Whey

Open Access Article

1 - Beverage probiotic preparation on the pier whey using Lactobacillus casei (GG) and Streptococcus thermophilus
حسین جمالی فر نسرین صمدی محمدرضا فاضلی زهره مشاک

The enrichment with probiotics is useful method for prevention of various diseases. In this studyused whey as it's beneficial nutritional properties, for providing a probiotic beverage.Stereptococcus thermophilus and Lactobacillus casei were prepared from food and durin More

The enrichment with probiotics is useful method for prevention of various diseases. In this studyused whey as it's beneficial nutritional properties, for providing a probiotic beverage.Stereptococcus thermophilus and Lactobacillus casei were prepared from food and duringcontrol department. In first step obtained the number of initial inoculum of each bacteria (108cfu/ml) using spectrophotometery (OD: 1/52), then inoculated (102 cfu/ml) to sterile wheypowder broth. In second step, the growth kinetics of bacteria determined in differenttemperatures (4, 25, 37)°C during 32hr with used 2 hour intervals cultured pour plate colonycount (SCD Agar and MRS Agar), respectively. The results indicated that kinetic growth of twobacteria were the same in 0, 12, 18 hours (p≤0.05) and after it the numbers of each bacteriaremained 107 cfu/ml. In third step (for stability test) the numbers of two bacteria and pH wheybroth measurement, obtained at different temperature (4, 25, 37)°C during 14 days. In result, thebacterial growth were the same 107-108 cfu/ml) and pH changes were (5.8, 4.4, 4.8)respectively. At fourth step the evaluation of organoleptic test was done based on consistencyand flavor (taste and smell) with different ratio of L:S (1:1, 1:2, 2:1). The best group was thegroup 1:1. So, this probiotic beverage based on whey is useful for purpose of industrialproduction. Manuscript profile

Open Access Article

2 - The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
Marjan Rasouli Babak Ghiassi Tarzi null null null null

10.30495/jftn.2022.42222.10945

Introduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total pro More

Introduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total production cost and also satisfy consumers with specific dietary restrictions or needs.Materials and Methods: In this study, physicochemical and organoleptical properties of shortened cake prepared by substitution of egg with different levels of whey protein concentrate and modified starch in the formulation were evaluated. WPC at levels of 25%,50%,100% and modified starch at levels of 25%,50%,100%, were considered as variable treatments.Results: The results of these experiments showed that Batter Viscosity, Batter Specific volume, Cake hardness, Cake moisture, Cake volume and Cake height, have a meaningful difference as compared to the control sample in all the cases examined (P<0.05). Also pH values of the cake don’t have a meaningful difference as compared to the control sample in all the cases examined (P>0.05). All of sensory properties have a meaningful difference as compared to the control sample in all the cases examined (P<0.05).Conclusion: It was concluded that WPC alone was an appropriate substitution for egg. Although modified starch alone was not an appropriate substitution for egg, the application of modified starch at levels of 25 and 50% along with WPC could be an appropriate substitution for egg while maintaining sensory properties and improving the physicochemical properties of eggless cake.Keywords: cake, modified starch, whey protein concentrate Manuscript profile

Open Access Article

3 - Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening
H. Jooyandeh E. Danesh M. Goudarzi

Introduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counte More

Introduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counterpart. The objective of this study was to monitor the changes in proteolysis and lipolysis indices of transglutaminase–treated low-fat white-brined cheese during ripening. Materials and Methods: A control full-fat (3% fat), a control low-fat (1% fat) and an enzyme-treated low-fat (1% fat, 0.9 U transglutaminase/g protein, 5% whey protein isolate/L milk) white-brined cheese were produced and their physicochemical properties, proteolysis and lipolysis indices, FFA profile and organoleptic attributes were studied after 3, 20, 40 and 60 days. Results: The proteolysis and lipolysis indices of all samples showed an increasing trend during ripening (p<0.05). The development of proteolysis and lipolysis in white-brined cheese with reduced fat content was noticeably slower than its full-fat counterpart (p<0.05). Transglutaminase treatment of low-fat milk incorporated with whey proteins retarded the syneresis of resultant cheese and hereby promoted its extent of proteolysis and lipolysis (p<0.05). The decreasing rate of short-chain free fatty acids production was more pronounced than that of medium- and long-chain free fatty acids, due possibly to their contribution to production of flavor compounds. Flavor of enzyme-treated low-fat cheese was considerably improved during ripening (p<0.05) but was less appreciated by consumers than that of control full-fat sample (p<0.05). Conclusion: Transglutaminase treatment of low-fat milk incorporated with whey proteins results in a low-fat white-brined cheese with accelerated proteolysis and lipolysis and thus, more desirable organoleptic properties. Manuscript profile

Open Access Article

4 - Optimization of Nitrogen Recovery of Whey Protein Hydrolysates by using Response Surface Methodology
Sh. Piri Gheshlaghi A. R. Sadeghi Mahoonak M. Alami M. Ghorbani

Introduction: Nitrogen recovery is an important factor to evaluate the function of enzymes in protein hydrolysis and the efficiency of the hydrolysis process, which is regarded economically important. The optimization of nitrogen recovery can save time and cost therefor More

Introduction: Nitrogen recovery is an important factor to evaluate the function of enzymes in protein hydrolysis and the efficiency of the hydrolysis process, which is regarded economically important. The optimization of nitrogen recovery can save time and cost therefore this research work has aimed on this aspect.  Materials and Methods: In the present study, Response Surface Methodology has been employed to optimize the conditions for preparing protein hydrolysate from whey protein using the enzyme alcalase. Temperature of 43-52°C and time of 65-175 minutes and enzyme/substrate ratio of 45-90 (AU/Kg protein) were employed to achieve the maximum nitrogen recovery and experiments were designed according to the central composite design. Results: The results indicated that optimal conditions to achieve the highest nitrogen recovery were at the temperature of 47.1°C and time of 173.2 minutes, with the enzyme/ substrate ratio of 87.98 (AU/Kg protein). Under these conditions, the degree of hydrolysis was 70.66%. The regression coefficient for the presented model (Quadratic type) was, 0.9747. The values obtained indicated the high accuracy of the model to predict the reaction conditions with regard to different variables. Conclusion: The advances in technology have made the application of protein hydrolysate from unavailable various sources useful and available. Therefore whey protein hydrolysates as a rich source of healthy peptides with various functional properties and other desirable characteristics might be employed in food manufacturing and formulations.   Manuscript profile

Open Access Article

5 - The Effect of Persian Gum, Whey Protein Concentrate, Temperature and Frying Time on Fried Turkey Meat Characteristics
B. Karimian Sichani M. Fazel

Introduction: Coating with proteins and gums is a way to reduce the amount of oil absorbed in fried foods. The aim of this study was to evaluate the effect of temperature and time of frying and different concentrations of Persian gum and whey protein concentrate on phys More

Introduction: Coating with proteins and gums is a way to reduce the amount of oil absorbed in fried foods. The aim of this study was to evaluate the effect of temperature and time of frying and different concentrations of Persian gum and whey protein concentrate on physicochemical properties of fried turkey meat.Materials and Methods: Physicochemical properties of turkey meat coated with different concentrations of Persian gum (1 and 2%) and whey protein concentrate (5 and 10%) after frying for 5, 7 and 9 minutes at the temperature of 140 and 160 °C were investigated in 3 replicates according to the national standards.Results: Increasing the frying temperature increased weight loss, fat, firmness, a* index and decreased moisture content and L* and b* indices (p<0.05). By increasing the concentration of Persian gum were increased the weight loss and was decreased the moisture content and firmness of the sample (p<0.05). Increasing the concentration of Persian gum did not have significant effect on the fat content and color parameters of the sample. Increasing whey protein concentrate decreased weight loss and fat in the sample and increased a* and b* indices (p<0.05) but did not have significant effect on moisture content, firmness and L* index.Conclusion: Coating with Persian gums and whey proteins has a significant effect on the physicochemical properties of the fried products. Manuscript profile

