Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate

2017 ◽  
Vol 43 ◽  
pp. 207-215 ◽  
Author(s):  
Zahra Ahmadi ◽  
Seyed Mohammad Ali Razavi ◽  
Mahdi Varidi
Keyword(s):  
Whey Protein ◽  
Textural Properties ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

Use of Different Proteases to Obtain Whey Protein Concentrate Hydrolysates with Inhibitory Activity toward Angiotensin-Converting Enzyme

2013 ◽  
Vol 38 (1) ◽  
pp. 102-109 ◽  
Author(s):  
Harriman A. Morais ◽  
Marialice P.C. Silvestre ◽  
Larissa L. Amorin ◽  
Viviane D.M. Silva ◽  
Mauro R. Silva ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Whey Protein ◽  
Inhibitory Activity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Converting Enzyme
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