Soy whey

Infant food supplements (corn, soy, whey and/or wheat protein blends) given in test meals to 3 or 14 adult men... 

In native state, proteins exist as either fibrous or globular form. Protein should be denatured and unfolded to produce an extended chain structure to form film. Extended protein chains can interact through hydrogen, ionic, and hydrophobic bonds to form a three-dimensional stmcture (24). Protein films are excellent gas barriers but poor moisture barriers because of their hydrophilic nature. Mechanical properties and gas permeability depend on the relative humidity (1). Al-ameri (25) smdied the antioxidant and mechanical properties of soy, whey and wheat protein, and carrageenan and carboxymethyl cellulose films with incorporated tertiary-butylhy-droquinone (TBHQ), butylated hydroxytoluene (BHT), fenugreek, and rosemary extracts. Armitage et al. (26) studied egg albumin film as a carrier of natural antioxidants to reduce lipid oxidation in cooked and uncooked poultry. 

Table 3 shows the thickness and tensile and puncture strength, tension at break, and percent elongation of soy, whey and wheat protein, and carboxymethyl cellulose hlms (40). Wheat gluten him showed higher tensile (23.28 MPa) and puncture strengths (3.54 N). Micard et al. (47) reported a very low tensile strength (2.1 MPa)... 

Table 5 shows the WVP and WVTR of soy, whey and wheat protein, and carb-oxymethyl cellulose films (40). Lower thickness of the films might result in lower WVTR and WVP in all films. McHugh et al. (69) reported a direct correlation... 

Soy Whey. The pollution problem facing cheese makers is also a problem for food processors isolating protein from soybeans, cottonseed and other oilseeds. Purification of soy protein from defatted soy flake involves extraction and precipitation. The supernatant after precipitation is similar to cheese whey except that the protein concentration is only one-third to one-half of that in cheese whey. These low protein concentrations reduce the incentive to use UF as a result, very few plants use it. 

F,denotes soy flour C, soy protein concentrate I, soy protein isoiate H, enzyme hydrolyzed soy protein W, soy whey. 

So-called soy whey, which is the waste from the production of soy protein isolates and concentrates, can be used for the isolation of a mixture of a-galactooHgosaccharides, which contains saccharose, glucose and fructose. In the form of syrup, this mixture can be used as a proteinaceous food additive. 

A.P. (1994) Use of agarose-entrapped Aspergillus niger cells for the production of citric-acid from soy whey. Appl Microbiol. BiotechnoL, 41, 571-573. 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Phosphates, which react with calcium to reduce the calcium ion activity, assist in stabilizing calcium-sensitive proteins, eg caseinate and soy proteinate, during processing. Phosphates also react with milk proteins. The extent of the reaction depends upon chain length. Casein precipitates upon addition of pyrophosphates, whereas whey proteins do not. Longer-chain polyphosphates cause the precipitation of both casein and whey proteins. These reactions are complex and not fully understood. Functions of phosphates in different types of dairy substitutes are summarized in Table 9 (see also Food additives). 

Skim milk was initially used as the aqueous phase in margarine. Where the law allows, margarines may contain caseinates, whey proteins, or soy proteins as the proteins component in the aqueous phase. The addition to margarine of 0.01—0.1 wt % sodium caseinate in place of milk has been proposed to eliminate sticking during frying. Substituting soy proteins for milk would have the same effect. 

Soybean-based ice cream products, technologically feasible, are generally not in use because of flavor problems. An acceptable ice cream has been made by replacing 50% of the nonfat milk soHds with a dried soy protein isolate made up of cheese whey (21). Chocolate flavor has been widely used to mask the flavor of soybean proteins in ice cream (see Flavors and spices). 

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

KLEMOLA T, VANTO T, JUNTUNEN-BACKMAN K, KALIMO K, KORPELA R and VARJONEN E (2002) Allergy to soy formula and to extensively hydrolyzed whey formula in infants with cows milk allergy a prospective, randomized study with a follow-up to the age of 2 yesas,. . 1 Pediatr. 140 (2) 219-24. 

Extruded whey crisps containing between 30% and 70% protein were developed (Taylor et ah, 2005). The whey crisps had a lighter color, lower aroma, and different flavor profile than soy crisps, which allow for easier cusfomizafion of color and flavor (Taylor et ah, 2005). 

By 2006, the U.S. had 77 ethanol plants producing more than 3 billion gallons of ethanol per year. Canada produced an additional 60 million gallons. Corn was the feedstock in 62 of the 77 U.S. plants. Other feedstocks included seed corn, corn and barley, corn and beverage waste, brewery waste, cheese whey, corn and milo, corn and wheat starch, potato waste and various sugars. The U.S. had 11 additional plants under construction and 55 proposed. West Central Soy processes soybeans to a food grade oil. Alcohol and a catalyst are then used to produce biodiesel fuel and glycerin. 

In vitro, the enzyme is able to catalyze crosslinking of whey proteins, soy proteins, wheat proteins, beef myosin, casein, and crude actomyosin (which is refined from mechanically deboned meat), improving functional properties such as the texture of food products [49-53], Bonds formed by transglutaminase exhibit a high resistance to proteolytic degradation [54],... 

Karleskind, D., Laye, 1., Halpin, E., and Morr, C. V. (1991). Improving acid production in soy based yogurt by adding cheese whey proteins and mineral salts. J. Food Sci. 56, 999-1001. 

These transglutaminase-catalysed reactions can be nsed to modify the functional properties of food proteins. Transglutaminase has been nsed to catalyze the cross-hnking of a nnmber of proteins, such as whey proteins, soy proteins, glnten, myosin and... 

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