was 26-56, the grain weight per spike – 1.07-4.5 g and the moisture content in the grain varied between 9.0 and 14.0. As seen in the table, the amount of total protein varied between 10.5 and 14.8% in the analyzed barley specimens. The highest protein content was detected in the wild barley specimen – H.vulgare subsp. vulgare var. nutans No 74 (hybrid) (14.8%), and the lowest protein content was found in the wild barley specimen – H.vulgare subsp. spontaneum AZGR-14520, No 39 (10.5%). The amount of tryptophan was the highest – 170 mg (mg per 100 g)) in H.vulgare subsp. spontaneum AZGR-14521, No 40 (similar) and the amount of lysine was the highest – 323 mg (mg per 100 g) in H.vulgare subsp. vulgare var. nutans/erectum No 47 (hybrid). Three samples that differed from the standard due to high lysine content were selected. So, the amount of lysine was highest -323mg (mg per 100 g) in H.vulgare subsp. vulgare var. nutans/erectum No 47 (hybrid) and cultivated barley specimen – H.vulgare subsp. var. nigropallidum No 44 (hybrid) – 308 mg (mg per 100 g). It has been found that the high lysine content in protein is closely related to the low amount of protein in the grain in most cases. That is, as the amount of protein in the grain decreases, the amount of lysine in its content increases. It is possible to select samples with a high amount of protein, which is considered one of the main indicators, and use them as a valuable starting material in practical selection work to create new varieties with good grain quality. Keywords: Barley, protein, lysine, tryptophan, mass of 1000 grains, biochemistry

Ingestion of dietary protein is known to induce both insulin and glucagon secretion. These responses may be affected by the dose and the form (intact or hydrolysed) in which protein is ingested. The aim of the study was to investigate the effect of different amounts of intact protein and protein hydrolysate of a vegetable (soya) and animal (whey) protein on insulin and glucagon responses and to study the effect of increasing protein loads for both intact protein and protein hydrolysate in man. The study employed a repeated-measures design with Latin-square randomisation and single-blind trials. Twelve healthy non-obese males ingested three doses (0.3, 0.4 and 0.6 g/kg body weight) of intact soya protein (SPI) and soya protein hydrolysate (SPH). Another group of twelve healthy male subjects ingested three doses (0.3, 0.4 and 0.6 g/kg body weight) of intact whey protein (WPI) and whey protein hydrolysate (WPH). Blood was sampled before (t = 0) and 15, 30, 60, 90 and 120 min after protein ingestion for insulin, glucagon and glucose determination. SPI induced a higher total area under the curve for insulin and glucagon than SPH while no difference between WPI and WPH was found. Insulin and glucagon responses increased with increasing protein load for SPI, SPH, WPI and WPH, but the effect was more pronounced for glucagon. A higher dose of protein or its hydrolysate will result in a lower insulin:glucagon ratio, an important parameter for the control of postprandial substrate metabolism. In conclusion, insulin and glucagon responses were protein and hydrolysate specific.

This study investigates the effects of different temperatures on the total carbohydrate, lipid and protein amounts of Acanthoscelides obtectus Say, which is a common cereal pest. Studies have been carried out under laboratory conditions at 20 +/- 2 degrees C, 30 +/- 2 degrees C and 60 +/- 5% relative humidity. No specific photoperiodic regimen has been used throughout the study. Total carbohydrate, protein and lipid amounts for females at 20 degrees C were 61.74, 35.77 and 83.79 microg/individual, respectively, whereas the amounts for males were 34.94, 29.53 and 57.98 microg/individual, respectively. At 30 degrees C, total carbohydrate, protein and lipid amounts for females were 92.00, 42.18 and 83.26 microg/individual, respectively. The amounts at the same temperature for males were 43.34, 34.08 and 52.19 microg/individual, respectively. In both sexes, total carbohydrate and protein amounts at 30 degrees C were higher than those at 20 degrees C whereas this was not true for total lipid amounts.

