Search results for "Whey protein"
showing 7 items of 37 documents
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure
2000
The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and flavor release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids…
Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films
2010
Abstract This study deals with the effect of whey protein isolate (WPI) and glycerol (GLY) used as a plasticizer on some physical properties of cast whey protein isolate (WPI) films. Films were prepared from heated (80 °C for 30 min) aqueous solutions of WPI at 7, 8, 9 and 10% (w/w), GLY (40%, w/w, of WPI) and WPI at 8% (w/w), GLY (30, 40, and 60%, w/w, of WPI). For all types of films, water vapour permeability for four relative humidity differentials (30–100%, 30–84%, 30–75%, and 30–53%), surface and thermal properties were measured. Varying the proportion of WPI and GLY in edible films had some effect on water vapour permeability, wetting and thermal properties of WPI films. A cumulative …
Sialic acid (N-acetyl and N-glycolylneuraminic acid) and ganglioside in whey protein concentrates and infant formulae
2011
Abstract Sialic acid and gangliosides content and profiles were analyzed in infant formulae, whey protein concentrates and human milk. In infant formulae, N-acetylneuraminic (Neu5Ac) and N-glycolylneuraminic (Neu5Gc) acid ranged from 147.6–199.7 to 3.3–8.3 mg L −1 , in whey protein concentrate from 1.6–2.4 g 100 g −1 to 2.8–20.2 mg 100 g −1 and in human milk from 299.9 to 2.1 mg L −1 . Gangliosides ranged from 0.25 to 2.29 mg lipid-bound sialic acid L −1 in reconstituted infant formula, the main gangliosides being GD 3 (73.3–55.5%), GM 3 (3.5–36.6%) and GT 3 (1.4–14.1%) and O-acetyl-GD 3 (5.3–18.9%). In whey protein concentrates, 0.7–55.6 mg lipid-bound sialic acid 100 g −1 were found with …
Utilization of enzymatic detergents to clean inorganic membranes fouled by whey proteins
2005
In this work inorganic membranes used for whey protein fractionation were cleaned with enzymatic detergents. The inorganic membrane Carbosep ® M1 (Orelis S.A., France), of 150 kg/mol molecular weight cut-off and ZrO2 filtering layer, was used and the commercial detergent P3-Ultrasil ® 62 (Henkel IbS.A., Spain) was selected for the cleaning. Hydraulic and chemical methods were considered to characterize the membrane cleanliness. Cleaning efficiency was observed to be a function of the operating conditions: recycling versus non-recycling of permeate, cleaning solution pH, enzymatic agent concentration and cleaning time. The optimum conditions to perform the cleaning were related to the optimu…
Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: A case for whey protein
2010
Abstract Regardless of age or gender, resistance training or provision of adequate amounts of dietary protein (PRO) or essential amino acids (EAA) can increase muscle protein synthesis (MPS) in healthy adults. Combined PRO or EAA ingestion proximal to resistance training, however, can augment the post-exercise MPS response and has been shown to elicit a greater anabolic effect than exercise plus carbohydrate. Unfortunately, chronic/adaptive response data comparing the effects of different protein sources is limited. A growing body of evidence does, however, suggest that dairy PRO, and whey in particular may: 1) stimulate the greatest rise in MPS, 2) result in greater muscle cross-sectional …
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
2018
Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and technological characteristics through intramolecular cross-linking, but also to reduce the production cost by decreasing fat and stabilizer contents. The recent research developments and promising results of MTGase application in producing functional formulations of cheese and ice cream with higher quality characteristics are reviewed. New interest…
Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical…
2014
The effects of protein supplementation on muscle thickness and strength seem largely dependent on its composition. The current study aimed at comparing the impact of an oral supplementation with vegetable Pea protein (NUTRALYS®) vs. Whey protein and Placebo on biceps brachii muscle thickness and strength after a 12-week resistance training program. One hundred and sixty one males, aged 18 to 35 years were enrolled in the study and underwent 12 weeks of resistance training on upper limb muscles. According to randomization, they were included in the Pea protein (n = 53), Whey protein (n = 54) or Placebo (n = 54) group. All had to take 25 g of the proteins or placebo twice a day during the 12-…