Bioactive properties of whey proteins
The research described in this report is part of the project Utilization of cheese whey in health-related foods. The project is about improving the utilization and increasing the value of whey that is generated during cheese production at Mjólkursamlag KS in Sauðárkrókur by using both protein and lactose for the production of health drinks and dietary supplements. With improved utilization of milk, for example through the use of whey proteins, unnecessary release of biological substances into the environment can be avoided. Ostamysa from Mjólkursamlag KS was separated into four parts by membrane filtration equipment (Membrane Pilot Plant Type MEM11) in the processing hall of the Matís Biotechnology Center in Sauðárkrókur by Iceprotein employees, on the one hand through a 10 kDa membrane and on the other hand a 200 Da membrane. Chemical composition (moisture, protein, salt, minerals) and bioactivity (ACE inhibitory activity and antioxidant properties) were analyzed in Matís' laboratory in these four samples and the whey itself was measured unchanged. The results are promising and show that there is bioactivity in the whey, which can be used in target foods.
The experiment described in this report is part of the project Utilization of Cheese whey in health-based food products which aims are to improve utilization and increase value of whey that is discarded during the cheese production at KS Sauðárkrókur, by using proteins and lactose to produce health drink and nutritional supplements. With better utilization, unnecessary disposal of bioactive components can be avoided. Cheese ‐ Whey samples from KS were fractionated with membrane filtration equipment (Membrane Pilot Plant Type MEM11) at Matís Biotechnology center in Sauðárkrókur with molecular weight cut ‐ offs 10 kDa and 200 Da. Chemical composition and bioactivity properties were analyzed at Matís Laboratory. Results show that whey contains promising bioactive compounds that could be used as functional food.