The wastes and the by-products of food industrial technologies are suitable for bioenergy generating because of the high organic matter content. Anaerobic digestion is the eldest technology for waste stabilization and however by controlled decomposition a high value and marketable energy source can be produced. Whey is normally used as a component of dairy products or as an additive for food pr...

The suitability of polysulfone ultrafiltration membranes (UFM) designed for commercial water treatment has been investigated for separation of protein (PR) from sweet whey. Ultrafiltration (UF) of whey originated from dairy has been realized by a self-made pilot plant, which has been in service for about one year. The influence of two whey temperatures (9 and 30 °C) on the efficiency of protein...

The simultaneous separation of bovine whey proteins [alpha-lactalbumin and beta-lactoglobulin (A+B)] and soybean proteins was performed, for the first time, by capillary electrophoresis. Different experimental conditions were tested. The most suitable consisted of 0.050 M phosphate buffer (pH 8) with 1 M urea and 1.2 mg/ml methylhydroxyethylcellulose, UV detection at 280 nm, 15 kV applied volta...

Whey proteins can be used as hydrogels and nanoparticle systems for encapsulation and controlled delivery of bioactive compounds. Whey protein concentrate (WPC) hydrogels exhibited pH-sensitive swelling behavior with minimum swelling ratio near the isoelectric point (pI) of whey proteins ( 5.1). The controlled drug release behavior of WPC hydrogels was studied using caffeine as a model drug. Co...

A method for the separation and fractionation of the major whey proteins from a whey protein concentrate (WPC80) by anion-exchange chromatography coupled to a Fast Protein Liquid Chromatography (FPLC) system is proposed. The method is based on the use of an ionic column (Mono Q) and a salt gradient elution by increasing the ionic strength of the elution buffer (Tris–HCl 20 mM plus 0 to 1 M NaCl...

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose...

Previously undescribed oligosaccharides in bovine cheese whey permeate were characterized by a combination of nanoelectrospray Fourier Transform Ion Cyclotron Resonance (nESI-FTICR) mass spectrometry and matrix-assisted laser desorption/ionization Fourier transform ion cyclotron resonance (MALDI-FTICR) mass spectrometry. Oligosaccharide composition was elucidated by collision-induced dissociati...

Eighteen Holstein dairy cows averaging 141 days in milk were used in a complete randomized design to determine the effects of feeding liquid acid whey (LAW) on milk production and composition. Animals received a diet consisting of berseem clover (Trifolium alexandrinum., L), wheat straw and concentrate (Control). Treatments were control and control plus 40 liters/cow/day of LAW. Daily individua...

in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...