Whey protein Isolate is of high nutritional value, and has become an important source of functional ingredients in various health-promoting foods. It is widely used in infant formula to provide a natural source of amino acids for optimal growth and development, and is also often used as an emulsifier and stabilizer in the food industry. WPI is also popular among athletes because of its ability ...

Purpose: Research shows the benefits of whey isolate protein powder and casein supplementation in regard to body composition resting metabolic rate; however, minimal research exists comparing effectiveness supplementation. Methods: Eighteen (18) physically trained, healthy individuals (23±3.1 yrs.; 171.7cm; 12 males; 6 females) completed a randomized two condition [Combat 100% Isolate (Whey) ve...

Consumption of moderate amounts of animal-derived protein has been shown to differently influence skeletal muscle hypertrophy during resistance training when compared with nitrogenous and isoenergetic amounts of plant-based protein administered in small to moderate doses. Therefore, the purpose of the study was to determine if the post-exercise consumption of rice protein isolate could increase...

Heating protein with polysaccharide under neutral or near neutral pH can induce the formation of soluble complex with improved functional properties. The objective of our research was to investigate the effects of λ-carrageenan (λC) concentrations and pH on foaming properties of heated whey protein isolate (WPI) and λC soluble complex (h-cpx) in comparison to heated WPI with added λC (pWPI-λC),...

Caseins were crosslinked by Trichoderma reesei tyrosinase in both raw and heat-treated skim milk. Tyrosinaseinduced crosslinking was beneficial in the preparation of acidified milk gels from raw milk, but it did not have an effect on acid gels made from heat-treated milk INTRODUCTION Enzymes that form covalent bonds between or within proteins are potential tools in improving the texture of dair...

Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrations of 0.02, 0.04, 0.2, and, 0.4 mg/mL. Native and heated hydrolysates of milk proteins present high inhibitions of lipid peroxidation with a dose ...

Egg white proteins (EWPs) are an excellent source of essential amino acids for human nutrition. Also, egg is commonly used in food processing because its numerous technological functionalities. Processing can influence the EWPs digestibility and thereby acid bioavailability. A better understanding effects on enables improving nutritional value EWP products. This review elucidates impact diverse...

Heat treatment of D. melanogaster tissue culture cells causes drastic changes in the pattern of protein synthesis and the size distribution of polysomes. Like the heat shock puffs on polytene chromosomes which appear while preexisting puffs regress, heat shock proteins appear on gels while the synthesis of preexisting proteins is sharply reduced, and heat-induced polysomes appear on gradients a...

Constituent fouling during thermal processing of milk is reviewed. Fouling occurs continuous-flow treatment, but the size and type deposit strongly depend on both conditions (e.g., temperature, time, flow conditions) product properties composition, pH). Heat-induced destabilisation proteins heat-induced precipitation calcium phosphate are main drivers for component processing. Whey included in ...