scholarly journals Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

2019 ◽  
Vol 57 (1) ◽  
pp. 48-58 ◽  
Author(s):  
Indrajeet Singh Banjare ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Sumit Arora ◽  
Vanita Pandey
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Inlet Temperature ◽  
Protein Concentrate ◽  
Significant Difference ◽  
In Vitro Bioaccessibility ◽  
Fe Complex ◽  
Spray Dried

In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.

scholarly journals Spray-Dried Whey Protein Concentrate-Iron Complex

2019 ◽  
Vol 57 (3) ◽  
pp. 331-340 ◽  
Author(s):  
Indrajeet Singh Banjare ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Rajan Sharma
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Chemical Reactivity ◽  
Oral Iron ◽  
Whey Protein Concentrate ◽  
Inlet Temperature ◽  
High Dose ◽  
Protein Concentrate ◽  
Fe Complex

Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.

scholarly journals Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate

2019 ◽  
Vol 7 (3) ◽  
pp. 761-771 ◽  
Author(s):  
Hiba Ahmed Mohammed Ahmed ◽  
Syed Amir Ashraf ◽  
Amir Mahgoub Awadelkareem ◽  
Jahoor Alam ◽  
Abdelmoniem Ibrahim Mustafa
Keyword(s):  
Whey Protein ◽  
Wheat Flour ◽  
Crude Protein ◽  
Significant Rise ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Levels

The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-chemical characteristics of biscuits developed from the supplementation of wheat flour with different levels of whey protein concentrate (WPC). The biscuits were prepared by using composite blends of wheat flour (WF) and WPC in different combination such as 100:0 (WF), 95:5 (WWP 5%), 90:10 (WWP 10%) and 85:15 (WWP 15). Proximate analysis of control as well as treated sample showed significant rise in crude protein content, with increase in WPC supplementation. Moreover, Non-nutritional factor such as tannin content and polyphenols was found to be highest in WF sample followed by WWP (5%), WWP (10%) and WWP (15%). In addition to that, in-vitro protein digestibility (IVPD) was found to be highest in WPC and when IVPD was compared with the crude protein, a significant difference was observed. Additionally, with the increase in WPC ratio the concentration of lysine, aspartic acid and glutamic acid was improved. Moreover mineral analysis revealed that, WF had highest amount of iron 0.66 mg/100g followed by WWP (5%), WWP (10%), WWP (15%) and WPC. Moreover, spread ratio of cookies found to be significant with the increase in the levels of WPC. Sensory evaluation of the samples revealed that, WWP (15%) had highest acceptance rating followed by WWP (10%). Based upon our investigation, we found that WPC could be a good source of supplementation for the development of protein enriched biscuits to combat the problem of malnutrition.

Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditions

2019 ◽  
Vol 58 ◽  
pp. 275-281 ◽  
Author(s):  
Kamal Gandhi ◽  
Savita Devi ◽  
Priyae Brath Gautam ◽  
Rajan Sharma ◽  
Bimlesh Mann ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Fe Complex ◽  
Spray Dried

Physicochemical properties of caprine and commercial bovine whey protein concentrate

2019 ◽  
Vol 13 (4) ◽  
pp. 2729-2739
Author(s):  
Carolina A. Ayunta ◽  
Claudia M. Quinzio ◽  
María C. Puppo ◽  
Laura B. Iturriaga
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Comparison of Whey Protein Concentrate and Spray-Dried Plasma Protein in Diets for Weanling Pigs1

2007 ◽  
Vol 23 (2) ◽  
pp. 116-122 ◽  
Author(s):  
R.O. Gottlob ◽  
J.M. DeRouchey ◽  
M.D. Tokach ◽  
J.L. Nelssen ◽  
R.D. Goodband ◽  
...  
Keyword(s):  
Whey Protein ◽  
Plasma Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

scholarly journals Bovine milk derived skimmed milk powder and whey protein concentrate modulates Citrobacter rodentium shedding in the mouse intestinal tract

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e5359
Author(s):  
Julie Cakebread ◽  
Alison Hodgkinson ◽  
Olivia Wallace ◽  
Megan Callaghan ◽  
Daralyn Hurford ◽  
...  
Keyword(s):  
Whey Protein ◽  
Biological Effects ◽  
Milk Powder ◽  
Bioactive Molecules ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Citrobacter Rodentium ◽  
Significant Difference ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Skimmed milk powder (SMP) and whey protein concentrate (WPC) were manufactured from fresh milk collected from cows producing high or low Immunoglobulin (Ig) A levels in their milk. In addition commercial products were purchased for use as diluent or control treatments. A murine enteric disease model (Citrobacter rodentium) was used to assess whether delivery of selected bioactive molecules (IgA, IgG, Lactoferrin (Lf)) or formulation delivery matrix (SMP, WPC) affected faecal shedding of bacteria in C. rodentium infected mice. In trial one, faecal pellets collected from mice fed SMP containing IgA (0.007–0.35 mg/mL), IgG (0.28–0.58 mg/mL) and Lf (0.03–0.1 mg/mL) contained fewer C. rodentium (cfu) compared to control mice fed water (day 8, p < 0.04, analysis of variance (ANOVA) followed by Fisher’s unprotected least significant difference (ULSD)). In trial two, WPC containing IgA (0.35–1.66 mg/mL), IgG (0.58–2.36 mg/mL) and Lf (0.02–0.45 mg/mL) did not affect C. rodentium shedding, but SMP again reduced faecal C. rodentium levels (day 12, p < 0.04, ANOVA followed by Fisher’s ULSD). No C. rodentium was detected in sham phosphate-buffered saline inoculated mice. Mice fed a commercial WPC shed significantly greater numbers of C. rodentium over 4 consecutive days (Fishers ULSD test), compared to control mice fed water. These data indicate that SMP, but not WPC, modulates faecal shedding in C. rodentium-infected mice and may impact progression of C. rodentium infection independently of selected bioactive concentration. This suggests that food matrix can impact biological effects of foods.

Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin

2020 ◽  
Vol 317 ◽  
pp. 126412 ◽  
Author(s):  
Giovanni Barone ◽  
Cian Moloney ◽  
Jonathan O'Regan ◽  
Alan L. Kelly ◽  
James A. O'Mahony
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate
Sign in / Sign up

Export Citation Format

Share Document