Open Access Article

6 - The Effect of Transglutaminase and Whey Protein Concentrate on Some Physicochemical, Sensory and Microbial Properties of Probiotic Drink Made from Mixture of Cow Milk and Soy Milk
B. Kouhestani R. Pourahmad B. Khorshidpour

Introduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of tran More

Introduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of transglutaminase (TG) and Whey Protein Concentrate (WPC) on physicochemical, sensory and microbial properties of functional drink from mixture of cow's milk and soya milk. Materials and Methods: Cow's milk and soya milk with equal proportion were used for producing probiotic drink containing Lactobacillus casei. Different concentrations of transglutaminase (150, 200 and 250 ppm) and WPC (0.5, 1 and 1.5 % w/w) were added and the viability of probiotic bacteria and physicochemical and sensory properties of the drink samples were studied during three weeks of cold storage. Results: The results showed that the addition of enzyme and WPC increased the viscosity significantly (p˂0.05). Samples containing 1.5% WPC and 200 ppm enzyme and 1.5% WPC and 250 ppm enzyme had the highest acidity and the lowest pH. The highest number of L. casei belonged to the sample containing 0.5% WPC and 150 ppm enzyme. Moreover, this sample had the highest score of overall acceptability during storage. During the storage time, the viability of L. casei and pH decreased significantly (p˂0.05) whereas acidity and viscosity increased significantly (p˂0.05). The population of probiotic bacteria of the samples during storage was more than 106 CFU/ml. Conclusion: The addition of 0.5% WPC and 150 ppm transglutaminase resulted in production of a functional drink with the highest viability of probiotic bacteria and sensory quality. Manuscript profile

Open Access Article

7 - Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making
M. Faramarzi M. Goli

10.30495/jfbt.2022.18964

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Open Access Article

8 - Preparation and Investigation of Bioactive Properties of Protein Hydrolysates from Yogurt Whey
N. Karimi R. Pourahmad S. Taheri O. Eyvazzadeh

10.30495/jfbt.2022.19726

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Open Access Article

9 - The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri
S. Shoja Gharehbagh A. Khanjari M. Yeganmohammadi Davaji A. Akhondzadeh Basti

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Open Access Article

10 - Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels
F. Farrokhi M.R. Ehsani F. Badii M. Hashemi

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Open Access Article

11 - Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis
M. Esmaeilpour M. R. Ehsani M. Aminlari Sh. Shekarforoush E. Hoseini

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Open Access Article

12 - An Investigation on the Performance of Nanostructure Poly-Ether-Sulfone Hollow Fiber Membrane in Concentration and Purification of Whey
gholamreza bakeri shabnam lotfi

10.22034/jest.2019.7828.1650

Background and Objective: Whey is a by-product of dairy industries along cheese production. As a raw material, whey has several applications in food industries and its valuable protein and lactose contents. Membrane technology, more specifically ultrafiltration (UF), is More

