scholarly journals Recent Developments in Purification Techniques for Whey Valorization

2021 ◽  
Vol 2 (9) ◽  
pp. 876-887
Author(s):  
Maham Aslam ◽  
Ansa Khalid ◽  
Ghanwa Tahir ◽  
Hamid Mukhtar
Keyword(s):  
Whey Protein ◽  
Membrane Separation ◽  
Protein Hydrolysate ◽  
Cost Effective ◽  
Product Yield ◽  
Protein Isolate ◽  
Salting Out ◽  
Main Challenge ◽  
Recent Developments ◽  
Whey Protein Hydrolysate

Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structure making it difficult to understand its functional, nutritional and therapeutic properties, shifting focus towards innovative techniques which give product of high purity, are rapid, efficient, cost effective, eco-friendly and easy to be scaled up. Among such techniques, membrane separation and chromatography are widely employed ones. There is always a concern about purity and use of a single technique leads to compromise between purification level and overall purified product yield, shifting focus towards coupling of separation techniques. The following article is a comprehensive approach towards novel approaches for the isolation and separation of different whey constituents such as whey protein isolate and whey protein hydrolysate etc. along with their application in dairy, food and pharmaceutical industry and animal feedstock.

scholarly journals Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation

2021 ◽  
Author(s):  
Anwar Ali ◽  
Quratul Ain ◽  
Ayesha Saeed ◽  
Waseem Khalid ◽  
Munir Ahmed ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Cost Effective ◽  
Point Of View ◽  
Whey Protein Concentrate ◽  
Molecular Characteristics ◽  
Fas Signaling ◽  
Whey Protein Hydrolysate

Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.

Preparation and characterization of whey protein hydrolysate-Zn complexes

2019 ◽  
Vol 14 (1) ◽  
pp. 254-261 ◽  
Author(s):  
Rongchun Wang ◽  
Shenghua He ◽  
Yifan Xuan ◽  
Cuilin Cheng
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Protein Hydrolysate

scholarly journals Correction: Whey Protein Hydrolysate Enhances HSP90 but Does Not Alter HSP60 and HSP25 in Skeletal Muscle of Rats

PLoS ONE ◽  
2014 ◽  
Vol 9 (1) ◽  
Author(s):  
Carolina Soares Moura ◽  
Pablo Christiano Barboza Lollo ◽  
Priscila Neder Morato ◽  
Luciana Hisayama Nisishima ◽  
Everardo Magalhães Carneiro ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Protein Hydrolysate

scholarly journals IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

2020 ◽  
Vol 5 (5) ◽  
pp. 65-77
Author(s):  
K. M. K. Kebary ◽  
S. A. Husien ◽  
R. M. Badawi ◽  
M. A. M. Habib
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Whey Protein Hydrolysate

scholarly journals Co-ingestion of whey protein hydrolysate with milk minerals rich in calcium potently stimulates glucagon-like peptide-1 secretion: an RCT in healthy adults

2019 ◽  
Vol 59 (6) ◽  
pp. 2449-2462 ◽  
Author(s):  
Yung-Chih Chen ◽  
Harry A. Smith ◽  
Aaron Hengist ◽  
Oliver J. Chrzanowski-Smith ◽  
Ulla Ramer Mikkelsen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Healthy Adults ◽  
Mean Difference ◽  
High Dose ◽  
Calcium Citrate ◽  
Double Blind ◽  
Gut Hormone ◽  
Whey Protein Hydrolysate ◽  
Milk Minerals

