• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.115-123
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• 2005

Microcapsules consisting of natural, biodegradable polymers for controlled and/or sustained core release applications are needed. Physicochemical properties of whey proteins suggest that they may be suitable wall materials in developing such microcapsules. The objectives of the research were to develop water-insoluble, whey protein-based microcapsules containing a model water-soluble drug using a chemical cross-linking agent, glutaraldehyde, and to investigate core release from these capsules at simulated physiological conditions. A model water soluble drug, theophylline, was suspended in whey protein isolate (WPI) solution. The suspension was dispersed in a mixture of dichloromethane and hexane containing 1% biomedical polyurethane. Protein matrices were cross-linked with 7.5-30 ml of glutaraldehyde-saturated toluene (GAST) for 1-3 hr. Microcapsules were harvested, washed, dried and analyzed for core retention, microstructure, and core release in enzyme-free simulated gastric fluid (SGF) and simulated intestinal fluid(SIF) at $37^{\circ}C$. A method consisting of double emulsification and heat gelation was also developed to prepare water-insoluble, whey protein-based microcapsules containing anhydrous milkfat (AMF) as a model apolar core. AMF was emulsified into WPI solution (15${\sim}$30%, pH 4.5-7.2) at a proportion of 25${\sim}$50%(w/w, on dry basis). The oil-in-water emulsion was then added and dispersed into corn oil ($50^{\circ}C$) to form an O/W/O double emulsion and then heated at $85^{\circ}C$ for 20 min for gelation of whey protein wall matrix. Effects of emulsion composition and pH on core retention, microstructure, and water-solubility of microcapsules were determined. Overall results suggest that whey proteins can be used in developing microcapsules for controlled and sustained core release applications.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.272-278
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• 2011

Bovine whey protein expression patterns of colostrum are much different from that of milk. Moreover, bovine colostrum is an important source of protective, nutritional and developmental factors for the newborn. However, to our knowledge, no research has been performed to date using a comparative proteomic method on the changes in the bovine whey proteome during the transition from colostrum to milk. This study therefore separated whey protein of days 1, 3, 7 and 21 after calving using two dimension electrophoresis. Differentially expressed proteins at different collection times were identified using high-performance liquid chromatography in tandem with mass spectrometry (LC/MS) and validated by enzyme-linked immunosorbent assay (ELISA) in order to understand the developmental changes in the bovine whey proteome during the transition from colostrum to milk. The expression patterns of whey protein of days 1 and 3 post-partum were similar except that immunoglobulin G was down-regulated on day 3, and four proteins were found to be down-regulated on days 7 and 21 compared with day 1 after delivering, including immunoglobulin G, immunoglobulin M, albumin, and lactotransferrin, which are involved in immunity and molecule transport. The results of this study confirm the comparative proteomic method has the advantage over other methods such as ELISA and immunoassays in that it can simultaneously detect more differentially expressed proteins. In addition, the difference in composition of milk indicates a need for adjustment of the colostrum feeding regimen to ensure a protective immunological status for newborn calves.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.512-530
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• 2023

The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria Lactobacillus casei DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and regular exercise are two important factors for improving muscle health. Therefore, in this study, the effects of consuming fermented whey protein twice a day were investigated and compared with that of non-fermented supplementation. Forty-eight males (average age 44.8) were randomly assigned to two groups: Fermented whey protein supplementation (FWPS) and non-fermented whey protein concentration supplementation (WPCS) groups. Each group ingested 37 g of FWPS or WPCS twice a day for eight weeks. Body composition, muscle strength, and physical performance were assessed pre- and post-intervention. Independent t-tests or chi-square tests for the categorical variables were performed for analyzing the observations. FWPS was effective in promoting the physical performance in dynamic balance measurement and muscle health, indicated through the increment in grip strength (left), upper arm circumference, and flat leg circumference from the baseline. However, similar improvements were not observed in the WPCS group. These results imply that whey protein fermented by L. casei DK211 is an effective protein supplement for enhancing muscle health in males performing regular resistance exercises.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1513-1513
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• 2001

