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Finnegan EW, Goulding DA, O'Callaghan TF, O'Mahony JA. From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation-A review. Compr Rev Food Sci Food Saf 2024; 23:e13289. [PMID: 38343297 DOI: 10.1111/1541-4337.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/14/2023] [Accepted: 12/11/2023] [Indexed: 02/15/2024]
Abstract
Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing efficiency or create products with enhanced functionality (both technological and biological). This review aims to collate and critique these approaches based on their analytical principles and outline their application for the assessment of denaturation and aggregation. This review also provides insights into recent developments in process analytical technologies relating to whey protein denaturation and aggregation, whereby some of the analytical methods have been adapted to enable measurements in-line. Developments in this area will enable more live, in-process data to be generated, which will subsequently allow more adaptive processing, enabling improved product quality and processing efficiency. Along with the applicability of these techniques for the assessment of whey protein denaturation and aggregation, limitations are also presented to help assess the suitability of each analytical technique for specific areas of interest.
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Affiliation(s)
- Eoin W Finnegan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - David A Goulding
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - T F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
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2
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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3
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Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
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Dong X, Wu P, Cong H, Chen XD. Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Effect of sono-pre-texturization on β-lactoglobulin-anthocyanins energy appetizers. Int J Biol Macromol 2022; 222:1908-1917. [DOI: 10.1016/j.ijbiomac.2022.09.280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022]
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7
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Atmospheric Cold Plasma-Induced Changes in Milk Proteins. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02915-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Rodzik A, Railean V, Pomastowski P, Žuvela P, Wong MW, Sprynskyy M, Buszewski B. Study on silver ions binding to β-lactoglobulin. Biophys Chem 2022; 291:106897. [DOI: 10.1016/j.bpc.2022.106897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/13/2022] [Accepted: 09/22/2022] [Indexed: 11/02/2022]
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Tieu S, Harte F. Effect of mild thermal and pH changes on the sol-gel transition in skim milk. J Dairy Sci 2022; 105:7926-7939. [PMID: 35965122 DOI: 10.3168/jds.2021-21299] [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: 09/15/2021] [Accepted: 03/13/2022] [Indexed: 11/19/2022]
Abstract
The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized the heat-induced, pH-dependent micellar changes, namely the shifts in casein and calcium equilibria between the micellar (or colloidal) and serum phases, result in firmer acid and rennet milk gels and reduced gelation time. Homogenized, pasteurized skim milk was adjusted to pH values in the range of 6.4 to 7.3, heated at temperatures in the range of 50 to 80°C, cooled to refrigeration temperature, and restored to native pH (pH 6.7). Then, acid and rennet gels were made by the addition of glucono-δ-lactone and chymosin, respectively. We monitored the storage modulus (G', Pa) during gel formation with small-amplitude oscillatory shear and the gelation time and maximum G' (G'max, Pa) of acid and rennet gels, were measured at 3 and 2 h, respectively. When skim milk was heated at 50°C for 15 min, there was a 58 and 163% increase in the G'max of acid and rennet gels, respectively, as the pH at heating was raised from pH 6.7 to 7.3. Increases in gel strength were greater for skim milk heated at 60°C for 15 min. There was a positive correlation between G'max of acid gels and the heat-induced casein protein exchanges between the micellar and serum phases on heating milk at pH in the range from 6.4 to 7.3 (r = 0.78). We also found positive correlations between the variation in G'max of rennet gels with the heat-induced, pH-dependent migration of casein (r = 0.83) and calcium (r = 0.80) from the micelle into the serum phase, as determined by PAGE and atomic emission spectroscopy. Under these mild heating temperatures (50 and 60°C), rennet coagulation time was significantly reduced from 45 ± 5 to 27 ± 3 min when the pH at heating was raised from pH 6.7 to 7.3. The ability to enhance milk gelation properties with a scalable pretreatment allows for the expression of novel functionality of casein.