Abstract Purpose To examine whether calcium type and co-ingestion with protein alter gut hormone availability. Methods Healthy adults aged 26 ± 7 years (mean ± SD) completed three randomized, double-blind, crossover studies. In all studies, arterialized blood was sampled postprandially over 120 min to determine GLP-1, GIP and PYY responses, alongside appetite ratings, energy expenditure and blood pressure. In study 1 (n = 20), three treatments matched for total calcium content (1058 mg) were compared: calcium citrate (CALCITR); milk minerals rich in calcium (MILK MINERALS); and milk minerals rich in calcium plus co-ingestion of 50 g whey protein hydrolysate (MILK MINERALS + PROTEIN). In study 2 (n = 6), 50 g whey protein hydrolysate (PROTEIN) was compared to MILK MINERALS + PROTEIN. In study 3 (n = 6), MILK MINERALS was compared to the vehicle of ingestion (water plus sucralose; CONTROL). Results MILK MINERALS + PROTEIN increased GLP-1 incremental area under the curve (iAUC) by ~ ninefold (43.7 ± 11.1 pmol L−1 120 min; p < 0.001) versus both CALCITR and MILK MINERALS, with no difference detected between CALCITR (6.6 ± 3.7 pmol L−1 120 min) and MILK MINERALS (5.3 ± 3.5 pmol L−1 120 min; p > 0.999). MILK MINERALS + PROTEIN produced a GLP-1 iAUC ~ 25% greater than PROTEIN (p = 0.024; mean difference: 9.1 ± 6.9 pmol L−1 120 min), whereas the difference between MILK MINERALS versus CONTROL was small and non-significant (p = 0.098; mean difference: 4.2 ± 5.1 pmol L−1 120 min). Conclusions When ingested alone, milk minerals rich in calcium do not increase GLP-1 secretion compared to calcium citrate. Co-ingesting high-dose whey protein hydrolysate with milk minerals rich in calcium increases postprandial GLP-1 concentrations to some of the highest physiological levels ever reported. Registered at ClinicalTrials.gov: NCT03232034, NCT03370484, NCT03370497.

scholarly journals Soluble Whey Protein Hydrolysate Ameliorates Muscle Atrophy Induced by Immobilization via Regulating the PI3K/Akt Pathway in C57BL/6 Mice

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3362
Author(s):  
Ji Eun Shin ◽  
Seok Jun Park ◽  
Seung Il Ahn ◽  
Se-Young Choung
Keyword(s):  
Skeletal Muscle ◽  
Whey Protein ◽  
Muscle Mass ◽  
Muscle Atrophy ◽  
Skeletal Muscle Mass ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Protein Supplementation ◽  
Whey Protein Hydrolysates ◽  
Whey Protein Hydrolysate

Sarcopenia, a loss of skeletal muscle mass and function, is prevalent in older people and associated with functional decline and mortality. Protein supplementation is necessary to maintain skeletal muscle mass and whey protein hydrolysates have the best nutrient quality among food proteins. In the first study, C57BL/6 mice were subjected to immobilization for 1 week to induce muscle atrophy. Then, mice were administered with four different whey protein hydrolysates for 2 weeks with continuous immobilization. Among them, soluble whey protein hydrolysate (WP-S) had the greatest increase in grip strength, muscle weight, and cross-sectional area of muscle fiber than other whey protein hydrolysates. To investigate the molecular mechanism, we conducted another experiment with the same experimental design. WP-S significantly promoted the phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway and inhibited the PI3K/Akt/forkhead box O (FoxO) pathway. In addition, it increased myosin heavy chain (MyHC) expression in both the soleus and quadriceps and changed MyHC isoform expressions. In conclusion, WP-S attenuated muscle atrophy induced by immobilization by enhancing the net protein content regulating muscle protein synthesis and degradation. Thus, it is a necessary and probable candidate for developing functional food to prevent sarcopenia.

Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale

2019 ◽  
Vol 93 ◽  
pp. 11-14 ◽  
Author(s):  
Luísa Ozorio ◽  
Nariana R. Pereira ◽  
José E. da Silva-Santos ◽  
Ana I.S. Brígida ◽  
Caroline Mellinger-Silva ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Pilot Scale ◽  
Enzyme Inactivation ◽  
Vasorelaxant Activity ◽  
Whey Protein Hydrolysate
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