351
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Drochioiu G, Ciobanu CI, Bancila S, Ion L, Petre BA, Andries C, Gradinaru RV, Murariu M. Ultrasound-based protein determination in maize seeds. ULTRASONICS SONOCHEMISTRY 2016; 29:93-103. [PMID: 26584989 DOI: 10.1016/j.ultsonch.2015.09.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Revised: 08/18/2015] [Accepted: 09/10/2015] [Indexed: 06/05/2023]
Abstract
The need for a simple and accurate method for protein estimation in alcoholic extracts led to the reexamination of the optimum conditions of a colorimetric assay based on the biuret reaction. Sonication time and the other experimental parameters were optimized after kinetics study on the extraction of either zein or total proteins. Zein extraction and purity were investigated by (1)H and (13)C NMR spectroscopy, SDS-PAGE electrophoresis, and UV-visible spectrophotometry (UV-vis). A zein assay was proposed, which involves the reaction of copper ions in copper phosphate powder with zein extracted in ethanolic solutions under strong alkaline environment. Furthermore, we extended this procedure to determine total proteins in maize samples simultaneously with their ultrasonic-assisted (US) extraction with an alkaline-alcoholic solution. Proteins in both types of extracts were well characterized by UV-vis spectroscopy. However, the 545 nm absorbance of the violet-colored supernatants which is proportional to the protein content was found to be the key parameter of the improved biuret-based protein assay. Comparison of values obtained by this procedure and by Micro-Kjeldahl method was in excellent agreement. A scaled-down procedure agreed well with the standard procedure. Enhanced accuracy and repeatability was found in protein determination in maize using the modified biuret method. The optimization of reagent concentrations and incubation times were studied as well.
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Affiliation(s)
- Gabi Drochioiu
- "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Voda Alee, Iasi 700487, Romania; Faculty of Chemistry, "Al. I. Cuza" University of Iasi, 11 Carol I, Iasi 700506, Romania.
| | - Catalina Ionica Ciobanu
- "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Voda Alee, Iasi 700487, Romania; Faculty of Chemistry, "Al. I. Cuza" University of Iasi, 11 Carol I, Iasi 700506, Romania
| | - Sabina Bancila
- Faculty of Chemistry, "Al. I. Cuza" University of Iasi, 11 Carol I, Iasi 700506, Romania
| | - Laura Ion
- Faculty of Chemistry, "Al. I. Cuza" University of Iasi, 11 Carol I, Iasi 700506, Romania
| | - Brindusa Alina Petre
- "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Voda Alee, Iasi 700487, Romania; Faculty of Chemistry, "Al. I. Cuza" University of Iasi, 11 Carol I, Iasi 700506, Romania
| | - Claudia Andries
- Faculty of Chemistry, "Al. I. Cuza" University of Iasi, 11 Carol I, Iasi 700506, Romania
| | | | - Manuela Murariu
- "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Voda Alee, Iasi 700487, Romania
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352
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Chandrapala J, Ong L, Zisu B, Gras SL, Ashokkumar M, Kentish SE. The effect of sonication and high pressure homogenisation on the properties of pure cream. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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353
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Li H, Zhu K, Zhou H, Peng W, Guo X. Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula. FOOD AGR IMMUNOL 2016. [DOI: 10.1080/09540105.2015.1129602] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Affiliation(s)
- Huijing Li
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, People's Republic of China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Huiming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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354
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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.10.015] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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355
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Jin J, Ma H, Qu W, Wang K, Zhou C, He R, Luo L, Owusu J. Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study. ULTRASONICS SONOCHEMISTRY 2015; 27:46-53. [PMID: 26186819 DOI: 10.1016/j.ultsonch.2015.04.031] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 04/27/2015] [Accepted: 04/27/2015] [Indexed: 06/04/2023]
Abstract
The effects of multi-frequency power ultrasound (MPU) pretreatment on the kinetics and thermodynamics of corn gluten meal (CGM) were investigated in this research. The apparent constant (KM), apparent break-down rate constant (kA), reaction rate constants (k), energy of activation (Ea), enthalpy of activation (ΔH), entropy of activation (ΔS) and Gibbs free energy of activation (ΔG) were determined by means of the Michaelis-Menten equation, first-order kinetics model, Arrhenius equation and transition state theory, respectively. The results showed that MPU pretreatment can accelerate the enzymolysis of CGM under different enzymolysis conditions, viz. substrate concentration, enzyme concentration, pH, and temperature. Kinetics analysis revealed that MPU pretreatment decreased the KM value by 26.1% and increased the kA value by 7.3%, indicating ultrasound pretreatment increased the affinity between enzyme and substrate. In addition, the values of k for ultrasound pretreatment were increased by 84.8%, 41.9%, 28.9%, and 18.8% at the temperature of 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased Ea, ΔH and ΔS by 23.0%, 24.3% and 25.3%, respectively, but ultrasound had little change in ΔG value in the temperature range of 293-323 K. In conclusion, MPU pretreatment could remarkably enhance the enzymolysis of CGM, and this method can be applied to protein proteolysis industry to produce peptides.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana
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356
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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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Affiliation(s)
- Rikke P Frydenberg
- Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
| | - Ulf Andersen
- Arla Strategic Innovation Centre, Arla Foods, 8200 Brabrand, Denmark
| | - Marie T Greve
- Arla Food Ingredients, Soenderupvej 26, 6929 Videbaek, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark.