Background and Objective: Whey is a by-product of dairy industries along cheese production. As a raw material, whey has several applications in food industries and its valuable protein and lactose contents. Membrane technology, more specifically ultrafiltration (UF), is being used in dairy industry to produce whey protein concentrate (WPC) because this technology allows selective separation of whey proteins compared to the rest of its components. In this regard, the objective of this research was to investigate the effects of different operating parameter on whey protein concentration and purification process using ultrafiltration membranes. Method: Three different nanostructure Poly-Eether-Sulfone (PES) hollow fiber membranes were tested and the effects of operating parameters, temperature (43 oC), three different pressures (1 bar, 2 bar, 3 bar) and feed flow rate on the permeate flow rate, protein rejection and lactose permeation were studied. Findings: Results showed that pressure increase enhances the permeation flow rate which is more sensible at lower pressures. Moreover, high pressures have not been considered suitable considering higher fouling and lower flux recovery. Increasing feed flow rate resulted in higher turbulence on the surface of the membrane and reduces the membrane fouling and enhances the permeation flow rate even though these parameters (pressure and feed flow rate) did not have any significant effect on the protein rejection and lactose permeation. At the best operating conditions, maximum protein rejection was %91.01. Discussion and Conclusion: considering the findings, it can be concluded that UF process using PES hollow fiber membrane is capable of performing desired separation and purification of whey. Manuscript profile

Open Access Article

13 - The effect of quinoa germs on the quality of wheyless cheese
Mahsa Karimpour afshin Javadi Shahin Zomorodi Navideh Anarjan

10.30495/jfh.2023.1984887.1399

The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production co More

The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production costs by using plant ingredients. The effect of quinoa germs was investigated on the physicochemical properties, phenol compounds, textural profile, and microbial and sensory properties of whey-less cheese. The results showed that with increasing quinoa germs, the dry matter, acidity, and fat in dry matter content increased and moisture and protein content decreased in all samples (p<0.05). The value of hardness, springiness and cohesiveness of the samples containing quinoa germs were significantly lower than the control sample (without quinoa germs). However, the samples with higher amounts of quinoa germs had the highest hardness, springiness, cohesiveness, gumminess and chewiness compared to the ones with lower values of quinoa germs (p<0.05). According to the sensory results, the flavor score was significantly improved by adding the quinoa gems up to 6%. But with the increasing germs to 9 %, the flavor score decreased significantly (p<0.05). Based on the results obtained in this study, 6% of quinoa germs can be used in the preparation of whey-less functional cheese. Manuscript profile

Open Access Article

14 - Investigating and optimizing the effect of combined coating of whey protein concentrate, maltodextrin and rosemary essence on the chemical properties of tilapia fish during cold storage
Sahar Mirbagheri Azadeh Salimi Ashkan jebelli javan Sara mehdizadeh mood

10.30495/jfh.2023.1963645.1365

polyunsaturated fatty acids, and pH. One of the methods which can control the spoilage rate is the use of natural coatings. This study aimed to investigate the effect of coating Tilapia fish fillets with whey protein concentrate (10, 15, and 20% w/w), maltodextrin (15, More

polyunsaturated fatty acids, and pH. One of the methods which can control the spoilage rate is the use of natural coatings. This study aimed to investigate the effect of coating Tilapia fish fillets with whey protein concentrate (10, 15, and 20% w/w), maltodextrin (15, 20, and 25% w/w), and rosemary essential oil (1, 3 and 5% v/w). The optimization of the process was conducted by response surface methodology and Design Expert software. For this purpose, 18 models were presented by the software, and the samples were immersed in the produced solutions and were kept at 4 °C for 6 days. After this period, peroxide value (PV), Thiobarbituric acid (TBARS), Total Volatile Basic Nitrogen (TVBN), and pH were measured. The results showed that by increasing the concentration of biopolymers and essential oil, all the investigated parameters were in lower limits, and in the sample coated with the maximum concentration of substances, the values of PV, TBARS acid, TVBN, and pH (in 100 grams), were 1.05 meq, 0.05 mg, 5.7 mg and 6.2, respectively, while these values for the coated sample with minimum concentrations, were 3.44 meq, 0.305 mg, 10.85 mg and 6.79 respectively. By optimizing the production process by software, the best solution was achieved by mixing 11.214% w/w of whey protein concentrate, 25% w/w of maltodextrin, and 3.402% v/w of rosemary essential oil. Manuscript profile

Open Access Article

15 - Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese
omid ramezani Abbas Jalilzadeh Javad Hesari

Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very importa More

Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese. Manuscript profile

Open Access Article

16 - Aflatoxin levels fluctuation analysis in Demineralized whey powder production
ایمان Ebdali takalloo علی Mohamadi sani

Demineralized whey powder is one of the materials which isused in medical and infant milk powder industries recently. The aim of this study was to evaluate theratio of aflatoxin M1 (AFM1) detoxification in 90% demineralized whey powder (DWP-90), produced from sweet whey More

Demineralized whey powder is one of the materials which isused in medical and infant milk powder industries recently. The aim of this study was to evaluate theratio of aflatoxin M1 (AFM1) detoxification in 90% demineralized whey powder (DWP-90), produced from sweet whey. For this purpose, 36 samples gathered from different steps of production line including Sweet whey (12 sample), demineralized whey (12 sample) and DWP-90 (12 sample). The samples gathered from Nutricia-MMP factory during one year (from 2012 to 2013). AFM1 detected by High performance liquid chromatography (HPLC) method. Based on results, AFM1 was found in 100% of the samples but the concentration of AFM1 in all samples was less than maximum limit defined by Iranian national standards, No 5925 (100ppt for wheyand 1000ppt for whey powder). The Average amount of AFM1 in sweet whey (32.5ppt) and DWP-90 (45.8ppt) was less than maximum limit in CODEX and EC 1881/2006, defined for raw milk (50ppt). Considering total solid in sweet whey (6%±0.1) and DWP-90 (٪97) and concentration of AFM1 in these samples, about 91% reduction was found in concentration of AFM1during DWP-90 production.  Manuscript profile

Open Access Article

17 - Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage.
najmeh moghimi

This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and com More

This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and compared with chicken fillets without any coating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Results showed that during the storage time, in the samples coated with whey protein isolate containing different concentration of Lysozyme, a significant reduction (p< 0.05) were observed in the entire evaluated microorganism groups compared to the control samples. Also a dose related trend was observed due to addition of Lysozyme. Overall the findings of present study suggest that whey protein isolate contain with Lysozyme, may use as a natural coating and preservative to extend the chicken meat shelf life. Manuscript profile

Open Access Article

18 - Production of beta-galactosidase from whey using Kluyveromyces marxianus
nahid ebrahimi Fatemeh Nejati

Beta-galactosidase is one of the most important industrial enzymes capable of decomposing lactose into glucose and fructose. In this study, two strains of Kluyveromyces marxianus (GY101 and BY101) were investigated for the production of the β-galactosidase from whe More

Beta-galactosidase is one of the most important industrial enzymes capable of decomposing lactose into glucose and fructose. In this study, two strains of Kluyveromyces marxianus (GY101 and BY101) were investigated for the production of the β-galactosidase from whey as a culture media. Whey was inoculated with each strain and examined for enzyme production with aeration at 100 rpm for 144 hours. In order to increase the enzyme production, the effect of adding yeast extract (0.2 and 0.5%), magnesium sulfate (0.5%) and manganese sulfate (0.5%) at 24, 48, 96, 120 and 144 hours at 30°C and 37°C were investigated and the enzyme activity was measured. The highest enzyme production after 144 hours at 30°C with GY101 and BY101 strains by adding yeast extract (0.5%) were 2.25 and 2.18 U/ml, and with magnesium sulfate added 2.12 and 1.94 U/ml, respectively. According to the results of this study, whey cheese is an appropriate environment for the production of the β-galactosidase enzyme using Kluyveromyces marxianus with the presence of yeast extract and magnesium and manganese sulfate as supplements. The best temperature for the production of the enzyme in both strains was 30°C, and the addition of mineral supplements and yeast extract had a positive effect on the production of β-galactosidase. While the GY101 strain was more suitable than BY101 and magnesium sulfate was more suitable than manganese sulfate, and the enzyme activity increased with increasing yeast extract concentration. Manuscript profile

Open Access Article

19 - The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum
Zahra Mohammadzade Ferizhandi Ghazal Labbeiki

