Bovine whey proteins – Overview on their main biological properties

Madureira, Ana Raquel; Pereira, Cristina; Gomes, Ana; Pintado, Manuela; Malcata, F. Xavier

doi:10.1016/j.foodres.2007.07.005

Cited by 468 publications

(330 citation statements)

References 148 publications

(128 reference statements)

Supporting

Mentioning

297

Contrasting

Unclassified

Order By: Relevance

“…Casein and whey proteins make up the protein system of milk. Whey protein molecules have a globular structure with a relatively high content of helical structures and a balanced distribution of acidic and basic amino acid residues and hydrophobic and hydrophilic amino acid residues along the polypeptide chain [Madureira et al 2007]. In comparison with standard globular proteins such as whey proteins, casein is characterised by a unique, amphiphilic structure [Swaisgood 1992].…”

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

“…Whey proteins account for around 20% of all milk proteins [Madureira et al 2007]. The predominant whey proteins are β-lactoglobulin (β-Lg) and α-lactalbumin (α-La).…”

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

“…The reference protein for the β-lactoglobulin family is β-lactoglobulin, genetic variant B whose polypeptide chain contains 162 amino acid residues [Eigel et al 1984]. β-lactoglobulin occurs as a stable dimer at the pH of 5.2 to 7.0, as a monomer at the pH of 3.0 and above 8.0, and as an octamer at the pH of 3.5 to 5.2 [Madureira et al 2007].…”

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

“…α-lactalbumin participates in the biosynthesis of lactose, and it is an allosteric effector of β-1,4-galactosyltransferase [Kuhn et al 1980]. Three genetic variants of α-lactalbumin have been identifi ed: A, B and C [Madureira et al 2007]. Variant B is a reference protein whose polypeptide chain contains 123 amino acid residues.…”

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

See 3 more Smart Citations

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

Dziuba

2014

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Proteins are one of the primary components of the food, both in terms of nutrition and function. They are main source of amino acids, essential for synthesis of proteins, and also source of energy. Additionally, many proteins exhibit specifi c biological activities, which may have effect on functional or pro-health properties of food products. These proteins and their hydrolysis products, peptides, may infl uence the properties of food and human organism. The number of commercially available food products containing bioactive peptides is very low, apart from that milk proteins are their rich source. It could be supposed that number of available products with declared activity will rise in near future because of observed strong uptrend on interest in such products. Molecular and biological properties of milk proteins, as precursors of bioactive peptides was characterised in the work. Therefore, the strategy of research and obtaining of such peptides both in laboratory and industrial scale, as well as the range of their commercial application, was presented. Several examples of research efforts presenting high potential to develop new products containing bioactive peptides from milk proteins and predetermined as nutraceuticals was described.

show abstract

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

“…Whey proteins account for around 20% of all milk proteins [Madureira et al 2007]. The predominant whey proteins are β-lactoglobulin (β-Lg) and α-lactalbumin (α-La).…”

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

Section: Nomenclature and Molecular Properties Of Milk Proteinsmentioning

confidence: 99%

See 2 more Smart Citations

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

Dziuba

2014

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…In recent years, a growing awareness regarding the environmental problems caused by whey and its nutritional value combined the considerable efforts to utilize cheese whey for microbial growth for the production of addedvalue compounds through fermentation processes besides reduced environmental pollution [8], [10], [11].…”

Section: Introductionmentioning

confidence: 99%

A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina

Akpinar‐Bayizit¹,

Özcan²,

Yilmaz‐Ersan³

et al. 2016

IJCEA

View full text Add to dashboard Cite

Abstract-The objective of the present laboratory scale experiment was to assess utilization of cheese whey by Saprolegnia diclina IMI 318623 for biomass and lipid production. Current interest in single cell oils (SCOs) accumulated by oleaginous fungi centers around the ability of these microorganisms to convert agro-industrial surpluses and residues into lipids as potential alternative to edible plant and/or animal lipids, lipids containing polyunsaturated fatty acids (PUFAs) or biodiesel. The results indicated that Saprolegnia diclina can utilize whey for biomass and lipid accumulation, however, cannot adequately synthesize long chain PUFAs probably due to depletion of specific 3 fatty acid desaturases and elongases.

show abstract

Cheese, Processed Cheese, and Whey

Eugster

Jakob

Wechsler

2012

Ullmann's Encyclopedia of Industrial Chemistry

View full text Add to dashboard Cite

The article contains sections titled: 1. History of Cheese making 2. Definition 3. Classification 4. Production 4.1. Raw Materials 4.2. Cheese‐Making Technology 4.3. Ripening 5. Analysis 6. Flavor Components 7. Processed Cheese 8. Whey 8.1. Composition and Treatment of Whey 8.2. Use of Whey 9. Economic Aspects 10. Nutritional Value of Cheese Cheese is a stable dairy product that contains proteins and fat in a concentrated form. The preservation of milk in the form of cheese is commonly believed to have originated around 8000 years ago. Nowadays, approximately one quarter of the total production of milk worldwide is transformed into cheese. The annual world production of natural cheeses is estimated at around 20 × 10 6 t. The annual cheese consumption per capita varies widely from country to country and lies within the range of 0.2 kg (China) and 31.1 kg (Greece). Cheese making technology involves a selective separation and concentration of casein and fat by coagulating the milk and expelling whey. The preservation of cheese is usually achieved by means of a lactic fermentation and/or a lowering of the a w ‐value. Historical, geographical and technological developments have led to an enormous diversity of cheeses on the market. Various systems exist for the classification of cheeses using criteria such as ripening time, firmness, fat content, heat treatment of the cheese milk, source of the milk, ripening characteristics, and others. In contrast to most other dairy products, ripened cheese is free of lactose and is, therefore, suitable for the nutrition of lactose‐intolerant individuals.

show abstract

Bovine whey proteins – Overview on their main biological properties

Cited by 468 publications

References 148 publications

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina

Cheese, Processed Cheese, and Whey

Contact Info

Product

Resources

About