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357
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Ashokkumar M. Applications of ultrasound in food and bioprocessing. ULTRASONICS SONOCHEMISTRY 2015; 25:17-23. [PMID: 25219872 DOI: 10.1016/j.ultsonch.2014.08.012] [Citation(s) in RCA: 158] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Accepted: 08/13/2014] [Indexed: 05/08/2023]
Abstract
Improving the quality and nutritional aspects of food is one of the key issues for healthy life of human beings. The stability during storage is an important parameter in quality assurance of food products. Various processing techniques such as high pressure, thermal, pulsed electric field and microwave have been used to prolong the shelf-life of food products. In recent years, ultrasound technology has been found to be a potential food processing technique. The passage of ultrasound in a liquid matrix generates mechanical agitation and other physical effects due to acoustic cavitation. Owing to its importance, a number of review articles and book chapters on the applications of ultrasound in food processing have been published in recent years. This article provides an overview of recent developments in ultrasonic processing of food and dairy systems with a particular focus on functionality of food and dairy ingredients. More specifically, the use of high frequency ultrasound in fat separation from milk and viscosity modification in starch systems and the use of low frequency ultrasound in generating nutritional food emulsions, viscosity modification and encapsulation of nutrients have been highlighted. The issues associated with the development of large scale ultrasonic food processing equipment have also been briefly discussed.
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Affiliation(s)
- Muthupandian Ashokkumar
- School of Chemistry, University of Melbourne, VIC 3010, Australia; Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia.
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358
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Taghian Dinani S, Hamdami N, Shahedi M, Havet M, Queveau D. Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.04.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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359
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Perusko M, Al-Hanish A, Cirkovic Velickovic T, Stanic-Vucinic D. Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction. Food Chem 2015; 177:248-57. [DOI: 10.1016/j.foodchem.2015.01.042] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 12/03/2014] [Accepted: 01/02/2015] [Indexed: 10/24/2022]
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360
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Chandrapala J, Duke MC, Gray SR, Zisu B, Weeks M, Palmer M, Vasiljevic T. Properties of acid whey as a function of pH and temperature. J Dairy Sci 2015; 98:4352-63. [PMID: 25958284 DOI: 10.3168/jds.2015-9435] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Accepted: 03/29/2015] [Indexed: 12/25/2022]
Abstract
Compositional differences of acid whey (AW) in comparison with other whey types limit its processability and application of conventional membrane processing. Hence, the present study aimed to identify chemical and physical properties of AW solutions as a function of pH (3 to 10.5) at 4 different temperatures (15, 25, 40, or 90°C) to propose appropriate membrane-processing conditions for efficient use of AW streams. The concentration of minerals, mainly calcium and phosphate, and proteins in centrifuged supernatants was significantly lowered with increase in either pH or temperature. Lactic acid content decreased with pH decline and rose at higher temperatures. Calcium appeared to form complexes with phosphates and lactates mainly, which in turn may have induced molecular attractions with the proteins. An increase in pH led to more soluble protein aggregates with large particle sizes. Surface hydrophobicity of these particles increased significantly with temperature up to 40°C and decreased with further heating to 90°C. Surface charge was clearly pH dependent. High lactic acid concentrations appeared to hinder protein aggregation by hydrophobic interactions and may also indirectly influence protein denaturation. Processing conditions such as pH and temperature need to be optimized to manipulate composition, state, and surface characteristics of components of AW systems to achieve an efficient separation and concentration of lactic acid and lactose.