Human milk alone may provide inadequate amounts of protein to meet the growth requirements of preterm infants because of restrictions in the amount of fluid they can tolerate. It has become common practice to feed preterm infants with breast milk fortified with protein and other nutrients but there is debate about the optimal concentration of protein in commercially available fortifiers. To compare the effects of different protein concentrations in human milk fortifier, fed to preterm infants, on growth and neurodevelopment. We used the standard search strategy of Cochrane Neonatal to search CENTRAL (2019, Issue 8), Ovid MEDLINE and CINAHL on 15 August 2019. We also searched clinical trials databases and the reference lists of retrieved articles for randomised controlled trials and quasi-randomised trials. We included all published and unpublished randomised, quasi-randomised and cluster-randomised trials comparing two different concentrations of protein in human milk fortifier. We included preterm infants (less than 37 weeks' gestational age). Participants may have been exclusively fed human milk or have been supplemented with formula. The concentration of protein was classified as low (< 1g protein/100 mL expressed breast milk (EBM)), moderate (≥ 1g to < 1.4g protein/100 mL EBM) or high (≥ 1.4g protein/100 mL EBM). We excluded trials that compared two protein concentrations that fell within the same category. We undertook data collection and analyses using the standard methods of Cochrane Neonatal. Two review authors independently evaluated trials. Primary outcomes included growth, neurodevelopmental outcome and mortality. Data were synthesised using risk ratios (RR), risk differences and mean differences (MD), with 95% confidence intervals (CI). We used the GRADE approach to assess the certainty of the evidence. We identified nine trials involving 861 infants. There is one trial awaiting classification, and nine ongoing trials. The trials were mostly conducted in infants born < 32 weeks' gestational age or < 1500 g birthweight, or both. All used a fortifier derived from bovine milk. Two trials fed infants exclusively with mother's own milk, three trials gave supplementary feeds with donor human milk and four trials supplemented with preterm infant formula. Overall, trials were small but generally at low or unclear risk of bias. High versus moderate protein concentration of human milk fortifier There was moderate certainty evidence that a high protein concentration likely increased in-hospital weight gain compared to moderate concentration of human milk fortifier (MD 0.66 g/kg/day, 95% CI 0.51 to 0.82; trials = 6, participants = 606). The evidence was very uncertain about the effect of high versus moderate protein concentration on length gain (MD 0.01 cm/week, 95% CI -0.01 to 0.03; trials = 5, participants = 547; very low certainty evidence) and head circumference gain (MD 0.00 cm/week, 95% CI -0.01 to 0.02; trials = 5, participants = 549; very low certainty evidence). Only one trial reported neonatal mortality, with no deaths in either group (participants = 45). Moderate versus low protein concentration of human milk fortifier A moderate versus low protein concentration fortifier may increase weight gain (MD 2.08 g/kg/day, 95% CI 0.38 to 3.77; trials = 2, participants = 176; very low certainty evidence) with little to no effect on head circumference gain (MD 0.13 cm/week, 95% CI 0.00 to 0.26; I² = 85%; trials = 3, participants = 217; very low certainty evidence), but the evidence is very uncertain. There was low certainty evidence that a moderate protein concentration may increase length gain (MD 0.09 cm/week, 95% CI 0.05 to 0.14; trials = 3, participants = 217). Only one trial reported mortality and found no difference between groups (RR 0.48, 95% CI 0.05 to 5.17; participants = 112). No trials reported long term growth or neurodevelopmental outcomes including cerebral palsy and developmental delay. Feeding preterm infants with a human milk fortifier containing high amounts of protein (≥ 1.4g/100 mL EBM) compared with a fortifier containing moderate protein concentration (≥ 1 g to < 1.4 g/100 mL EBM) results in small increases in weight gain during the neonatal admission. There may also be small increases in weight and length gain when infants are fed a fortifier containing moderate versus low protein concentration (< 1 g protein/100 mL EBM). The certainty of this evidence is very low to moderate; therefore, results may change when the findings of ongoing studies are available. There is insufficient evidence to assess the impact of protein concentration on adverse effects or long term outcomes such as neurodevelopment. Further trials are needed to determine whether modest increases in weight gain observed with higher protein concentration fortifiers are associated with benefits or harms to long term growth and neurodevelopment.

Spectroscopic study of interactions between esterified whey proteins and nucleic acids, at neutral pH, showed positive differential spectra over a range of wavelength between 210 and 340 nm. In contrast, native forms of whey proteins added to DNA did not produce any differential spectra. The positive difference in UV absorption was observed after addition of amounts of proteins as low as 138 molar ratio (MR) of protein/DNA, indicating high sensitivity of the applied method to detect interactions between basic proteins and DNA. UV-absorption differences increased with MR of added whey protein up to saturation. The saturation points were reached at relatively lower MR in the case of methylated forms of the esterified protein as compared to its ethylated form. Saturation of nucleic acid (2996 bp long) was achieved using 850 and 1100 MR of methylated beta-lactoglobulin and of methylated alpha-lactalbumin, respectively. Saturation with ethylated forms of the proteins was reached at MR of 3160 and 2750. Lysozyme, a native basic protein, showed a behavior similar to what was observed in the case of methylated forms of the dairy proteins studied. However, in the case of lysozyme, saturation was achieved at relatively lower MR (700). Methylated ,-casein failed to give positive spectra at pH 7 in the presence of DNA. It interacted with DNA only when the pH of the medium was lowered to 6.5, below its pI. Generally, amounts of proteins needed to saturate nucleic acid were much higher than those needed to neutralize it only electrostatically, demonstrating the presence on DNA of protein-binding sites other than the negative charges on the sugar-phosphate DNA backbones. Addition of 0.1% SDS to the medium suppressed totally all spectral differences between 210-340 nm. The presence of 5 M urea in the medium reduced only the spectral differences between 210-340 nm, pointing to the role played by hydrophobic interactions. Peptic hydrolysates of esterified and native proteins or their cationic fractions (pH > 7) produced negative differential spectra when mixed with DNA. The negative differences in UV absorption spectra were the most important in the case of peptic hydrolysates of methylated derivatives of whey proteins.

