通过不同截留分子质量的再生纤维素膜过滤纯化牦牛原乳清液和牦牛甜乳清液,分别制取牦牛原乳清蛋白浓缩物(native whey protein concentrate,NWPC)和牦牛甜乳清蛋白浓缩物(sweet whey protein concentrate,SWPC),研究蛋白含量不同的乳...通过不同截留分子质量的再生纤维素膜过滤纯化牦牛原乳清液和牦牛甜乳清液,分别制取牦牛原乳清蛋白浓缩物(native whey protein concentrate,NWPC)和牦牛甜乳清蛋白浓缩物(sweet whey protein concentrate,SWPC),研究蛋白含量不同的乳清蛋白浓缩物(whey protein concentrate,WPC)主要成分(乳糖含量、pH值和总蛋白质含量)和功能特性(溶解性、持水性、持油性、起泡性、乳化性及热稳定性)的特征。结果表明:10 000 Da再生纤维素膜透析得到的牦牛WPC中总蛋白含量达到80%以上,不含乳糖,功能特性(溶解性、持水性、持油性、起泡性、乳化性及热稳定性)均显著高于经3 500 Da卷式膜、5 000 Da再生纤维素膜透析得牦牛WPC,WPC蛋白含量越高,其功能特性越好;不同蛋白含量的牦牛SWPC起泡能力、泡沫稳定性、乳化活性和乳化稳定性均显著(P<0.05)高于牦牛NWPC。牦牛乳WPC最不稳定温度为85℃,高于荷斯坦牛乳WPC的80℃,热处理会适当改善牦牛WPC的起泡性能、乳化性能和热稳定性。通过膜牦牛处理获取的高蛋白含量的WPC,功能特性较好,应用广泛,对解决牦牛乳清资源的利用问题、保护环境、提高企业的经济效益起到关键性作用。展开更多
The objective of this stud）, was to valorize bovine and ovine cheese whey resulting from small and medium cheese manufacture plants, by producing liquid and dr）＂ whey protein concentrates （LWPC and WPC）. The flex...The objective of this stud）, was to valorize bovine and ovine cheese whey resulting from small and medium cheese manufacture plants, by producing liquid and dr）＂ whey protein concentrates （LWPC and WPC）. The flexibility implemented by batch ultrafiltration （UF） and diafiltration （DF） allowed for the production and ovine WPC with 61 -87% （dry basis）. Diatiltration, performed in of liquid bovine WPC with 43-66% protein contents （dry basis） sequential dilution mode （DFsdm） did not improve significantly the composition of WPC liquid products comparing to the results achieved by conventional UF. However, using DF in volume reduction mode （DFvrm） protein content was increased more than 20% comparing to conventional UF. Ovine products showed higher protein levels （62-84% dry basis） what makes their manufacture attractive. Protein profiles varied with the whey origin and with the concentration process. Using batch DFvrm was possible to obtain richer protein products free of low MW compounds.展开更多
Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and o...Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.展开更多
The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to...The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to high protein pasta. The optima were at 12.5%,5 mung bean, 10% whey protein concentrate and 6% egg albumen in combination. Best combination of protein source and their respective level for high protein pasta on the quality evaluation basis were mung bean （15%） ＋ whey protein concentrate （10%）; mung bean （15%） ＋ egg albumen （6%）; mung bean （15%） ＋ whey protein concentrate （10%） ＋ egg albumen （6%）. Hue angle and Hardness remained within acceptable range. Model adequacy was supported with lack of fit test. Enriched protein pasta had excellent cooking and sensory quality during storage period of 4 months. ERH value ranged from 34-36 per cent had supported the results. Rheological properties and good storage behaviour （4 months） had also enhanced the quality of optimized protein enriched pasta. Enriched pasta was rated excellent by 70 per cent of the consumers in mass acceptability trials.展开更多
A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） ...A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.展开更多
文摘通过不同截留分子质量的再生纤维素膜过滤纯化牦牛原乳清液和牦牛甜乳清液,分别制取牦牛原乳清蛋白浓缩物(native whey protein concentrate,NWPC)和牦牛甜乳清蛋白浓缩物(sweet whey protein concentrate,SWPC),研究蛋白含量不同的乳清蛋白浓缩物(whey protein concentrate,WPC)主要成分(乳糖含量、pH值和总蛋白质含量)和功能特性(溶解性、持水性、持油性、起泡性、乳化性及热稳定性)的特征。结果表明:10 000 Da再生纤维素膜透析得到的牦牛WPC中总蛋白含量达到80%以上,不含乳糖,功能特性(溶解性、持水性、持油性、起泡性、乳化性及热稳定性)均显著高于经3 500 Da卷式膜、5 000 Da再生纤维素膜透析得牦牛WPC,WPC蛋白含量越高,其功能特性越好;不同蛋白含量的牦牛SWPC起泡能力、泡沫稳定性、乳化活性和乳化稳定性均显著(P<0.05)高于牦牛NWPC。牦牛乳WPC最不稳定温度为85℃,高于荷斯坦牛乳WPC的80℃,热处理会适当改善牦牛WPC的起泡性能、乳化性能和热稳定性。通过膜牦牛处理获取的高蛋白含量的WPC,功能特性较好,应用广泛,对解决牦牛乳清资源的利用问题、保护环境、提高企业的经济效益起到关键性作用。
文摘The objective of this stud）, was to valorize bovine and ovine cheese whey resulting from small and medium cheese manufacture plants, by producing liquid and dr）＂ whey protein concentrates （LWPC and WPC）. The flexibility implemented by batch ultrafiltration （UF） and diafiltration （DF） allowed for the production and ovine WPC with 61 -87% （dry basis）. Diatiltration, performed in of liquid bovine WPC with 43-66% protein contents （dry basis） sequential dilution mode （DFsdm） did not improve significantly the composition of WPC liquid products comparing to the results achieved by conventional UF. However, using DF in volume reduction mode （DFvrm） protein content was increased more than 20% comparing to conventional UF. Ovine products showed higher protein levels （62-84% dry basis） what makes their manufacture attractive. Protein profiles varied with the whey origin and with the concentration process. Using batch DFvrm was possible to obtain richer protein products free of low MW compounds.
文摘Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.
文摘The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to high protein pasta. The optima were at 12.5%,5 mung bean, 10% whey protein concentrate and 6% egg albumen in combination. Best combination of protein source and their respective level for high protein pasta on the quality evaluation basis were mung bean （15%） ＋ whey protein concentrate （10%）; mung bean （15%） ＋ egg albumen （6%）; mung bean （15%） ＋ whey protein concentrate （10%） ＋ egg albumen （6%）. Hue angle and Hardness remained within acceptable range. Model adequacy was supported with lack of fit test. Enriched protein pasta had excellent cooking and sensory quality during storage period of 4 months. ERH value ranged from 34-36 per cent had supported the results. Rheological properties and good storage behaviour （4 months） had also enhanced the quality of optimized protein enriched pasta. Enriched pasta was rated excellent by 70 per cent of the consumers in mass acceptability trials.
文摘A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.
