Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt-soluble protein gels

1993 ◽  
Vol 41 (9) ◽  
pp. 1372-1378 ◽  
Author(s):  
Tan Yi. Hung ◽  
Denise M. Smith
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Soluble Protein ◽  
Whey Protein Concentrate ◽  
Chicken Breast ◽  
Protein Concentrate ◽  
Dynamic Rheological Properties ◽  
Protein Gels

The effects of α-lactabumin and whey protein concentrate on dry matter recovery, TCA soluble protein levels, and peptide distribution in the rat gastrointestinal tract

2001 ◽  
Vol 79 (4) ◽  
pp. 320-328 ◽  
Author(s):  
Odile T Pantako ◽  
Lise Lemieux ◽  
Jean Amiot
Keyword(s):  
Whey Protein ◽  
Soluble Protein ◽  
Dry Matter ◽  
Stomach Contents ◽  
Whey Protein Concentrate ◽  
Dry Matter Content ◽  
Protein Concentrate ◽  
Protein Levels ◽  
Intestinal Contents ◽  
Small Intestinal

The effects of two dietary proteins on dry matter recovery, trichloroacetic acid (TCA) soluble protein concentration, and peptide distribution in gastrointestinal contents were investigated in rats trained to consume, in a single 2-hour daily meal, diets containing α-lactalbumin (α-LA) or whey protein concentrate (WPC) for two weeks. Compared with the WPC diet, the α-LA diet emptied faster from the stomach. Dry matter recovery was higher in the stomach contents of rats fed the WPC diet than in those given the α-LA diet, but dry matter content in the small intestine was comparable. TCA soluble protein levels in the stomach and the small intestinal contents were also significantly (P &lt 0.001) higher in rats fed the WPC diet. The concentration of peptides having molecular weights (MW) ranging from 12 500–30 000 daltons (Da) was higher in the stomach contents of rats fed the WPC diet. Conversely, the level of peptides ranging from 5000–12 500 Da was higher in the stomach contents of rats fed the α-LA diet. For both diets, the small intestinal contents were characterized by high levels of amino acids and small peptides. These results suggest that the hydrolysis and absorption of α-LA is faster than that of WPC.Key words: In vivo protein digestion, peptides absorption, whey protein concentrate, α-lactalbumin, stomach emptying.

scholarly journals Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

2016 ◽  
pp. 11-18 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Dajana Vukic
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Skim Milk ◽  
Fermented Milk ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Water Holding

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml), the highest water holding capacity (62%) and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs) after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage.

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