Background: Over the last 10 years, whey proteins have received considerable attention in the area of functional foods and nutraceuticals. In this paper, a novel fermented whey protein-based product described as a gel-like Malleable Protein Matrix (MPM) has been tested for its antiinflammatory activity. Preliminary in vitro results have already indicated that MPM could exert such an anti-inflam...

Many drinkable dairy products added with green tea polyphenols have been launched by food industries because epidemiological studies suggest an association between the prevention of diseases and the consumption of polyphenol-rich beverages or foods. However, polyphenols have a significant affinity for proteins that leads to formation of soluble complexes, which can grow in size and even form se...

Received 18 November 1997; accepted 27 June 1998) The procedure for phenotyping of most genetic variants in cow milk was optimised for iso-electric focusing (IEF) of camel milk proteins and milk from individual camels of different breeds was screened. The caseins obtained from IEF bands were also investigated by Nterminal sequencing. Camel milk casein was separated at different pH and the prote...

one of the barriers during whey filtration using uf membrane is the fouling phenomenon of the membrane, which is caused by whey proteins. in this work, the uf membranes were prepared using polysufone (psf), dimethyl formamide (dmf), 1 wt.% poly vinyl pyrrolidone (pvp) and different concentrations of licl via phase inversion induced by immersion precipitation. the prepared membranes were charact...