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Davantès A, Nigen M, Sanchez C, Renard D. In Situ ATR Spectroscopy Study of the Interaction of Acacia senegal Gum with Gold Nanoparticles Films at the Solid-Liquid Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:529-540. [PMID: 38105537 DOI: 10.1021/acs.langmuir.3c02769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
The adsorption process of Acacia gum (A. senegal), a complex heteropolysaccharide, was followed by using a spectroscopic method to unravel the relative contribution of the protein moieties and the carbohydrate blocks on the adsorption process. In situ ATR-FTIR was used to investigate the kinetics and conformational changes associated with the adsorption of A. senegal gum on gold nanoparticle films (Au-NPs) at different pHs. The results of this thorough study highlighted the adsorption of A. senegal gum through its protein moieties, in particular, AGPs of low molecular weight and high protein content, close to the Au-NPs surface. Isotherm experiments, by gradually increasing the concentration, showed that the gum adsorption was heterogeneous and followed the Freundlich model for the amide part, while the polysaccharide part followed the Langmuir model. In addition, the hydration and structural organization of the gum layer depended on the gum concentration. A. senegal gum adsorbed irreversibly on Au-NPs whatever the pHs, but the adsorbed layer presented a different behavior depending on pH. A more aggregated and less hydrated structure was observed at acidic pH, while a very hydrated and continuous layer was detected at higher pH. The secondary structure analysis through amide III band revealed a change in the gum secondary structure at high pH with the increase in β-turn while random coil decreased.
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Affiliation(s)
- Athénaïs Davantès
- UR BIA, INRAE Pays de la Loire, 3 impasse Yvette Cauchois, La Géraudière, CS 71627, Nantes Cedex 3 F-44316, France
| | - Michaël Nigen
- UMR IATE, UM-INRAE-CIRAD-Montpellier Supagro, 2 Place Viala, Montpellier Cedex F-34060, France
| | - Christian Sanchez
- UMR IATE, UM-INRAE-CIRAD-Montpellier Supagro, 2 Place Viala, Montpellier Cedex F-34060, France
| | - Denis Renard
- UR BIA, INRAE Pays de la Loire, 3 impasse Yvette Cauchois, La Géraudière, CS 71627, Nantes Cedex 3 F-44316, France
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2
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Bao M, Jia X, Cheng Y, Zheng J, Liu Z, Lü X, Shan Y. Structure and in vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6521-6530. [PMID: 37226631 DOI: 10.1002/jsfa.12730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 04/25/2023] [Accepted: 05/21/2023] [Indexed: 05/26/2023]
Abstract
BACKGROUND Although nonfat milk has been used worldwide in the industrial dairy process, little is known about the effects of fat separation during the manufacturing process on skim milk's structural and digestive properties. This study investigated the effects of the manufacturing process on the structure and in vitro digestion properties of skim goat milk, particularly emphasizing fat separation. RESULTS Changes in the surface charge and hydrophobicity of milk proteins caused by fat separation resulted in oxidation and aggregation in the subsequent homogenization, heat and spray-drying processing, which affected its digestibility. Compared with separation by dish separator (DS), skim milk after tubular centrifugal separation (CS) showed a higher initial and final digestibility. The CS samples also had a lower surface hydrophobicity level and higher free sulfhydryl content, ζ-potential, and average particle size (P < 0.05). Goat milk protein after CS was more readily oxidized and aggregated during the subsequent homogenization and heat treatment, as evidenced by the higher carbonyl content and particle size. Centrifugal separation also converted more β-sheets to α-helices, thus promoting the aggregation of oxidized skim milk protein. CONCLUSION The skim milk after CS and DS demonstrated different structural and digestive properties. Skim goat milk products after CS were more susceptible to oxidant-induced protein structural changes, resulting in higher protein digestibility. These findings provide insights into the mechanism involved in the control of gastric digestion of skim milk during manufacturing process. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Miaomiao Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xuyu Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yujia Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
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3
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Sadiq U, Shahid F, Gill H, Chandrapala J. The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion. Foods 2023; 12:2844. [PMID: 37569113 PMCID: PMC10418339 DOI: 10.3390/foods12152844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The degradation of anthraquinones extracted from aloe vera plants can be prevented by encapsulating them in casein micelles (CMs). The oral, gastric, and intestinal digestion behavior of spray-dried microcapsules of casein micelles loaded with aloe vera-extracted anthraquinone powder (CMAQP), freeze-dried powder (CMFDP), and whole-leaf aloe vera gel (CMWLAG) obtained through ultrasonication was investigated. The results found that CMAQP and CMFDP dissolved slowly and coagulated into large curds during gastric digestion, improving the retention of anthraquinones in the digestive tract. In contrast, CMWLAG structure was destroyed and increased amounts of anthraquinones were released during oral and gastric digestion phases, indicating increased amounts of surface anthraquinones instead of the encapsulation of anthraquinones in the interior of CMs. The strong hydrophobic interactions protected anthraquinones within the core of CM for CMAQP and delayed diffusion. However, during SIF digestion, both CMAQP and CMFDP released significant amounts of anthraquinones, although CMAQP showed a much more controlled release for both aloin and aloe-emodin over SIF digestion time. The release behavior of anthraquinones from CM microcapsules was a function of the type of anthraquinone that was used to encapsulate. The present study provides insight into the release behavior of loaded bioactive compounds using food-grade CMs as the wall material during in vitro digestion and highlights the importance of the type of bioactive component form that will be encapsulated.
