Whey

This trial aimed to examine the effect of whey protein hydrolysate intake before and after exercise sessions on endurance performance and recovery in elite orienteers during a training camp. Eighteen elite orienteers participated in a randomized controlled intervention trial during a 1-week training camp (13 exercise sessions). Half of the runners (PRO-CHO) ingested a protein drink before (0.3 g kg-1) and a protein-carbohydrate drink after (0.3 g protein kg-1 and 1 g carbohydrate kg-1) each exercise session. The others ingested energy and time-matched carbohydrate drinks (CHO). A 4-km run-test with 20 control points was performed before and on the last day of the intervention. Blood and saliva were obtained in the mornings, before and after run-tests and after the last training session. During the intervention questionnaires were fulfilled regarding psychological sense of performance capacity and motivation. PRO-CHO, and not CHO, improved performance in the 4-km run-test (interactio...

El lactosuero, por ser altamente contaminante, se ha categorizado como un desperdicio, aunque, en la actualidad se realizan estudios (utilizando tecnologías como el fraccionamiento, la deshidratación, la fermentación, etc.) con el fin de transformarlo en producto útil de alto valor agregado. La tecnología que ha ganado importancia es la fermentación, ya que permite obtener una amplia gama de productos que van desde biomasa o proteína unicelular, hasta solventes e insecticidas. En este trabajo se presenta una revisión bibliográfica de los estudios más relevantes sobre la transformación del lactosuero por acción fermentativa, los cuales permiten comprobar que las transformaciones biotecnológicas son las más recomendadas para alcanzar el mayor potencial de esta materia prima. Palabras clave: aprovechamiento, fermentación, fraccionamiento, suero de leche AbstrAct For being highly polluting whey has been categorized as a waste, though, currently studies are performed (using technologies such as cracking or separation, dehydration, fermentation, etc.), in order to transform it into useful products with high added value. The technology that has gained more importance is the fermentation, as it allows a wide range of products from biomass or protein, to solvents and insecticides. This paper presents a literature review of relevant studies of whey transformation by means of fermentation. Concluding the widest variety of products derivatives from whey is obtained due to biotechnological transformations.

El lactosuero es el principal subproducto del proceso de
fabricación del queso pero, durante muchos años, su
utilización no fue considerada con atención. En el presente,
el fraccionamiento del suero lácteo en sus componentes
-lactosa y proteínas principalmente- ofrece
una interesante posibilidad de empleo de estos constituyentes
de gran importancia comercial en la elaboración
de productos alimenticios de alta calidad. En esta
revisión se describen las aplicaciones potenciales del
lactosuero y sus derivados en la industria de postres y
productos de confitería, a través de alimentos que aprovechan
las características nutritivas, funcionales y tecnológicas
de estos ingredientes

An analytical high-performance liquid chromatography (HPLC)-fluorescence method for indirect
measuring of whey protein in casein coprecipitate and milk powder was developed. Samples were
hydrolyzed with HCl, and cysteyl residues were derivatized with 3,3¢-dithiodipropionic acid and
6-aminoquinolyl-N-hydroxysuccinimidyl carbamate. The cysteine content was used to calculate the
percentage of whey protein in commercial samples with use of European Union Regulation cysteine
reference values in both casein and whey protein. Method validation studies were performed for
caseinates and milk powder, and results indicate that the present HPLC approach can be applied as
a fast method with a standard deviation of repeatability between 3.3 and 9.5%. Applicability was
studied by analysis of 40 commercial caseinate samples, and all complied to European legislation
with a content of whey protein not exceeding 5%. Finally, an approach used to estimate the cysteine
amount in pure casein by comparison of calculated and experimental values questions the generally
accepted cysteine reference value in casein, which is most likely an overestimation.

There is a strong current trend for using complementary and alternative medications to treat atopic dermatitis. Atopic dermatitis is a common, chronic, pruritic, and inflammatory skin disease. It can have a profound, negative effect on patients’ quality of life. Mild cases of atopic dermatitis can be controlled by the application of moisturizers and topical corticosteroids. However, in severe cases, application of immunosuppressive medication is unavoidable but it can have adverse effects. In traditional Persian medicine, diseases similar to resistant atopic dermatitis are treated with whey in combination with decoction of field dodder. Both whey and field dodder have anti-inflammatory properties. Consumption of whey can also aid skin repair, mitigate pruritus, and help combat the high level of stress experienced by patients. Therefore, it is hypothesized that consumption of traditional medicinal treatment of whey with decoction of field dodder can be applied as a complementary trea...

