Hydrostatic pressure has been demonstrated to induce major changes in secondary structure of whey proteins resulting in an increased digestibility in vitro, and possibly an improvement of the glutathione (GSH) inducing effect of whey proteins in vivo. Micro filtration and ion-exchange, two commonly used processing techniques in whey protein manufacture, generate whey proteins with different compositions. Two animal studies were designed to compare the digestibility and GSH inducing effects of whey protein isolates (WPIs) treated with three repeated pulse cycling of pressure (3-cycle) or single pulse of high pressure (1-cycle) and pressurized microfiltrated and ion-exchange WPIs. The results indicate that special hydrostatic pressure treatment on the proteins improves its growth stimulating effect, but does not enhance the GSH-inducing effect of WPI in the healthy growing rats. Difference among commercial whey protein products is also an important factor that affects the biological properties of the pressurized whey proteins. In conclusion, both proper pressure treatment and product composition should be considered in order to find the most bio-effective whey protein preparation.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.84100 |
| Date | January 2005 |
| Creators | Jing, Yan, 1975- |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (School of Dietetics and Human Nutrition.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 002581643, proquestno: AAIMR28650, Theses scanned by UMI/ProQuest. |
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