• Food Science of Animal Resources
• /
• v.20 no.2
• /
• pp.159-165
• /
• 2000

Glycomacropeptide(GMP) was purified from cheese whey which is obtaining as a byproduct in cheese producing. Cheese whey was first concentrated 10 times with a ultrafiltration aparratus, and then heated at 95$^{\circ}C$ for 5 min. The concentrated fraction was centrifuged at 20,000$\times$g for 30 min to remove fat layer. The supernatant layer enriched GMP protein was fractionated by ion exchange chromatography on DEAE-Sepharose Fast Flow column. GMP was bound to DEAE resin and eluted with 0.1~0.25 M NaCl when using a linear NaCl gradient from 0 M to 0.5 M. The purified GMP gave a single band of 24 kDa which seems to be trimer molecular weight in SDS-PAGE, and migrated to the same molecular weight with control GMP obtained commercially. Its amino acid composition were consistent with that of standard GMP. About 0.71 g of GMP was recovered from 1 L of cheese whey. These results indicate that glycomacropeptide could be simply purified from cheese whey by using ultrafiltration and DEAE column chromatography.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.10
• /
• pp.1459-1464
• /
• 2004

The purpose of this research was to investigate the potential use of cheese whey protein (CWP), a cheese by-product. The physiological activity of calcium-binding peptides in CWP may be used as a food additive that prevents bone disorders. This research also examined the characteristics of calcium-binding peptides. After the CWP was heat treated, it was hydrolyzed by trypsin. Then calcium-binding peptides were separated and purified by ion-exchange chromatography and reverse phase HPLC, respectively. To examine the characteristics of the purified calcium-binding peptides, amino acid composition and amino acid sequence were analyzed. Calcium-binding peptides with a small molecular weight of about 1.4 to 3.4 kDa were identified in the fraction that was flowed out from 0.25 M NaCl step gradient by ion-exchange chromatography of tryptic hydrolysates. The results of the amino acid analysis revealed that glutamic acid in a calcium-binding site took up most part of the amino acids including a quantity of proline, leucine and lysine. The amino acid sequence of calcium-binding peptides showed Phe-Leu-Asp-Asp-Asp-Leu-Thr-Asp and Ile-Leu-Asp-Lys from $\alpha$-LA and Ile-Pro-Ala-Val-Phe-Lys and Val-Tyr-Val-Glu-Glu-Leu-Lys from ${\beta}$-LG.

• Journal of Fisheries and Marine Sciences Education
• /
• v.28 no.5
• /
• pp.1220-1230
• /
• 2016

The purpose of this study is to investigate the effect of 20s university student bodybuilders' protein intake differences with resistant exercise(weight training) by 12 weeks on solt lean mass and body composltion. Natural protein(Chicken breast meat) intake group and Whey protein isolates(WPI) intake group are the experimental groups. Conventional meal intake group is the control group. This study proposes a efficient protein diet for weight training. The results were as follows. In the experimental group(natural protein intake), muscle mass and lean body mass was significantly increased, but body fat percentage was significantly decreased. In the experimental group(WPI intake), muscle mass and lean body mass was significantly increased, but body fat percentage was significantly decreased. In the control group(conventional meal intake), muscle mass and lean body mass was insignificantly increased, but body fat percentage was insignificantly decreased. In addition, there was not a significant difference among intake groups, and also not a differentiated effect between natural protein and WPI intake. In conclusion, natural protein and WPI made muscle mass and lean body mass rise, body fat percentage reduced effectively. Only WPI intake(without natural protein intake) was the efficient mean to increase muscle mass and lean body mass, and to decrease body fat percentage.

• 한국유가공학회:학술대회논문집
• /
• 2005.06a
• /
• pp.37-61
• /
• 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 (15-30%, pH 4.5-7.2) at a proportion of 25-50% (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.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.93-98
• /
• 2013

For purposes of substantiation of organizing measures on industrial processing of goat's and sheep's milk in Mongolia and the production of dairy products we have conducted the studied physico-chemical characteristics of the Mongolian goat's and sheep's milks especially to recognize amino acids, minerals and vitamins in the milk and compare with the Mongolian cow's milk. And also was studied fractional structure of goat's milk whey proteins.