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Affiliation(s)
- Uzma Sadiq
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia; (U.S.); (H.G.)
| | - Fatima Shahid
- School of Chemistry, Monash University, Clayton, VIC 3800, Australia
| | - Harsharn Gill
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia; (U.S.); (H.G.)
| | - Jayani Chandrapala
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia; (U.S.); (H.G.)
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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5
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Rojas-Candelas LE, Chanona-Pérez JJ, Méndez JVM, Morales-Hernández JA, Benavides HAC. Characterization of Structural Changes of Casein Micelles at Different PH Using Microscopy and Spectroscopy Techniques. MICROSCOPY AND MICROANALYSIS : THE OFFICIAL JOURNAL OF MICROSCOPY SOCIETY OF AMERICA, MICROBEAM ANALYSIS SOCIETY, MICROSCOPICAL SOCIETY OF CANADA 2022; 28:1-10. [PMID: 35156608 DOI: 10.1017/s1431927622000162] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This study aimed to evaluate the influence of pH changes on morphometric parameters of casein micelles and a general overview of their conformational structure through microscopy techniques, Raman spectroscopy and multivariate analysis. It was found that casein micelles morphology and protein secondary structure depend strongly upon pH. The changes of arithmetic average roughness (Ra), size, and shape of casein micelles at different pH are properly characterized by atomic force and cryo-transmission electron microscopy. Morphometric changes of casein micelles were correlated correctly with folding and unfolding of casein molecules as evaluated by Raman spectroscopy when the pH was varied. The novelty of this contribution consists in demonstrating that there is a close structure-functionality relationship between the morphometric parameters of proteins and their secondary structure. Knowledge about casein micelles can help improve their use of its diverse applications.
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Affiliation(s)
- Liliana Edith Rojas-Candelas
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq, Cda, Miguel Stampa s/n, C.P. 07738Mexico City, Mexico
| | - José Jorge Chanona-Pérez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq, Cda, Miguel Stampa s/n, C.P. 07738Mexico City, Mexico
| | - Juan Vicente Méndez Méndez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq, Cda, Miguel Stampa s/n, C.P. 07738Mexico City, Mexico
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Zacatenco, Gustavo A. Madero, C.P. 07738Mexico City, Mexico
| | - José Antonio Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C. Av Normalistas #800, Guadalajara, Jalisco, México
| | - Héctor Alfredo Calderón Benavides
- Instituto Politécnico Nacional. Escuela Superior de Física y Matemáticas, Av. Instituto Politécnico Nacional Edificio 9, U. Profesional Adolfo Lopez Mateos, Gustavo A. Madero, C.P. 07738Mexico City, Mexico
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Gani A, Noor N, Gani A, J.L.H J, Shah A, Ashraf ZU. Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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7
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Wang Y, Wang H, Yang J, Yang M. Study on process of Yak and Holstein casein‐glucose Maillard reaction and functional properties of their products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yucheng Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Haixia Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Jitao Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Min Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
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8
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Ren LK, Guo QQ, Yang Y, Liu XF, Guan HN, Chen FL, Bian X, Zhang XM, Zhang N. Structural characterization and functional properties of CNPP, a byproduct formed during CPP preparation. J Food Sci 2021; 86:1845-1860. [PMID: 33908034 DOI: 10.1111/1750-3841.15717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/03/2021] [Accepted: 03/06/2021] [Indexed: 11/29/2022]
Abstract
Casein nonphosphopeptide (CNPP), a byproduct formed during the preparation of casein phosphopeptide (CPP), is often discarded on a large scale. Although our previous studies have demonstrated the ameliorative effect of CNPP on muscle wasting disorders, its structure-function mechanism is still unclear. Therefore, considering the great influence of structural characteristics on function, this study aims to explain the potential mechanism by characterizing the physicochemical and functional properties of CNPP. The results of structural characterization indicated that CNPP was of low molecular weight and composed of the complete range of amino acids; it was particularly rich in leucine. Compared with casein, CNPP had a lower molecular size and total/free sulfhydryl content (reduced 2.44 and 2.02 µmol/g in CNPP, respectively). Additionally, Fourier transform infrared spectroscopic analysis revealed that enzymatic hydrolysis caused protein unfolding, and the content of β-turns and random coils reached 50.20% and 10.67%, respectively. Fluorescence-dependent detection of CNPP indicated a reduction of spectral intensity and the occurrence of a red shift. The changes in the structure of CNPP significantly affected its functional characteristics. CNPP has better solubility, foaming, and digestion properties than those of casein and whey protein. Specifically, the foam stability and emulsification properties decreased in the order of casein > CNPP > whey protein. The present study can provide a substantial basis for future application of CNPP as a functional ingredient against sarcopenia.
