BACKGROUND Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. MATERIAL AND METHODS Wholemeal breads were bak...

BACKGROUND/AIMS Calcium and dairy proteins have been postulated to explain why the intake of dairy products correlates inversely with body mass index in several populations. We have shown that a high-calcium diet with whey protein attenuates weight gain and now we describe the effects of this diet on adipose tissue gene expression. METHODS Nine-week-old C57Bl/6J mice were divided into two gro...

The relationship between proteins from blood serum and milk has been the subject of considerable study, with some contradictory results (1-5). This is especially true of albumins. Application of electrophoretic techniques to the analysis of whey proteins indicated the presence of a small component, consisting of approximately 3 to 5 per cent of the total protein, with the electrophoretic mobili...

The effects of whey protein hydrolysis on film oxygen permeability (OP) and mechanical properties at several glycerol-plasticizer levels were studied. Both 5.5% and 10% degree of hydrolysis (DH) whey protein isolate (WPI) had significant effect (p </= 0.05) on film tensile properties compared to unhydrolyzed WPI. Hydrolyzed WPI required less glycerol to achieve the same mechanical properties co...

Whey is a green-yellowish fluid that derives from cheese-making and casein manufacture. The compositional quality and properties of whey can differ greatly, which depends on production technology and milk quality used. The main constituents of whey’s dry matter are lactose (46-52 g/L) and whey proteins (6-10 g/L) (Jelen, 2003; Adam et al., 2004; Jeličić et al., 2008). Whey fermentation is initi...

To improve the nutrient-density of snack products, milk proteins (casein, whey protein concentrate or whey protein isolate) and wheat xber were co-extruded with corn meal your, in a twin screw extruder under high shear and high temperature processing conditions. Co-extruding corn products and xber resulted in the reduction of specixc mechanical energy while increasing the expansion and breaking...

Whey protein is a source of protein that was isolated from milk. Whey proteins are composed of higher levels of essential amino acids. The role of diet in acne etiology has been investigated for several years. It was established that milk and milk products can trigger acneiform lesions, and recent evidence supports the role of whey protein supplements in acne. Herein, we report 6 healthy male a...

Whey protein concentrate (WPC) has many applications in the food industry. Previous research demonstrated that treatment of whey proteins with high hydrostatic pressure (HHP) can enhance solubility and foaming properties of whey proteins. The objective of this study was to use HHP to improve functional properties of fresh WPC, compared with functional properties of reconstituted commercial whey...

The objective of the present study was twofold: first to compare the degradation patterns of caprine whey proteins digested with either human digestive juices (gastric or duodenal) or commercial porcine enzymes (pepsin or pancreatic enzymes) and second to observe the effect of gastric pH on digestion. An in vitro two-step assay was performed at 37 degrees C to simulate digestion in the stomach ...

Whey, a by-product of cheese manufacturing is rich in nutrients such as lactose, proteins, and mineral salts. The fungus Mortierella isabellina was used for production of oil containing γ-linoleic acid (GLA) during fermentation on deproteinized whey permeate (DP-WP) with and without lactase addition. The maximum oil concentration was 3.65 g/L in DP-whey (16.0% lactose) without enzyme treatment....