• Title/Summary/Keyword: Cheese Whey Protein

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Coprecipitation Characteristics of Cheese Whey and Soybean Proteins (유청(乳淸)과 대두 단백질(蛋白質)의 공동침전(共同沈殿) 특성(特性))

  • Wee, Jae-Joon;Lee, Hyong-Joo
    • Applied Biological Chemistry
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    • v.26 no.4
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    • pp.199-204
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    • 1983
  • As a way of utilizing cheese whey to fortify sulfur-bearing amino acids to soybean protein, whey-soybean coagulum was made from whey-soy milk mixture and optimum conditions for coprecipitation of the two proteins were determined. Mixture of whey and soymilk in 1 : 1 volume ratio was coagulated at $0.005{\sim}0.5M$ of $CaCl_2$ concentration, pH $1.5{\sim}8.0$, and at $60{\sim}100^{\circ}C$, and absorbance at 500nm of filtrate from the coagulum was measured. Optimum conditions for the coprecipitation were 0.0125M of $CaCl_2$ concentration, pH $6.5\sim7.5$, and $70{\sim}80^{\circ}C$ which resulted in the minimum absorbance and also good physical properties of the curd.

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Effect of Thermalization and Ultrafiltration Membrane on the Increase of Cottage Cheese Yield Using Radiolabelled Protein (방사성 표지단백질을 이용한 우유의 열처리 및 한외거르기가 코티지 치즈의 생산성 증대에 미치는 영향)

  • Noh, Bong-Soo;Park, In-Seon
    • Korean Journal of Food Science and Technology
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    • v.22 no.7
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    • pp.774-779
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    • 1990
  • $[^{14}C]$-radiolabelled ${\beta}-lactoglobulin$ was used for the studies on the effect of thermalization and ultrafiltration for the increase of cheese yield. 4.33% of ${\beta}-lactoglobulin$ was incorporated through thermalization. $3.20{\sim}3.65%$ of ${\beta}-lactoglobulin$ was more incorporated with cheese curd in the thermalization and ultrafiltration than without ultrafiltration process. Comparing with protein increase, other whey proteins might be incorporated with casein micelles. Loss of $[^{14}]C-{\beta}-lactoglobulin$ through processing and adsorption to membrane during ultrafiltration was only 1.03%.

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Physicochemical Properties of Whey Protein Isolate (WPI의 물리화학적 특성에 관한 연구)

  • Ahn, Myung-Soo;Kim, Chan-Hee
    • Korean Journal of Food Science and Technology
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    • v.39 no.1
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    • pp.50-54
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    • 2007
  • In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.

Optimal Enzyme Selection for Organic Whey Protein Hydrolysis (유기농 유청 단백 가수분해의 최적 효소 선발)

  • Suh, Hyung Joo;Shin, Jung Cheul;Kim, Jae Hwan;Jang, Joo Hyun;Han, Sung Hee
    • The Korean Journal of Food And Nutrition
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    • v.30 no.6
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    • pp.1359-1363
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    • 2017
  • The purpose of this study was that the optimal hydrolysis conditions of endo- and exo-type enzymes were selected to utilize organic cheese byproducts. Optimal substrate concentration and optimum enzyme ratio were measured by using 4 kinds of endo-type enzymes (alcalase, neutrase, protamex, and foodpro alkaline protease) and two exo-type enzymes (flavourzyme and prozyme 2000P) for whey protein hydrolysis were analyzed using liquid chromatography. As a result, the optimal endo-type enzyme through the first enzyme reaction was selected as alcalse, and as a result of the secondary enzyme reaction, flavourzme was selected as the Exo type enzyme. The concentration of whey protein substrate for optimal primary and secondary enzyme reactions was 10%. In addition, the optimum ratio of enzyme was 0.5% of alcalase and 0.2% of flavourzyme, which showed low molecular weight chromatography pattern compared to 2% of alcalase and 1% of flavourzyme hydrolyzate. Therefore, hydrolyzing the endo-type enzyme alcalase at a concentration of 0.5% for 10 hours and then hydrolyzing the exo-type enzyme flavouryme at a concentration of 0.2% for 4 hours was considered to be the optimum condition.

