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Mohammad-Beigi H, Wijaya W, Madsen M, Hayashi Y, Li R, Maria Rovers TA, Jæger TC, Buell AK, Hougaard AB, Kirkensgaard JJ, Westh P, Ipsen R, Svensson B. Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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2
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Wang X, Zhao Z. Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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3
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Li H, Zhao T, Li H, Yu J. Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins. Front Nutr 2021; 8:714869. [PMID: 34604276 PMCID: PMC8485980 DOI: 10.3389/fnut.2021.714869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Accepted: 08/19/2021] [Indexed: 12/15/2022] Open
Abstract
To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, and 95°C for 30 s. Then, the sulfhydryl content, surface hydrophobicity, and secondary structure of heat-treated skim milk were studied. Treating skim milk at different temperatures induced a decrease in sulfhydryl content (75.9% at 95°C) and an increase in surface hydrophobicity (44% at 95°C) with a disrupted secondary structure containing random coil, β-sheet, and β-turn of skim milk proteins. The change in these properties facilitated aggregate formation through disulfide bonds and hydrophobicity interaction. Microstructural observation also showed a higher degree of aggregation when skim milk was heated at 85 and 95°C. The result of two-dimensional polyacrylamide gel electrophoresis demonstrated that the aggregates consisted of a high proportion of κ-casein, β-lactoglobulin, and other whey proteins.
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Affiliation(s)
- Hongbo Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Tingting Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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4
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Jeong EW, Park GR, Kim J, Yun SY, Imm JY, Lee HG. Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats. Food Sci Anim Resour 2021; 41:855-868. [PMID: 34632404 PMCID: PMC8460334 DOI: 10.5851/kosfa.2021.e42] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/29/2021] [Accepted: 08/05/2021] [Indexed: 11/29/2022] Open
Abstract
The present study was designed to investigate the effects of protein formula with different casein (C) to whey protein (W) ratios on dispersion stability, protein quality and body composition in rats. Modification of the casein to whey protein (CW) ratio affected the extent of protein aggregation, and heated CW-2:8 showed a significantly increased larger particle (>100 μm) size distribution. The largest protein aggregates were formed by whey protein self-aggregation. There were no significant differences in protein aggregation when the CW ratios changed from 10:0 to 5:5. Based on the protein quality assessment (CW-10:0, CW-8:2, CW-5:5, and CW-2:8) for four weeks, CW-10:0 showed a significantly higher feed intake (p<0.05), but the high proportion of whey protein in the diet (CW-5:5 and CW-2:8) increased the feed efficiency ratio, protein efficiency ratio, and net protein ratio compared to other groups. Similarly, CW-2:8 showed greater true digestibility compared to other groups. No significant differences in fat mass and lean mass analyzed by dual-energy x-ray absorptiometry were observed. A significant difference was found in the bone mineral density between the CW-10:0 and CW-2:8 groups (p<0.05), but no difference was observed among the other groups. Based on the results, CW-5:5 improved protein quality without causing protein instability problems in the dispersion.
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Affiliation(s)
- Eun Woo Jeong
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - Gyu Ri Park
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - Jiyun Kim
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - So-Yul Yun
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea,Corresponding author : Hyeon
Gyu Lee, Department of Food and Nutrition, Hanyang University, Seoul 04763,
Korea. Tel: +82-2-2220-1201, Fax: +82-2-2292-1226, E-mail:
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5
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He J, Zong Y, Wang R, Feng W, Chen Z, Wang T. Simultaneous Refolding of Wheat Proteins and Soy Proteins Forming Novel Antibiotic Superstructures by Carrying Eugenol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7698-7708. [PMID: 34180673 DOI: 10.1021/acs.jafc.1c01210] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Essential oils (EOs) are natural antibiotic chemicals for food preservation; however, their use is challenging due to low solubility and high volatility. In this study, hybrid protein particles with hydrophobic interiors and colloidal stability were designed to carry hydrophobic eugenol with enhanced storage and thermal stability. Stable self-emulsified delivery systems (SEDSs) were facilitated by simply mixing eugenol with wheat proteins (WPs) and soy proteins (SPs) at pH 12 prior to neutralization. This strategy enabled protein co-folding that permitted the entrapment of eugenol with a high entrapment capacity of ca. 500 mg/g protein. Control over the SP/WP ratios contributed to tunable microstructural conformations, which in turn modulated the stability of SEDSs with prominent bacteriostatic properties against fungi when applied to rice cakes during long-term storage. These results underline the feasibility of properly utilizing EOs by binary protein structures, where the antibacterial properties of EOs could be manipulated coherently.