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Affiliation(s)
- Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Qing-Qi Guo
- School of Forestry, Northeast Forestry University, Harbin, China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiao-Fei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Hua-Nan Guan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Feng-Lian Chen
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | | | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
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9
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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10
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Qin Y, Cheng M, Wang L, Huang M, Wang J, Wang C. Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yusi Qin
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China
| | - Linlin Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Mengyao Huang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine Shandong Agricultural University Taian271018China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
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11
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Yan B, Davachi SM, Ravanfar R, Dadmohammadi Y, Deisenroth TW, Pho TV, Odorisio PA, Darji RH, Abbaspourrad A. Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106414] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Qin J, Yang M, Wang Y, Wa W, Zheng J. Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein. Food Chem 2021; 349:129154. [PMID: 33556721 DOI: 10.1016/j.foodchem.2021.129154] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/07/2020] [Accepted: 01/06/2021] [Indexed: 01/20/2023]
Abstract
Caffeic acid (CA) and caffeic acid phenethyl ester (CAPE) are bioactive molecules with poor solubility. We investigated the interaction between CA/CAPE and micellar casein (MC), and the physico-chemical and antioxidant properties of the complexes. Fluorescence spectroscopy analysis showed that both CA and CAPE formed complexes with MC via hydrophobic interactions. The binding constant was higher for CAPE than for CA at each temperature. The complexes were confirmed by FTIR and XRD. The secondary structure of MC was not affected by CAPE, but its morphology changed. CA/CAPE did not induce the dissociation of casein micelles. CA and CAPE increased and decreased, respectively, the bulk and tapped densities of MC. The complexes had higher thermal stability and DPPH radical scavenging capacity than free MC or CA/CAPE.
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Affiliation(s)
- Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou 730070, China.
| | - Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Jie Zheng
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
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13
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Yang M, Zeng Q, Wang Y, Qin J, Zheng J, Wa W. Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Sruthi L, Srivastava V, Schmidt LE, Deshpande AP, Varughese S. Contributions from microstructural changes to the rheological behavior of casein dispersions during drying. SOFT MATTER 2020; 16:10954-10968. [PMID: 33146222 DOI: 10.1039/d0sm00992j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In several applications, a protein such as casein in dispersion form undergoes multiple processing steps including drying. In this work, the rheological and microstructural features of casein dispersions concentrated by evaporation of the solvent (drying dispersions) were studied in comparison with those of equal concentrations of the as-prepared dispersions without drying. The molecular assembly of casein is affected by drying along with the conformational composition changes in the secondary structures such as α-helix, β-sheets, turns and random structures of the protein. Modeling of the rheological data indicates that these changes also affect the packing of casein molecular assemblies and these molecular assemblies in alkaline dispersions can behave as soft deformable particles. During drying, casein dispersions show prominent shear thinning for concentrations higher than 20 wt% along with the prevalence of α-helices and β-sheets. In comparison, the as-prepared dispersions show different microstructural features, and therefore different rheological responses. A detailed analysis shows that alkalinity changes during drying is the crucial factor controlling the microstructural changes of the soft casein particles and hence the rheology.
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Affiliation(s)
- Lalitha Sruthi
- Department of Chemical Engineering, Indian Institute of Technology, Madras, India.