Despite their huge potential for characterizing the biodiversity of phages, metagenomic studies are currently not available for dairy bacteriophages, partly due to the lack of a standard procedure for phage extraction. We optimized an extraction method that allows to remove the bulk protein from whey and milk samples with losses of less than 50% of spiked phages. The protocol was applied to extract phages from whey in order to test the notion that members of Lactococcus (Lc.) lactis 936 (now Sk1virus), P335, c2 (now C2virus) and Leuconostoc phage groups are the most frequently encountered in the dairy environment. The relative abundance and diversity of phages in eight and four whey mixtures from dairies using undefined mesophilic mixed-strain DL-starter cultures and defined cultures, respectively, was assessed. Results obtained from transmission electron microscopy and high-throughput sequence analyses revealed the dominance of Lc. lactis 936 phages (order Caudovirales, family Siph...

In this study single-chamber microbial electrolysis cells (MECs) were applied to treat cheese whey (CW), an industrial by-product, and recover H2 gas. Firstly, this substrate was fed directly to the MEC to get the initial feedback about its H2 generation potential. The results indicated that the direct application of CW requires an adequate pH control to realize bioelectrohydrogenesis and avoid operational failure due to the loss of bioanode activity. In the second part of the study, the effluents of anaerobic (methanogenic) digester and hydrogenogenic (dark fermentative H2-producing) reactor utilizing the CW were tested in the MEC process (representing the concept of a two-stage technology). It turned out that the residue of the methanogenic reactor - with its relatively lower carbohydrate- and higher volatile fatty acid contents - was more suitable to produce hydrogen bioelectrochemically. The MEC operated with the dark fermentation effluent, containing a high portion of carbohydr...

The use of ultrafiltration in whey processing is limited by reduced flux and separation originating from fouling. Since the processing conditions applied determine ultrafiltration performance, this study focused on investigating the influence of temperature (20 or 50 C) and the pre-treatment applied (pasteurisation, cross-flow microfiltration) on the ultrafiltration of sweet whey using a 20 kDa ceramic membrane. The highest flux and the lowest total filtration resistance were recorded at 20 C, with predominantly reversible fouling, most probably arising from protein deposition, while at 50 C, calcium could have played an important role. Whey microfiltration using a 0.5 mm ceramic membrane enhanced ultrafiltration, giving significant flux increase and fouling reduction, while the obtained microbial reduction was almost equal to pasteurisation. Ultrafiltration of pasteurised whey at 50 C proved to be least suitable, while ultrafiltration of fresh or microfiltered whey at 20 C provided the most desirable conditions.

Whey acerola-flavoured drink was treated using ohmic heating (OH) at 65°C for 30min to evaluate different frequencies (10, 100 and 1000Hz with 25V) and voltages (45, 60 and 80V at 60Hz) and by conventional heating (CH) with the same temperature profile (65°C/30min). Rheology parameters, color changes (h°, C∗, ΔE) microstructure (optical microscopy), and ascorbic acid (AA) degradation kinetics were performed. AA degradation rates ranged from 1.7 to 29.3% and from 2.8 to 24.8% for OH and CH, respectively. The beverages treated with both processes exhibited a pseudo-plastic behavior (n<1), higher saturation (C∗), lesser reddish color (h°), and higher color variations (ΔE∗). In microstructure analysis, OH (1000Hz-25V and 80V-60Hz) was able to rupture the cell structure. The best results were observed at low frequencies and voltage OH processes on whey acerola-flavoured drinks should be performed at low frequencies and voltages (≤100Hz and 45V), an alternating current (A/C). However, ...