The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m-2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the concentrates obtained from low-preheated milks after homogenization. Concentrated milks heat treated at 79 degrees C either before or after homogenization had greater amounts of fat globule surface protein than concentrated milks heat treated at 50 or 65 degrees C. This was attributed to the association of whey protein with the native MFGM (milk fat globule membrane) proteins and the adsorbed skim milk proteins. Also, at the same homogenization temperature and pressure, the amount of whey protein on the fat globule surface of the concentrated milk that was heated after homogenization was greater than that of the concentrated milk that was heated before homogenization. The amounts of the major native MFGM proteins did not change during homogenization, indicating that the skim milk proteins did not displace the native MFGM proteins but adsorbed on to the newly formed surface.

High protein diets can alleviate detrimental effects of high fat diets as discussed to be partially due to Leu. C57BL/6 male mice were fed ad libitum for 1 wk with high‐fat diets (20% of fat) containing an adequate (10%, APD) or high (50%, HPD) amount of whey protein, or supplemented with Leu corresponding to the Leu content within the HP diet (LD) or supplemented equimolar with Ala (AD) in order to clarify the specificity of Leu effects. Food and water intake were monitored (computer controlled system). Body composition was assessed (QMR). HP completely prevented the AP induced accumulation of body fat. LD and AD resulted in similar reductions of body fat accumulation which was intermediate between AP and HP. Triacylglycerol concentrations and gene expression of lipogenic enzymes in liver as well as plasma cholesterol were lower by HP compared to AP, both LD and AD showed intermediate effects. Body fat gains correlated with total energy intake (P&lt;0.0001). Water intake rapidly increased by HP feeding and correlated with total nitrogen intake (P&lt;0.0001). Feed energy efficiency correlated with energy intake (P&lt;0.0001). We concluded that the positive effects of high protein diets on metabolic syndrome associated traits are mainly due to effects on satiety linked to amino‐N intake. There is no specific metabolic effect of Leu at least in the short term. Grants PE643/7‐1, PE643/10‐1, Deutsche Forschungsgemeinschaft, Germany.

Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check-all-that-apply (CATA) and another sensory trial (n = 96) using temporal check-all-that-apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

Shellfish meat are popular due to their high protein content, low carbohydrate values, low fat/cholesterol profile, and the presence of some vital minerals such as copper, calcium, zinc, iron, and manganese. High nutritional values in shellfish has resulted in an increase in demand for the resource which eventually influences the economic growth in both local and international markets. The nutritional profile of periwinkle (Tympanotonus fuscatus) was studied with the aim of providing health related information to consumers. The proximate analysis was evaluated using standard analytical procedures. Results showed that periwinkle samples contained 3.69±0.63% ash, 38.38±0.19% moisture, 20.21±0% protein, 0.25±0.04% fat, 4.33±0% crude fibre and 33.15±0.78% carbohydrate. The results also revealed the mineral content of periwinkle thus: manganese content was 1.30ppm, magnesium content was 9.64ppm, calcium content was 1.55ppm, lead was 0.00ppm, iron was 5.60ppm and zinc was 0.11ppm. The findings from this work showed that periwinkle contained considerable amounts of protein, carbohydrate, ash, fibre, manganese, magnesium, calcium, iron and zinc but low in fat with no lead content. Thus, increase consumption of periwinkle may help address micronutrient and protein deficiency problems.

The effect of preheat temperature (63 or 77 °C for 30 s; final heat 120 °C for 30 s) and casein to whey protein ratio on the physical characteristics of 3.3%, w/w, dairy protein beverages was investigated. Dispersions preheated at 77 °C had lower viscosity than dispersions preheated at 63 °C. Casein‐containing dispersions had significantly lower levels of α‐lactalbumin denaturation than whey protein‐only dispersions. A higher proportion of casein improved the thermal stability of protein dispersions. Overall, alteration of preheat temperature and casein to whey protein ratio can influence dairy beverage quality, with increasing levels of casein reducing physical changes due to heat treatment.

Towards the understanding of end-use quality in intermediate wheatgrass (Thinopyrum intermedium): High-molecular-weight glutenin subunits, protein polymerization, and mixing characteristics

The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145 °C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage formulations were: (i) reconstituted milk protein concentrate (RMPC-Choco) and (ii) RMPC and reconstituted whey protein concentrate (C:W-Choco). The UHT run times for samples prepared without κ-carrageenan were very short (9.5 ± 0.71 and 26.5 ± 2.12 min for RMPC-Choco-0 and C:W-Choco-0, respectively) due to settlement of cocoa powder particles inside the UHT plant leading to severe fouling. The κ-carrageenan requirement for UHT stable (UHT run times >120 min) RMPC-Choco and C:W-Choco was 0.03 and 0.01%, respectively. The presence of higher amounts of whey proteins in C:W-Choco lowered its κ-carrageenan requirement to render it UHT stable due to additional gelation of whey proteins. This additional gelation was evident from larger average particle sizes and higher viscosity of UHT treated C:W-Choco samples at κ-carrageenan concentrations similar to RMPC-Choco samples. PRACTICAL APPLICATION: This research can be helpful to the food industry when formulating chocolate flavored high protein beverages; their protein profiles can be modified to lower the amount of stabilizers required to make them UHT stable.