scholarly journals Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams

Polymers ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 722 ◽  
Author(s):  
Chalermthai ◽  
Chan ◽  
Bastidas-Oyanedel ◽  
Taher ◽  
Olsen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Milk Proteins ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Polymer Sheets ◽  
Lower Protein ◽  
Poly Ethylene ◽  
The One

The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, followed by free radical polymerization with co-polymer poly(ethylene glycol) methyl ether methacrylate (PEGMA) to obtain polymer sheets. Different protein concentrations in water (11–14 w/v%), at two protein/PEGMA mass-ratios, 20:80 and 30:70, were tested. The polymers made from WPI and WPC at a higher protein/PEGMA ratio of 30:70 had significantly better tensile strength than the one with lower protein content, by about 1–2 MPa (the best 30:70 sample exhibited 3.8 ± 0.2 MPa and the best 20:80 sample exhibited 1.9 ± 0.4 MPa). This indicates that the ratio between the hard (protein) and soft (copolymer PEGMA) domains induce significant changes to the tensile strengths of the polymer sheets. Thermally, the WPI-based polymer samples are stable up to 277.8 ± 6.2 °C and the WPC-based samples are stable up to 273.0 ± 3.4 °C.

scholarly journals Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 986
Author(s):  
Soad Taha ◽  
Ibrahim El-Sherbiny ◽  
Toshiki Enomoto ◽  
Aida Salem ◽  
Emiko Nagai ◽  
...  
Keyword(s):  
Whey Protein ◽  
Milk Proteins ◽  
Entrapment Efficiency ◽  
Sodium Caseinate ◽  
Physicochemical Characteristics ◽  
Antimicrobial Activities ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Potential Benefits

Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins.

Characterization of a Cabbage Off-flavor in Whey Protein Isolate

2006 ◽  
Vol 71 (2) ◽  
pp. C86-C90 ◽  
Author(s):  
Joy M. Wright ◽  
Mary E. Carunchia Whetstine ◽  
R. Evan Miracle ◽  
Maryanne Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Determination of Aflatoxin M1 in Liquid Milk, Cheese, and Selected Milk Proteins by Automated Online Immunoaffinity Cleanup with Liquid Chromatography‒Fluorescence Detection

2020 ◽  
Author(s):  
Jackie E Wood ◽  
Brendon D Gill ◽  
Harvey E Indyk ◽  
Ria Rhemrev ◽  
Monika Pazdanska ◽  
...  
Keyword(s):  
Whey Protein ◽  
High Throughput ◽  
Milk Proteins ◽  
Whey Protein Concentrate ◽  
Aflatoxin M1 ◽  
Protein Concentrate ◽  
Compliance Testing ◽  
Liquid Milk ◽  
Hydroxylated Metabolite ◽  
Single Laboratory

Abstract Background Aflatoxins are secondary metabolites produced by a number of species of Aspergillus fungi. Aflatoxin M1 (AFM1) is a hydroxylated metabolite of aflatoxin B1 and is found in the milk of cows fed with feed spoilt by Aspergillus species. AFM1 is carcinogenic, especially in the liver and kidneys, and mutagenic, and is also an immunosuppressant in humans. Objective A high-throughput method for the quantitative analysis of AFM1 that is applicable to liquid milk, cheese, milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), and whey powder (WP) was developed and validated. Method AFM1 in cheese, milk, and protein products is extracted using 1% acetic acid in acetonitrile with citrate salts. The AFM1 in the resulting extract is concentrated using RIDA®CREST/IMMUNOPREP® ONLINE cartridges followed by quantification by HPLC‒fluorescence. Results The method was shown to be accurate for WP, WPC, WPI, MPC, liquid milk, and cheese, with acceptable recovery (81–112%) from spiked samples. Acceptable precision for WP, WPC, WPI, MPC, liquid milk, and cheese was confirmed, with repeatabilities of 4–12% RSD and intermediate precisions of 5–13% RSD. Method detection limit and ruggedness experiments further demonstrated the suitability of this method for routine compliance testing. An international proficiency scheme (FAPAS) cheese sample showed that this method gave results that were comparable with those from other methods. Conclusions A method for high-throughput, routine testing of AFM1 is described. The method was subjected to single-laboratory validation and was found to be accurate, precise, and fit-for-purpose. Highlights An automated online immunoaffinity cleanup HPLC‒fluorescence method for milk proteins, cheese, and milk was developed and single-laboratory validated. It allows for high-throughput analysis of AFM1 and can be used for the analysis of AFM1 in whey protein products.

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

2009 ◽  
Vol 4 (5) ◽  
pp. 797-808 ◽  
Author(s):  
Abigail Santillán-Moreno ◽  
Fernando Martínez-Bustos ◽  
Eduardo Castaño-Tostado ◽  
Silvia L. Amaya-Llano
Keyword(s):  
Whey Protein ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Whey Protein Concentrate ◽  
Agave Tequilana ◽  
Protein Concentrate

scholarly journals Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1295
Author(s):  
Laura O’Donoghue ◽  
Md. Haque ◽  
Sean Hogan ◽  
Fathima Laffir ◽  
James O’Mahony ◽  
...  
Keyword(s):  
Glass Transition ◽  
Dynamic Mechanical Analysis ◽  
Whey Protein ◽  
Loss Modulus ◽  
Mechanical Analysis ◽  
Whey Protein Concentrate ◽  
Scanning Calorimetry ◽  
Dynamic Mechanical ◽  
Storage And Loss Moduli ◽  
Lower Protein

The α-relaxation temperatures (Tα), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (Tg) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical Tα determined from the storage modulus of the DMA (Tα onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (Tα peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.

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