1
|
Pan Z, Ye A, Dave A, Fraser K, Singh H. pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk. J Dairy Sci 2023; 106:1626-1637. [PMID: 36543644 DOI: 10.3168/jds.2022-22637] [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: 08/11/2022] [Accepted: 09/27/2022] [Indexed: 12/23/2022]
Abstract
Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation time, particle size, sedimentation, ionic calcium level, and changes in protein composition. Significant amounts of sediment were found in UHT-treated SSM at the natural pH (∼6.6) and pH 7.0, whereas lower amounts of sediment were observed at pH values of 6.7 to 6.9. The proteins in the sediment were mainly κ-casein (CN)-depleted casein micelles with low levels of whey proteins regardless of the pH. Both the pH and the ionic calcium level of the SSM at all pH values decreased after UHT treatment. The dissociation levels of κ-, β-, and αS2-CN increased with increasing pH of the SSM before and after heating. The protein content, ionic calcium level, and dissociation level of κ-CN were higher in the SSM than values reported previously in cow skim milk. These differences may contribute to the high amounts of sediment in the UHT-treated SSM at natural pH (∼6.6). Significantly higher levels of κ-, β-, and αS2-CN were detected in the serum phase after heating the SSM at pH 7.0, suggesting that less κ-CN was attached to the casein micelles and that more internal structures of the casein micelles may have been exposed during heating. This could, in turn, have destabilized the casein micelles, resulting in the formation of protein aggregates and high amounts of sediment after UHT treatment of the SSM at pH 7.0.
Collapse
Affiliation(s)
- Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Karl Fraser
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| |
Collapse
|
2
|
Yu R, Wang L, Ma Y, Zang J, Qing M, Chi Y, Chi Y. Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment. Foods 2023; 12:foods12040881. [PMID: 36832956 PMCID: PMC9957389 DOI: 10.3390/foods12040881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4-10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percentages of ovalbumin, lysozyme and ovotransferrin rose with an increase in the NaCl or sucrose concentration; however, the percentages of ovomucin and ovomucoid decreased. Furthermore, the foaming properties, gel properties, particle size, α-helixes, β-sheets, sulfhydryl groups and disulfide bond content also increased, whereas the content of β-turns and random coils decreased. In addition, the total soluble protein content and functional and physicochemical properties of black bone (BB) chicken and Gu-shi (GS) EWs were higher than those of Hy-Line brown (HY-LINE) and Harbin White (HW) Ews (p < 0.05). Subsequently, transmission electron microscopy (TEM) confirmed the changes in the EW protein structure in the four varieties of Ews. As the aggregations increased, the functional and physicochemical properties decreased. The protein content and functional and physicochemical properties of Ews after heating were correlated with the concentration of NaCl and sucrose and the EW varieties.
Collapse
Affiliation(s)
- Ruihan Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lifeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (Y.C.); (Y.C.); Tel.: +86-451-55191793 (Yujie Chi); Fax: +86-451-55190577 (Yujie Chi)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (Y.C.); (Y.C.); Tel.: +86-451-55191793 (Yujie Chi); Fax: +86-451-55190577 (Yujie Chi)
| |
Collapse
|
3
|
Orthogonal experimental design for the optimization of four additives in a model liquid infant formula to improve its thermal stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
4
|
Guo L, Azam SR, Guo Y, Liu D, Ma H. Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108496] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
5
|
Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance. Foods 2021; 10:foods10092017. [PMID: 34574124 PMCID: PMC8470998 DOI: 10.3390/foods10092017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/19/2021] [Accepted: 08/24/2021] [Indexed: 11/17/2022] Open
Abstract
Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the results of an extensive data set of bulk tank milk samples. There was implemented neither a compositional technology modification nor acidity adjustment of milk, just original raw milk was used for the analysis. A total 2634 HS analyses were performed, including other milk indicators, during three years of an experimental period. The log HS mean and standard deviation were 1.273654 ± 0.144189, equal to the HS geometric mean of 18.8 min. Explanation of the HS variability through the linear model used was 41.1% (p < 0.0001). According to the results of the variance analysis, the milk HS was influenced (p = 0.0033 and mostly <0.0001) by all the farm factors such as year; season; calendar month; altitude; total annual rainfall; herd size by the number of cows; milk yield; cow breed; type of milking; litter type in the stable; summer grazing application; farm effect. During the calendar months (p < 0.0001), milk HS values suggest similar seasonal dynamics with the somatic cell count, total count of mesophilic microorganisms, coli bacteria count and urea and lactose concentration and opposite configuration pattern to fat, crude protein, solids-not-fat and total solids content and milk freezing point depression. Here performed quantification of these effects by analyzing the variance may allow efficient raw milk selection to be processed into specific dairy products.
