Protein: Food Sources L.Day, inEncyclopedia of Food and Health, 2016 Whey Proteins The whey from bovine milk also contains several distinct proteins. The main proteins are β-lactoglobulin (β-Lg), α-lactalbumin (α-La), bovine serum albumin, and immunoglobulin, representing approximately 0.27,...
membranes Article Preparation of a Hybrid Membrane from Whey Protein Fibrils and Activated Carbon to Remove Mercury and Chromium from Water Laura Cristina Ramírez-Rodríguez 1 , Luis Eduardo Díaz Barrera 2,3 , María Ximena Quintanilla-Carvajal 3, Didilia Ileana Mendoza-Castill...
In consideration of the high nutritional protein quality of whey protein, the use of this protein source in enteral nutritional formulation appears to be very desirable. Due to heat-induced gelling or sedimentation, however, it has not been possible so far to incorporate into such formulation a m...
Life cycle assessment of bio-plastic production from whey protein obtained from dairy residuesdoi:10.1016/j.biteb.2021.100695Bushra Chalermthai aAdewale Giwa aJens Ejbye Schmidt bHanifa AlBlooshi Taher aBioresource Technology Reports
4.The method of claim 1, wherein the whey protein fraction is obtained from a source selected from the group consisting of human, bovine, sheep, goat and camel sources. 5.The method of claim 1, wherein the whey is at least in part whey protein hydrolysate having a degree of hydrolysis...
This article examines the potential of Jerusalem artichoke as a source for ethanol and single-cell protein SCP. In addition, experimental results are prese... A Margaritis,P Bajpai - 《Biotechnology & Bioengineering》 被引量: 68发表: 2010年 ...
protein content, due to the decrease of casein fraction (about 0.63 g.100 g−1); as a consequence, the casein/whey protein ratio ranged from 1.33 to 0.60 from early to late lactation (Tidona et al.2011a). Within the whey protein fraction, β-Lg, α-La, and Lyz decrease, whereas ...
This study aims to produce flame-resistant bacterial celluloses (BCs) by applying milk-derived proteins (whey protein isolate (WPI) and casein), and improve the bonding strengths between the milk-derived proteins and BC fibers via physical entrapment and crosslinking. The production conditions, nam...
The upper level protein requirement for an endurance athlete— regardless of age—is 1.7 grams/kilogram bodyweight, while the ideal I recommend is 1.4 grams/kilogram body weight. So if you are a 70 kg athlete (154 lbs), you need to consume right around 100 grams protein each day in your...
Whey protein isolateMaltodextrinFunctional propertiesMaillard's reaction studied as a modifier of whey proteins functionality.Best condition to produce conjugates: 48h at 80% RH, 60掳C and 1:2M ratio.Temperature and water activity the most influent factors on glycation.Correlation between blocked amino...