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Gregersen SB, Andersen MD, Hammershøj M, Wiking L. Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats. Food Chem 2017; 215:438-46. [DOI: 10.1016/j.foodchem.2016.08.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 07/01/2016] [Accepted: 08/04/2016] [Indexed: 12/25/2022]
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Hammershøj M, Johansen NF. Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties. Livest Sci 2016. [DOI: 10.1016/j.livsci.2016.11.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Le TT, Nielsen SD, Villumsen NS, Kristiansen GH, Nielsen LR, Nielsen SB, Hammershøj M, Larsen LB. Using proteomics to characterise storage-induced aggregates in acidic whey protein isolate drinks. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Frydenberg RP, Hammershøj M, Andersen U, Wiking L. High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Afrose S, Hammershøj M, Nørgaard JV, Engberg RM, Steenfeldt S. Influence of blue mussel (Mytilus edulis) and starfish (Asterias rubens) meals on production performance, egg quality and apparent total tract digestibility of nutrients of laying hens. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.01.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gregersen SB, Povey MJW, Andersen MD, Hammershøj M, Rappolt M, Sadeghpour A, Wiking L. Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500435] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Søndergaard L, Ryssel M, Svendsen C, Høier E, Andersen U, Hammershøj M, Møller JR, Arneborg N, Jespersen L. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.06.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Villumsen NS, Hammershøj M, Nielsen LR, Poulsen KR, Sørensen J, Larsen LB. Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Akkerman M, Rauh VM, Christensen M, Johansen LB, Hammershøj M, Larsen LB. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry. J Dairy Sci 2015; 99:152-66. [PMID: 26506552 DOI: 10.3168/jds.2015-9924] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Accepted: 09/01/2015] [Indexed: 11/19/2022]
Abstract
Previous standards in the area of effect of heat treatment processes on milk protein denaturation were based primarily on laboratory-scale analysis and determination of denaturation degrees by, for example, electrophoresis. In this study, whey protein denaturation was revisited by pilot-scale heating strategies and liquid chromatography quadrupole time-of-flight mass spectrometer (LC/MC Q-TOF) analysis. Skim milk was heat treated by the use of 3 heating strategies, namely plate heat exchanger (PHE), tubular heat exchanger (THE), and direct steam injection (DSI), under various heating temperatures (T) and holding times. The effect of heating strategy on the degree of denaturation of β-lactoglobulin and α-lactalbumin was determined using LC/MC Q-TOF of pH 4.5-soluble whey proteins. Furthermore, effect of heating strategy on the rennet-induced coagulation properties was studied by oscillatory rheometry. In addition, rennet-induced coagulation of heat-treated micellar casein concentrate subjected to PHE was studied. For skim milk, the whey protein denaturation increased significantly as T and holding time increased, regardless of heating method. High denaturation degrees were obtained for T >100°C using PHE and THE, whereas DSI resulted in significantly lower denaturation degrees, compared with PHE and THE. Rennet coagulation properties were impaired by increased T and holding time regardless of heating method, although DSI resulted in less impairment compared with PHE and THE. No significant difference was found between THE and PHE for effect on rennet coagulation time, whereas the curd firming rate was significantly larger for THE compared with PHE. Micellar casein concentrate possessed improved rennet coagulation properties compared with skim milk receiving equal heat treatment.