Background: Hypertension is considered the most prevalent cardiovascular disorder and a significant public health problem. A functional food that could potentially impede progression into a hypertensive state in pre-hypertensive individuals is of significant interest to clinicians and consumers. In vitro and animal studies suggest the presence of potential ACE inhibitory dairy-and soy-derived peptides. Very few human-based research studies have been conducted to investigate the blood pressure lowering and/or ACE-inhibitory effects of whey and soy protein hydrolysates in humans. This pilot study tested the acute effects of 20g doses of whey and soy hydrolysates in pre-hypertensive, overweight men and postmenopausal women on serum ACE activity and blood pressure.

Findings: Using a randomized crossover design, four initial subjects received five treatments (unhydrolyzed casein, whey protein isolate, whey protein hydrolysate, soy protein isolate, soy protein hydrolysate) at different testing visits separated by three-day washout periods. Blood pressure and blood draws to measure ACE activity were taken at thirty minute intervals following treatment consumption. Both the soy protein and whey protein hydrolysates had notable in vitro ACE-inhibitory activity, both before and after heat treatment. No differences were observed among the protein treatments for either ACE activity or systolic blood pressure.

Conclusions: The results of this pilot study support a discrepancy between in vitro and human-based in vivo ACE-inhibitory acute effects of whey and soy protein hydrolysates, underscoring the need for further research to better understand potential explanations for these findings.

The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optim...

The use of ultrafiltration in whey processing is limited by reduced flux and separation originating from fouling. Since the processing conditions applied determine ultrafiltration performance, this study focused on investigating the influence of temperature (20 or 50 °C) and the pre-treatment applied (pasteurisation, cross-flow microfiltration) on the ultrafiltration of sweet whey using a 20 kDa ceramic membrane. The highest flux and the lowest total filtration resistance were recorded at 20 °C, with predominantly reversible fouling, most probably arising from protein deposition, while at 50 °C, calcium could have played an important role. Whey microfiltration using a 0.5 μm ceramic membrane enhanced ultrafiltration, giving significant flux increase and fouling reduction, while the obtained microbial reduction was almost equal to pasteurisation. Ultrafiltration of pasteurised whey at 50 °C proved to be least suitable, while ultrafiltration of fresh or microfiltered whey at 20 °C provided the most desirable conditions.

Whey is the main byproduct of the cheese industry. While the composition is variable, it retains up to 55% of milk nutrients. The beneficial features of whey indicates a promising source of new potentially probiotic strains for the development of food additives destined for animal production. The aim of this study was to identify Kluyveromyces spp. isolated from whey, to study some probiotic properties and to select the best strain to be encapsulated using derivatised chitosan. Kluyveromyces marxianus strains (VM003, VM004 and VM005) were isolated from whey and identified by phenotypic and molecular techniques. These three yeast strains were able to survive under gastrointestinal conditions. Moreover, they exhibited weak auto-aggregation and co-aggregation with pathogenic bacteria (Salmonella sp., Serratia sp., Escherichia coli and Salmonella typhimurium). In general the K. marxianus strains had a strong antimicrobial activity against pathogenic bacteria. The potential probiotic K. ...

Catalase is an enzyme capable of catalyzing the alteration of H2O2 to O2 and H2O. It has recently acquired importance due to its application in the textile industries. Kocuria ASB107shows relative high resistance against ionizing and UV radiation. the antioxidant barrier in this bacterium consists enzymes such as catalase. In order to achieve the highest rate of bacterial growth and catalase production, sugar cane molasses, sugar beet molasses and whey were used as cheap carbon sources. Growth curves were plotted and at the late logarithmic phase, fermentation product was harvested. Catalase activity was measured spectrophotometrically by monitoring the decrease in absorbance at 240 nm affected by the decomposition of hydrogen peroxide. bacterial growth was also stimated from the weight of dry biomass. The highest biomass (5.19 g/L) and catalase activity (2136.25 U/mL) were found in medium consisted 1% molasses and 2.5 % yeast extract. In addition with the 4% whey as a carbon source, catalase activity and growth were 3032.5 U/mL and 6.16 g/L respectively. The results showed molasses and whey are suitable and inexpensive substrate. on the other hand inorganic nitrogen sources such as urea are not suitable for the production of catalase and cell growth.

