BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study w...

An economical and environmentally friendly whey protein fractionation process was developed using supercritical carbon dioxide (sCO(2)) as an acid to produce enriched fractions of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) from a commercial whey protein isolate (WPI) containing 20% α-LA and 55% β-LG, through selective precipitation of α-LA. Pilot-scale experiments were performed around the...

today, by increase in production capacity of dairy manufactures, high amounts of whey is produced as a by product of cheese production. in recent decays, high amount of whey production sometimes up to 8 times more than produced cheese-, its high bod and its environmental problems caused in particular attention to whey processing and its usage in food products. according to promotions occurred i...

Whey protein isolate (WPI) microgels formed via cold-set gelation encapsulated vitamin D3 (VD3) forming VD3 WPI (WPI/VD3) microgels. The microgel encapsulation efficiency and stability against temperature (72 °C for 15 s or 63 30 min), UV-light (254 nm) four-week storage (4, 20 ?20 °C) was analysed. up to 98% of VD3. Moreover, the significantly improved compared with control when exposed enviro...

       Food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price. Plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. Presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they ...

This study was aimed to the effect of adding transglutaminase (TGase) on mechanical and reservation properties edible films manufactured from soybean meal protein isolate (SPI) whey isolate(WPI). The results showed an improvement in with increase WPI ratios. Thickness SPI amounted 0.097 mm decreased 0.096 for WPI: at a ratio 2:1, when TGase added 0.075 mm. While tensile strength increased 7.64 ...

BACKGROUND We examined the effects of short-term consumption of whey protein isolate on muscle proteins and force recovery after eccentrically-induced muscle damage in healthy individuals. METHODS Seventeen untrained male participants (23 ± 5 yr, 180 ± 6 cm, 80 ± 11 kg) were randomly separated into two supplement groups: i) whey protein isolate (WPH; n = 9); or ii) carbohydrate (CHO; n = 8). ...

Feeding stimulates robust increases in muscle protein synthesis (MPS); however, ageing may alter the anabolic response to protein ingestion and the subsequent aminoacidaemia. With this as background, we aimed to determine in the present study the dose-response of MPS with the ingestion of isolated whey protein, with and without prior resistance exercise, in the elderly. For the purpose of this ...

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 hydrolyze...