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Affiliation(s)
- Jayani Chandrapala
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia.
| | - Mikel C Duke
- Institute for Sustainability and Innovation, College of Engineering and Science, Victoria University, Werribee campus, VIC 3030, Australia
| | - Stephen R Gray
- Institute for Sustainability and Innovation, College of Engineering and Science, Victoria University, Werribee campus, VIC 3030, Australia
| | - Bogdan Zisu
- Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia
| | - Mike Weeks
- Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia
| | - Martin Palmer
- Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia
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361
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Jin J, Ma H, Wang K, Yagoub AEGA, Owusu J, Qu W, He R, Zhou C, Ye X. Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal. ULTRASONICS SONOCHEMISTRY 2015; 24:55-64. [PMID: 25577971 DOI: 10.1016/j.ultsonch.2014.12.013] [Citation(s) in RCA: 140] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 12/20/2014] [Accepted: 12/21/2014] [Indexed: 06/04/2023]
Abstract
The aim of this study was to investigate the effect of multi-frequency power ultrasound (sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency ultrasound (SDFU)) on the enzymolysis of corn gluten meal (CGM) and on the structures of the major protein fractions (zein, glutelin) of CGM. The results showed that multi-frequency power ultrasound pretreatments improved significantly (P<0.05) the degree of hydrolysis and conversion rate of CGM. The changes in UV-Vis spectra, fluorescence emission spectra, surface hydrophobicity (H0), and the content of SH and SS groups indicated unfolding of zein and glutelin by ultrasound. The circular dichroism analysis showed that both pretreatments decreased α-helix and increased β-sheet of glutelin. The SFPU pretreatment had little impact on the secondary structure of zein, while the SDFU increased the α-helix and decreased the β-sheet remarkably. Scanning electron microscope indicated that both pretreatments destroyed the microstructures of glutelin and CGM, reduced the particle size of zein despite that the SDFU induced aggregation was observed. In conclusion, multi-frequency power ultrasound pretreatment is an efficient method in protein proteolysis due to its sonochemistry effect on the molecular conformation as well as on the microstructure of protein.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China.
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abu El-Gasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Xiaofei Ye
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, USA
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362
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Segat A, Misra N, Cullen P, Innocente N. Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.014] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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363
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Tu ZC, Huang T, Wang H, Sha XM, Shi Y, Huang XQ, Man ZZ, Li DJ. Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2166-74. [PMID: 25829597 PMCID: PMC4375174 DOI: 10.1007/s13197-013-1239-9] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2013] [Accepted: 12/11/2013] [Indexed: 10/25/2022]
Abstract
In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60 °C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15 ~ 91.85 %) with moisture (7.11 ~ 13.65 %), low ash content (0.31 ~ 0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.
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Affiliation(s)
- Zong-cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Xiao-mei Sha
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Yan Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Xiao-qin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Ze-zhou Man
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - De-jun Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
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364
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Hu H, Cheung IW, Pan S, Li-Chan EC. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.004] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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365
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Ren X, Wei X, Ma H, Zhou H, Guo J, Mao S, Hu A. Effects of a Dual-Frequency Frequency-Sweeping Ultrasound Treatment on the Properties and Structure of the Zein Protein. Cereal Chem 2015. [DOI: 10.1094/cchem-03-14-0043-r] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xun Wei
- China Rural Technology Development Center, Beijing 10045, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Huiji Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jingjing Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shuyun Mao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - An Hu
- Jingjiang College, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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366
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Pérez OE, Carrera Sánchez C, Pilosof AM, Rodríguez Patino JM. Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.09.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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367
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Chandrapala J, Leong T. Ultrasonic Processing for Dairy Applications: Recent Advances. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9105-8] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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368
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O'Sullivan J, Arellano M, Pichot R, Norton I. The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.05.011] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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369
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370
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Effects of ozone processing on chemical, structural and functional properties of whey protein isolate. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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371
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Liu Z, Juliano P, Williams RPW, Niere J, Augustin MA. Ultrasound improves the renneting properties of milk. ULTRASONICS SONOCHEMISTRY 2014; 21:2131-2137. [PMID: 24751292 DOI: 10.1016/j.ultsonch.2014.03.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Revised: 03/30/2014] [Accepted: 03/31/2014] [Indexed: 06/03/2023]
Abstract
The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20kHz and 30°C (dissipated power density 286kJkg(-1)) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.
