1
|
Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [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: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
Collapse
Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
3
|
Han R, Shi R, Yu Z, Ho H, Du Q, Sun X, Wang J, Jiang H, Fan R, Yang Y. Distribution and variation in proteins of casein micellar fractions response to heat-treatment from five dairy species. Food Chem 2021; 365:130640. [PMID: 34329874 DOI: 10.1016/j.foodchem.2021.130640] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 06/02/2021] [Accepted: 07/17/2021] [Indexed: 02/04/2023]
Abstract
Casein micelles (CMs) contribute to the physicochemical properties and stability of milk. However, how the proteome of CMs changes following heat treatment has not been elucidated. Here, changes in the proteins of CMs in samples of Holstein, buffalo, yak, goat, and camel milk following heat treatment were investigated using a LC-MS/MS approach. According to the hierarchical clustering results, Holstein, yak, and buffalo milk samples had similar CMs protein components, followed by goat and camel milk samples. Changes in lipoprotein lipase and α-lactalbumin in CMs were dependent on the intensity of heat treatment and were similar among the studied species, whereas changes in κ-casein, lactoferrin, and apolipoprotein A-I differed among different types of milk. These results provide information on the distribution and variations of the proteomes of CMs following heat treatment, which will assist in the identification of proteins that are dissociated and attached to CMs from different dairy species during heat treatment.
Collapse
Affiliation(s)
- Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Runjia Shi
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Zhongna Yu
- Haidu College.Qingdao Agricultural University, Laiyang 265200, Shandong, China.
| | - Harvey Ho
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand.
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Xueheng Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Hongning Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| |
Collapse
|
4
|
Panthi RR, Bot F, Shibu SN, Saladukha D, Ochalski TJ, O'Mahony JA. Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
5
|
Enzymatic Time-Temperature Indicator Prototype Developed by Immobilizing Laccase on Electrospun Fibers to Predict Lactic Acid Bacterial Growth in Milk during Storage. NANOMATERIALS 2021; 11:nano11051160. [PMID: 33946708 PMCID: PMC8146246 DOI: 10.3390/nano11051160] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 11/16/2022]
Abstract
Laccase was immobilized on a chitosan/polyvinyl alcohol/tetraethylorthosilicate electrospun film (ceCPTL) and colored with guaiacol to obtain a laccase time-temperature indicator (TTI) prototype. The activation energy (Ea) of coloration of the prototype was 50.89-33.62 kJ/mol when 8-25 μg/cm2 laccase was immobilized on ceCPTL, and that of lactic acid bacteria (LAB) growth in milk was 73.32 kJ/mol. The Ea of coloration of the TTI prototype onto which 8-10 μg/cm2 laccase was immobilized was in the required range for predicting LAB growth in milk. The coloration endpoint of the TTI prototype onto which 10 μg/cm2 (0.01 U) laccase was immobilized could respond to the LAB count reaching 106 colony-forming units (CFU)/mL in milk during a static temperature response test, and the prediction error was discovered to be low. In dynamic temperature response experiments with intermittent temperature changes between 4 and 25 °C, the coloration rate of the laccase TTI prototype was consistent with LAB growth. The results of this study indicate that the laccase TTI prototype can be applied as a visual monitoring indicator to assist in evaluating milk quality in cold chains.
Collapse
|
7
|
Wu S, Fitzpatrick J, Cronin K, Miao S. Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chem 2020; 332:127440. [DOI: 10.1016/j.foodchem.2020.127440] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/18/2020] [Accepted: 06/26/2020] [Indexed: 01/03/2023]
|
8
|
Meza BE, Zorrilla SE, Olivares ML. Rheological methods to analyse the thermal aggregation of calcium enriched milks. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
9
|
Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
Collapse
Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
| |
Collapse
|