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Recent News and Articles on the Keywords: whey + protein + lower  Related to the article below (Last Update: 8/4/2008)


Gather.com
8 Dangerous 'Un'Healthy Excuses You Don't Want to Make
Gather.com, MA - Aug 3, 2008
Retail protein supplements are available in a variety of forms such as milk protein, casein, hydrolized whey, egg protein, soy protein, ultra-filtered whey ...

NutraIngredients.com
Hilmar Ingredients
NutraIngredients.com, France - Jul 31, 2008
Hilmar Ingredients delivers the promise of dairy - whey protein, the nutritional and functional powerhouse. As part of Hilmar Cheese Company, ...
Break Through to a Better You
RedOrbit, TX - Aug 2, 2008
Your best bet is a fast-digesting protein like whey and a piece of fruit. Before every training session, fuel up with about 20 grams of whey protein and ...
Low Fat, Whey-Based Cream Cheese Product with Carbohydrate-Based
FLEXNEWS, France - Jul 9, 2008
It is also desirable to provide a low-fat cream cheese with lower casein content and higher whey protein content that has texture and spread attributes ...

Belltown Messenger
Divine Guidance
Belltown Messenger, WA - Aug 1, 2008
Bittersweet cocoa for the chocolate flavor, juice from Naked Juice for the mango, and "Starbucks proprietary whey protein and fiber powder. ...
Greek yogurt higher in protein, lower in calcium
Chicago Daily Herald, IL - Jul 8, 2008
By Karen Collins | As the Nutritionist A. Greek yogurt is much thicker than regular yogurt because a lot of the liquid whey is strained out. ...
Processes for Removing Bitter Components from Soy Protein
FLEXNEWS, France - Jul 31, 2008
Suitable dairy milk proteins can include, for example, skim milk powder, whole milk powder, casein, sodium caseinate, calcium caseinate, whey protein ...
Replacement Ingredients Ease Concerns of Worried Consumers
Food Processing, IL - Jul 31, 2008
... Rosemont, Ill. Both whey protein concentrate (WPC) and milk protein concentrate (MPC) boost nutrition in smoothies by adding protein and calcium. ...
Voodoo that you do so well Food Processing
all 2 news articles »
Method for Making a Low Carbohydrate Dough
FLEXNEWS, France - Jul 8, 2008
The protein can be selected from the group consisting of soy flour, soy meal, soy grits, soy chips, soy protein isolate, soy protein concentrate, whey ...
30-Day Primal Health Challenge Final Results
The Common Voice, SC - Aug 1, 2008
I?ve even switched to an all-natural multivitamin and cut out whey powder, and cut down on my beer. I still adore a great craft brew, but I limit myself to ...
Source: Google News

Sorbitol-vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and … -
TH McHugh, JM Krochta - Journal of Agricultural and Food Chemistry, 1994 - pubs.acs.org
... The oxygen permeabilities of whey and other protein films were lower than those
high of density polyethylene and compared favorably to those of ethylene vinyl ...

Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties -
TH McHUGH, JF AUJARD, JM KROCHTA - Journal of Food Science, 1994 - Blackwell Synergy
... At equal concentrations, sorbitol-plasticized whey protein films exhibited
significantly lower WVPs than films formed from glycerol, PEG 200 or PEG 400. ...

Flavor and texture characteristics of low fat ground beef patties formulated with whey protein … -
SB El-Magoli, S Laroia, PMT Hansen - Meat Science, 1996 - Elsevier
... Flavor and Texture Characteristics of Low Fat Ground Beef Patties Formulated with
Whey Protein Concentrate Salwa B. El-Magoli,? S. Laroiab & PM T. Hansed* ...

Water vapor permeability properties of edible whey protein-lipid emulsion films -
TH McHugh, JM Krochta - Journal of the American Oil Chemists' Society, 1994 - Springer
... that beeswax emulsion films ex- hibited lower water vapor permeability (WVP) than
other lipid emulsion films. The properties of whey protein-lipid emulsion ...

Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount -
TH SHELLHAMMER, JM KROCHTA - Journal of Food Science, 1997 - Blackwell Synergy
... films were significantly lower than that of films from lower moisture transmitters ...
A significant reduction in WVP of whey protein films could be achieved using ...

