Search results for "Whey"

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 …

Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

2021

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bio…

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…

Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Ligno…

2016

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-…

Beneficial effects of running and milk protein supplements on Sirtuins and risk factors of metabolic disorders in rats with low aerobic capacity

2019

Background. Physical activity and dietary intake of dairy products are associated with improved metabolic health. Dairy products are rich with branched chain amino acids that are essential for energy production. To gain insight into the mechanisms underlying the benefit of the sub-chronic effects of running and intake of milk protein supplements, we studied Low Capacity Runner rats (LCR), a rodent exercise model with risk for metabolic disorders. We especially focused on the role of Sirtuins, energy level dependent proteins that affect many cellular metabolic processes. Methods. Forty-seven adult LCR female rats sedentary or running voluntarily in wheels were fed normal chow and given suppl…

Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese

2013

This work was aimed to characterize the autochthonous lactic acid bacteria (LAB) of PDO Vastedda della valle del Belìce cheeses, produced in several dairy factories, for the development of an ad hoc starter culture preparation for the production of this cheese. To this purpose, winter and spring productions were analysed, in order to isolate LAB adapted to perform the fermentation at low temperatures. Plate counts showed the total microbial counts (TMC) till levels of 9 -1almost 10 CFU g and all cheese samples were dominated by coccus LAB. Not all samples were positive for the presence of enterobacteria, but when they were found their concentrations were at similar levels in both seasons. A…