Effects of pH and heating on deamidation whey protein concentrate (WPC) solution functional properties resultant spray-dried WPC powder were investigated. Temperature time affected rates with the highest reactivities for solutions heated at 120 °C 15 min 145 s. Deamidation sites dependent: 3 induced more glutamine deamidation; 10 asparagine deamidation. The powders also dependent. adjusted to s...

The lactoperoxidase (LP) system may be used to achieve the desired bleaching of fluid whey with the addition of low concentrations (<50mg/kg) of hydrogen peroxide. The addition of an exogenous peroxidase (EP) to whey may also be used to aid in whey bleaching when the LP system is not fully active. The objectives of this study were to monitor LP activity in previously refrigerated or frozen milk...

The aim of study to assess the shelf life chicken meatballs made with or without incorporation whey protein concentrate and skim milk powder at refrigeration temperature (4±1°C). During storage moisture, fat declined significantly while pH, TBA, Tyrosine values increased significantly. sensory scores for all attributes progress but products were acceptable up 20th day storage. Similarly, total ...

BACKGROUND While physical activity, energy restriction and weight loss are the cornerstone of type 2 diabetes management, less emphasis is placed on optimizing skeletal muscle mass. As muscle is the largest mass of insulin-sensitive tissue and the predominant reservoir for glucose disposal, there is a need to develop safe and effective evidence-based, lifestyle management strategies that optimi...

An ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) multi-class method was developed and validated for the determination of 27 antibiotic residues from five classes (macrolides, sulfonamids, quinolones, lincosamids, diaminopyrimidines) in milk powder whey which are commonly used as raw material many products food industry. A simple, inexpensive fast sample preparati...

ilk products have been established as excellent sources of carbohydrates and protein in diets for weanling pigs. Dried whey is now considered an essential ingredient in diets for weanling pigs. However, dried whey is the most variable in quality of all the milk products.1 In this paper, we review the process used to produce dried whey to provide insight into the causes of this variability, and ...

whey contains more than half of total solids present in the original milk, which includes 20% of the proteins, most of the lactose, minerals and water soluble vitamins. in this study, selective separation of whey components by aphron flotation (separation of ultrafine particles by micro-bubbles) has been investigated. it has been shown that it is possible to recover valuable components of whey ...