Wyniki wyszukiwania

1

Milk proteins of Jersey cows

100%

Antkowiak I., Pytlewski J.

Animal Science. Scientific Papers of Agricultural University of Poznan

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2003

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tom 05

The examined population of Jersey cows was characterised by the occurrence of three genotypes of the casein protein fraction and four genotypes of whey protein.

2

Ultra- and nanofiltration of acid-whey - changes in whey proteins profile

100%

Baczek N., Soral-Smietana M., Wronkowska M., Zander L., Dajnowiec F., Banaszczyk P.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

100%

Toczek K., Glibowski P., Tracz S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2016

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tom 19

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nr 3

4

Effect of heating milk reconstituted from skim milk powder on denaturation of whey proteins

100%

Zbikowska A., Szerszunowicz I.

Natural Sciences

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2001

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tom 08

153-162

5

Rheological properties of processed cheese analogue spreads with addition of whey protein polymers-aggregates

100%

Glibowski P., Mleko S., Gustaw W.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

37-44

6

Effect of environmental factors and pressurisation on emulsifying properties of beta-lactoglobulin preparation

100%

Leman J., Dolgan T.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

A computerized imaging system was used for monitoring the emulsion droplet size distribution. The emulsifying properties of β-lactoglobulin preparation were observed to be affected by the environmental factors (protein concentration, pH, ionic strength) that determine the structure of the protein molecule. Generally, the dvs value decreased with an increase in protein concentration and increased with a decrease in pH from 7.0 to 5.0 or an increase in the ionic strength from 20 to 100 mmol/L NaCl. Heterogenicity of emulsion and size of oil droplets in β-lg-stabilised emulsions increased with a pressure increase from 300 to 600 MPa and pressurisation time lengthening from 10 to 30 min at 300 MPa.

7

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Influence of chelating agent EDTA on the fracture properties of whey protein gels

100%

Mleko S.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

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nr 4

Chelation by EDTA caused an increase in shear stress at fracture of whey protein concentrate (WPC) gels up to 50 mmol/L EDTA and decreased shear stress at fracture of whey protein isolate (WPI) gels. Because of different calcium contents, each prepared WPC/WPI suspension had different initial concentration of calcium ions. This suggests that a minimum amount of this mineral is required for optimum stress of whey protein gels. The relationship between the protein concentration and stress for non-chelated and for chelated gels fits a power law equation. Chelation by up to 50 mmol/L EDTA caused an increase in the scaling constant and a decrease in the curve constant of the power law equation applied to the WPC gels. Chelation of WPI suspensions caused a decrease in the scaling constant and increase in the curve constant up to 100 mmol/L EDTA.

8

Ocena podatności białek serwatkowych na działanie zewnątrzkomórkowych proteaz drożdży Yarrowia lipolytica

84%

Babij K., Dabrowska A., Szoltysik M., Pokora M., Szmyt A., Zambrowicz A., Chrzanowska J.

Acta Scientiarum Polonorum. Biotechnologia

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2013

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tom 12

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nr 3

Celem podjętych w pracy badań była ocena podatności wybranych białek serwatkowych na działanie zewnątrzkomórkowych proteaz drożdży Yarrowia lipolyti- ca i określenie ich potencjalnej przydatności technologicznej w procesie enzymatycznej hydrolizy. Do badań wykorzystano zarówno aktywną w środowisku kwaśnym proteazę aspartylową, a także działającą w środowisku alkalicznym proteazę serynową. Hydrolizie poddano a-laktoalbuminę, P-laktoglobulinę oraz dostępny w handlu koncentrat białek serwatkowych (WPC-80). Reakcję hydrolizy prowadzono w temperaturze 37°C, w pH 3,0 (dla proteazy aspartylowej) i w pH 8,0 (dla proteazy serynowej), wprowadzając enzym w dawce 10 U/mg białka substratowego. Postęp proteolizy analizowano ilościowo poprzez oznaczenie stopnia hydrolizy (DH%) i przyrost wolnych grup aminowych oraz jakościowo, tj. elektroforetycznie, a także wykonując rozdział frakcji białkowo-peptydowych przy wykorzystaniu wysoko sprawnej chromatografii cieczowej w układzie odwróconych faz (RP-HPLC). W puli wszystkich przetestowanych wariantów badawczych najwyższy poziom degradacji sięgający 39% uzyskano w roztworach P-laktoglobuliny trawionych drożdżową protezą serynową.

9

The major protein fraction of mouse milk revisited using proven proteomic tools

84%

Boumahrou N., Andrei S., Miranda G., Henry C., Panthier J. J., Martin P., Bellier S.

Journal of Physiology and Pharmacology. Supplement

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2009

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tom 60

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nr 3

113-118

10

Carrageenan as a functional additive in the production of cheese and cheese-like products

84%

Blaszak B., Gozdecka G., Shyichuk A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

|

nr 2

11

Importance of cheese whey processing: supplements for sports activities - a review

84%

Fassina P., Nunes G. Q., Adami F. S., Goettert M. I., Volken de Souza C. F.