Lysine is an essential amino acid that is not synthesized in the human body, but due to the body's need and its application in different parts of the health area, it is important to optimize and economize the production process. The most commonly used lysine production More

Lysine is an essential amino acid that is not synthesized in the human body, but due to the body's need and its application in different parts of the health area, it is important to optimize and economize the production process. The most commonly used lysine production method is microbial fermentation and the nutrient composition of the fermentation media is effective on the microorganism growth and the production of microbial metabolite. Accordingly, the aim of this study was to investigate the effect of native and inexpensive nutritional substrates, as the main supplier of energy for microorganism, on the growth and productivity of strains. For this purpose, different amounts (g/lit) of whey (100, 135, 170), rice flour (100, 135,170) and oat bran (100, 170, 220) were separately added to culture of Corynebacterium glutamicum, and at 68 and 116 fermentation time, growth indices such as pH of the environment, production biomass, specific growth rate of microorganism, strain morphology and amount of produced amino acid were measured and compared with control (100 g/lit glucose). The results showed that the highest amount of lysine produced was obtained in media containing 135 g/lit whey, 170 g/lit rice flour and 220 g/lit oat bran. These results indicate that these compounds are suitable for use in biological processes and can be used as the main nutrient source. Manuscript profile

Open Access Article

20 - تأثیر اسانس گیاه رزماری بر خصوصیات فیزیکوشیمیایی و میکروبی اسفناج تازه پوشش گذاری شده
عاطفه عابدی لیلا لک زاده مهدی عموحیدری

مقدمه و هدف: افزایش ماندگاری در سبزی‌های آماده برای مصرف با توجه به اینکه ضایعات میوه و سبزی در کشور رو به افزایش است از اهمیت زیادی برخوردار است. هدف از تحقیق حاضر، تهیه پوشش‌های خوراکی از پروتئین آب پنیر و اسانس رزماری و تأثیر آن روی انبارمانی اسفناج می More

مقدمه و هدف: افزایش ماندگاری در سبزی‌های آماده برای مصرف با توجه به اینکه ضایعات میوه و سبزی در کشور رو به افزایش است از اهمیت زیادی برخوردار است. هدف از تحقیق حاضر، تهیه پوشش‌های خوراکی از پروتئین آب پنیر و اسانس رزماری و تأثیر آن روی انبارمانی اسفناج می‌باشد. روش تحقیق: در این تحقیقپوشش‌ها با ساخت یک محلول 2 درصد از کنسانتره پروتئین آب پنیر در آب مقطر تهیه شدند. اسانس رزماری نیز به نسبت 3/0 و 6/0 درصد اضافه گردید. برای عمل پوشش دادن، اسفناج‌ها به مدت 3 دقیقه درون محلول پوشش‌ها غوطه‌ور شده و پس از خشک شدن، درون ظروف یکبار مصرف قرار گرفتند. نمونه‌های پوشش‌دار و بدون پوشش به مدت 10 روز در یخچال نگهداری شدند. در روزهای 1، 3، 6، 8 و 10 روز میزان کاهش وزن، pH، میزان کلی‌فرم و شمارش کلی باکتری‌های نمونه‌ انجام شد. نتایج و بحث: نتایج نشان داد که حداقل مقدار مهارکنندگی اسانس رزماری بر روی باکتری اشرشیاکلی ppm10000 بود ولی با توجه به آزمون حسی از درصدهای کمتر استفاده شد. پوشش اسانس رزماری در غلظت 6/0 درصد توانست میزان بار میکروبی کل و کلی‌فرم را در طی 10 روز به ترتیب 57/0 و 23/0 logCFU/gکاهش دهد. همچنین کاهش میزان pH در این نمونه در روز آخر به میزان 46/0 از نمونه شاهد کمتر بود(05/0>p < /strong>). استفاده از کنسانتره آب پنیر در پوشش نیز دارای باعث جلوگیری از افت وزن، کاهش ورود اکسیژن و تاثیرات ضدمیکروبی بود. توصیه کاربردی/صنعتی: با توجه به نتایج این تحقیق، پوشش آب پنیر به همراه اسانس رزماری می‌تواند بر اساس ویژگی‌های ارگانولپتیکی و خصوصیات فیزیکی و شیمیایی کیفیت و مدت زمان انبارداری اسفناج را تا مدت 10 روز و چهار روز بیشتر از نمونه بدون پوشش حفظ نماید. Manuscript profile