Present Food Legislation compels dairy industry to carry out analyses in order to guarantee the food safety and quality of products. Furthermore, in many cases industry pays milk according to bacteriological or/and nutritional quality. In order to do these analyses, several expensive instruments are needed (Milkoscan, Fossomatic, Bactoscan). NIRS technology Provides a unique instrument to deal with all analytical requirements. It offers as main advantages its speed and, specially, its versatility, since not only allows determine all the parameters required in milk analysis, but also allows analyse other dairy products, like cheese or whey. The objective of this study is to develop NIRS calibration equations to predict several quality parameters in goat milk, cheese and whey. Three sets of 123 milk samples, 190 cheese samples and 109 whey samples, have been analysed in a FOSS NIR Systems 6500 I spectrophotometer equipped with a spinning module. Milk and whey were analysed by folded transmission, using circular cells with gold surface and pathlength of 0.1 m, while intact cheese was analysed by reflectance using standard circular cells. NIRS calibrations were obtained for the prediction of chemical composition in goat milk, for fat (r$^2$=0.92; SECV=0.20%), total solids (r$^2$=0.95: SECV=0.22%), protein (r$^2$=0.94; SECV=0.07%), casein (r$^2$=0.93; SECV=0.07%) and lactose (r$^2$=0.89; SECV=0.05%). Moreover, equations have been performed to determine somatic cells (r$^2$=0.81; SECV=276.89%) and total bacteria (r$^2$=0.58; SECV=499.32%) counts in goat milk. In the case of cheese, calibrations were obtained for the prediction of fat (r$^2$=0.92; SECV=0.57), total solids (r$^2$=0.80; SECV=0.92%) and protein (r$^2$=0.70; SECV=0.63%). In whey, fat (r$^2$=0.66; SECV=0.08%), total solids (r$^2$=0.67; SECV=0.19%) and protein (r$^2$=0.76; SECV=0.07%) NIRS equations were obtained. These results proved the viability of NIRS technology to predict chemical and microbiological parameters and somatic cells count in goat milk, as well as chemical composition of goat cheese and whey.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.372-375
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• 2000

Lactobacillus cristatus KLB 46 isolated from Korean woman was grown on supplemented whey medium and medium compositions were optimized for maximum viable cell count. Among the nitrogen sources tested, beef extract yielded the highest viable cell number. When corn steep liquor was applied as an additional nitrogen source, the viable cell number was highest $(3.11{\times}10^9\;CFU/ml)$ in the medium containing 50g/ l corn steep liquor and 10g/ l beef extract. The highest viable cell $count(5.00{\times}10^9\;CFU/ml)$ was obtained from the supplemented whey medium that contains beef extract(10g/ l ), corn steep liquor(50g/ l ), tween 80(0.1%, v/v) and trace amounts of sodium acetate(5g/ l ), dipotassium phosphate(2g/ l ), magnesium sulfate(0.1g/ l ), and manganese sulfate (0.05g/ l ).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.25-33
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• 2016

The study was performed to investigate the effects of whey protein-rich meal substitute added with vitamins, minerals, and lactobacillus powder probiotics on weight loss, body fat, and body composition in 24 female volunteers for 4 weeks. Whey protein-rich meal substitute was consumed with low-fat, high calcium milk (1% fat, 260 mg/200 mL) twice a day. Subjects submitted 3-day diet records and a life-style questionnaire before the study. During the study, subjects were required to turn in a diet record every day and consume the meal substitute formula in the metabolic ward at C university for 4 weeks. Anthropometric measurements were carried out weekly by Inbody 7.0. The dietary intake and anthropometric data were analyzed to compare changes before and after the study by paired t-test with SPSS version 23.0. The subjects were mostly early 20's and either overweight or obese and highly motivated to lose weight. Most of the subjects consumed three meals per day regularly and spent mostly 10~15 minutes for a meal. Their caloric intake was relatively low and decreased from 1,360 kcal at week 0 to 1,100 kcal after 4 weeks. However, total protein intake increased while carbohydrate and fat intakes decreased (p<0.05) after the trial. Nine vitamin intakes after the study improved compared to those before the study (p<0.05). After the study, subjects showed lower body weight (-1.8 kg), body fat (-0.94 kg), percent body fat (-0.86%), as well as waist circumference (-4.52 cm), hip circumference (-0.44 cm), waist hip ratio (-0.05), and triceps skinfold thickness (-2.39 mm) compared to those at week 0 (p<0.05). Muscle mass tended to be less compared to week 0, although there was no significant differences between weeks 0 and 4. In conclusion, diet trial with whey protein-rich meal substitute induced weight loss and positively changed body fat parameters and body composition.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.213-218
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• 1985