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Affiliation(s)
- Zheng Liu
- CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; School of Applied Sciences, College of Science, Engineering and Health, RMIT University, VIC 3001, Australia
| | - Pablo Juliano
- CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Roderick P W Williams
- CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Julie Niere
- School of Applied Sciences, College of Science, Engineering and Health, RMIT University, VIC 3001, Australia
| | - Mary Ann Augustin
- CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia.
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372
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Leong T, Juliano P, Johansson L, Mawson R, McArthur SL, Manasseh R. Temperature effects on the ultrasonic separation of fat from natural whole milk. ULTRASONICS SONOCHEMISTRY 2014; 21:2092-2098. [PMID: 24613647 DOI: 10.1016/j.ultsonch.2014.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 01/28/2014] [Accepted: 02/03/2014] [Indexed: 06/03/2023]
Abstract
This study showed that temperature influences the rate of separation of fat from natural whole milk during application of ultrasonic standing waves. In this study, natural whole milk was sonicated at 600kHz (583W/L) or 1MHz (311W/L) with a starting bulk temperature of 5, 25, or 40°C. Comparisons on separation efficiency were performed with and without sonication. Sonication using 1MHz for 5min at 25°C was shown to be more effective for fat separation than the other conditions tested with and without ultrasound, resulting in a relative change from 3.5±0.06% (w/v) fat initially, of -52.3±2.3% (reduction to 1.6±0.07% (w/v) fat) in the skimmed milk layer and 184.8±33.2% (increase to 9.9±1.0% (w/v) fat) in the top layer, at an average skimming rate of ∼5g fat/min. A shift in the volume weighted mean diameter (D[4,3]) of the milk samples obtained from the top and bottom of between 8% and 10% relative to an initial sample D[4,3] value of 4.5±0.06μm was also achieved under these conditions. In general, faster fat separation was seen in natural milk when natural creaming occurred at room temperature and this separation trend was enhanced after the application of high frequency ultrasound.
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Affiliation(s)
- Thomas Leong
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia.
| | - Pablo Juliano
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Linda Johansson
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia
| | - Raymond Mawson
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Sally L McArthur
- Biotactical Engineering, IRIS, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia
| | - Richard Manasseh
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia
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373
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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374
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Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1412-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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375
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Shanmugam A, Ashokkumar M. Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.006] [Citation(s) in RCA: 141] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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376
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Jiang L, Wang J, Li Y, Wang Z, Liang J, Wang R, Chen Y, Ma W, Qi B, Zhang M. Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.022] [Citation(s) in RCA: 308] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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377
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Leong T, Johansson L, Juliano P, Mawson R, McArthur S, Manasseh R. Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel. ULTRASONICS SONOCHEMISTRY 2014; 21:1289-1298. [PMID: 24485394 DOI: 10.1016/j.ultsonch.2014.01.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 01/06/2014] [Accepted: 01/06/2014] [Indexed: 06/03/2023]
Abstract
The separation of milk fat from natural whole milk has been achieved by applying ultrasonic standing waves (1 MHz and/or 2 MHz) in a litre-scale (5L capacity) batch system. Various design parameters were tested such as power input level, process time, specific energy, transducer-reflector distance and the use of single and dual transducer set-ups. It was found that the efficacy of the treatment depended on the specific energy density input into the system. In this case, a plateau in fat concentration of ∼20% w/v was achieved in the creamed top layer after applying a minimum specific energy of 200 kJ/kg. In addition, the fat separation was enhanced by reducing the transducer reflector distance in the vessel, operating two transducers in a parallel set-up, or by increasing the duration of insonation, resulting in skimmed milk with a fat concentration as low as 1.7% (w/v) using raw milk after 20 min insonation. Dual mode operation with both transducers in parallel as close as 30 mm apart resulted in the fastest creaming and skimming in this study at ∼1.6 g fat/min.
