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Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best antioxidant capacity using an ultrafiltration (UF) membrane by considering the fouling phenomenon that occurred on the membrane surface and critical flux for the filtration. MRP exhibited an antioxidant capacity of 0.09 mg ascorbic acid equivalent antioxidant capacity/mL, and the fractionation using a 5 kDa MWCO PES membrane showed the highest antioxidant capacity in terms of free radical reduction and metal chelating mechanisms. During MRP filtration, fouling on the membrane surface was observed, which could be attributed to the cake filtration model. The critical flux value was determined to be 4.23 LMH with a corresponding pressure of 0.75 bar. A long-term filtration below the critical flux showed stable performance, but filtration above the critical flux resulted in significant fouling. The permeate antioxidant IC50 value was 4.25 mg/mL. Based on the LC-MS analysis, 1,4-dihydroxy-2-methyl-anthraquinone and ilexin II were found as the potential contributors to the antioxidant activity of MRP. In summary, our study demonstrates that fractionating MRP using UF membrane-based filtration is an effective method for isolating MRP with high antioxidant capacity. Our findings also shed light on the critical flux value and fouling phenomenon during MRP filtration, which are important considerations for scaling up the production process. [ABSTRACT FROM AUTHOR]

This work explored the impact of mixed flow spray drying on the physical and functional properties of whey powder without any subsequently added drying agent to increase whey utilisation. Spray drying was performed on a pilot scale using a mixed flow spray dryer. The effects of the inlet air temperature (150–210 °C) and feed flow rate (2–7 L h−1) on several responses such as moisture content, yield, dispersibility, bulk density, and outlet air temperature were investigated using response surface methodology. In addition, with the optimised parameters, Carr index, Hausner ratio, solubility, wettability, hygroscopicity, degree of caking, crystallinity, and morphology of the obtained whey powder were determined. The investigation revealed that feed flow rate is the main parameter influencing all responses. The inlet air temperature significantly affected the bulk, tapped density, and outlet air temperature. The optimal inlet air temperature and feed flow rate for the production of whey powder were 182 °C and 3.2 L h−1, respectively. Under these parameters the moisture content, yield, bulk density, hygroscopicity, and degree of caking of the obtained product were 28.6, 1.80%, 0.24 g cm−3, 16.10 g H2O/g powder, and 85.56%, respectively. [ABSTRACT FROM AUTHOR]

Remaining agricultural and food waste in the environment without use can cause environmental pollution. However, some of these agricultural wastes can be identified and used as feedstuff in ruminants, which in addition to preventing environmental pollution can reduce the cost of animal feed. The present study was performed to evaluate the nutritional value of whey powder as one of the agricultural wastes in ruminant nutrition. This study has investigated the effect of various heat treatments on the nutritional value of whey powder using an in vitro gas production method. Various heat treatments were tested in this study: (1) dry heating (60 and 120 °C for 10 min), (2) warming for 10 min at 100 °C, and (3) microwave thermal processing (3, 5, and 7 min). The protein fragmentation system of Cornell University was used to determine sections A, B, and C. According to our results, there were significant differences in the production of various treatments at different hours of incubation and different protein sections at different hours (P < 0.05). Protein degradation analyses showed that heat treatments have statistically significant effects on the degradability. The highest percentage of microbial protein and non-protein nitrogen were associated with microwave heating of 60 °C and 7 min treatment. Treated whey had lower amounts of part A and higher quantities of part B fractions. Thus, according to protein fractionation calculations, there was a significant difference between treatments. Dry matter was highest in dry heat-treated samples followed by microwave-treated ones (7 min). High-pressure heat had insignificant effect on dry matter. Net energy for lactation (NEl) and metabolizable energy (ME) were different in the treatment. Our observations are a confirmation of the fact that ruminant feed could be supplemented with heat-treated whey powder as a cost-effective source of energy and protein thus improving fermentation and energy production in the animals. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the nutrient content, fermentation properties, and aerobic stability of grass ensiled with the addition of different doses of whey powder. Freshly cut grasses (Festuca arundinacea, Festuca rubra, Poa pratensis, and Lolium perenne) were ensiled with the addition of whey powder at a rate of 0, 2, 4, and 6% in the laboratory in 1.5-liter plastic jars with 4 replications. At the end of the 60-day ensiling period, the nutrient content, fermentation properties, and aerobic stability values of silages were investigated. The pH measurements revealed that the silages were of high quality. Although dry matter (DM), crude protein (CP), and ether extract (EE) values increased depending on the increase in whey powder rate in the silages, crude ash (CA), ADF, and NDF values decreased. The lowest pH and the highest Fleig Score (FS) were obtained in silage with a 6% whey powder addition. Except in the control group, no mold formation was detected in silage groups after the seven-day aerobic stability test. As a result, different mixing ratios of grass and whey powder did not cause negative results in silages and increased the quality. According to Fleig scores and aerobic stability results, the best quality silages were obtained from silages with 4 and 6% whey powder additions. It was concluded that the ensiling of grass with whey powder was effective in improving the nutritional and fermentation quality of silages and provided a partial solution to environmental pollution. [ABSTRACT FROM AUTHOR]