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Affiliation(s)
- Stiphany Tieu
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Federico Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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Paul A, Gaiani C, Cvetkovska L, Paris C, Alexander M, Ray C, Francius G, EL-Kirat-Chatel S, Burgain J. Deciphering the impact of whey protein powder storage on protein state and powder stability. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mehra R, Kumar H, Kumar N, Ranvir S, Jana A, Buttar HS, Telessy IG, Awuchi CG, Okpala COR, Korzeniowska M, Guiné RP. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Homer S, Williams R, Williams A, Logan A. WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion. Foods 2021; 10:foods10051066. [PMID: 34066220 PMCID: PMC8150613 DOI: 10.3390/foods10051066] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. The gels were minced to simulate an oral/chewing phase, which led to the formation particles of various sizes and textures. The minced gels were passed through either an Infogest (pre-set pH of 3) or Glass stomach (dynamic pH) protocol. Gels were digested in the gastric phase for up to 120 min, at which point the extent of digestion was measured by the amount of filterable nitrogen passing through a sieve. The digesta from both gastric methods were passed through an in vitro simulated intestinal phase. A strong link was found between the elasticity of the initial gel and the gel particle size following simulated oral processing, which significantly (p < 0.01) affected the rate of digestion in the gastric phase. A weaker correlation was also found between the pH of the gels and the extent of gastric digestion. This work highlights the differences in the rate of gastric digestion, arising from oral processing, which can be attributed to the material properties of the substrate.
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Famelart MH, Croguennec T, Sevrin T. Optimisation of microparticle formation by dry heating of whey proteins. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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18
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Amagliani L, Ben Sassi E, Buczkowski J, Schmitt C. Influence of protein source on the morphology, physicochemical and flow properties of protein-based emulsion particles to be used as texture modulators. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105581] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Haller N, Kulozik U. Continuous centrifugal separation of selectively precipitated α-lactalbumin. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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20
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Barroso da Silva FL, Carloni P, Cheung D, Cottone G, Donnini S, Foegeding EA, Gulzar M, Jacquier JC, Lobaskin V, MacKernan D, Mohammad Hosseini Naveh Z, Radhakrishnan R, Santiso EE. Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations. Annu Rev Food Sci Technol 2020; 11:365-387. [PMID: 31951485 DOI: 10.1146/annurev-food-032519-051640] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure-function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.
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Affiliation(s)
- Fernando Luís Barroso da Silva
- School of Pharmaceutical Sciences at Ribeirão Preto, University of São Paulo, BR-14040-903, Ribeirão Preto, São Paulo, Brazil
| | - Paolo Carloni
- Institute for Computational Biomedicine (IAS-5/INM-9), Forschungszentrum Jülich, 52425 Jülich, Germany.,Department of Physics, RWTH Aachen University, 52062 Aachen, Germany
| | - David Cheung
- School of Chemistry, National University of Ireland Galway, Galway, Ireland
| | - Grazia Cottone
- Department of Physics and Chemistry, University of Palermo, 90128 Palermo, Italy
| | - Serena Donnini
- Department of Biological and Environmental Science, University of Jyväskylä, Jyväskylä 40014, Finland
| | - E Allen Foegeding
- Department of Food, Bioprocessing, & Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA
| | - Muhammad Gulzar
- UCD School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | | | | | - Donal MacKernan
- UCD School of Physics, University College Dublin, Dublin 4, Ireland
| | | | - Ravi Radhakrishnan
- Department of Bioengineering, University of Pennsylvania, Philadelphia, Pennsylvania, 19104, USA
| | - Erik E Santiso
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695, USA
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Dapueto N, Troncoso E, Mella C, Zúñiga RN. The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Meza BE, De Piante Vicín DA, Marino F, Sihufe GA, Peralta JM, Zorrilla SE. Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bárbara E Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Daniel A De Piante Vicín
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
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Moatsou G, Zoidou E, Choundala E, Koutsaris K, Kopsia O, Thergiaki K, Sakkas L. Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese. Foods 2019; 8:foods8060204. [PMID: 31212648 PMCID: PMC6617074 DOI: 10.3390/foods8060204] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/01/2019] [Accepted: 06/06/2019] [Indexed: 11/25/2022] Open
Abstract
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.
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Affiliation(s)
- Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Choundala
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Konstantinos Koutsaris
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Olga Kopsia
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Katerina Thergiaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Lambros Sakkas
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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25
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Audebert A, Saint-Jalmes A, Beaufils S, Lechevalier V, Le Floch-Fouéré C, Cox S, Leconte N, Pezennec S. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams. J Colloid Interface Sci 2019; 542:222-232. [DOI: 10.1016/j.jcis.2019.02.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
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26
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How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Liu D, Cheng J, Zhao C, Guo M. Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates. Food Sci Nutr 2018; 6:1940-1949. [PMID: 30349684 PMCID: PMC6189620 DOI: 10.1002/fsn3.665] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/09/2018] [Accepted: 04/09/2018] [Indexed: 01/02/2023] Open
Abstract
Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na5P3O10) on particle size and size distribution of heat-induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high Na5P3O10 level (>0.5%, w/w), long heating time (>15 min), and alkaline condition (pH 8-8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small-to-medium particle size (1-3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0.4% (w/w) Na5P3O10 at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with Na5P3O10 can obtain whey protein products with different particle sizes for certain applications.