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

  • Jeewanthi, Renda Kankanamge Chaturika;Kim, Myeong Hee;Lee, Na-Kyoung;Yoon, Yoh Chang;Paik, Hyun-Dong
    • Food Science of Animal Resources
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    • v.37 no.1
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    • pp.62-70
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    • 2017
  • The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, ${\alpha}-chymotrypsin$, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides ${\beta}-lactoglobulin$ (${\beta}-Lg$) and ${\alpha}-lactalbumin$ (${\alpha}-La$), to identify the proteolytic activity of each enzyme. Protease S showed the highest proteolytic activity and angiotensin converting enzyme inhibitory activity of IC50, 0.099 mg/mL (91.55%) while trypsin showed the weakest effect. Antihypertensive and antioxidative peptides associated with ${\beta}-Lg$ hydrolysates were identified in WPC-35 hydrolysates (WPH-35) that hydrolyzed by the enzymes, trypsin and protease S. WPH-35 treated with protease S in 0.5 h, responded positively to usage as a bioactive component in different applications of pharmaceutical or related industries.

유청단백질로 만들어진 식품포장재에 관한 연구

  • Kim, Seong-Ju
    • 한국유가공학회:학술대회논문집
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    • 2002.04a
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    • pp.59-60
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    • 2002
  • Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

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Development of Fresh Cheeses and Whey Drinks Using Milk Components (우유 성분을 이용한 생치즈와 유청 음료의 개발)

  • Park, In-Duck;Hong, Youn-Ho
    • Korean Journal of Food Science and Technology
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    • v.24 no.3
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    • pp.209-214
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    • 1992
  • In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.

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Characteristics of Amino Acid Fortified Tofu Manufactured by Coprecipitation of Whey and Soybean Proteins (유청(乳淸)과 대두(大豆) 단백질(蛋白質) 공동침전(共同沈澱)에 의해 제조(製造)된 아미노산 강화두부(强化豆腐)의 특성(特性))

  • Wee, Jae-Joon;Lee, Hyong-Joo
    • Applied Biological Chemistry
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    • v.26 no.4
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    • pp.205-210
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    • 1983
  • To investigate the characteristics of amino acid fortified tofu manufactured by coprecipition of cheese whey and soybean proteins, experimental tofus were made from various mixtures of whey, whey powder, and soy milk, and general and amino acid compositions and physical properties were analyzed. Physical characteristics such as elasticity, hardness, and brittleness of the whey-soybean tofu were very similar to those of traditional tofu but color of the whey-soybean tofu was lighter than that of soybean tofu. The contents of total solids and protein of traditional tofu were about 19% and 13%, respectively, while those of the whey-soy bean tofus were 17.3%$\sim$18.1% and 10.9$\sim$11.3%, respectively. The 5$\sim$15% of lactose in whey-soymilk mixture was transferred into the tofus. The Content of sulfur-bearing amino acids in the fortified tofu from 3 : 1 mixture of whey and soymilk was 3.8g/100g protein which indicated about 50% fortification of the amino acids as compared to the traditional tofu which contained 2. 54g/100g protein of the sulfur-bearing amino acids.

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COMPARATIVE STUDY ON PANEER MAKING FROM BUFFALO AND COW MILK

  • Masud, T.;Athar, I.H.;Shah, M.A.
    • Asian-Australasian Journal of Animal Sciences
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    • v.5 no.3
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    • pp.563-565
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    • 1992
  • The objective of this study is to compare the qualitative and quantitative properties of paneer prepared from buffalo and cow milk. Paneer from buffalo milk had higher total solids as compared to cow. Moreover significant differences were recorded in fat and protein contents among tested samples of milk, cheese and whey respectively. The results of the organoleptic evaluations showed that paneer made from cow milk was liked more as compared to buffalo.

Monitoring of the Radioactive Contaminants in Dairy Products Imported from the East European Countries (동유럽 국가산 수입 유가공품의 방사능 잔류조사)

  • Lee, Myoung-heon;Cho, Mi-ran;Kim, Yeon-hee;Son, Seong-wan;Kim, Sang-keun
    • Korean Journal of Veterinary Research
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    • v.43 no.3
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    • pp.399-403
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    • 2003
  • The present studies were conducted to monitor radioactive contamination in dairy products imported from 16 countries located in the East Europe which were affected by the Chernobyl nuclear accident. The 556 samples such as butter, cheese, ice cream, whey protein and hydrolysed milk protein products were collected randomly and determined from 1999 to 2002. All sample were below the Koeran and CODEX maximum tolerance level of radioactivity for $^{131}I$, $^{134}Cs$ and $^{137}Cs$.