in this study, the effect of retentate and whey protein concentrate in different concentrations on the properties of low fat synbiotic yoghurt was studied. retentate samples containing different concentrations of the three concentrations ( 0.5 , 0.75 and 1 %) and whey protein concentrate ( 0.2 , 0.3 and 0.4 %) were prepared and characterized in terms of physicochemical , rheological and sensory...

This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen...

Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in formulation improvement low fat whipped cream properties

abstract: edible coatings made from whey protein concentrate (wpc) and gellan gum (g) were investigated for their capacity to preserve the quality of malus domestica cv golab apples. wpc and gellan gum coatings at different concentrations plasticized with glycerol (gly) were tested. postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...

The effects of the addition of nonimmunoglobulin protein on absorption of immunoglobulin G (IgG) from colostrum or colostrum supplement products were determined in two experiments. In experiment 1, 48 Holstein calves were fed 4 L of pooled maternal colostrum or 4 L of reconstituted colostrum supplement with 0, 200, or 400 g of added whey protein concentrate or casein. In experiment 2, 38 Jersey...

A method for the recovery and fractionation of whey proteins from a whey protein concentrate (80%, w/w) by hydrophobic interaction chromatography is proposed. Standard proteins and WPC 80 dissolved in phosphate buffer with ammonium sulfate 1 M were loaded in a HiPrep Octyl Sepharose FF column coupled to a fast protein liquid chromatography (FPLC) system and eluted by decreasing the ionic streng...

BACKGROUND The insulinotropic effect of whey protein is not fully understood and has clinical implications in the regulation of chronic and acute hyperglycemia. SUMMARY This review describes the composition of whey protein and potential mechanisms through which whey exerts an insulinotropic effect, including increasing the gastric emptying rate, effect on incretin hormones particularly gastri...

The glutathione antioxidant system is foremost among the cellular protective mechanisms. Depletion of this small molecule is a common consequence of increased formation of reactive oxygen species during increased cellular activities. This phenomenon can occur in the lymphocytes during the development of the immune response and in the muscular cells during strenuous exercise. It is not surprisin...

BACKGROUND Lactobacillus bulgaricus LB6 is a bacterium which was selected in the commercial yoghurt with high angiotensin converting enzyme (ACE) inhibitory activity. Preparation of concentrated starter cultures via freeze drying is of practical importance to dairy and food industries. METHODS We optimized the optimal sugar alcohol and proteins for Lactobacillus bulgaricus LB6 during the proc...

in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...