Customization: | Available |
---|---|
CAS No.: | CAS 84082-51-9 |
Formula: | C34h39n5o9 |
Still deciding? Get samples of US$ 0/kg
Request Sample
|
Suppliers with verified business licenses
Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits. The biological components of whey, including lactoferrin, beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent. The primary mechanism by which whey is thought to exert its effects is by intracellular conversion of the amino acid cysteine to glutathione, a potent intracellular antioxidant. A number of clinical trials have successfully been performed using whey in the treatment of cancer, HIV, hepatitis B, cardiovascular disease, osteoporosis, and as an antimicrobial agent. Whey protein has also exhibited benefit in the arena of exercise performance and enhancement.
Whey can also be incorporated in to different food products to increase the nutrient level of the food products and several positive impacts could be brought about in food products by incorporating whey. Several previous researches have been carried out by altering different characteristics of whey. Possibility of incorporating whey in to cheese has been studied. The effect of the diameter of whey protein aggregate on the gel firmness has been studied. Regardless of whey origin, adding larger-diameter whey protein aggregates to cheese milk had no negative impact on rennet-induced coagulation, whereas smaller aggregates decreased curd firmness. Adding whey protein aggregates to milk increased cheese yield and moisture, and the dispersion method had no influence on these parameters, suggesting that a valve homogenizer is not required, which simplifies the process for artisanal cheese production and it also has been found that the acid gels from milk with added whey protein had higher gel stiffness and yield stresses than those without added whey protein.
Tests
|
Specification
|
Results
|
Description
|
Off-white powder
|
Conforms
|
Assay(Titration)
|
99%
|
99.2%
|
Loss on drying
|
≤1.0%
|
0.28%
|
(Residue on ignition)
|
≤0.4%
|
0.14%
|
Heavy metals(Pb)
|
≤10ppm
|
Conforms
|
Lead
|
≤3ppm
|
Conforms
|
Cadmium
|
≤1ppm
|
Conforms
|
Arsenic(As)
|
≤1ppm
|
Conforms
|
Mercury
|
≤0.1ppm
|
Conforms
|
Particle size range
|
≥95% through 80 Mesh
|
Conforms
|
Total Plate Count(CFU/g)
|
≤1000 CFU/g
|
Conforms
|
Yeasts and Molds(CFU/g)
|
≤100CFU/g
|
Conforms
|
E.coli
|
Negative
|
Conforms
|
Salmonella
|
Negative/25g
|
Conforms
|
Staphylococcus aureus
|
Negative/g
|
Conforms
|
Salmonella
|
Negative
|
Conforms
|
Staphylococcus aureus
|
Negative/g
|
Conforms
|
Other hot products | |||
CAS | English name | CAS | English name |
3081-61-6 | L-Theanine | 77-92-9 | Citric acid |
50-81-7 | Ascorbic Acid | 9000-30-0 | Guar gum |
1066-33-7 | Ammonium bicarbonate | 4075-81-4 | Calcium Propionate |
10124-56-8 | sodium hexametaphosphate | 110-44-1 | Sorbic acid |
9004-32-4 | Sodium carboxymethyl cellulose | 9000-90-2 | alpha-Amylase |
7778-18-9 | CALCIUM SULFATE | 68424-04-4 | Polydextrose |
133-37-9 | DL-Tartaric acid | 56-89-3 | L-Cystine |
9000-70-8 | Gelatin | 50-99-7 | D(+)-Glucose |
11103-57-4 | Vitamin A | 657-27-2 | L-Lysine hydrochloride |
10043-52-4 | Calcium chloride | 1343-78-8 | Cochineal |
10024-66-5 | Manganese Citrate | 59-30-3 | Folic acid |
6915-15-7 | Malic Acid | 9031-11-2 | β-Galactosidase |
5328-37-0 | L-Arabinose | 133876-92-3 | Nattokinase |
5949-29-1 | Citric acid monohydrate | 50-21-5 | Lactic acid |
92-48-8 | 6-Methylcoumarin | 308066-66-2 | Fructooligosaccharides |
roduct Name | Product Name | Product Name |
L-Methionine 63-68-3 | D-Methionine 348-67-4 | DL-Methionine 59-51-8 |
L-Threonine 72-19-5 | D-Threonine 632-20-2 | DL-Threonine 80-68-2 |
L-Tryptophan 73-22-3 | D-Tryptophan 153-94-6 | DL-Tryptophan 54-12-6 |
L-Isoleucine 73-32- 5 | D-lsoleucine 319- 78-8 | DL-lsoleucine 443-79-8 |
L-Valine 72-18-4 | D-Valine 640-68-6 | DL-Valine 516-06-3 |
L-Lysine 56-87-1 | D-Lysine 923-27-3 | DL-Lysine 70-54-2 |
L-Lysine Hcl 657-27-2 | D-Lysine Hcl 7274 -88-6 | DL-Lysine Hcl 70-53-1 |
L-Alanine 56-41-7 | D-Alanine 338-69-2 | DL-Alanine 107-95-9 |
L-Aspartic Acid 56- 84-8 | D-Aspartic Acid 1783- -96-6 | DL-Aspartic Acid 617-45-8 |
L-Malic acid 97-67-6 | D-Malic Acid 636-61-3 | DL-Malic Acid 6915-15-7 |
L-Phenylalanine 63-91-2 | D-Phenylalanine 673-06-3 | DL-Phenylalanine150-30-1 |
L-Serine 56-45-1 | D-Serine 312 -84-5 | DL-Serine 302-84-1 |
L-Arginine 74-79-3 | D-Arginine157-06-2 | L-Arginine Hcl 1119-34-2 |
L-Proline 147-85-3 | D Proline 344- 25-2 | DL-Proline 609-36-9 |
L-Tyrosine 60-18-4 | D-Tyrosine 556-02-5 | DL-Tyrosine 556-03-6 |
L-Leucine 61-90-5 | D-Leucine 328-38-1 | DL-Leucine 328-39-2 |
L-Cysteine 52-90-4 | D-Cysteine 921-01-7 | DL-Cysteine 3374- 22-9 |
L-Citrulline 372-75-8 | N-acetyl-L-cysteine 616-91-1 | DL-Citrulline 627-77-0 |
L-Glutamic Acid 56- -86-0 | N-acetyl-L-leucine 1188-21-2 | DL-Glutamic Acid 617-65-2 |
L-Norvaline 6600 -40-4 | N-acetyl-L-tyrosine 5537-55-3 | DL-Norvaline 760-78-1 |
L-Histidine 71-00-1 | Acetyl L-Carnitine 5080-50-2 | D-Citrulline 13594-51-9 |
L-Glutamine 56- 85-9 | N-acetyl-L-alanine 97-69-8 | D-Glutamic Acid 138-16-9 |
L-Glycine 56- -40-6 | N-acetyl-L-carnosine 56353-15-2 | D-Norvaline 2013-12-9 |
L-Pyroglutamic acid 56-86-0 | Citrulline Malate 54940-97-5 | L-Carnitine 541-15-1 |
L-Asparagine 70-47-3 | Ornithine Aspartate 3230-94-2 | L-Carnosine 305 -84-0 |
L-Theanine 3081-61-6 | Arginine Aspartate7675-83-4 | L- Hydroxyproline 618-27-9 |