Whey is a highly polluting by-product of cheese processing. However, it has valuable nutritional properties since rich and balanced source proteins amino acids. Therefore, broad range functional that can be exploited for diverse applications. Research shown how the enzymatic hydrolysis whey releases bioactive peptides. In present study, protein concentrate (WCP) was performed using purified Spo...

Ohmic heating is one of the earliest applications of electricity in thermal processing of food and is receiving increased attention because of its uniform heating of liquids with faster heating rates, which presumably enables obtaining products of a superior quality to those processed by conventional heating technologies. Given the biochemical structure of proteins, it is expectable that ohmic ...

The formation of electrostatic complexes of whey protein (WP) and a nongelling carrageenan (CG) was investigated as a function of pH, ionic strength, temperature, and protein-to-polysaccharide (Pr:Ps) ratio. On lowering the pH, the formation of soluble WP/CG complexes was initiated at pH(c) and insoluble complexes at pH(phi), below which precipitation occurred. The values of the transition pH v...

BACKGROUND Cardiovascular diseases (CVDs) are the greatest cause of death globally, and their reduction is a key public-health target. High blood pressure (BP) affects 1 in 3 people in the United Kingdom, and previous studies have shown that milk consumption is associated with lower BP. OBJECTIVE We investigated whether intact milk proteins lower 24-h ambulatory blood pressure (AMBP) and othe...

BACKGROUND The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. MATERIAL AND METHODS The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12...

Residual antigenic protein in heat-denatured cow's milk whey and in two commercial infant milk formulas was determined using enzyme-linked immunosorbent assays specific for beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, bovine IgG1 and alpha-casein. This immunochemical assessment of antigenicity was related to the capacity of the preparations to sensitize immunologically when fed ...

Two major milk whey proteins, β-lactoglobulin and α-lactalbumin, are among the main cow milk allergens and can cause allergy even at a very low concentrations. Therefore, these proteins are interesting targets in food analysis, not only for food quality control but also for highlighting the presence of allergens. Herein, a sensitive analysis for β-lactoglobulin and α-lactalbumin was developed u...

After a short description of bovine milk proteins, the various methods of current or potential use for detecting and determining them in dairy products are reviewed. This includes, first, the determination of total protein from nitrogen analysis, dye-binding capacity, infra-red spectrometry and amino acid analysis. The methods that allow determination of sorne milk protein fractions of interest...

Proteins act as a primary food component obtained from different sources. In contrast, polyphenols are metabolites and abundantly present in plants, so their combination plays crucial role defining the functional properties of product. current review, protein-polyphenol interactions have been briefly reviewed, along with changes that occur because interaction. The mechanisms factors affecting f...