Polish Journal of Food and Nutrition Sciences

|

2019

|

tom 69

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nr 1

Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically active individuals to provide them with essential amino acids and bioactive peptides, and additional benefits have been attributed to WP consumption. In this context, the objective of this review was to explore current evidence regarding the consumption of different WP supplements in sports nutrition to elucidate their efficiency in affecting muscle hypertrophy, physical performance, response to muscle injury, weight loss, and body composition changes. Furthermore, these effects were assessed by comparing whey protein hydrolysate (WPH), whey protein concentrate (WPC), and whey protein isolate (WPI) supplementation. Supplementation with WPI or WPC was related to increased muscle protein synthesis (MPS), and WPH caused muscle hypertrophy and improved physical performance. Compared to WPC and WPI, WPH improved peak torque associated with strength training without reducing the creatine kinase (CK) and tumor necrosis factor alpha (TNF-α) levels in this type of physical activity, and the decreases in CK and lactate dehydrogenase (LDH) associated with aerobic exercise were significant. Supplementation with WPC resulted in weight loss, satiety, and improved body composition, without compromising whole-body lean mass loss. WPH was more effective than WPC and WPI regarding improved peak torque and muscle hypertrophy associated with strength training, and WPH reduced muscle damage associated with aerobic exercise via decreased CK levels.

12

Applying NIR spectroscopy to evaluate quality of whey protein supplements available on the Polish market

84%

Wojcicki K.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 2

The objective of the research study was to apply near infrared (NIR) spectroscopy to evaluate the quality of protein supplements available in the Polish shops and gyms. The evaluation was performed on the basis of the determination of the protein quantity contained in the individual samples by a Kjeldahl method and then the evaluation results were correlated with the measured NIR spectra using an appropriate chemometric method. The research material consisted of fifteen protein supplement samples for athletes, which included the following types: WPI (protein isolate), WPC (protein concentrate), WPH (protein hydrolysate), and mixtures thereof. The obtained NIR spectra of protein supplements were characterized by a similar shape of the bands. Depending on the type of protein, a different intensity of absorption of individual bands could be observed. A Principal Component Analysis (PCA) was used to distinguish the samples based on the spectra measured. Unfortunately, owing to the varying composition of the protein mixtures, it was not possible to find characteristic arrangement of the samples depending on their types. The spectra were correlated with the protein contents determined in the samples using a Partial Least Squares regression method (PLS regression) and various mathematic transformations of the NIR spectral data. The obtained regression models were analysed and the analysis results confirmed that it was possible to apply NIR spectra to estimate the content of proteins in protein supplements. The best result was obtained in a spectrum region between 9401 and 5448 cm⁻¹ and after the first derivative was applied with Multiplicate Scatter Correction (MSC) as a mathematical pre-treatment. On the basis of the results obtained, it was proved that the NIR spectra applied together with the chemometric analysis could be used to quickly evaluate the products studied.

13

Koncentraty białek serwatkowych i preparaty serwatkowo-tłuszczowe jako zamienniki mleka w proszku w lodach nisko zamrożonych

84%

Jasinska M., Trzcinski J., Dmytrow I., Mituniewicz-Malek A.

Acta Agrophysica

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2012

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tom 19

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nr 1

Przeprowadzono badania dotyczące możliwości zastąpienia w lodach nisko zamrożonych 50% mleka pełnego w proszku koncentratami białek serwatkowych i preparatami serwatkowo-tłuszczowymi. Lody oceniono organoleptycznie oraz oznaczano w nich zawartość suchej masy, zawartość tłuszczu, a także kwasowość, topliwość, puszystość (stopień napowietrzenia), twardość mieszanki lodziarskiej oraz twardość lodów. W lodach zawierających preparaty serwatkowo-tłuszczowe z olejem palmowym wyczuwalny był niezbyt intensywny obcy posmak ,czego nie stwierdzono, gdy składnikiem tych preparatów był olej kokosowy. Lody wyprodukowane z użyciem preparatów serwatkowo-tłuszczowych charakteryzowały się dużą topliwością i wysoką puszystością. Spośród ocenianych preparatów najlepsze efekty uzyskano, gdy zastosowano koncentrat białek serwatkowych o 80% zawartości białka. Lody te odznaczały się najlepszymi cechami organoleptycznymi, pomimo stosunkowo niskiej zawartości tłuszczu oraz najmniejszą topliwością.

14

Changes in some physicochemical and functional properties of whey protein concentrate and sodium caseinate during storage

84%

Szpendowski J., Panfil-Kuncewicz H., Staniewski B.

Natural Sciences

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2001

|

tom 09

15

Production and rheological characteristics profile of processed cheese analogues with addition of whey protein polymers

84%

Glibowski P., Mleko S., Gustaw W., Janas P.

