Whey protein concentrate production by continuous ultrafiltration: Operability under constant operating conditions

Yee, Kevin; Wiley, Dianne E.; Bao, Jie

doi:10.1016/j.memsci.2006.12.026

Cited by 51 publications

(22 citation statements)

References 16 publications

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“…A new stage of concentration with a greater number of diafiltration cycles increased the rate of protein and reduced lactose content, corroborating the results of Pagno et al 1 and Yee et al 31 , who state that the number of diafiltration cycles may proportionally increase the concentration of protein. The whey protein concentrate was spray dried at 105°C, which is in agreement with Fang et al 32 who investigated the effect of the spray drying conditions on whey protein and concluded that solubility of proteins is higher at temperatures between 77°C and 107°C and denaturation decreases.…”

Section: Discussionsupporting

confidence: 85%

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

et al. 2016

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Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

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Section: Discussionsupporting

confidence: 85%

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

et al. 2016

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“…Consequently, efforts have been made to identify the role and effect of proteins in membrane fouling, the mechanisms involved, as well as the influence of operating parameters. However, despite progress made, there are significant gaps mainly due to many variables involved in these filtration processes (Yee et al, 2007). Permeate streams are combined and a portion of the aggregate is recycled and mixed with the fresh feed to compensate for the reduction in permeate flow due to fouling over operating time (Mourouzidis-Mourouzis and Karabelas, 2006).…”

Section: Introductionmentioning

confidence: 99%

Gravitational and microwave-assisted thawing during milk whey cryoconcentration

Aïder¹,

Halleux²,

Melnikova³

2008

Journal of Food Engineering

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“…Novel modifications and advancements have been made in recent years to obtain a better feed of WPC with less lactose and more proteins (Barba et al, 2001;Yee et al, 2007). WPC powders that contain between 35% and 55% of proteins are mainly used in animal feed manufacture (Onwulata et al, 2003;Yun et al, 2005).…”

Section: Whey Protein Concentratesmentioning

confidence: 99%

From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Hussain

Gaiani

Scher

2012

Journal of Food Engineering

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Whey protein concentrate production by continuous ultrafiltration: Operability under constant operating conditions

Cited by 51 publications

References 16 publications

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

Gravitational and microwave-assisted thawing during milk whey cryoconcentration

From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

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