Milk Whey Proteins
Mostrando 1-12 de 42 artigos, teses e dissertações.
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1. Equine milk and its potential use in the human diet
Abstract Our objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive
Food Sci. Technol. Publicado em: 07/01/2019
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2. Equine milk and its potential use in the human diet
Abstract Our objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive
Food Sci. Technol. Publicado em: 20/12/2018
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3. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was
Food Sci. Technol. Publicado em: 22/10/2018
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4. Obtainment, quantification and use of lactulose as a functional food – a review
Abstract Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems wh
Food Sci. Technol. Publicado em: 2017-12
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5. DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE WPNI E HMF EM LEITE UHT ATRAVÉS DA ANÁLISE POR COMPONENTES PRINCIPAIS
During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI) and 5-hydroxymethylfurfural (HMF). The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination
Quím. Nova. Publicado em: 2016-07
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6. Protein turnover, amino acid requirements and recommendations for athletes and active populations
Skeletal muscle is the major deposit of protein molecules. As for any cell or tissue, total muscle protein reflects a dynamic turnover between net protein synthesis and degradation. Noninvasive and invasive techniques have been applied to determine amino acid catabolism and muscle protein building at rest, during exercise and during the recovery period after
Braz J Med Biol Res. Publicado em: 2012-10
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7. Proteomic analysis of whey from bovine colostrum and mature milk
The aim of this study was to standardize a methodology to obtain two-dimensional (2D) maps of whey proteins from bovine colostrum and mature milk, using two-dimensional electrophoresis, in order to identify the minor proteins by matrix-assisted laser desorption/ionization tandem time-of-flight mass spectrometry (MALDI TOF/TOF MS). A total of 38 proteins were
Brazilian Archives of Biology and Technology. Publicado em: 2011-08
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8. Recuperação e purificação de proteínas do soro de queijo tipo coalho usando cromatografia de troca iônica e interação hidrofóbica em leito na forma expandida
Expanded Bed Adsorption plays an important role in the downstream processing mainly for reducing costs as well as steps besides could handling cells homogenates or fermentation broth. In this work Expanded Bed Adsorption was used to recover and purify whey proteins from coalho cheese manufacture using Streamline DEAE and Streamline SP both ionic resins as we
Publicado em: 2010
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9. Avaliação do metabolismo proteico muscular de ratos alimentados com proteinas do soro do leite e submetidos a atividade fisica / Evaluation of muscle protein metabolism in rats fed the whey proteins milk when subjected to physical acivity
A ocorrência de desvios no metabolismo protéico durante o exercício depende tanto da intensidade, duração e freqüência do exercício, como também da ingestão alimentar, especialmente da qualidade da dieta consumida. Neste contexto, proteína do soro do leite (PSL) destaca-se pelo seu alto valor nutritivo, devido tanto à composição de aminoácidos
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/10/2009
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10. Optimization of fractionation of milk whey proteins by liquid-liquid extraction operation in aqueous two-phase system / Otimização do fracionamento das proteínas de soro de leite por operação de extração líquido-líquido em sistemas aquosos bifásicos
Neste trabalho, estudou-se o processo de extração líquido-líquido em sistemas aquosos bifásicos (SAB) para a otimização do fracionamento das proteínas do soro de leite α-lactoalbumina (α-la), β-lactoglobulina (β-lg) e glicomacropeptídeo (GMP). Os SAB avaliados foram compostos por polietilenoglicol (PEG) 2000 gmol-1 e sais (fosfat
Publicado em: 2009
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11. Efeito do consumo de proteolisado do soro do leite em parametros do estomago e coração de ratos jovens exercitados / Intake of whey hydrolysate by the exercinsing rat and its effects on stomach and heart parameters
Recent studies suggest that the consumption of milk whey proteins, if partially hydrolyzed, result in different physiological effect from those produced by the ingestion of the unbroken proteins. Therefore, the objective of the present work was to verify eventual metabolic alterations caused in the stomach and heart tissues of exercising Wistar rats fed an e
Publicado em: 2008
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12. Macro- and microscopic properties of milk proteins and k-carrageenan gels / Propriedades macro- e microscopicas de geis de proteinas do leite e k-carragena
Evaluation of acid-induced sodium caseinate (CS) gelation promoted by glucono-d- lactone (GDL) was performed at different acidification rates with several protein concentrations (2-6% w/w). The kinetics of acidification and gelation were followed from pH 6.7 to the isoelectric point of casein by evaluation of the pH and mechanical properties using uniaxial c
Publicado em: 2008