IntroductionPrevious studies have shown that whey protein and its basic protein fraction, milk basic protein, might have a beneficial effect on bone mass through promoting bone formation and suppressing osteoclast activity. Nonetheless, most studies do not have enough power to examine the potential ...
This review first briefly compared plant-based proteins with animal proteins regarding their health and environmental benefits, amino acid composition, and protein digestibility. As one of the most popular plant proteins, soy protein was introduced, and its byproducts-making processes (heat processing,...
Review of Nutritional quality of important food legumes Gels of whey protein concentrate (WPC)–gluten were prepared by heating WPC–gluten dispersions (10% whey protein/0–5–10% gluten protein, w/w; pH 3.75 or... 被引量: 240发表: 0年 Functionality of whey and casein in fermentation and...
Food protein-generated bioactive peptides are natural products that have nutraceutical and pharmaceutical properties. They have been reported various biological roles such as anti-oxidative, anti-bacterial, anti-hypertensive and anti-inflammatory properties. Due to their valuable properties, there is an in...
K. (2021). Whey protein based electrosprayed nanospheres for encapsulation and controlled release of bioactive compounds from Tinospora cordifolia extract. Innovative Food Science & Emerging Technologies, 69, 102671. https://doi.org/10.1016/j.ifset.2021.102671 Article CAS Google Scholar Jain, A., ...
Whey protein had no effect on subsequent energy intake (kcal) compared to control in either the younger (decrease 3 ± 8%) or older (decrease 2 ± 8%) obese men (age effect P > 0.05, protein effect P = 0.46, age × protein interaction effect P = 0.84)....
The effect on genetically obese mice of a milk whey protein isolate (WPI) and soy protein isolate (SPI) and their hydrolysates (WPI-H, SPI-H) on the rate of body fat disappearance was investigated. Male yellow KK mice were made obese by feeding with a high-fat diet containing 30% fat...
Milk proteins can be broadly divided into three major fractions, namely, casein, whey protein, and non-protein nitrogenous fraction. Milk casein is characterized as the protein that precipitates at isoelectric pH 4.6, whereas whey protein fraction comprises of all the other non-casein proteins whi...
whey produced globally (about 145 million tons per year), it is imperative to propose suitable approaches which can be used to recover valuable products such as lactose or proteins and also help in reducing the environmental concerns. The current review provides an in-depth understanding into ...
By removing oil at lower temperatures, soy protein isolate (SPI) is obtained, and is widely used in the food industry. Whole aqueous extractable soybean proteins can be separated into storage globulin and whey fractions by acidification to pH 4.5–4.8. The acid precipitable fraction includes the ...