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15
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Yang J, Yang M, Qin J, Zeng Q, Wang Y, Han N. Effect of ultrasound on the structural characteristics of fresh skim milk. FOOD SCI TECHNOL INT 2019; 26:222-230. [PMID: 31640420 DOI: 10.1177/1082013219879257] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The structural changes of skim milk caused by sonication were evaluated by particle size, zeta-potential, turbidity, scanning electron microscopy, Fourier transform infrared spectroscopy, and intrinsic and 8-anilino-1-naphthalenesulfonic acid sodium salt fluorescence properties. The results showed that the particle size and zeta-potential of skim milk remained constant with 1 min ultrasonication, and increased significantly when the duration of sonication was extended to 3 min. With 3-10 min ultrasonic treatment, the diameter and net charge of particles in skim milk changed scarcely. According to the topography, the integrity of casein micelles was not damaged by 30 min sonication, but the turbidity decreased sharply with sonication above 5 min. The secondary structure of protein in skim milk changed after 1 min sonication, shown by a significant increase of α-helix content and decrease in the irregularity of β-sheet. The intrinsic fluorescence intensity of skim milk with 1 min sonication increased dramatically with a shift in the maximum emission wavelength. The fluorescence properties revealed that the spatial structure of protein in skim milk changed by sonication.
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Affiliation(s)
- Jitao Yang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Qiubing Zeng
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Yucheng Wang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Na Han
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
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16
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Li J, Li X, Wang C, Zhang M, Xu Y, Zhou B, Su Y, Yang Y. Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.034] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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18
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Sun Y, Liu Z, Li H, Li S, Mo B, Lv J. Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yanjun Sun
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
| | - Hongjuan Li
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Siming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Beihong Mo
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
| | - Jiaping Lv
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Influence of succinylation on the conformation of yak casein micelles. Food Chem 2015; 179:246-52. [DOI: 10.1016/j.foodchem.2015.02.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Revised: 01/30/2015] [Accepted: 02/02/2015] [Indexed: 11/20/2022]
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Sørensen H, Mortensen K, Sørland GH, Larsen FH, Paulsson M, Ipsen R. Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gandhi A, Cui Y, Zhou M, Shah NP. Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics. J Dairy Sci 2014; 97:5939-51. [DOI: 10.3168/jds.2013-7681] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Accepted: 06/14/2014] [Indexed: 11/19/2022]
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Effects of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis. Int J Food Microbiol 2014; 173:41-7. [DOI: 10.1016/j.ijfoodmicro.2013.12.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Accepted: 12/17/2013] [Indexed: 11/18/2022]
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Hussain R, Gaiani C, Jeandel C, Ghanbaja J, Scher J. Combined effect of heat treatment and ionic strength on the functionality of whey proteins. J Dairy Sci 2012; 95:6260-73. [PMID: 22939789 DOI: 10.3168/jds.2012-5416] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2012] [Accepted: 07/21/2012] [Indexed: 11/19/2022]
Abstract
A 5% (wt/vol) whey protein isolate (WPI) dispersion (pH 6.5) with different concentrations of NaCl was submitted to dynamic heat treatment. Protein dispersions were characterized as to their rheological properties, particle sizes, morphology, denaturation temperatures, and protein surface hydrophobicity. At low ionic strength (<200 mmol/kg), gel elastic modulus increased and strongest gel stiffness was achieved. High salt concentrations lead to a weaker gel, whereas no gels at all were formed without salt. The gelation temperature was also influenced by ionic strength and an increase in denaturation temperature and thermal stability was also observed by using differential scanning calorimetry. Additionally, heat-induced changes in secondary structures upon salt augmentation were followed by Fourier transform infrared spectroscopy. Secondary structural elements estimations obtained from amide I assignments were correlated with those from amide III assignments. Upon salt increase, no differences in secondary structure were observed without heating, whereas upon heating and without salt increase, the Fourier transform infrared spectroscopy data revealed an increase in intermolecular β-sheets at the cost of β-turns and random coils, with no change in α-helical structures. However, NaCl addition along with dynamic heat treatment of WPI dispersion showed a stabilizing effect on the secondary structural elements of both amide I and amide III bands. Whey protein isolate dispersions in water were also characterized by transmission electron microscopy by a spherical shape with 2 populations (6 and 70 nm). Salt increase alone resulted in the formation of denser aggregates, whereas a transition from spherical/compact protein aggregates to linear ones was observed due to combined salt/heat effect. The important size of these edifices was confirmed by microscopy and light-scattering techniques. Moreover, protein surface hydrophobicity related to the number of hydrophobic sites available decreased significantly. Finally, experimental results demonstrated the strong interaction between ionic strength and dynamic thermal treatment on protein functional properties and their careful adjustment could enable the food industry to effectively use WPI as a gelling agent.
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Affiliation(s)
- R Hussain
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), 2 avenue de la Forêt de Haye, B.P. 172, 54505 Vandœuvre-lès-Nancy, France
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