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Affiliation(s)
- Thomas Leong
- Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia.
| | - Linda Johansson
- Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia
| | | | | | - Sally McArthur
- Biotactical Engineering, IRIS, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia
| | - Richard Manasseh
- Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia
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378
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Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1358-y] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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379
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Torkamani AE, Juliano P, Ajlouni S, Singh TK. Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey. ULTRASONICS SONOCHEMISTRY 2014; 21:951-957. [PMID: 24360841 DOI: 10.1016/j.ultsonch.2013.11.021] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Revised: 11/26/2013] [Accepted: 11/30/2013] [Indexed: 06/03/2023]
Abstract
Ultrasound (US) has been suggested for many whey processing applications. This study examined the effects of ultrasound treatment on the oxidation of lipids in Cheddar cheese whey. Freshly pasteurized whey (0.86 L) was ultrasonicated in a contained environment at the same range of frequencies and energies for 10 and 30 min at 37°C. The US reactor used was characterized by measuring the generation of free radicals in deionized water at different frequencies (20-2000 kHz) and specific energies (8.0-390 kJ/kg). Polar lipid (PL), free and bound fatty acids and lipid oxidation derived compounds were identified and quantified before and after US processing using high performance liquid chromatography equipped with an evaporative light scattering detector (HPLC-ELSD), methylation followed by gas chromatography flame ionized detector (GC-FID) and solid phase micro-extraction gas chromatography mass spectrometry (SPME-GCMS), respectively. The highest concentration of hydroxyl radical formation in the sonicated whey was found between 400 and 1000 kHz. There were no changes in phospholipid composition after US processing at 20, 400, 1000 and 2000 kHz compared to non-sonicated samples. Lipid oxidation volatile compounds were detected in both non-sonicated and sonicated whey. Lipid oxidation was not promoted at any tested frequency or specific energy. Free fatty acid concentration was not affected by US treatment per se. Results revealed that US can be utilized in whey processing applications with no negative impact on whey lipid chemistry.
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Affiliation(s)
- Amir Ehsan Torkamani
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pablo Juliano
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia.
| | - Said Ajlouni
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Tanoj Kumar Singh
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
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380
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McCarthy NA, Kelly PM, Maher PG, Fenelon MA. Dissolution of milk protein concentrate (MPC) powders by ultrasonication. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.11.002] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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381
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Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1290-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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382
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Sfakianakis P, Tzia C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods 2014; 3:176-193. [PMID: 28234312 PMCID: PMC5302305 DOI: 10.3390/foods3010176] [Citation(s) in RCA: 87] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 02/06/2014] [Accepted: 02/25/2014] [Indexed: 11/20/2022] Open
Abstract
Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development of desirable textural and flavor characteristics. The processes that take place during milk processing and yogurt manufacture with conventional industrial methods, as well as with innovative methods currently proposed (ultra-high pressure, ultrasound, microfluidization, pulsed electric fields), and their effect on the texture and flavor of the final conventional or probiotic/prebiotic products will be presented in this review.
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Affiliation(s)
- Panagiotis Sfakianakis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, 15780, Zografou, Greece.
| | - Constatnina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, 15780, Zografou, Greece.
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383
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Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication. J DAIRY RES 2014; 81:238-44. [DOI: 10.1017/s0022029914000132] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The aggregation of proteins after heating of calcium-fortified milks has been an ongoing problem in the dairy industry. This undesirable effect restricts the manufacture of calcium rich dairy products. To overcome this problem, a completely new approach in controlling the heat stability of dairy protein solutions, developed in our lab, has been employed. In this approach, high intensity, low frequency ultrasound is applied for a very short duration after a pre-heating step at ⩾70 °C. The ultrasound breaks apart whey/whey and whey/casein aggregates through the process of acoustic cavitation. Protein aggregates do not reform on subsequent post-heating, thereby making the systems heat stable. In this paper, the acid gelation properties of ultrasonicated calcium-enriched skim milks have also been investigated. It is shown that ultrasonication alone does not change the gelation properties significantly whereas a sequence of preheating (72 °C/1 min) followed by ultrasonication leads to decreased gelation times, decreased gel syneresis and increased skim milk viscosity in comparison to heating alone. Overall, ultrasonication has the potential to provide calcium-fortified dairy products with increased heat stability. However, enhanced gelation properties can only be achieved when ultrasonication is completed in conjunction with heating.