Collapse
|
6
|
|
7
|
Morandi S, Pica V, Masotti F, Cattaneo S, Brasca M, De Noni I, Silvetti T. Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight. Foods 2021; 10:foods10050934. [PMID: 33923137 PMCID: PMC8145555 DOI: 10.3390/foods10050934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 11/16/2022] Open
Abstract
The proteolytic traits of the psychrotrophic strains Pseudomonas poae LP5, Pseudomonas fluorescens LPF3, Chryseobacterium joostei LPR1, Pseudomonas fulva PS1, Citrobacter freundii PS37, Hafnia alvei PS46, and Serratia marcescens PS92 were initially investigated by phenotypic and genotypic approaches. Six strains elicited extracellular proteolytic activity, and five expressed the thermostable AprX or (likely) Ser1 enzymes. Then, the strains were inoculated (104 CFU/mL) in microfiltered pasteurized milk and kept at 4 °C for five days. All of the strains reached 108 CFU/mL at the end of storage and five produced thermostable extracellular proteolytic enzymes. The freshly inoculated samples and the corresponding samples at 108 CFU/mL were batch-sterilized (131 °C, 30 s) and kept at 45 °C up to 100 days. The former samples did not gel until the end of incubation, whereas the latter, containing P. poae, P. fluorescens, C. joostei, C. freundii, and S. marcescens, gelled within a few days of incubation. The thermostable proteolytic activity of strains affected the peptidomic profile, and specific proteolyzed zones of β-CN were recognized in the gelled samples. Overall, the results confirm some proteolytic traits of psychrotrophic Pseudomonas spp. strains and provide additional insights on the proteolytic activity of psychrotrophic bacteria potentially responsible for sterilized milk destabilization.
Collapse
Affiliation(s)
- Stefano Morandi
- National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy; (S.M.); (M.B.); (T.S.)
| | - Valentina Pica
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (V.P.); (F.M.); (S.C.)
| | - Fabio Masotti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (V.P.); (F.M.); (S.C.)
| | - Stefano Cattaneo
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (V.P.); (F.M.); (S.C.)
| | - Milena Brasca
- National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy; (S.M.); (M.B.); (T.S.)
| | - Ivano De Noni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (V.P.); (F.M.); (S.C.)
- Correspondence:
| | - Tiziana Silvetti
- National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy; (S.M.); (M.B.); (T.S.)
| |
Collapse
|
8
|
Nourmohammadi N, Soleimanian-Zad S, Shekarchizadeh H. Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5260-5268. [PMID: 32520419 DOI: 10.1002/jsfa.10576] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 06/01/2020] [Accepted: 06/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Consumption of Spirulina-based functionalized food is usually unpleasant due to its specific sensorial properties. Therefore, Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non-fat stirred yogurt was investigated during storage. RESULTS Scanning electron microscope investigated microcapsules morphology and their mean particle size that was 52 μm, and electrostatic interaction between wall materials was illustrated by Fourier- transform infrared spectroscopy. The microspheres had appropriate encapsulation efficiency (44.54 ± 0.06%). Complete release of Spirulina from the microcapsules was observed in simulated intestinal fluid, which is favorable for Lactobacillus growth in human intestinal tract. Encapsulation caused meaningful differences in colorimetric factors, markedly in L*. Moreover, free and MS were added to yogurt samples, and the results showed that the physicochemical properties (pH, color, viscosity, water holding capacity and susceptibility to syneresis) and sensorial assessment of MS yogurt were positively affected. During the storage, MS yogurt had higher pH value than the others; furthermore, it showed the lowest syneresis and a constant increase in viscosity. Finally, the sensory evaluation results of MS yogurt, in comparison with the free form of Spirulina utilization, indicated improved acceptance of the produced functional food. CONCLUSION Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Niloufar Nourmohammadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| |
Collapse
|
9
|