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Hammershøj M, Steenfeldt S. Organic egg production. II: The quality of organic eggs is influenced by hen genotype, diet and forage material analyzed by physical parameters, functional properties and sensory evaluation. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Gregersen S, Povey M, Kidmose U, Andersen M, Hammershøj M, Wiking L. Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. Food Res Int 2015; 76:637-644. [DOI: 10.1016/j.foodres.2015.07.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 07/07/2015] [Accepted: 07/15/2015] [Indexed: 10/23/2022]
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Villumsen NS, Jensen HB, Thu Le TT, Møller HS, Nordvang RT, Nielsen LR, Nielsen SB, Sørensen J, Hammershøj M, Larsen LB. Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Rauh VM, Johansen LB, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12265] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Gregersen SB, Miller RL, Andersen MD, Hammershøj M, Wiking L. Inhomogeneous consistency of crystallized fat. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400580] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Frydenberg RP, Hammershøj M, Andersen U, Greve MT, Wiking L. Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation. Food Chem 2015; 192:415-23. [PMID: 26304368 DOI: 10.1016/j.foodchem.2015.07.037] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 07/05/2015] [Accepted: 07/08/2015] [Indexed: 11/17/2022]
Abstract
In this study, the impact of high intensity ultrasound (HIU) on proteins in whey protein isolates was examined. Effects on thermal behavior, secondary structure and nature of intra- and intermolecular bonds during heat-induced gelling were investigated. Ultrasonication (24 kHz, 300 W/cm(2), 2078 J/mL) significantly reduced denaturation enthalpies, whereas no change in secondary structure was detected by circular dichroism. The thiol-blocking agent N-ethylmaleimide was applied in order to inhibit formation of disulfide bonds during gel formation. Results showed that increased contents of α-lactalbumin (α-La) were associated with increased sensitivity to ultrasonication. The α-La:β-lactoglobulin (β-Lg) ratio greatly affected the nature of the interactions formed during gelation, where higher amounts of α-La lead to a gel more dependent on disulfide bonds. These results contribute to clarifying the mechanisms mediating the effects of HIU on whey proteins on the molecular level, thus moving further toward implementing HIU in the processing chain in the food industry.
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Lamichhane S, Yde CC, Mielby LH, Kidmose U, Møller JR, Hammershøj M, Bertram HC. High-Resolution Magic Angle Spinning Studies of Semi-Hard Danbo (30+) Cheese-Impact of Processing Condition and Relation to Sensory Perception. ACTA ACUST UNITED AC 2015. [DOI: 10.1039/9781782622741-00171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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Rauh VM, Sundgren A, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rauh VM, Bakman M, Ipsen R, Paulsson M, Kelly AL, Larsen LB, Hammershøj M. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6852-60. [PMID: 24964203 DOI: 10.1021/jf502088u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.
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Jensen H, Poulsen N, Andersen K, Hammershøj M, Poulsen H, Larsen L. Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms. J Dairy Sci 2012; 95:6905-17. [DOI: 10.3168/jds.2012-5675] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Accepted: 08/25/2012] [Indexed: 11/19/2022]
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Hammershøj M, Steenfeldt S. The effects of kale (Brassica oleracea ssp. acephala), basil (Ocimum basilicum) and thyme (Thymus vulgaris) as forage material in organic egg production on egg quality. Br Poult Sci 2012; 53:245-56. [PMID: 22646790 DOI: 10.1080/00071668.2012.681770] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
1. In organic egg production, forage material as part of the diet for laying hens is mandatory. The purpose of the present study was to examine the effect of feeding with forage materials including maize silage, herbs or kale on egg production and various egg quality parameters of the shell, yolk colour, egg albumen, sensory properties, fatty acid and carotenoid composition of the egg yolk. 2. A total of 5 dietary treatments were tested for 5 weeks, consisting of a basal organic feed plus 120 g/hen.d of the following forage materials: 1) maize silage (control), 2) maize silage incl. 15 g/kg basil, 3) maize silage incl. 30 g/kg basil, 4) maize silage incl. 15 g/kg thyme, or 5) fresh kale leaves. Each was supplied to three replicates of 20 hens. A total of 300 hens was used. 3. Feed intake, forage intake and laying rate did not differ with treatment, but egg weight and egg mass produced increased significantly with the kale treatment. 4. The egg shell strength tended to be higher with the kale treatment, and egg yolk colour was significantly more red with the kale treatment and more yellow with basil and kale treatments. The albumen DM content and albumen gel strength were lowest with the thyme treatment. By sensory evaluation, the kale treatment resulted in eggs with less sulphur aroma, higher yolk colour score, and more sweet and less watery albumen taste. Furthermore, the eggs of the kale treatment had significantly higher lutein and β-carotene content. Also, violaxanthin, an orange xanthophyll, tended to be higher in kale and eggs from hens receiving kale. 5. In conclusion, forage material, especially basil and kale, resulted in increased egg production and eggs of high and differentiable quality.
