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 of three critical processing steps were ...
The protein drink (∼450 mL) was prepared by dissolving whey protein (Bulk Nutrients, Tasmania, Australia) in demineralized water and diet lime cordial (Bickford’s Australia, South Australia (SA), Australia) to achieve the desired load [i.e. 30 g whey (volume of the powder: 19 ...
two-stage high-fat diet (HFD) to explore the potential effects of WP and Leu on the improvement of insulin sensitivity. Materials and methods Determination of the amino acids profile in WP WP concentrate powder (81.4% protein) was purchased from Warmambool ...
whey proteins powder 5 days and 12 hours before the operation,400 ml distilled water and 4 g whey proteins powder 3 hours before the operation.Observe the fasting blood-glucose(FBG),insulin(INS),cortisol,leukocyte interleukin-6(IL-6),C-reactive protein(CRP)of the two groups 4 hours before ...
The control group received placebo packs, identical in design to the protein powder packs, every day during the study. Each pack of powder includes 9 g of proteins (calcium casein, milk concentrate, whey protein, soybean protein, Faba Bean protein, pea protein, and rice protein), prebiotics ...
The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. ...
Rice protein concentrate was demonstrated to be the least effective candidate for spray drying of sucrose. The higher powder recoveries of some sucrose/protein systems were attributed to the higher surface active properties of the proteins, because they preferentially migrate to the surface of the ...
The cross-linking experiments were conducted by mixing aqueous solutions of lupin flour and whey protein concentrate powder in a ratio of 1:1 of protein content under the conditions of pH 7, 40 掳C for 20 h and in the presence of laccase T, laccase R, or TG. The cross-linked mixtures...
Preparation of PGWP The goat milk whey protein powder was dissolved in deionized water to obtain a 10% (wt/vol) its whey protein solution and stored at 4°C for 12 h to complete hydration. The solution was adjusted to pH 7.7 with 1 M sodium hydroxide, heated to 75°C for 25 min wit...
Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats' Milk Yogurt Using Heat‐Treated Whey Protein Concentrate as Fat Rep... (2015). Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-颅treated whey protein ...