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Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time
Hydrolysis Peptide Profile
2016/6/2
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate
Protein Concentrate Subtilisin and Pancretin
2016/6/1
The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtil...
The Market Potential of Whey Protein Concentrate as a Functional Ingredient in Surimi Seafoods
whey protein concentrate surimi least cost formulations
2008/7/8
Whey protein concentrates containing 33 or 72% protein were evaluated as functional ingredients to improve the textural properties of surimi seafoods made from Pacific whiting. The development of leas...
Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure
cholesterol blood pressure fermented milk whey protein concentrate
2008/4/1
The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both ...
Thermal Stability of Whey Protein Concentrate Mixtures: Aggregate Formation
calcium casein electron microscopy whey protein concentrate
2008/3/27
Solutions (17% TS) of whey protein concentrate (65% protein) were dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM total Ca2+. The dialyzed solutions were heated at 66 or 71°C for 12...
Functional Properties of Edible Films Using Whey Protein Concentrate
edible films whey protein concentrate
2008/3/23
Methodologies were developed to form edible films of simple proteins or protein-lipid composited using whey protein concentrate. The functional properties of whey protein concentrate films were compar...
Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures
denaturation whey protein concentrate nonfat dry milk
2008/3/22
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...