The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures

Pešić, Mirjana B.; Barać, Miroljub B.; Vrvic, M Miroslav; Ristić, Nikola; Maćej, Ognjen; Stanojević, Sladjana P.; Kostić, Aleksandar Ž.

doi:10.1016/j.idairyj.2011.04.002

Cited by 11 publications

(8 citation statements)

References 36 publications

(52 reference statements)

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“…However, its application in the food industry and pharmaceuticals are limited owing to its low solubility in water and poor bioavailability. Goat milk whey protein has excellent emulsifying and foaming properties [6,7], which can be used to produce bioactive compounds-loaded whey protein to expand their applications in the production of functional food products as well as for designing new drug delivery systems [37]. In this study, we prepared SIF nanoparticles using polymerized goat milk whey protein (PGWP) as wall material.…”

Section: Discussionmentioning

confidence: 99%

“…Goat milk whey protein has attracted increasing interest in recent years. The major components in goat milk whey protein are β-lactoglobulin (β-LG) and α-lactalbumin (α-LA), which have excellent emulsifying and foaming properties [6,7]. In recent years, membrane processing technology has been widely used in the dairy industry in an industrial scale due to its low energy consumption, low temperatures, and reduction of environmental contaminants.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

Tian

Wang

Cheng

et al. 2020

Foods

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Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

Tian

Wang

Cheng

et al. 2020

Foods

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“…Low level of these proteins is registered in white cheeses made from milk which is heat-treated at moderate temperatures (63-70 °C) (Korhonen and Marnila, 2013). On the other hand, by overheating milk at temperatures above 80 °C large part of whey proteins is incorporated into the protein matrix, which is a result of chemical interaction between CN and WP, and between WP themselves, and the formation of the so-called WP-CN complex (Jovanović et al, 2005a,b;Pesic et al, 2011Pesic et al, , 2012a. The degree of their incorporation is determined by the heat treatment regime (temperature and time) and the type of milk (Vasbinder and de Kruif, 2003;Chevalier et al, 2009;Pesic et al, 2012bPesic et al, , 2014.…”

Section: Proteins Of White Cheese In Brinementioning

confidence: 99%

White cheeses as a potential source of bioactive peptides

et al. 2017

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In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.

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“…Although ovine β-Lg showed two major variants β-LgA and β-LgB (Amigo et al, 1992;Mayer, 2005;Pesic et al, 2011a and b), these appear only in the form of a single intense band whose electrophoretic mobility was similar to that of the bovine α-La. This observation is in agreement with the results obtained by the latter authors.…”

Section: Electrophoretic Behavior Of Serum Proteinsmentioning

confidence: 92%

“…The highlighting of these two bands may be possible using other techniques such as isoelectrofocusing (Amigo et al, 1992;Moatsou et al, 2005), capillary electrophoresis (Recio et al, 1997), chromatofocusing (Fernandez-Espla, Lopez-Galvez, and Ramos, 1993). With the highest electrophoretic mobility compared to all other proteins, bovine β-Lg was targeted on PAGE-native to detect a possible adulteration of ovine with bovine milk (Pesic et al, 2011a).…”

Section: Electrophoretic Behavior Of Serum Proteinsmentioning

confidence: 99%

Electrophoretic behavior of ewe milk proteins from local breeds Rembi and Ouled-Djellal of the Algerian central steppe

et al. 2020

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In order to characterize the production of sheep milk in Algeria (North of Africa) and to detect molecular markers related to the constitution of the protein phase of this milk, we proposed to analyze the electrophoretic behaviors of caseins and serum proteins under various migration conditions (native, urea and SDS-PAGE), from milk collected during the first three months of the year, from two breeds Ouled-Djellal and Rembi, living in the central area steppe. The profiles obtained show a great similarity and homogeneity between the different samples of the milk of the two breeds of ewes studied as to the number and intensity of the revealed migration bands. Some of the latter are nevertheless distinguished from cow’s milk by different levels of migration and intensity, which require partial sequencing to be able to identify them with certainty.

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The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures

Cited by 11 publications

References 36 publications

Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

White cheeses as a potential source of bioactive peptides

Electrophoretic behavior of ewe milk proteins from local breeds Rembi and Ouled-Djellal of the Algerian central steppe

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