2011
DOI: 10.1016/j.smallrumres.2011.09.040
|View full text |Cite
|
Sign up to set email alerts
|

Bioactive components of ovine and caprine cheese whey

Abstract: Cheese whey, also known as sweet whey, is a by-product of cheese-making that contains many valuable constituents. Among them, whey proteins stand out for their high nutritional value in terms of biological value and composition in essential amino acids. In recent years, the increasing demand for caprine and ovine cheeses has produced important amounts of whey from these species, boosting research on the biological activities of its constituent proteins. Different bioactivities have been associated to these pro… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

1
72
0
10

Year Published

2013
2013
2020
2020

Publication Types

Select...
4
2
1

Relationship

0
7

Authors

Journals

citations
Cited by 146 publications
(83 citation statements)
references
References 81 publications
1
72
0
10
Order By: Relevance
“…The number of amino acids in the single peptide chain of β-LG is 162. Solubility of this protein is mainly dependent on pH and ionic strength (Hernández-Ledesma et al, 2011a;Walstra et al, 2010). The heat denaturation of β-LG occurs between 70 to 75 o C and forms aggregates at 78 to 82 o C. The precipitation of β-LG occurs before that of α-LA.…”
Section: β-Lactoglobulinmentioning
confidence: 99%
“…The number of amino acids in the single peptide chain of β-LG is 162. Solubility of this protein is mainly dependent on pH and ionic strength (Hernández-Ledesma et al, 2011a;Walstra et al, 2010). The heat denaturation of β-LG occurs between 70 to 75 o C and forms aggregates at 78 to 82 o C. The precipitation of β-LG occurs before that of α-LA.…”
Section: β-Lactoglobulinmentioning
confidence: 99%
“…Table adapted from Refs. 18,19 at 2208C until usage. Prior to usage whey samples were thawed at 48C and brought to room temperature.…”
Section: Pretreatment Of Caprine Wheymentioning
confidence: 99%
“…Moreover goat milk is increasing in importance for people with allergies to bovine milk . Various types of cheese are produced from goat milk and whey is produced as a by‐product in large quantities . In general, industrial processing includes production of whey protein concentrate, whey protein isolate and whey protein hydrolysate mostly for dietary purposes.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…In recent decades the dairy industry and various research groups have been seeking different strategies to give added value to the whey, byproduct in the manufacture of cheese (1)(2)(3). Due to the high volume of whey production, about 180-190 million metric tons per year, traditionally much of the whey has been discharged into water sources such as rivers and seas and in other cases has been used on agricultural land as fertilizer (4)(5)(6)(7).…”
Section: Introductionmentioning
confidence: 99%