• Korean Journal of Food Science and Technology
• /
• v.24 no.4
• /
• pp.311-314
• /
• 1992

Several Physico-chemical properties of the retentate obtained from reverse osmosis of soybean curd whey were studied. The contents of sucrose, raffinose and stachyose in the retentate were 32.59%d.b., 4.76%d.b. and 9.99%d.b., respectively. Potassium (5.23%d.b.), in the retentate was a dominant element in ash. Protein content (18.69%d.b.), amino acid composition and subunit pattern of protein in PAG-electrophoresis were somewhat different from those of the soybean protein. Emulsification activity, emulsification stability and viscosity of protein isolated from soybean curd whey (WPI) were slightly inferior compared to protein isolated from soybean (SPI), with the exception of solubility that depended on the pH of WPI.

• Journal of the Korean Chemical Society
• /
• v.21 no.2
• /
• pp.125-131
• /
• 1977

Soymilk prepared from soaked beans under processing conditions indicating in table 2, mixed with vegetable oil, carbohydrate, whey powder, and sodium-caseinate, and fortified with essential amino acids, vitamins and minerals and then made the imitation milk by spray drying. The Feed Efficiency Ratio (FER) and Over-All Nutritive value of spray dried imitation milk were tested with weanling Albino Rats and by chemical analysis methods. The FER of imitation milk M-2, and humanized milk, were respectively 0.24, 0.25 and that of cow's milk, imitation milk M-1 were 0.21, 0.20, compared with 0.24 for imitation milk M-2. The amino acid and fatty acid composition in imitation milk were analyzed by Gaschromatography and Amino Acid Autoanalyzer. The present paper describes the result of studies on the Feed Efficiency Ratio and Over-All Lutritive value concerning amino acid and fatty acid composition in imitation milk. We found that quality of essential amino acids and polyunsaturate fatty acid composition in imitation milk have an strong effect on Feed Efficiency Ratio.

• Korean Journal of Exercise Nutrition
• /
• v.23 no.2
• /
• pp.34-44
• /
• 2019

[Purpose] The composition of protein supplements, the consumption timing immediately before and after resistance exercise training (RET), and the quantity of protein supplementation may be important factors for the im-provement of muscle mass and function. Although these factors should be considered comprehensively for effective improvement of muscular function in protein supplementation, relatively few studies have focused on this area. Therefore, this study was designed to investigate whether a protein blend supplement before and after resistance exercise for 12 weeks would be effective in increasing muscular function. [Methods] In total, 18 participants were randomly assigned to a placebo (PLA) or protein blend supplement (PRO) group. All subjects followed the same training routine 3 times per week for 12 weeks, taking placebo or protein supplements immediately before and after each exercise session. The protein supplement consisted of 40 g of blend protein, including hydrolyzed whey protein. The RET consisted of lower body (barbell squat, dead lift, seated leg extension, and lying leg curl) and upper body (bench press, barbell rowing, preacher bench biceps curl, and dumbbell shoulder press) exercises. A repetition was defined as three sets of 10-12 times with 80% of one repetition maximum (1RM). [Results] Although the PRO group had a lower protein intake in terms of total food intake than the PLA group, the mean changes in muscle circumference, strength, and exercise volume increased, especially at week 12, compared to the PLA group. [Conclusion] These results suggest that the composition and timing of protein intake are more important than the total amount.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.1
• /
• pp.21-24
• /
• 1982

A strain of yeast (Candida guilliermondii KFCC 35120) was cultivated by using the soybean whey with supplement of blackstrap molasses (4%) and ammonium acetate (0.5%). By the cultivation continued for 48 hours, 8.1g of dry cell was produced. The cell was consisted of carbohydrate 39.3%, protein 40.5%, lipid 3.9%, nucleic acid 9% and ashes 6%. The protein was analyzed to contain 18% of glutamic acid and 10% of lysine. Other amino acids showed a content near that of FAO reference protein except Methionine. Total lipid content was varied by nutritional condition especially by the kind of carbon source, however it showed a content 1.7 to 2.5 times higher than that of Saccaromyccs cerevisiae. The lipid contain 48% of oleic acid, 17% linoleic acid and 4% linolenic acid. The content of linoleic and lonolenic acid was higher than that of S.cerevisiae by 9 and 24 times, respectively.

• Food Science of Animal Resources
• /
• v.43 no.1
• /
• pp.195-195
• /
• 2023