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21 - Effects of Freely Accessed Whey on Performance and Metabolism of Growing Murciano-Granadina Goats
M. Yadegar Salehi A. Nikkhah M.H. Khabbazan B. Hajimohammadi Darabi S. Sadeghi B. Moshiri

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22 - Study of using whey protein in Common Kilka Fish and its quality during cold storage
M. Seifzadeh A. A. Motallebi M. T. Mazlomi

This project was carried out with the aim of increasing shelf life of Kilka Fish and prevent color change during cold storage. Three replicates were used for each method. Whey protein with 3 and 9 % concentrations were used for fish packaging at time 0. Cleaned Kilka fi More

This project was carried out with the aim of increasing shelf life of Kilka Fish and prevent color change during cold storage. Three replicates were used for each method. Whey protein with 3 and 9 % concentrations were used for fish packaging at time 0. Cleaned Kilka fish were packaged in disposable dishes and covered by cellophane were used to control the samples. The samples were kept at -18 oC. Examinations were carried out for a period of six months. Total bacterial count and Staphylococcus bacteria count were lower in the samples covered with 9% concentration compared with the other samples. The Coliform, Escherichia coli and Pseudomonasbacteria contamination were negative until the end of storage period in the covered and control samples. Moisture, protein, fat and ash  were higher in the  samples covered with 9% concentration  compared with the other samples. Peroxide value, TVN and pH were lower in the  samples covered with 9% concentration compared with other samples. Statistically significant differences were observed in their bacterial counts, chemical factors and total acceptance index (p< 0.05). Sensory analysis carried out to the ranking method. Samples covered with 9% concentration compared with the samples covered with 3% concentration had a better quality. The covered samples had a favorable quality until the end of storage period. But control samples lost their quality after three months.  Manuscript profile

Open Access Article

23 - Comparison of xanthan biopolymer production in mutant strains of Xanthomonas citri sub sp. citri by using cheese whey
Roya Moravej Mehrdad Azin Seyed Mehdi Alavi

10.30495/jmw.2021.690457

Background & Objectives: Xanthan gum is produced by Xanthomonas bacteria. This gum is    widely used in various industries. Random mutagenesis of xanthan-producing strains can increase xanthan production capacity several times. This study aimed to eva More

Background & Objectives: Xanthan gum is produced by Xanthomonas bacteria. This gum is    widely used in various industries. Random mutagenesis of xanthan-producing strains can increase xanthan production capacity several times. This study aimed to evaluate Xanthomonas mutant strains with high xanthan production capacity.Materials & Methods: The native strain of Xanthomonas citri K37 was affected by nitrogenic acid mutagen and after initial screening, the mutant strains were selected based on the appearance and diameter of the colony formed on the c dye medium. Whey-based production medium was used to produce xanthan gum and then production indices such as beta-galactosidase activity, sugar      consumption, production rate, and viscosity of xanthan gum were selected in selected mutant strains.Results: A total of 8 mutant strains were selected among all treated colonies. Two high-yielding strains named R3 and R8 and two low-yielding strains called M2 and M6 were selected to        evaluate the activity of beta-galactosidase enzyme and glucose consumption. Strain R3 increased viscosity and amount of xanthan compared to wild strain equivalent to 200 cp and 2 g / l,           respectively, and mutant M6 lost the ability to produce xanthan.Conclusion: From the native Xanthomonas citri K37 isolate, a new R3 strain was created during mutagenesis, which can be effective in low cost cheese whey as a xanthan-producing strain.  Manuscript profile