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Affiliation(s)
- Jian He
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucheng Zong
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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6
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Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106249] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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9
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Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105967] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Rodríguez Arzuaga M, Bosch A, Añón MC, Abraham AG. Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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11
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Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Gaspard SJ, Sunds AV, Larsen LB, Poulsen NA, O'Mahony JA, Kelly AL, Brodkorb A. Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins. J Dairy Sci 2020; 103:4975-4990. [PMID: 32229125 DOI: 10.3168/jds.2019-17780] [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: 10/22/2019] [Accepted: 01/24/2020] [Indexed: 11/19/2022]
Abstract
The effect of the addition of caseinomacropeptide (CMP) or desialylated CMP on the heat-induced denaturation and aggregation of whey proteins was investigated in the pH range 3 to 7 after heating at 80°C for 30 min. The rate and temperature of denaturation, the extent of aggregation, and the changes in secondary structure of the whey proteins heated in presence of CMP or desialylated CMP were measured. The sialic acid bound to CMP favored the denaturation and aggregation of whey proteins when the whey proteins were oppositely charged to CMP at pH 4. A transition occurred at pH 6, below which the removal of sialic acid enhanced the stabilizing properties of CMP against the denaturation and aggregation of the whey proteins. At pH >6, the interactions between desialylated CMP and the whey proteins led to more extensive denaturation and aggregation. Sialic acid bound to CMP influenced the denaturation and aggregation behavior of whey proteins in a pH-dependent manner, and this should be considered in future studies on the heat stability of such systems containing CMP.
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Affiliation(s)
- Sophie J Gaspard
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland
| | - Anne V Sunds
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N Denmark
| | - Lotte B Larsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N Denmark
| | - Nina A Poulsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N Denmark
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
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13
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Cubides YTP, Eklund PR, Foegeding EA. Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties. J Food Sci 2019; 84:3399-3410. [PMID: 31750948 DOI: 10.1111/1750-3841.14933] [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] [Received: 05/21/2019] [Revised: 09/15/2019] [Accepted: 10/10/2019] [Indexed: 01/22/2023]
Abstract
The objective of this study was to determine if casein could be used to adjust the structure of whey protein gels and alter targeted textural properties. Secondarily, we sought to determine if specific structural and mechanical properties were associated with sensory texture terms. Heat set gels were made from whey proteins alone or combined with casein in micellar or dispersed form at pH 6.0 and 5.5. Replacing the whey protein with casein produced a gel breakdown pattern that was more cohesive during mastication with increased moisture retention. Additionally, casein addition reduced gel strength but minimally altered recoverable energy (an indicator of elasticity). Structural breakdown patterns were shifted from brittle- to ductile-like fracture for gels containing dispersed casein at pH 5.5 or micellar casein at pH 6.0. Shifts in microstructure observed by confocal microscopy could not explain the changes in mechanical or sensory textures. The differentiating sensory attributes among treatments were adhesiveness, cohesiveness of mass, tackiness, firmness, fracturability, and deformability. Most notably, adding casein increased cohesiveness while maintaining water holding properties. Sensory texture properties could be explained by a combination of macroscopic structural changes (appearance), fracture properties, and postfracture breakdown pattern. Overall, it was demonstrated that casein can be used to alter whey protein gel structure such that sensory firmness and fracturability are decreased and cohesiveness is increased, while preventing a large increase in moisture release. PRACTICAL APPLICATION: There is a current desire to use alternative sources of protein in a variety of food applications, which requires the ability to design food structures with specific textural properties. Whey protein gels were used as a model soft solid structure with textural attributes of low cohesiveness and water release, and high firmness and fracturability. It was shown that adding casein modified the structure such that cohesiveness increased, firmness and fracturability decreased, and water holding ability was maintained. Using a second source of protein to modify a primary protein network appears to be a viable way to adjust textural properties.