An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) multi-class method was developed and validated for the determination of 27 antibiotic residues from five classes (macrolides, sulfonamids, quinolones, lincosamids, diaminopyrimidines) in milk powder and whey powder which are commonly used as raw material of many products in the food industry. A simple, inexpensive and fast sample preparation based on the extraction of samples with methanol is the main advantage of the validated method. The validation of the method was performed following the requirements outlined in the European Commission Decision 2002/657/EC, which is required procedure for the methods used in analysis of official audits samples in Europe and Turkey. Matrix effect and uncertainties related with sample preparation and instrumental analysis were minimised by using matrix-matched calibration. The method is capable of detecting residues at very low concentrations. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effects of whey powder (WP) on the fermentation quality, nutritive value, and digestibility of ensiled alfalfa (Medicago sativa L.). Alfalfa treated with different doses of WP (0, 2, and 4% fresh matter silage) was ensiled in plastic drums for 60 days. The results of the study revealed that the physicochemical composition and fermentation quality of the alfalfa silage improved and that mold growth was inhibited in the groups treated with 2 and 4% WP in comparison to that in the control. Production of CO2 (day 7) was much lower in silages treated with 2 and 4% WP (3.77 and 1.85 g/kg dry matter (DM), respectively) than in the control group (21.36 g/kg DM). In addition, in vivo dry matter digestibility (DMD) was much higher in the group treated with 4% WP (76.45%) than in the control one (55.82%). In this treatment group, all apparent digestibility of coefficients in vivo from crude nutrient contents and cell wall fractions significantly increased and hence raised the net lactation energy value from 1.18 to 1.31 Mcal/kg DM. However, although the in vitro DMD was higher in the silages treated with WP than in the control one and the dose was significant, there was no strong correlation between in vivo and in vitro values. According to our results, WP could provide an advantage for the conservation of alfalfa silage. In addition, WP could be evaluated as a sustainable silage additive. [ABSTRACT FROM AUTHOR]

Objective: The present study aimed to evaluate the influence of including L-glutamine along with glutamic acid as a supplement in weaned piglets' diets with and without whey powder. Methods: Two assays were carried out. A total of 40 piglets ([Landrace×Large White]× Pietrain) weaned at 24 days of age with an initial body weight of 6.6±0.6 kg were used in the first assay, and the following parameters were evaluated: growth performance, the incidence of diarrhea, morphometry, intestinal integrity, and hepatic glycogen index. The animals were then blocked into four groups according to different diets: diet all-grain feeding (G); diet all-grain feeding with whey powder (GW); and with vs without 1% supplementation of the commercial product containing L-glutamine and glutamic acid (A or NA). Whey powder was added according to the stage of life, corresponding to 17%, 10%, and 5%, respectively, in order to meet the need for lactose. The animals were evaluated at 24 to 42 days and at 24 to 55 days of age. The nutrient digestibility for the second assay was carried out by using 24 animals with an average weight of 11.49±1.6 kg, and the same diets were tested. Results: The supplementation of L-glutamine + glutamic acid or the addition of whey powder in diets for weaned piglets provided (p<0.05) greater feed intake, greater weight gain and improved feed conversion in the initial period (24 to 42 days age). However, in the whole period (24 to 55 days age) only amino acid supplementation affected (p<0.05) growth performance. There was a positive interaction (p<0.05) between the type of diet and L-glutamine + glutamic acid supplementation on villus height, crypt depth and the villus:crypt ratio in the duodenum. In addition, L-glutamine + glutamic acid supplementation reduced (p<0.05) the crypt depth and improved the villus:crypt ratio in the jejunum. The inclusion of whey powder affected (p<0.05) positively the digestibility coefficients analyzed except mineral matter digestibility coeficients. The supplementation of 1% the commercial product composed of L-glutamine and glutamic acid improved (p<0.05) only the digestibility coefficient of crude protein. Conclusion: These results indicate that supplementation of 1% commercial product containing L-glutamine + glutamic acid in diets for piglets from 24 to 55 days of age, dispenses with the use of whey powder when evaluating growth performance. Amino acid supplementation alone or associated with whey powder affects (p<0.05) positively the indicators of the intestinal integrity. [ABSTRACT FROM AUTHOR]