Open Access Article

24 - Optimization of suitable nitrogen sources for the production of erythromycin by Saccharopolyspora erythraea
Maryam Firoozbakht Saeed Akbarzadeh Kolahi Ghazal Labeiki Hossein Attar

Background & Objectives: Increase in the yield while reducing costs is one of the most important aspects of researches in biotechnology. Considering the amount of bioproducts consumed annually, antibiotics stand at second place, and therefore there has been consider More

Background & Objectives: Increase in the yield while reducing costs is one of the most important aspects of researches in biotechnology. Considering the amount of bioproducts consumed annually, antibiotics stand at second place, and therefore there has been considerable research to increase their production. This study was aimed to optimize the media used in fermentation process in terms of nitrogen source. Materials & Methods: This study was conducted in Tehran, based on  a continuously sampling from the metabolites produced by Saccharopolyspora erythraea. After sporulation, seeding and fermentation, the role of whey powder on several indicators such as pH, biomass production percentage morphological changes in the strain was analyzed. The concentration of the produced erythromycin were examined by spectrophotometry. Results: The results of this study showed the effectiveness of different concentrations of whey powder on fermentation indices. Also, according to the results, the use of soybean meal with whey powder had positive impacts on the amount of erythromycin produced, duration of fermentation and the production costs. The optimized concentration of nitrogen nitrogen for production of this antibody was a combination of 54g/l whey powder with 12g/l soybean meal. Conclusion: Since whey powder is an inexpensive source of nitrogen, it can be used to reduce costs, and increase the yield. Therefore, whey powder can be used as an alternative source of nitrogen in industrial production. Manuscript profile

Open Access Article

25 - The interaction of interval training and whey protein on the ratio of testosterone to cortisol
Zia Abdullah Karim Al-Shammari عبدالعلی بنائی فر Ardeshir Zafari Sajad Arshadi

The present study was conducted with the aim of determining the effect of 8 weeks of interval training combined with whey protein consumption on the serum levels of testosterone, cortisol and the ratio of testosterone to cortisol in young non-athletes. In this semi-exp More

The present study was conducted with the aim of determining the effect of 8 weeks of interval training combined with whey protein consumption on the serum levels of testosterone, cortisol and the ratio of testosterone to cortisol in young non-athletes. In this semi-experimental study, 48 young non-athletes between the ages of 18 and 24 were randomly divided into four groups of 12: control group (no intervention); supplement (whey protein); Interval training and combined group (interval training + whey protein) were included. After measuring the anthropometric indicators, the subjects in all 4 groups were present in the laboratory environment after 10 to 12 hours of overnight starvation (fasting) and after 15 minutes of rest, 5 cc of blood from the brachial vein between 7 o'clock and it was taken from them at 8 am. Blood sampling was taken to measure testosterone and cortisol and calculate the ratio of testosterone to cortisol (pre-test). Then the aforementioned interventions were performed on the studied groups for a period of 8 weeks. Finally, 48 hours after the last training session, blood sampling was done again (fasting) to measure dependent variables (post-test). Also, anthropometric indices were measured after the intervention in all groups. Data analysis by ANCOVA revealed that compared to the control group, interval training combined with whey protein consumption increased testosterone and the ratio of testosterone to cortisol and decreased cortisol in the combined group compared to the control group. Also, the implementation of aerobic exercises combined with the consumption of Selenium Plus improved the mentioned variables compared to the application of each of them alone. In a summary, based on the available findings, it is concluded that the implementation of interval training combined with the consumption of whey protein is associated with more anabolic effects than the application of each of them alone in non-athletic men. However, further understanding of the mechanisms responsible for the anabolic effect of interval training and whey protein requires further studies in this field. Manuscript profile

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