… of Caseins and Whey Proteins of Processed Milks and Whey Protein Concentrates, Application of Gel … -
JJ Basch, FW Douglas Jr, LG Procino, VH Holsinger, … - Journal of Dairy Science, 1985 - Am Dairy Sci Assoc
... The dialyzed whey protein (in slots 1 and 7) has three faint bands in the upper
part of the gel and two heavily stained bands in the lower part. ...

Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate -
S BARBUT, EA FOEGEDING - Journal of Food Science, 1993 - Blackwell Synergy
... ABSTRACT Addition of CaClz to pre-heated whey protein isolate (WPI) suspen- sions ...
but the penetration force values in the Ca*+-induced gels were always lower. ...

Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films … -
A Cagri, Z Ustunol, ET Ryser - Journal of Food Science, 2001 - Blackwell Synergy
... Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey
Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids ...

Mineral salt effects on whey protein gelation -
PR Kuhn, EA Foegeding - Journal of Agricultural and Food Chemistry, 1991 - pubs.acs.org
... properties (shear stress and shear strain at failure) of heat-induced whey protein
isolate (WPI) gels were examined. WPI gels formed with low levels of added ...

Fractionation of whey protein hydrolysates using charged UF/NF membranes -
Y Pouliot, MC Wijers, SF Gauthier, L Nadeau - Journal of Membrane Science, 1999 - Elsevier
... data shown in Table 1 illustrate the high degree of purity of the whey protein isolate
with a total protein content of 93.3% and very low values for fat (0.2 ...

Source: Google Scholar
 
 

Hydrolysed whey protein may lower blood pressure

17/11/2006 - A daily supplement of hydrolysed whey protein successfully lowered blood pressure in hypertensive people, says a new study that backs up results from animals.
Milk proteins - both caseins and whey proteins - have previously been shown to significantly reduce blood pressure in animal models, and the new study published in the November issue of the The Journal of Clinical Hypertension (Vol. 8, pp. 775-782), reports similar results in a small group of hypertensive humans.

There are an estimated 10m people in the UK with hypertension, defined as having blood pressure higher than 140/90 mmHg. The condition is a major risk factor for cardiovascular disease (CVD), which causes almost 50 per cent of deaths in Europe, and is reported to cost the EU economy an estimated €169bn ($202bn) per year.

The new study, by Joel Pins and Joseph Keenan from the University of Minnesota, looked at the effects of a daily 20 gram supplement of hydrolysed whey protein (experimental group) or an unmodified whey protein (control group) on 30 prehypertensive or stage 1 hypertensive people, defined as having a blood pressure between 120/80 and 155/95 mm Hg.

Whey contains a variety of proteins, each with unique functional and nutritional characteristics, such as beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, serum albumin, immunoglobulins, lactoferrin and lactoperoxidase. Some of these bioactive peptides are said to be an angiotension converting enzyme (ACE) inhibitory peptides.

Throughout the six-week controlled study and four-week follow-up period, Pins and Keenan measured blood pressure, blood lipids, safety measures, side effects, and diet. The Minnesota researchers report that supplementation with the hydrolysed whey proteins was associated with an average systolic blood pressure decrease of 8.0 mm Hg and an average drop in diastolic blood pressure of 5.5 mm Hg, compared with the control group.

Article continues below and (thank you)
 

They also observed an improvement of low-density lipoprotein (LDL) cholesterol and C-reactive protein (CRP) levels.

"Whey-derived peptides might be a viable option for prehypertensive and/or stage 1 hypertensive populations," concluded the researchers.

No mechanistic study was performed by the researchers, but previous links to inhibiting ACE appear probable. By inhibiting the ACE conversion of angiotensin I to the potent vasoconstrictor, angiotensin II, blood flow and subsequently blood pressure are improved.

It is clear that significant further work is required especially with larger and more diverse sample populations and with longer follow-up times.

The study does add to a growing body of research reporting a link between protein consumption, particularly from vegetable sources, and a decreased risk of hypertension.

Indeed, studies linking vegetable protein and reductions in blood pressure are becoming frequent, such as a recent article in Archives of Internal Medicine (Vol. 166, pp. 79-86) by British researchers following 4680 people in China, Japan, the US and the UK.

 
 
 
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