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Frederiksen PD, Andersen KK, Hammershøj M, Poulsen HD, Sørensen J, Bakman M, Qvist KB, Larsen LB. Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. J Dairy Sci 2012; 94:4787-99. [PMID: 21943730 DOI: 10.3168/jds.2011-4343] [Citation(s) in RCA: 90] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2011] [Accepted: 05/08/2011] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation was to study the underlying causes of noncoagulating (NC) milk. Based on an initial screening in a herd of 53 Danish Holstein-Friesians, 20 individual Holstein-Friesian cows were selected for good and poor chymosin-induced coagulation properties; that is, the 10 cows producing milk with the poorest and best coagulating properties, respectively. These 20 selected cows were followed and resampled on several occasions to evaluate possible changes in coagulation properties. In the follow-up study, we found that among the 10 cows with the poorest coagulating properties, 4 cows consistently produced poorly coagulating (PC) or NC milk, corresponding to a frequency of 7%. Noncoagulating milk was defined as milk that failed to form a coagulum, defined as increase in the storage modulus (G') in oscillatory rheometry, within 45min after addition of chymosin. Poorly coagulating milk was characterized by forming a weak coagulum of low G'. Milk proteomic profiling and contents of different casein variants, ionic contents of Ca, P and Mg, κ-casein (CN) genotypes, casein micelle size, and coagulation properties of the 4 NC or PC samples were compared with milk samples of 4 cows producing milk with good coagulation properties. The studies included determination of production of caseinomacropeptide to ascertain whether noncoagulation could be ascribed to the first or second phase of chymosin-induced coagulation. Caseinomacropeptide was formed in all 8 milk samples after addition of chymosin, indicating that the first step (cleavage of κ-CN) was not the cause of inability to coagulate. Furthermore, the effect of mixing noncoagulating and well-coagulating milk was studied. By gradually blending NC with well-coagulating milk, the coagulation properties of the well-coagulating samples were compromised in a manner similar to titration. Milk samples from cows that consistently produced NC milk were further studied at the udder quarter level. The coagulation properties of the quarter milk samples were not significantly different from those of the composite milk sample, showing that poor coagulation traits and noncoagulation traits of the composite milk were not caused by the milk quality of a single quarter. The milk samples exhibiting PC or NC properties were all of the κ-CN variant AA genotype, and contained casein micelles with a larger mean diameter and a lower fraction of κ-CN relative to total CN than milk with good coagulation properties. Interestingly, the relative proportions of different phosphorylation forms of α-CN differed between well-coagulating milk and PC or NC milk samples. The PC and NC milk samples contained a lower proportion of the 2 less-phosphorylated variants of α-CN (α(S1)-CN-8P and α(S2)-CN-11P) compared with samples of milk that coagulated well.
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Huvaere K, Nielsen JH, Bakman M, Hammershøj M, Skibsted LH, Sørensen J, Vognsen L, Dalsgaard TK. Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8718-8723. [PMID: 21721579 DOI: 10.1021/jf201139e] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.
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Dickow J, Larsen L, Hammershøj M, Wiking L. Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase. J Dairy Sci 2011; 94:646-56. [DOI: 10.3168/jds.2010-3549] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2010] [Accepted: 10/28/2010] [Indexed: 11/19/2022]
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Hammershøj M, Kidmose U, Steenfeldt S. Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot (Daucus carota) varieties as forage material for egg-laying hens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1163-1171. [PMID: 20393997 DOI: 10.1002/jsfa.3937] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Supplying egg-laying hens with different forage materials may influence egg production and quality. The aim of this study was to examine the short-term effects of standard feed plus 70 g day(-1) per hen of three coloured carrot varieties (orange, yellow and purple) as forage material in comparison with a standard feed control on egg production, egg yolk colour and deposition of carotenoids in the yolk. RESULTS Carrot supplementation reduced feed intakes significantly, but not on a dry matter basis. Orange carrot treatment significantly reduced egg mass production, whereas yellow and purple carrot treatments did not differ from the control. Egg and yolk weights of all carrot-supplemented treatments were significantly lower than those of the control, but yolk percentages were similar. Yolk redness increased significantly in the order control < yellow < orange < purple. A similar trend was seen for yolk yellowness, but yellow and orange carrots reached the same level. Yolk colour and carotenoid contents correlated positively and significantly. In particular, purple carrot treatment increased the yolk content of lutein (>1.5-fold) and beta-carotene (>100-fold) compared with the control. CONCLUSION Supplementing the feed of egg-laying hens with coloured carrots efficiently increased yolk colour parameters and carotenoid contents, which gives opportunities for improved nutritional value of eggs from forage material-supplemented hens.
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