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Dairy By-Products as Source of High Added Value Compounds
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Noemí Echegaray, Juan A. Centeno, Javier Carballo
Whey proteins have also proved to have antimicrobial, anti-cancerous, and anti-inflammatory properties, also promoting several health and therapeutic benefits on the cardiovascular, gastrointestinal, endocrine, immune, locomotor and nervous human systems, and delayed ageing process (Gupta and Prakash 2017).
Some Insights on Electrospun Nanofibers from Bioresources
Published in K.M. Praveen, Rony Thomas Murickan, Jobin Joy, Hanna J. Maria, Jozef T. Haponiuk, Sabu Thomas, Electrospun Nanofibers from Bioresources for High-Performance Applications, 2023
Syndhiya Ranjan, K. Raja, K.S. Subramanian, K. Anand
Whey proteins are globular proteins which are derived during milk processing as a by-product during the cheese and casein production. Whey proteins contribute 20% of the total protein amount and are the second highest amount of protein in milk next to casein [185]. Due to its nutritional value, functional properties, and economical benefit, it is a widely accepted polymer for the use in food industry. The β-lactoglobulin (BLG) and α-lactalbumin (ALA), are predominant whey proteins with an isoelectric point of approximately 5.2 and 4.3, respectively [186]. Similar to other proteins, the globular structure and high electrical conductivity of the polymer solution tends to be challenging for the electrospinning of whey protein isolates (WPI) [125]. Hence addition of compatible polymers or the denaturation of protein can effectively aid in the production of WPI based nanofibers. The growth of nanofibers using PEO as a copolymer with WPI was studied. The denaturation of WPI was carried out at 85°C for 30 min. Spin dope solution at various ratio (100:0, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 0:100) was prepared by mixing 9 wt% PEO and 10 wt% WPI in distilled water. Smooth bead-free nanofibers with thermal stability up to 200ºC were obtained from the solution containing PEO concentration between 40% to 100% [187]. Similarly, PEO was used as the copolymer to blend with WPI for the fabrication of bead free ultrathin fibers [188,189]. Natural polymer blends were also investigated for blending with WPI. Pullulan, a linear polysaccharide carbohydrate polymer was blended with the protein, WPI. The effects of solution and process parameters were studied on the morphology of electrospun blended nanofibers. Increased viscosity and decreased conductivity were observed in the addition of pullulan to the polymer solution. In comparison, the influence of solution parameters governed the fiber development more than the process parameters. Improved thermal stability was also observed in the blended nanofibers than the pristine fibers [190]. A needleless electrospinning technique was used to prepare WPI and dextran nanofibers. Different molecular weights of dextran such as 40, 70, and 100kDa in various ratios was blended with WPI to obtain the final solution concentration of 50 wt%. The study reported that both 70 and 100kDa of dextran and WPI at mixing ratios of 2:1 and 3:1 in phosphate buffer (30mM, pH 6.5) was found to be spinnable into nanofibers [191].
Characterization and application of a crude bacterial protease to produce antioxidant hydrolysates from whey protein
Published in Preparative Biochemistry & Biotechnology, 2023
Andréia Monique Lermen, Naiara Jacinta Clerici, Dienefer Borchartt Maciel, Daniel Joner Daroit
Whey is a by-product generated from cheese production. Although still representing a major issue from an environmental perspective, whey is now considered as an abundant and low-cost resource from which diverse products can be obtained.[9] Among these are the whey proteins, commercially available as, for instance, whey protein isolates (WPI; ≥90% protein).[10] Whey proteins are widely used by the food industry, presenting high nutritional value, attractive functional properties, also being recognized to exert beneficial physiological effects.[9,11,12] Furthermore, enzymatic hydrolysis of whey proteins is reported to yield antioxidant hydrolysates and peptides, thus potentially benefiting human health and food quality.[13,14]