scholarly journals The functional and biological properties of whey proteins: prospects for the development of functional foods

1998 ◽  
Vol 7 (2) ◽  
pp. 283-296 ◽  
Author(s):  
Hannu Korhonen ◽  
Anne Pihlanto-Leppälä ◽  
Pirjo Rantamäki ◽  
Tuomo Tupasela
Keyword(s):  
Functional Foods ◽  
Cheese Whey ◽  
Membrane Separation ◽  
Whey Proteins ◽  
Biological Properties ◽  
Scientific Data ◽  
Processing Technologies ◽  
Chromatographic Techniques ◽  
New Applications ◽  
New Industry

Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.

scholarly journals Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 19 ◽  
Author(s):  
Miguel A. Mazorra-Manzano ◽  
Glen R. Robles-Porchas ◽  
Daniel A. González-Velázquez ◽  
María J. Torres-Llanez ◽  
Marcel Martínez-Porchas ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Bioactive Peptides ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Whey Proteins ◽  
Biological Properties ◽  
Effect Of Temperature ◽  
Ace Inhibitory Activity ◽  
Beneficial Effects ◽  
Ace Inhibitory

Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.

Prospects of using dynamic membrane filtration module UF-RDM for concentrating cheese whey proteins

2019 ◽  
Vol 56 (6) ◽  
pp. 54-56
Author(s):  
E.Yu. Agarkova ◽  
◽  
A.G. Kruchinin ◽  
A.A. Agarkov ◽  
V.D. Haritonov
Keyword(s):  
Membrane Filtration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Dynamic Membrane

scholarly journals An Integrated Approach for the Valorization of Cheese Whey

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 564
Author(s):  
Francisco J. Barba
Keyword(s):  
Cheese Whey ◽  
Integrated Approach ◽  
Complete Recovery ◽  
Microbial Load ◽  
Processing Technologies ◽  
Whole Process ◽  
Unit Operations ◽  
Safe Product ◽  
Development Goals ◽  
Cheese Production

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

scholarly journals Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

2021 ◽  
Vol 12 ◽  
Author(s):  
Deepak Kasote ◽  
Rhowell N. Tiozon ◽  
Kristel June D. Sartagoda ◽  
Hameeda Itagi ◽  
Priyabrata Roy ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Functional Foods ◽  
Phenolic Content ◽  
Cereal Grains ◽  
Physical Processes ◽  
Processing Technologies ◽  
Phenolic Constituents ◽  
Phenolics Content ◽  
Phenolic Concentration

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

scholarly journals Effect of the Modifications on the Physicochemical and Biological Properties of β-Glucan—A Critical Review

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 57 ◽  
Author(s):  
Hongjie Yuan ◽  
Ping Lan ◽  
Yan He ◽  
Chengliang Li ◽  
Xia Ma
Keyword(s):  
Food Processing ◽  
Triple Helix ◽  
Functional Foods ◽  
Physiological Function ◽  
Biological Activities ◽  
Structural Features ◽  
Biological Properties ◽  
Enzymatic Modification ◽  
Anti Oxidant

β-Glucan exhibits many biological activities and functions such as stimulation of the immune system and anti-inflammatory, anti-microbial, anti-infective, anti-viral, anti-tumor, anti-oxidant, anti-coagulant, cholesterol-lowering, radio protective, and wound healing effects. It has a wide variety of uses in pharmaceutical, cosmetic, and chemical industries as well as in food processing units. However, due to its dense triple helix structure, formed by the interaction of polyhydroxy groups in the β-d-glucan molecule, it features poor solubility, which not only constrains its applications, but also inhibits its physiological function in vivo. One aim is to expand the applications for modified β-glucan with potential to prevent disease, various therapeutic purposes and as health-improving ingredients in functional foods and cosmetics. This review introduces the major modification methods required to understand the bioactivity of β-glucan and critically provides a literature survey on the structural features of this molecule and reported biological activity. We also discuss a new method to create novel opportunities to exploit maximally various properties of β-glucan, namely ultrasound-assisted enzymatic modification.

GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins

2004 ◽  
Vol 28 (9) ◽  
pp. 1661-1672 ◽  
Author(s):  
Ruy Sousa ◽  
Gustavo P. Lopes ◽  
Gilson A. Pinto ◽  
Paulo I.F. Almeida ◽  
Roberto C. Giordano
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fuzzy Control ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of
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