Part 1: Classification, Composition, Properties, Derivatives, and Application

Paladii, Irina; Vrabie, E. G.; Sprinchan, K. G.; Болога, М. К.

doi:10.3103/s1068375521050112

Cited by 6 publications

(3 citation statements)

References 103 publications

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“…GMP-containing commercial medications for hunger control and weight management have recently been released in the market. GMP, on the other hand, has been demonstrated to promote the growth of bifidobacterium, indicating that it might be involved in the regulation of the gut microbiota [ 31 ].…”

Section: Description Of Selected Bioactive Whey Protein Components An...mentioning

confidence: 99%

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Pillai,

Morya,

Kasankala

2024

Journal of Nutrition and Metabolism

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Whey, a component of milk and a useful by-product of the dairy industry’s casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid groups within their structures. Whey has considerable factors such as antitumor, anti-inflammatory, antihypertensive, hypolipidemic, antiviral, and antibacterial properties in addition to chelating. The global market of whey protein stood at USD 5.33 billion in 2021, with a projected compound annual growth rate of 10.48% spanning the interval from 2022 to 2030. The escalating demand for whey protein is intrinsically linked to the amplifying consciousness surrounding healthy lifestyles. Notably, protein supplements are recurrently endorsed by fitness and sports establishments, thereby accentuating the focal point of customers toward whey protein. This review focuses on nutritional composition, whey bioactives, and their bioavailability with potential health benefits.

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Section: Description Of Selected Bioactive Whey Protein Components An...mentioning

confidence: 99%

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Pillai,

Morya,

Kasankala

2024

Journal of Nutrition and Metabolism

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show abstract

“…Вода в сыворотке составляет 93-95% и по формам связи бывает в свободном, физикохимическом и химическом состоянии. МС содержит около 250 веществ, которые образуют сухой остаток от МС 7-8% и составляют примерно 50-70% от массы исходного молока [14].…”

Section: Introductionunclassified

Recovery of Protein-Mineral Concentrates at the Electroactivation of Whey with Low Protein Content

Paladii

2024

EOM

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The article presents a method for processing whey with a low protein content during electroactivation carried out in different electrolyzers with different ratios of the volume of whey processed to the surface of the electrode (cathode) different geometric shapes and different distances between the electrodes and the membrane, which affects specific energy consumption per unit volume. The recovery of whey proteins depending on the main parameters characterizing electroactivation to optimize the technical characteristics of electrolyzers is analyzed

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“…Сывороточные белки МС являются натуральными белками наилучшего качества, они содержат четыре основные белковые фракции: β-лактоглобулин (β-Lg), составляющий 50% содержания белка в сыворотке, форма A и B; α-лактальбумин (α-La) представляет собой 25% сывороточных белков МС; иммуноглобулины (Ig); бычий сывороточный альбумин (BSA), который составляет 10-15% от содержания сывороточных белков МС [12][13][14]. Лактоферрин (LF), лактопероксидаза (LP) и протеазо-пептоны (PP) являются минорными белками МС (табл.…”

Section: Introductionunclassified

Electroactivation - Emerging Method of Processing of Whеy with Medium Protein Content

Paladii,

Vrabie,

Bologa

et al. 2023

EOM

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The results of the studies of electroactivation, an emerging method of non-waste processing of secondary dairy products, namely, whey with a medium protein content, in order to recover whey proteins into protein mineral concentrates, are presented. Processing was carried out in electrolyzers with different ratios of the volume of the processed whey to the surface of the electrode/cathode with different constructive and geometric parameters, which influences the specific energy consumption per unit volume. The main purpose was the maximum recovery of whey proteins into protein mineral concentrates at low energy costs, and the exclusion of "dead" / inefficient zones of diaphragm electrolyzers. The degree of the recovery of whey protein depending on the pH values, the redox potential, and the temperature during electroactivation was analysed. This justifies the optimization of the technical parameters of electrolyzers for whey with a medium protein content.

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Part 1: Classification, Composition, Properties, Derivatives, and Application

Cited by 6 publications

References 103 publications

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Recovery of Protein-Mineral Concentrates at the Electroactivation of Whey with Low Protein Content

Electroactivation - Emerging Method of Processing of Whеy with Medium Protein Content

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