As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at $15^{\circ}C$ for up to 10 weeks. Physicochemical characteristics of the cheese were investigated by analyzing pH, titratable acidity(TA), water soluble nitrogen, 10% TCA soluble nitrogen, amino acid composition, beany flavor, color and hardness. The pH of whey-soy cheeses during ripening changed from 5.3 to 4.2 after 5 or 6 weeks and maintained that value while that of soybean cheese maintained a higher pH value. TA of whey-soy milk cheeses was gradually increased to the value of 0.4-0.45 after 8 weeks, but that of soybean cheese reached only 0.2 after the same period. Water soluble and 10% TCA soluble-nitrogen increased steadily during ripening. Hardness of the whey-soy milk cheeses reached maximum after three weeks of ripening and greatest at those made from 3 : 1 mixture of whey and soy milk and that from soymilk. Color of the whey-soy milk chesses was lighter than that of soybean cheese. The bean flavor of soybean cheese was strong and persistent for the whole ripening period. Acid flavor was dominant in the whey-so milk cheese and masked the beany flavor partially.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.83-89
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• 1986

To investigate effectors on the colloidal stability of whey and soybean proteins, characteristics of tofu-gel formation, effects of heat treatment and salt composition on the colloidal stability, and effects of heat treatment on storage stability were analyzed. When experimental tofus were made from the mixture of whey and soybean, the calcium in the whey precipitated the soy proteins, and disrupted the gel formation, which resulted in the curd of poor texture. In the heat treatment at $60{\sim}100^{\circ}C$, whey and the whey proteins dialyzed against distilled water were readily preciptated at over $70^{\circ}C$, but the mixture of whey and soy extract as well as soy extract were stable at the range of temperature. The proteins of soy extract, whey dialyzed against sodium phosphate buffer, and the mixture were stable at the same heat treatment, and this suggested that phosphates in the soy extract stabilize specialty the whey proteins. Soy proteins were easily destabilized by adding $CaCl_2(0.05{\sim}0.07M)$ at $80{\circ}C$ and $70{\sim}85%$ of the proteins in soy extract and the mixture were preciptated, while only $30{\sim}55%$ of the proteins in whey dialyzed against distilled water were destabilized at the same conditions. Storage stability at $4^{\circ}C$ of the mixture was increased when the mixture was treated at $63^{\circ}C$ and lower temperature.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.61-66
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• 2008

The proteins in whey are separated and used as food additives. The remains (mainly lactose) are spray-dried to produce sweet whey powder, which is widely used as an additive for animal feed. Sweet whey powder is also used as a carbon source for the production of valuable products such as polysaccharides. Glucose, fructose, galactose, and sucrose as asupplemental carbon source were evaluated for the production of PS-7 from Azotobacter indicus var. myxogenes L3 grown on whey based MSM media. Productions of PS-7 with 2% (w/v) fructose and sucrose were 2.05 and 2.31g/L, respectively. The highest production of PS-7 was 2.82g/L when 2% (w/v) glucose was used as the carbon source. Galactose showed low production of PS-7 among the carbon sources tested. The effects of various carbon sources addition to whey based MSM medium showed that glucose could be the best candidate for the enhancement of PS-7 production using whey based MSM medium. To evaluate the effect of glucose addition to whey based media on PS-7 production, fermentations with whey and glucose mixture (whey 1, 2, 3%; whey 1% + glucose 1%, whey 1% + glucose 2% and glucose 2%, w/v) were carried out. Significant enhancement of PS-7 production with addition of 1% (w/v) and 2% (w/v) glucose in 1% (w/v) whey media was observed. The PS-7 concentration of 2% glucose added whey lactose based medium was higher than that of 1% glucose addition, however, the product yield $Y_{p/s}$ was higher in 1% glucose added whey lactose based MSM medium. Therefore, the optimal condition for the PS-7 production from the Azotobacter indicus var.myxogenes L3, was 1% glucose addition to 1% whey lactose MSM medium.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.653-659
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• 2015

High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.