• Asian-Australasian Journal of Animal Sciences
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• v.20 no.7
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• pp.1120-1126
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• 2007

An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as ${\beta}$-lactoglobulin. The bioavailability of iron from Fe-WPC was evaluated using iron-deficient rats, in comparison with heme iron. Rats were separated into a control group and an iron-deficiency group. Rats in the control group were given the standard diet containing ferrous sulfate as the source of iron throughout the experimental feeding period. Rats in the iron-deficiency group were made anemic by feeding on an Fe-deficient diet without any added iron for 3 wk. After the iron-deficiency period, the iron-deficiency group was separated into an Fe-WPC group and a heme iron group fed Fe-WPC and hemin as the sole source of iron, respectively. The hemoglobin content, iron content in liver, hemoglobin regeneration efficiency (HRE) and apparent iron absorption rate were examined when iron-deficient rats were fed either Fe-WPC or hemin as the sole source of iron for 20 d. Hemoglobin content was significantly higher in the rats fed the Fe-WPC diet than in rats fed the hemin diet. HRE in rats fed the Fe-WPC diet was significantly higher than in rats fed the hemin diet. The apparent iron absorption rate in rats fed the Fe-WPC diet tended to be higher than in rats fed the hemin diet (p = 0.054). The solubility of iron in the small intestine of rats at 2.5 h after ingestion of the Fe-WPC diet was approximately twice that of rats fed the hemin diet. These results indicated that the iron bioavailability of Fe-WPC was higher than that of hemin, which seemed due, in part, to the different iron solubility in the intestine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.371-375
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• 1988

Tubular ultrafiltration membranes were used to investigated mass transfer characteristics of waste cheese whey. The effects of bulk concentration and flow velocity on permeat flux, mass transfer coefficient and apparent rejection coefficient were measured. Mass transfer coefficient was increased linearly with increasing flow velocity, and following relationship between mass transfer coefficient(k) and linear velocity(u) was obtained. $k=0.87{\times}10^{-5}u^{1-1}$ It is interjecting to note that plots for all linear velocity tend to converge to the same point for zero permeating flux, and the maximum bulk concentration that can be achieved with cheese whey extracts was 38(w/v %). In general, membrane rejection coefficient increased with increasing flow velocity and the rejection coefficients of cheese whey solution and that of lactose in cheese whey solution were obtained $0.40{\sim}0.65$, $0.15{\sim}0.30$, respectively.

• 한국유가공학회:학술대회논문집
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• 2007.09a
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• pp.31-37
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.694-699
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• 2002

The purpose of this study is to observe the effect of bovine colostral whey fractions on proliferation of Th1 cells and to verify the effect of whey fractions that are directly related to growth of Th1 cells on macrophages activation. Whey was fractionated into 3 fractions depending on by ultrafiltration (fraction (Fr.) I; molecular weight (Mw.) 10 kDa and more, Fr. II; Mw. $1\;kDa{\sim}10\;kDa$, Fr. III; Mw. less than 1 kDa) and examined by SDS-polyacrylamide gel electrophoresis. Fr. II stimulated and proliferated Th1 cells most at 1 mg/mL concentration and the percentage of cell proliferation was 67.1%. The secretive induction of tumor necrosis $factor-{\alpha}$ $(TNF-{\alpha})$ by whey, Fr. II, protein fraction (Fr. P) and oligosaccharide fraction (Fr. O) after fractionating Fr. II into Fr. P and Fr. O on the basis of Th1 cells growth was that Fr. O had more 80% secretive induction of $TNF-{\alpha}$ than that of $1\;{\mu}g/mL$ lipopolysaccharide that was positive control. So confirmed that Fr. O induced $TNF-{\alpha}$ secretion by activating macrophages.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.97-103
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• 2007

In this study, physicochemical properties and the antioxidative activity of whey protein isolate(WPI) for com germ oil were measured. The pH of WPI was 6.26, and the titrable acidity was 0.18%. The WPI’s moisture content was 5.2% and each of the other element content such as lactose, crude protein, crude ash and crude fat was found to be 0.8%, 90.7%, 2.7% and 0.6%, respectively. The amounts of active SH group in WPI 9 ${\mu}$ M-g and total colony counts of bacteria was 5.9 ${\times}$ 10$^3$ CFU-g. ${\alpha}$-Lactalbumin, ${\beta}$-lactoglobulin and bovine serum albumin(BSA) were shown in WPI as major protein by electrophoresis. The antioxidative effect of WPI and other antioxidants on com germ oil used as substrate was determined by peroxide value(POV) and conjuqated dienoic acid value(CDV). By these results, the order of antioxidative effects could be defined as BHT 0.02%>ascorbic acid 0.1%>WPI 0.1%>WPI 0.02%>ascorbic acid 0.02%>control>tocopherol 0.02%>tocopherol 0.1%, respectively. Also the induction period of com germ oil added with WPI was longer by 1.6 times than that of control(none added any antioxidant). Therefore the fact suggested that WPI could be utilized as a good antioxidative agents.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.540-551
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• 2023

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (η_a,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.5-18
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• 2006

• 축산식품과학과 산업
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• v.7 no.2
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• pp.10-17
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• 2018

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.06a
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• pp.42-42
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• 1996

• The monthly packaging world
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• s.339
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• pp.58-67
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• 2021