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384
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385
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Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.013] [Citation(s) in RCA: 193] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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386
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Abstract
Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.
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Affiliation(s)
- Sandra Kentish
- Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia;
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387
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388
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Zhou C, Ma H, Yu X, Liu B, Yagoub AEGA, Pan Z. Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: effect on structure and preparation of ACE-inhibitory peptides. ULTRASONICS SONOCHEMISTRY 2013; 20:1390-1400. [PMID: 23642775 DOI: 10.1016/j.ultsonch.2013.04.005] [Citation(s) in RCA: 94] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2012] [Revised: 04/05/2013] [Accepted: 04/06/2013] [Indexed: 06/02/2023]
Abstract
The ultrasonic horn and bath reactors were compared based on production of angiotensin-converting-enzyme (ACE) inhibitory peptides from defatted wheat germ proteins (DWGP). The DWGP was sonicated before hydrolysis by Alcalase. Degree of hydrolysis, ACE-inhibitory activity, surface hydrophobicity, fluorescence intensity, free sulfhydryl (SH), and disulfide bond (SS) were determined. The highest ACE-inhibitory activity of DWGP hydrolysate was obtained at power intensity of 191.1 W/cm(2) for 10 min in the ultrasonic horn reactor. The fixed frequency of 33 kHz and the sweep frequency of 40±2 kHz resulted in the maximum ACE-inhibitory activity. The combined irradiation of dual fixed frequency (24/68 kHz) produced significant increase in ACE-inhibitory activity compared with single frequency (33 kHz). The ultrasonic probe resulted in significant higher ACE-inhibitory activity compared with ultrasonic bath operating at single or dual fixed and sweep frequencies. The changes in conformation of the DWGP due to sonication were confirmed by the changes in fluorescence intensity, surface hydrophobicity, SHf and SS contents and they were found in conformity with the ACE-inhibitory activity in case of the ultrasonic horn reactor but not in bath reactor.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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389
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Kadam DM, Thunga M, Wang S, Kessler MR, Grewell D, Lamsal B, Yu C. Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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390
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Kaltsa O, Michon C, Yanniotis S, Mandala I. Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers. ULTRASONICS SONOCHEMISTRY 2013; 20:881-891. [PMID: 23266492 DOI: 10.1016/j.ultsonch.2012.11.011] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Revised: 11/15/2012] [Accepted: 11/17/2012] [Indexed: 06/01/2023]
Abstract
Ultrasonication may be a cost-effective emulsion formation technique, but its impact on emulsion final structure and droplet size needs to be further investigated. Olive oil emulsions (20wt%) were formulated (pH∼7) using whey protein (3wt%), three kinds of hydrocolloids (0.1-0.5wt%) and two different emulsification energy inputs (single- and two-stage, methods A and B, respectively). Formula and energy input effects on emulsion performance are discussed. Emulsions stability was evaluated over a 10-day storage period at 5°C recording the turbidity profiles of the emulsions. Optical micrographs, droplet size and viscosity values were also obtained. A differential scanning calorimetric (DSC) multiple cool-heat cyclic method (40 to -40°C) was performed to examine stability via crystallization phenomena of the dispersed phase. Ultrasonication energy input duplication from 11kJ to 25kJ (method B) resulted in stable emulsions production (reduction of back scattering values, dBS∼1% after 10days of storage) at 0.5wt% concentration of any of the stabilizers used. At lower gum amount samples became unstable due to depletion flocculation phenomena, regardless of emulsification energy input used. High energy input during ultrasonic emulsification also resulted in sub-micron oil-droplets emulsions (D(50)=0.615μm compared to D(50)=1.3μm using method A) with narrower particle size distribution and in viscosity reduction. DSC experiments revealed no presence of bulk oil formation, suggesting stability for XG 0.5wt% emulsions prepared by both methods. Reduced enthalpy values found when method B was applied suggesting structural modifications produced by extensive ultrasonication. Change of ultrasonication conditions results in significant changes of oil droplet size and stability of the produced emulsions.