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Affiliation(s)
- Diru Liu
- School of Public HealthLanzhou UniversityLanzhouChina
| | - Jianjun Cheng
- College of Food ScienceNortheast Agricultural UniversityHarbinChina
| | - Changhui Zhao
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mingruo Guo
- College of Food ScienceNortheast Agricultural UniversityHarbinChina
- Department of Nutrition and Food SciencesCollege of Agriculture and Life SciencesUniversity of VermontBurlingtonVermont
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Schong E, Famelart MH. Dry heating of whey proteins leads to formation of microspheres with useful functional properties. Food Res Int 2018; 113:210-220. [PMID: 30195515 DOI: 10.1016/j.foodres.2018.07.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 11/25/2022]
Abstract
Modification of whey protein isolate (WPI) powders is used in the food industry to enhance the functional properties of WPI. We investigated the impact of severe dry heating (DH) at 100 °C for up to 36 h on an alkaline-treated (pH 9.5), spray dried (water activity of ~0.24) WPI powder. Dry heated powders and their reconstituted suspensions were analysed. DH for 0-6 h led to 47% loss of native proteins, increases in the levels of soluble aggregates (×2.2) and of advanced glycation end-products of the Maillard reaction (at least ×2.7) and to powder browning (at least ×3) with a 95% decrease in free lactose content. DH for at least 12 h led to a decrease in soluble aggregates with concomitant formation of large, stable and insoluble microparticles. These microparticles had a microsphere structure, contained 98% of water phase and were made of insoluble powder particles resulting from protein cross-links during DH. Microparticle size could be altered by varying the pH of the suspension: at pH 6.5, microsphere size was 3-5 times larger than powder particle size, but decreased as the suspension pH neared the isoelectric point. DH could be a useful method for producing functional protein ingredients as these microparticles had very high water retention properties and high viscosity values.
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Affiliation(s)
- Elise Schong
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes Cedex, France
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Gulzar M, Jacquier JC. Impact of Residual Lactose on Dry Heat-Induced Pre-texturization of Whey Proteins. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2162-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Nielsen LR, Lund MN, Davies MJ, Nielsen JH, Nielsen SB. Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Maticorena E, Alarcón C, Troncoso E, Zúñiga RN. The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1358766] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Eitty Maticorena
- Bioprocess Engineering Laboratory, Department of Chemistry, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Claudio Alarcón
- Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Elizabeth Troncoso
- Bioprocess Engineering Laboratory, Department of Chemistry, Universidad Tecnológica Metropolitana, Santiago, Chile
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Rommy N. Zúñiga
- Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Santiago, Chile
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Technological tools to include whey proteins in cheese: Current status and perspectives. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Shen X, Fang T, Gao F, Guo M. Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.003] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Gonzalez-Jordan A, Nicolai T, Benyahia L. Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:7189-7197. [PMID: 27333940 DOI: 10.1021/acs.langmuir.6b01993] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Protein fibrils, microgels, and fractal aggregates were produced by heating solutions of β-lactoglobulin (β-lg) under different conditions. The effect of the protein particle morphology on the stability and the structure of water-in-water (W/W) emulsions was studied for mixtures of poly(ethylene oxide) (PEO) and dextran. The protein particles partition to the dextran phase at pH 7.0 where they have a net negative charge, but they prefer the PEO phase at pH 3.0 where they have a net positive charge. The effect of partitioning on the stability and the structure of water-in-water (W/W) emulsions was studied by comparing emulsions at pH 3.0 with those at pH 7.0. The protein particle morphology and preference for one phase or the other are shown to have important consequences for the stability and the structure of the emulsions. Fibrils were found to be the most effective stabilizers at pH 7.0, whereas fractals were most effective at pH 3.0. The average droplet size obtained from confocal scanning laser microscopy was for most systems between 10 and 5 μm but was notably smaller for emulsions with fractals at pH 3.0.
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Affiliation(s)
- Alberto Gonzalez-Jordan
- LUNAM Université du Maine, IMMM UMR-CNRS, Polymères, Colloïdes et Interfaces, 72085 le Mans Cedex 9, France
| | - Taco Nicolai
- LUNAM Université du Maine, IMMM UMR-CNRS, Polymères, Colloïdes et Interfaces, 72085 le Mans Cedex 9, France
| | - Lazhar Benyahia
- LUNAM Université du Maine, IMMM UMR-CNRS, Polymères, Colloïdes et Interfaces, 72085 le Mans Cedex 9, France
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