This study reports optimization of the transesterification reaction step on dried biomass of an oleaginous fungus Aspergillus candidus grown on agro-dairy waste, whey. Acid catalyzed transesterification was performed and variables affecting esterification, viz., catalyst methanol and chloroform concentrations, temperature, time, and biomass were investigated. Statistical optimization of the transesterification reaction using Plackett-Burman Design showed biomass to be the predominant factor with a 12.5-fold increase in total FAME from 25.6 to 320mg. Studies indicate that the transesterification efficiency in terms of conversion is favored by employing lower biomass loadings. A. candidus exhibited FAME profiles containing desirable saturated (30.2%), monounsaturated (31.5%) and polyunsaturated methyl esters (38.3%). The predicted and experimentally determined biodiesel properties (density, kinematic viscosity, iodine value, cetane number, TAN, water content, total and free glycerol) were in accordance with international (ASTM D6751, EN 14214) and national (IS 15607) standards.

The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature ...

In the current study, we characterized 137 Lactococcus lactis bacteriophages that had been isolated between 1997 and 2012 from whey samples obtained from industrial facilities located in 16 countries. Multiplex PCR grouping of these 137 phage isolates revealed that the majority (61.31%) belonged to the 936 group, with the remainder belonging to the P335 and c2 groups (23.36 and 15.33%, respectively). Restriction profile analysis of phage genomic DNA indicated a high degree of genetic diversity within this phage collection. Furthermore, based on a host-range survey of the phage collection using 113 dairy starter strains, we showed that the c2-group isolates exhibited a broader host range than isolates of the 936 and P335 groups.

Angiotensin-converting enzyme inhibitory (ACE-I) activity as affected by Lactobacillus helveticus strains (881315, 881188, 880474, and 880953), and supplementation with a proteolytic enzyme was studied. Reconstituted skim milk (12% RSM) or whey protein concentrate (4% WPC), with and without Flavourzyme(®) (0.14% w/w), were fermented with 4 different L. helveticus strains at 37 °C for 0, 4, 8, and 12 h. Proteolytic and in vitro ACE-I activities, and growth were significantly affected (P < 0.05) by strains, media, and with enzyme supplementation. RSM supported higher growth and produced higher proteolysis and ACE-I compared to WPC without enzyme supplementation. The strains L. helveticus 881315 and 881188 were able to increase ACE-I to >80% after 8 h of fermentation when combined with Flavourzyme(®) in RSM compared to the same strains without enzyme supplementation. Supplementation of media by Flavourzyme(®) was beneficial in increasing ACE-I peptides in both media. The best med...

Temperature-phased anaerobic digestion (TPAD) has gained increasing attention because it provides the flexibility to operate digesters under conditions that enhance overall digester performance. However, research on impact of organic overloading rate (OLR) to microbiota of TPAD systems was limited. In this study, we investigated the composition and successions of the microbiota in both the thermophilic and the mesophilic digesters of a laboratory-scale TPAD system co-digesting dairy manure and waste whey before and during organic overloading. The thermophilic and the mesophilic digesters were operated at 50 and 35 °C, respectively, with a hydraulic retention time (HRT) of 10 days for each digester. High OLR (dairy manure with 5 % total solid and waste whey of ≥60.4 g chemical oxygen demand (COD)/l/day) resulted in decrease in pH and in biogas production and accumulation of volatile fatty acids (VFAs) in the thermophilic digester, while the mesophilic digester remained unchanged exce...

The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18MPa at 35±2°C for 10min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment.

A total of thirty yeast strains were isolated from a whey beverage and screened for α-L-rhamnosidase enzyme production. Of these, only four isolates were capable of producing the α-L-rhamnosidase enzyme by hydrolyzing naringin. Scanning electron microscopy images showed that the morphology of the yeast isolate (isolate No. 84) producing the greatest enzyme, changed from oval to filamentous in the presence of naringin. On the basis of morphological and molecular characterization (ITS sequencing), these four isolates were identified as Clavispora lusitaniae-84, Clavispora lusitaniae-B82, Candida sp.-86 and Candida hyderabadensis-S82). Fermentation parameters and the biochemical characterization of the α-L-rhamnosidase-producing yeast isolates were studied based on carbon substrate utilization profiles using BIOLOG phenotype microarray plates. Intra-species genetic diversity among the isolates was evaluated by whole genome analysis with repetitive DNA sequences (ERIC, REP and BOX) base...