Concentrated solutions of whey proteins (WPC) were prepared from sweet whey by ultrafiltration technique, and stored at – 18°C up to three months. Denaturation degree and viscosity of WPC solutions were assessed. Denaturation degree of whey protein solutions increased significantly (P<0.05) as affected by duration of frozen storage and protein content. The highest degree of denaturation was fou...

Glucagon-like peptide-2 (GLP-2) is a nutrient-regulated intestinotrophic hormone derived from proglucagon in the distal intestine. Enteral nutrients (EN) potentiate the action of GLP-2 to reverse parenteral nutrition (PN)-induced mucosal hypoplasia. The objective was to determine what enteral protein component, casein, soy, or whey protein, potentiates the intestinal growth response to GLP-2 in...

in this research the 2 sub verities of rhizopus oligosporus was used for production of antioxidative bioactive compounds from whey protein concentrate (wpc) and apple pomace. total phenolic compounds, free radical scavenging ability by dpph and antioxidant protection factort were evaluated in 48 determined treatments. effect of incubation temperature in three levels 23, 27, 31°c, incubation tim...

in this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. use of these fat replacers cause significant differences (p ≤ 0.05) on chemical properties as increase in gum and wpc resulted moisture and protein content to increase but ph t...

Emulsifying and foaming properties of plant animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, WP3), potato isolates (PP1, PP2), pea proteins (PeP1, PeP2), whey concentrate (WPC), buttermilk powder (BMP) were compared with the egg white (EWP) yolk (EYP). Foaming capacity, stability, emulsion activity, heat morphology, electrophoretic profiles determined. The representing competitive...

In this study, composition, structure and the functional properties of protein concentrate (WPC) and protein isolate (WPI) produced from defatted walnut flour (DFWF) were investigated. The results showed that the composition and structure of walnut protein concentrate (WPC) and walnut protein isolate (WPI) were significantly different. The molecular weight distribution of WPI was uniform and th...

The current work was conducted to explore the influence of ultrasound times and amplitudes on solubility turbidity whey protein concentrate (WPC). Ultrasound (US) application employed using VC-750 ultrasonic power equipment with frequency 20 kHz at various (10, 20, 30 minutes 50% amplitude) (60%, 80%, 100% for 5 min). outcomes exhibited that US process have a significant impact both (p&lt;0.05)...

Cow's milk whey consists of many protein components and some of them are antigens to human and known to modulate immune responses. Enzymatic hydrolysis is a useful method to modify proteins with allergenicity. The objective of this study was to identify whether the in vitro enzymatic hydrolysis could reduce the allergenicity of whey protein concentrates (WPC). In this study, WPC were hydrolyzed...

The present study evaluated the impact of edible coatings based on whey protein concentrate (WPC) and mango peel extract (MPE) shelf life, physicochemical, microbial properties minimally processed broccoli preserved at 5 ± 1 °C for 28 days. variations in physicochemical fresh-cuts were by determining following parameter changes: weight loss, color, respiration rate, ascorbic acid content (AsA),...