نتایج جستجو برای: whey protein concentrate wpc
تعداد نتایج: 1279348 فیلتر نتایج به سال:
Abstract Whey protein is a substance that derived from the production of cheese. In its native form, whey has problems in application food products because it can cause hard texture affects sensory acceptance. It necessary to modify functional properties so be used more widely industry. One modifications heating treatment. The process was carried out by preheating at 70, 80, and 90°C. Then cent...
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, incub...
Abstract The current study aimed to explore the hypothesis that probiotic bacteria are significantly involved in control of obesity using Wistar rats as test group by feeding high fat diets (HFD) induced obesity. A total four groups were considered viz., normal pellet diet fed (NC), HFD (DC), treated with fermented milk soy protein isolate (SPI) and whey concentrate (WPC) (T1), without WPC SPI ...
Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients lactic acid bacteria (LAB), which contribute most to acceptance quality of yogurt. In this study, low-fat buffalo yogurts (LFBY) were produced enrichment 1% (w/w) whey protein concentrate (WPC) Ca-caseinate (Ca-CN). Yogurts analyzed ba...
Changes in the foaming properties of whey proteins concentrate (WPC) subjected to enzymatic hydrolysis were studied. Activity and stability of the foam generated from the enzymatic hydrolysis of WPC with two proteases: Trypsin from porcine pancreas (analytical quality) and Alcalase 2.4 L FG (Alcalase) (commercial food grade) were analyzed. WPC solution at concentration 100 mg/mL in 50 mM phosph...
We sought to determine the effects of L-leucine (LEU) or different protein supplements standardized to LEU (~3.0 g/serving) on changes in body composition, strength, and histological attributes in skeletal muscle and adipose tissue. Seventy-five untrained, college-aged males (mean ± standard error of the mean (SE); age = 21 ± 1 years, body mass = 79.2 ± 0.3 kg) were randomly assigned to an isoc...
Background and Objectives: Omega-3 fatty acids are very important in the human diet for the prevention of diseases. Materials & Methods: In the present study, the effect of whey protein concentrate (5, 6.67, 10, 13.33, 15%) and guar gum (0.1, 0.25, 0.55, 0.85, 1%) were evaluated on the qualitative properties of fish oil emulsion and electrospun fibers. Results: Increasing concentration of whey...
Male Holstein calves (n = 120) purchased from local dairy farms were fed one of three calf milk replacers for 42 d. Experimental milk replacers were formulated to contain whey protein concentrate (WPC) as the primary protein source or WPC plus 5% spray-dried bovine plasma (SDBP) or spray-dried porcine plasma (SDPP). The SDPP was heated to remove heat-insoluble materials and provide products wit...
BACKGROUND We examined the acute effects of different dietary protein sources (0.19 g, dissolved in 1 ml of water) on skeletal muscle, adipose tissue and hypothalamic satiety-related markers in fasted, male Wistar rats (~250 g). METHODS Oral gavage treatments included: a) whey protein concentrate (WPC, n = 15); b) 70:30 hydrolyzed whey-to-hydrolyzed egg albumin (70 W/30E, n = 15); c) 50 W/50E...
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