Physicochemical and Amino Acid Profiling of Cheese Whey

Authors

  • Adeela Yasmin National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Masood Sadiq Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Aysha Sameen National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Muhammad Shahid Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2013.455.459

Keywords:

Amino acid profile, minerals, protein, whey

Abstract

In the current exploration, sweet liquid whey was subjected to physicochemical analysis, minerals assay and amino acid profiling. It comprised of total solids, lactose, ash, crude protein and fat as 6.49±0.31, 5.26±0.26, 0.56±0.02, 0.81±0.03 and 0.25±0.01%, respectively. The results regarding mineral analysis indicated that whey contains appreciable amount of potassium, sodium and calcium. Furthermore, amino acid profile elucidated it a balance source of essential and non-essential amino acids. Amongst essential amino acids, highest value was noticed for leucine 97.25±4.68 followed by lysine and threonine 83.98±2.46 and 48.89±2.84 mg/g protein.

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Published

15.04.2013

Issue

Vol. 12 No. 5 (2013)

Section

Research Article

License

Copyright (c) 2013 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Yasmin, A., Butt, M. S., Sameen, A., & Shahid, M. (2013). Physicochemical and Amino Acid Profiling of Cheese Whey. Pakistan Journal of Nutrition, 12(5), 455–459. https://doi.org/10.3923/pjn.2013.455.459