The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine‐based edible films were investigated. Films were produced from film‐forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 °C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88–89%. WP addition reduced the tensile strength and increased the elasticity of the films. [ABSTRACT FROM AUTHOR]

The present study was conducted to investigate the effect of using different levels of whey powder on milk yield and composition in Simmental cows. For this reason a total of eight Simmental cows (four nulliparous and four multiparous dairy cows) were randomly assigned to the 4 experimental treatments in Latin square design with 4 cows each. The experimental period lasted 56 days. The cows were feed by basal diet as control, 3, 6 and 12 percentages of whey powders in their daily diets respectively. The result indicated that the feed intake (kg/d) was increased by using different levels of whey powder. Data showed that there were no significant effects between treatments about feed intake compared to the control. The result showed that the milk protein percentage was increased none significantly by whey powder compared to the control. Milk fat induced and percentage milk protein improved as a result of whey powder supplementation. Data from current study indicate that the milk lactose, milk non-fat solids and milk total solids values in the treatments are none significantly different. As result revealed milk somatic cell increased when cows were fed by different levels of whey powder and their number increased with increasing consumption of whey powder. The presented results in this study showed that Milk urea nitrogen had decreased by whey powder, but Milk urea had tended to increase significantly (P=0.05). It seems that using different levels of whey powder could positive effects on feed intake, milk yield and its composition on Holstein dairy cows. [ABSTRACT FROM AUTHOR]

[Display omitted] • d -tagatose was produced from food by-product whey powder. • Whey powder was bifunctionally utilized as substrate and inducer. • Oxidoreductases based d -tagatose biosynthesis was performed in E. coli. • Deactivated Cas-based DNA scaffold was developed for enzymes assembly in vivo. • T he maximal d -tagatose yield from lactose reached 92 % of the theoretical value. Among the emerging sweeteners, d -tagatose occupies a significant niche due to its low calorific value, antidiabetic property and growth promoting effects on intestinal probiotics. Recently, the main approach for d -tagatose biosynthesis is l -arabinose isomerase-based isomerization reaction from galactose, which shows relatively low conversion rate because of unfavorable thermodynamic equilibria. Herein, oxidoreductases, d -xylose reductase and galactitol dehydrogenase, together with endogenous β-galactosidase were employed to catalyze the biosynthesis of d -tagatose from lactose with a yield of 0.282 g/g in Escherichia coli. Then, a deactivated CRISPR-associated (Cas) proteins-based DNA scaffold system was developed, which were proved to be efficient for assembling the oxidoreductases in vivo and got a 1.44-folds increase in d -tagatose titer and yield. Further, by employing d -xylose reductase with higher galactose affinity and activity, as well as overexpressing pntAB genes, the d -tagatose yield from lactose (0.484 g/g) increased to 92.0 % of the theoretical value, 1.72-times as that of original strain. Finally, whey powder, a lactose-rich food by-product, was bifunctionally utilized as an inducer and substrate. In the 5 L bioreactor, d -tagatose titer reached 32.3 g/L with little galactose detected, and the yield from lactose approached 0.402 g/g, which was the highest from waste biomass in the literature. The strategies used here might provide new insights into the biosynthesis of d -tagatose in future. [ABSTRACT FROM AUTHOR]