Whey proteins

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Whey protein Whilhelmy plate techniqi Whipped cream Whipped toppings Wliipping CTeain Whipworm Whisker reinforcements Whiskers... 

Superbase mix of rice maltodextrin, starch xanthan, and whey protein Excel... 

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). 

Ultrafiltration. Membranes are used that are capable of selectively passing large molecules (>500 daltons). Pressures of 0.1—1.4 MPa (<200 psi) are exerted over the solution to overcome the osmotic pressure, while providing an adequate dow through the membrane for use. Ultrafiltration (qv) has been particulady successhil for the separation of whey from cheese. It separates protein from lactose and mineral salts, protein being the concentrate. Ultrafiltration is also used to obtain a protein-rich concentrate of skimmed milk from which cheese is made. The whey protein obtained by ultrafiltration is 50—80% protein which can be spray dried. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

Table 5. Whey Protein Concentrate Compositions from Different Sources ...

Whey proteins that have been heat precipitated under very high shear have a particle size between 1 and 3 micrometers, and give the impression of fat in some products. These microparticulated whey proteins are being used as fat replacers in frozen desserts and processed cheese substitutes. 

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. 

Moiken-butter, /, whey butter, -eiweiss, n. whey protein, -farbstoff, m, whey pigment, -kdse, m. whey cheese, -s aure,/. lactic acid, -wesen, ., -wirtschsft, Moikerei,/, dairy,... 

Figure 4.4 The production of whey protein and Kluyveromyces lactis from whey.

Sodium glutamate MSG 1-glutamic acid monosodium salt hydrolyzed vegetable protein utolyzed yeast whey protein... 

Pectin combines with the calcium and whey proteins of milk, stabilizing foams and gels made with cream or milk. 

See also whey protein monosodium salt. See monosodium glutamate... 

Reactivity of Bovine Whey Proteins, Peptides, and Amino Acids toward Triplet Riboflavin as Studied by Laser Flash Photolysis. Journal of Agricultural and Food Chemistry, Vol. 52, No. 21, (October 2004), pp. 6602-6606, ISSN 0021-8561. 

Sheu, T. Y. Rosenberg, M. (1993). Microencapsulating Properties of Whey Proteins. 2. 

Combination of Whey Proteins with Carbohydrates. Journal of Dairy Science, Vol.76, No. 1, (October 1993), pp.2878-2885, ISSN 0022-0302. 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

The higher protein content whey products are used in many products, and have been mainly promoted for their health benefits. Our contribution is creating extrusion texturized whey products that expands the range of products that can contain whey proteins (Onwulata, 2009 Onwulata et al., 2010). 

Whey proteins are known to increase immune response and maintain muscle mass (Phillips et ah, 2009). In one instance, when an immunosti-mulatory vitamin and mineral mixture developed at Tufts University Human Nutrition Research Center on Aging was blended with texturized WPI (TWPI) in an extruded snack bar, immunostimulatory effects were enhanced in young (< 5 months) and old (> 22 months) mice fed ad libitum for 5 weeks. The mineral mixture and TWPI improved T cell proliferation and reduced upregulated production of proinflammatory mediators in... 

Protein Portion of total whey proteins (%) Molecular weight (kDa) Amino acid residues... 

There is a continuing interest to improve and extend the fimctional properties range of dairy proteins to provide both health benefits and their characteristic physical behaviors under different temperature, moisture, and pH conditions so that they may be included in foods that ordinarily do not contain them. One such research area is the extrusion texturization of whey proteins, which have resulted in dairy proteins with new characteristics imparted by a controlled texturization process, depending on the application desired (Hale et al., 2002 Manoi and Rizvi, 2008 Onwulata, 2009 Onwulata et al., 1998). Protein texturization is a two-step process that involves, first, the unfolding of the globular structure (denaturation) and, second, the alignments of the partially unfolded structures in the direction of mass flow in the extruder. The surface characteristics are imparted at the extruder die as the molten mass exits (Onwulata et al., 2003a). 

Purely thermal denaturation of proteins requires much longer times collagen in moist heat below 120 °C needs 30 min to denature (Meyer et ah, 2005), wheat glutens must be subjected to 200-215 °C of dry heat for 72 min (Friedman et ah, 1987), and as mentioned above, whey proteins require at least 50 °C and 30 min for texturization without the use of extrusion processing. 

The constraint of extruding whey protein above the useful texturization range is keeping the temperature below the point where pyrolysis will occur as evidenced by relatively constant nitrogen content. However, texturized whey products are sometimes extruded at 150 °C to form... 

We have created structured networks in whey proteins using mild heat and shear, to create reversible TWPs. By understanding on a molecular basis, the effects of shear, ways of creating new functionality can be developed. This will enable development of extrusion parameters that permit controlled denaturation of whey proteins. 

Polyacrylamide gel electrophoresis results suggest that p-LG undergoes a greater conformational loss as a fimction of extrusion temperature than a-LA, presumably due to intermolecular disulfide bond formation. Atomic force microscopy indicates that texturization results in a loss of secondary structure of aroimd 15%, total loss of globular structure at 78 °C, and conversion to a random coil at 100 °C (Qi and Onwulata, 2011). Moisture has a small effect on whey protein texturization, whereas temperature has the largest effect. Extrusion at or above 75 °C leads to a uniform densely packed polymeric product with no secondary structural elements (mostly a-helix) remaining (Qi and Onwulata, 2011). 

Denaturation and aggregation of whey proteins are affected by the pH of extrusion. When extruding WPI, alkaline conditions increase denaturation and solubility, decrease pasting properties, and produce more pronounced microstructural changes (Onwulata et ah, 2006). Denaturation in the extruder causes whey proteins to form small primary aggregates that combine to form large clusters. The clusters are then aligned by shear to form fibrous structures. 

Three different whey protein products extruded at the cook temperature of 75 °C resulted in varying degrees of melt texturization (Table 5.3). Among the whey proteins, WPC (WPC80) was the least texturized. Whey lactalbumin (WLAC) and WPI were both significantly (p < 0.05) more texturized, but a wider spread of texturization was observed for WPI, the initial and final values were from 28% to 94.8%, and therefore more emphasis was placed on studying WPI (Onwulata et ah, 2006). 

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