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Affiliation(s)
- O Kaltsa
- Agricultural University of Athens, Dept. Food Science & Technology, Athens, Greece
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391
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Stanic-Vucinic D, Prodic I, Apostolovic D, Nikolic M, Cirkovic Velickovic T. Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. Food Chem 2013; 138:590-9. [DOI: 10.1016/j.foodchem.2012.10.087] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 09/26/2012] [Accepted: 10/04/2012] [Indexed: 12/20/2022]
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392
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A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1072-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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393
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Abstract
Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7.6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.
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394
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Hu H, Fan X, Zhou Z, Xu X, Fan G, Wang L, Huang X, Pan S, Zhu L. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments. ULTRASONICS SONOCHEMISTRY 2013; 20:187-95. [PMID: 22925550 DOI: 10.1016/j.ultsonch.2012.07.011] [Citation(s) in RCA: 185] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 07/11/2012] [Accepted: 07/19/2012] [Indexed: 05/18/2023]
Abstract
High intensity ultrasonic (HUS, 20 kHz, 400 W) pre-treatments of soybean protein isolate (SPI) improved the water holding capacity (WHC), gel strength and gel firmness (final elastic moduli) of glucono-δ-lactone induced SPI gels (GISG). Sonication time (0, 5, 20, and 40 min) had a significant effect on the above three properties. 20 min HUS-GISG had the highest WHC (95.53 ± 0.25%), gel strength (60.90 ± 2.87 g) and gel firmness (96340Pa), compared with other samples. Moreover, SH groups and non-covalent interactions of GISG also changed after HUS pre-treatments. The HUS GISG had denser and more uniform microstructures than the untreated GISG. Rheological investments showed that the cooling step (reduce the temperature from 95 to 25 °C at a speed of 2 °C/min) was more important for the HUS GISG network formation while the heat preservation step (keep temperature at 95 for 20 min) was more important for the untreated GISG. HUS reduced the particle size of SPI and Pearson correlation test showed that the particle size of SPI dispersions was negatively correlated with WHC, gel strength and gel firmness.
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Affiliation(s)
- Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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395
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Chandrapala J, Martin G, Zisu B, Kentish S, Ashokkumar M. The effect of ultrasound on casein micelle integrity. J Dairy Sci 2012; 95:6882-90. [DOI: 10.3168/jds.2012-5318] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2012] [Accepted: 09/08/2012] [Indexed: 11/19/2022]
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396
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Stanic-Vucinic D, Stojadinovic M, Atanaskovic-Markovic M, Ognjenovic J, Grönlund H, van Hage M, Lantto R, Sancho AI, Velickovic TC. Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound. Mol Nutr Food Res 2012; 56:1894-905. [DOI: 10.1002/mnfr.201200179] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2012] [Revised: 07/19/2012] [Accepted: 08/16/2012] [Indexed: 11/11/2022]
Affiliation(s)
- Dragana Stanic-Vucinic
- Faculty of Chemistry; Department of Biochemistry; University of Belgrade; Belgrade; Serbia
| | - Marija Stojadinovic
- Faculty of Chemistry; Department of Biochemistry; University of Belgrade; Belgrade; Serbia
| | | | - Jana Ognjenovic
- Faculty of Chemistry; Department of Biochemistry; University of Belgrade; Belgrade; Serbia
| | - Hans Grönlund
- Clinical Immunology and Allergy Unit; Department of Medicine; Karolinska Institute, Karolinska University Hospital; Stockholm; Sweden
| | - Marianne van Hage
- Clinical Immunology and Allergy Unit; Department of Medicine; Karolinska Institute, Karolinska University Hospital; Stockholm; Sweden
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397
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Shanmugam A, Chandrapala J, Ashokkumar M. The effect of ultrasound on the physical and functional properties of skim milk. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.06.005] [Citation(s) in RCA: 143] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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398
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Chandrapala J, Zisu B, Kentish S, Ashokkumar M. The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.021] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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399
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Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.09.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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400
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Chandrapala J, Oliver C, Kentish S, Ashokkumar M. Ultrasonics in food processing. ULTRASONICS SONOCHEMISTRY 2012; 19:975-83. [PMID: 22349129 DOI: 10.1016/j.ultsonch.2012.01.010] [Citation(s) in RCA: 226] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Revised: 01/18/2012] [Accepted: 01/19/2012] [Indexed: 05/16/2023]
Abstract
In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future.
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Affiliation(s)
- Jayani Chandrapala
- School of Chemistry, University of Melbourne, Melbourne, Victoria, Australia
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