Minerals in Whey and Whey Fractions

Wong, N.P.; Lacroix, Denis; McDonough, F.E.

doi:10.3168/jds.s0022-0302(78)83790-4

Cited by 55 publications

(38 citation statements)

References 6 publications

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“…Ash content had a high coefficient of variation (61.38 %), with a major difference between summer and the other seasons. Other academic studies have reported that the mineral composition of liquid acid whey is very close to that of sweet whey, except for higher levels of calcium and magnesium, which may be attributed to the method of casein precipitation (Alsaed et al 2013;Barana et al 2012;Wong et al 1978). As discussed by Jeličić et al (2008), the calcium content in acid whey is higher, due to its higher solubility at low values of pH.…”

Section: Resultsmentioning

confidence: 67%

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Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.

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Section: Resultsmentioning

confidence: 67%

“…This type of whey commonly contains higher levels of ash and lower levels of protein, when compared with sweet whey, and its food application is limited, due to its acid and salty taste (Baldissera et al 2011;Wong et al 1978).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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“…Meanwhile, the activity of b-galactosidase from B. longum CCRC 15708 was enhanced by 9.8-and 12.0-fold, respectively, in the presence of 100 mM K + and Na + ( Table 2). In light of this property, application of b-galactosidase of B. longum CCRC 15708 will be more efficient and useful than enzymes from other sources in substrates such as milk, skim milk and whey, which contain substantial amounts of Na + and K + (Wong et al 1978;Flynn, 1992). Becker & Evans (1969) suggested that the association of monovalent cations with a b-galactosidase was on the basis of ionic radius, and that both K + and Na + ions affected the activity by inducing conformational changes in the enzyme structure.…”

Section: Carbohydratementioning

confidence: 98%

Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708

Hsu

Chou

2005

World J Microbiol Biotechnol

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b-galactosidase from Bifidobacterium longum CCRC 15708 was first extracted by ultrasonication then purified by Q Fast-Flow chromatography and gel chromatography on a Superose 6 HR column. These steps resulted in a purification of 15.7-fold, a yield of 29.3%, and a specific activity of 168.6 U mg )1 protein. The molecular weight was 357 kDa as determined from Native-PAGE. Using o-nitrophenyl-b-D-galactopyranoside (ONPG) as a substrate, the pH and temperature optima of the purified b-galactosidase were 7.0 and 50°C, respectively. The enzyme was stable at a temperature up to 40°C and at pH values of 6.5-7.0. K m and V max for this purified enzyme were noted to be 0.85 mM and 70.67 U/mg, respectively. Na + and K + stimulated the enzyme up to 10-fold, while Fe 3+ , Fe 2+ , Co 2+ , Cu 2+ , Ca 2+ , Zn 2+ , Mn 2+ and Mg 2+ inhibited the activity of b-galactosidase. Furthermore, although glucose, galactose, maltose, or raffinose exerted little or no effect on the b-galactosidase activity, lactose and fructose inhibited the enzyme activity. The effect of lactose on the enzyme activity for ONPG is probably a case of competitive inhibition.A relatively high specific activity of b-galactosidase from B. longum CCRC 15708 could be obtained by Q Fast-Flow chromatography and gel chromatography on a Superose 6 HR column. In some aspects, particularly the activation by monovalent cations, the properties of b-galactosidase of B. longum CCRC 15708 are different from those obtained from other sources.Data collected in the present study are of value and indispensable when b-galactosidase from B. longum CCRC 15708 is employed in practical application.

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“…Among them are divalent (calcium, magnesium, zinc, iron, manganese, copper) and monovalent ions (sodium, potassium, chloride, phosphorus). During WPC manufacture most of minerals pass to the permeate, but still some of them (mainly Ca, Na, K, P) remain in retentate (Wong et al, 1978;Noël et al, 2008). These ions contribute to whey protein dispersion conductivity.…”

Section: Properties Of Wpc Dispersionsmentioning

confidence: 98%

Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase

Dybowska

2011

Journal of Food Engineering

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Minerals in Whey and Whey Fractions

Cited by 55 publications

References 6 publications

Chemical characterisation and application of acid whey in fermented milk

Chemical characterisation and application of acid whey in fermented milk

Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708

Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase

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