Polish Journal of Natural Sciences

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2002

|

tom 11

16

Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin - methodological aspects

84%

Otte J., Ipsen R., Pedersen P. S., Wium H., Qvist K. B.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

17

Texturing capacity of various starches in whey proteins polysaccharides based milk desserts

84%

Korolczuk J., El Garawany G., Membre J. M., Maingonnat J. F.

Żywność Nauka Technologia Jakość. Suplement

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2000

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tom 07

|

nr 2

Experimental milk desserts were composed of reconstituted skimmed milk powder and whey protein isolate as a source of proteins, normal and waxy maize starch, potato starch and hydroxy propyl distarch phosphate (HPDP) as thickeners and i-carrageenan (l-C) as gelling agent. The protein and starch concentration varied between 0 and 6%, sugar between 0 and 20% and that of i-C between 0 and 0.4%. The desserts were heat treated at 100, 110 or 120°C for 10, 20 or 30 minutes. The firmness of the desserts after 24 hours of storage at 20°C, was determined by a cone penetrometric method and expressed as stress in Pa. The logarithm of the stress was a linear function of protein and starch content and of the logarithm of the i-C concentration (g/100 g). To multiply the firmness of the experimental desserts by a factor of ten, it was necessary to increase the whey protein concentration by 11 to 15 g/100 g depending on the type of starch used. The same effect could be obtained with 5 to 9 g/100 g of starch. When the i-C concentration increased tenfold the stress level was multiplied by a factor of 2.6 to 4. The desserts' firmness also depended on the heating time and temperature, even if this effect was small.

18

Obtaining a fat substitute by microcoagulation of a whey protein isolate and a whey protein concentrate

84%

Mleko S., Achremowicz B.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

|

nr 3

Our objective was to evaluate the influence of pH values on the microcoagulation process of whey protein concentrate and whey protein isolate, and obtaining a solid fat mimetics. Such substances were obtained in a precise pH condition. Differences in pH values at which fat mimetics can be obtained are caused by differences in composition of the WPC and the WPI, and particularly, by different lactose content. Protein in the WPC with high a content of lactose was more resistant to denaturation. At pH >3.3 for the WPI 200 g protein/kg dispersion and at pH >3.7 for the WPC 220 g protein/kg dispersion, a decrease in the stability of whey protein structure was observed. Light and transmission electron micrographs show, that at pH lower than mentioned above, microcoagulates are composed of small particles (several micrometers). Aggregation is probably restricted due to electrostatic repulsions of positively charged protein molecules.

19

Effects of soy protein, whey powder and wheat gluten on quality characterictics of cooked beef sausages formulated with 5, 10 and 20 percentage fat

84%

Serdaroglu M., Ozsumer M. S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

In this study the effects of fat level (5%, 10% and 20%) and soy protein (SP), whey powder (WP) or wheat gluten (WG) on binding properties, color, textural and sensory characteristics of cooked beef sausages were evaluated. Fat reduction decreased emulsion stability and water holding capacity (WHC) and resulted in higher cooking losses. Addition of SP, WP and WG increased WHC and emulsion stability (ES). The most effective additive on WHC and ES was SP. Reduced fat products were darker compared with 20% fat controls, adding fat replacers increased inside yellowness value. Fat level had no effect on shear force values, WP and WG reduced shear force values regardless of the fat level. Fat replaces resulted in no detrimental effects on sensory characteristics in low fat sausages.

20

Effects of sodium chloride and calcium chloride on the fracture properties of whey protein gels

84%

Mleko S., Achremowicz B.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

|

nr 2

The effect of sodium chloride and calcium chloride on the fracture properties of whey protein concentrates (WPCs) and whey protein isolate (WPI) gels was investigated. Compression of gel samples was used to measure true shear stress at fracture and true shear strain at fracture. Investigated WPCs had such a great content of sodium and calcium ions, that they had a detrimental effect on shear stress values. Gels made from WPI and WPCs had similar salt- associated changes in shear stress at fracture, but shear strain responded in opposite way. Considering the content of calcium and sodium in concentrates, added NaCl and СаСІ2 influenced the fracture properties in the same way as WPI gels.

Ograniczanie wyników

Milk proteins of Jersey cows

Ultra- and nanofiltration of acid-whey - changes in whey proteins profile

Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

Effect of heating milk reconstituted from skim milk powder on denaturation of whey proteins

Rheological properties of processed cheese analogue spreads with addition of whey protein polymers-aggregates

Effect of environmental factors and pressurisation on emulsifying properties of beta-lactoglobulin preparation

Influence of chelating agent EDTA on the fracture properties of whey protein gels

Ocena podatności białek serwatkowych na działanie zewnątrzkomórkowych proteaz drożdży Yarrowia lipolytica

The major protein fraction of mouse milk revisited using proven proteomic tools

Carrageenan as a functional additive in the production of cheese and cheese-like products

Importance of cheese whey processing: supplements for sports activities - a review