Dumpler J, Huppertz T, Kulozik U. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. J Dairy Sci 2020; 103:10986-11007. [PMID: 33041027 DOI: 10.3168/jds.2020-18605] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th century to simulate commercial sterilization, and these methods have since been standardized. Heat stability studies have been motivated by different objectives during that time, addressing different processing issues and targets in the framework of available technology, legislation, and consumer demand. Although milk hygiene has improved during the last couple of decades, rendering milk less sensitive to coagulation, different standard methods suffered from poor comparability of results, even when comparing results for the same milk sample, indicating that unknown procedural steps affect heat stability. The prediction of heat stability of concentrated milk from the heat stability results of the corresponding unconcentrated milk for rapid quality testing purposes has been difficult, mainly due to different experimental conditions. The objective of this study is to review literature on heat stability, starting from studies in the early 20th century, to summarize the vast number of studies on compositional aspects of milk affecting heat stability, and to lead the way to the most recent work related to compositional changes in concentrates produced by membrane concentration and fractionation, respectively. Particular attention is paid to early and most recent developments and findings, such as the application of kinetic models to predict and limit protein aggregation to assess and describe heat stability as a temperature-time-total milk solids continuum.
Collapse
Affiliation(s)
- Joseph Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - Thom Huppertz
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands; Food Quality and Design, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising-Weihenstephan, Germany
| |
Collapse
|
10
|
Chen BY, Ren FY, Grandison AS, Lewis MJ. Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12609] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Bi Ye Chen
- Abbott Nutrition Research and Development20 Biopolis way Singapore Singapore
| | - Fei Yue Ren
- School of Food and Nutritional Sciences University College Cork Western Road Cork Ireland
| | - Alistair S Grandison
- Department of Food and Nutritional Sciences University of Reading Whiteknights PO Box 226 Reading RG6 6AP UK
| | - Michael J Lewis
- Department of Food and Nutritional Sciences University of Reading Whiteknights PO Box 226 Reading RG6 6AP UK
| |
Collapse
|
11
|
Hanuš O, Čítek J, Říha J, Samková E, Kučera J, Chládek G, Němečková I, Hasoňová L, Klimešová M, Roubal P, Jedelská R. Seasonal Correlations Between Heat Stability and Other Raw Bulk Cow Milk Quality Indicators. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2019. [DOI: 10.11118/actaun201967020395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
12
|
Liu HB, Li P, Sun C, Du XJ, Zhang Y, Wang S. Inhibitor-Assisted High-Pressure Inactivation of Bacteria in Skim Milk. J Food Sci 2017; 82:1672-1681. [DOI: 10.1111/1750-3841.13737] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/07/2017] [Accepted: 04/14/2017] [Indexed: 12/21/2022]
Affiliation(s)
- Hai-bin Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Ping Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Chang Sun
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Xin-jun Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business Univ. (BTBU); Beijing 100048 China
| |
Collapse
|
13
|
Chen B, Grandison AS, Lewis MJ. Best use for milk - A review. II - Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12355] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Biye Chen
- Department of Food and Nutritional Sciences; University of Reading; Whiteknights PO Box 226 Reading RG6 6AP UK
| | - Alistair S Grandison
- Department of Food and Nutritional Sciences; University of Reading; Whiteknights PO Box 226 Reading RG6 6AP UK
| | - Michael J Lewis
- Department of Food and Nutritional Sciences; University of Reading; Whiteknights PO Box 226 Reading RG6 6AP UK
| |
Collapse
|
14
|
Chen B, O’Mahony JA. Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages. Food Chem 2016; 211:474-82. [DOI: 10.1016/j.foodchem.2016.04.090] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 04/16/2016] [Accepted: 04/20/2016] [Indexed: 11/26/2022]
|
15
|
Xu Z, Jin J, Zheng M, Zheng Y, Xu X, Liu Y, Wang X. Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application. Food Chem 2016; 204:194-200. [DOI: 10.1016/j.foodchem.2016.01.073] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 12/08/2015] [Accepted: 01/18/2016] [Indexed: 11/29/2022]
|