We describe the preparation of pancreatic enzymes hydrolysate of milk whey proteins containing low levels of aromatic amino acids. Pancreatin and trypsin/chymotrypsin (6.3% w/w protein) when used to hydrolyze whey proteins for 27 h at 37±2 oC, released 74% of the Phe, 100% of the Tyr and 100% of the Trp as free amino acids. Most of the free aromatic amino acids present in 2 kg hydrolysate were ...

Milk was thermally processed by Ultra-High-Temperature (UHT, 132 to 154 C for 0 to 12 sec) and Vat (VAT, 66 C to 88 C for 0 to 30 min) systems. Representative milks were fermented into gels by a traditional yoghurt fermentation procedure. Selected functional properties, i.e. whey protein denaturation, gel strength, and their interrelationship were studied. Denaturation behavior of the five whey...

As consumers have become more health conscious, there has been greater emphasis on improving the nutritional profile of foods or being able to deliver other health benefits through foods. For example, extruded snack foods, which are mostly starch-based, high-energy, low-nutrient-dense foods have been implicated as contributing toward the higher incidence of obesity and diabetes in the U.S., are...

N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions involve the formation and subsequent destruction of non-covalent interactions between soluble whey aggregates. Therefore, incubation of aggregates ...

Calves were fed five different test meals: whole milk, skim milk, 3% whole casein solution, 3% whole casein in simulated milk ultrafiltrate, and whey. The digesta leaving the abomasum before feeding and during the first 7 postprandial hours were collected by fractions. After precipitation with 12% TCA, the amino acid compositions of the sediments and the supernatants were determined and compare...

In the present study, we investigated the effect of bovine colostrums on inhibition of DNA oxidative damage and low density lipoprotein (LDL) oxidation in vitro. Results showed that whey and skimmed milk exhibited not only higher inhibitory activities of oxidative damage of deoxyribose but also an inhibitory effect on the breakdown of supercoiled DNA into open circular DNA and linear DNA. The q...

BACKGROUND Decreasing the rate of protein emptying from the stomach may improve efficiency of utilization of dietary amino acids for protein deposition. Some studies in rats and humans have shown casein to be more slowly released from the stomach than whey protein. To test if casein induces a slower rate of gastric emptying in cats than whey protein, L-[1-(13)C]phenylalanine (Phe) was dosed ora...

Nano-scale fibers or films obtained by adding natural active agents to food proteins are promising materials for packaging purposes. Whey (WPs) one of the most popular matrices in application with their cheap and sustainable availability. They have many functional properties antimicrobial, antiviral anticarcinogenic highlighted as well. Enzymatic hydrolysis can increase functionality such induc...

Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration spray drying on quality when pe...