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Affiliation(s)
| | | | - E Allen Foegeding
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., Box 7624, Raleigh, NC, 27695-7624
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14
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Chuang CC, Wegrzyn TF, Anema SG, Loveday SM. Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Nicolai T. Gelation of food protein-protein mixtures. Adv Colloid Interface Sci 2019; 270:147-164. [PMID: 31229885 DOI: 10.1016/j.cis.2019.06.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 06/09/2019] [Accepted: 06/09/2019] [Indexed: 01/04/2023]
Abstract
Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.
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Affiliation(s)
- Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, 72085, Le Mans Cedex 9, France.
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16
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Ma Y, Zhao Y, Jiang Y, Chi Y. Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin. Food Chem 2019; 285:296-304. [DOI: 10.1016/j.foodchem.2019.01.170] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 01/04/2019] [Accepted: 01/29/2019] [Indexed: 01/04/2023]
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17
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Singh J, Prakash S, Bhandari B, Bansal N. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions. Food Res Int 2019; 116:103-113. [DOI: 10.1016/j.foodres.2018.12.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/15/2018] [Accepted: 12/22/2018] [Indexed: 10/27/2022]
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18
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Pandalaneni K, Bhanduriya K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability. J Dairy Sci 2019; 102:155-163. [DOI: 10.3168/jds.2018-15239] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 09/21/2018] [Indexed: 11/19/2022]
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19
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Takahashi M, Suzuki M, Kato T, Ogino K, Ohtake E, Yuno-Ohta N. Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Miho Takahashi
- Advanced Course of Food and Nutrition, Nihon University Junior College
- Graduate School of Integrated Science and Technology, Shizuoka University
| | - Mayu Suzuki
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Tsubasa Kato
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Kenji Ogino
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Emi Ohtake
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Naoko Yuno-Ohta
- Advanced Course of Food and Nutrition, Nihon University Junior College
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20
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Kharlamova A, Nicolai T, Chassenieux C. Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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McCann TH, Guyon L, Fischer P, Day L. Rheological properties and microstructure of soy-whey protein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Kiewiet MBG, Dekkers R, Ulfman LH, Groeneveld A, de Vos P, Faas MM. Immunomodulating protein aggregates in soy and whey hydrolysates and their resistance to digestion in an in vitro infant gastrointestinal model: new insights in the mechanism of immunomodulatory hydrolysates. Food Funct 2018; 9:604-613. [PMID: 29271442 DOI: 10.1039/c7fo01537b] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Hydrolysates, which are used in hypoallergenic infant formulas, have been found to possess immune modulating effects. For an optimal utilization of hydrolysates, the working mechanisms and responsible proteins underlying the effects should be elucidated. In this study, the immunomodulating activity of whey and soy hydrolysates was studied by quantifying TLR activation and assessing cytokine production in hydrolysate stimulated dendritic cells. The responsible protein fraction was identified and characterized by gel electrophoresis. The immune effects under gastrointestinal conditions were studied by digesting the hydrolysates in an in vitro infant digestion model, after which the digests were analyzed. In both soy and whey hydrolysates, TLR activation and cytokine production in dendritic cells were induced by a fraction containing protein aggregates larger than 1000 kDa, which were formed by electrostatic interactions and disulfide bonds. Only soy aggregates remained intact during duodenal digestion, and maintained the TLR activating capacity. Soy and whey protein aggregates larger than 1000 kDa possess immunomodulatory properties, but only soy aggregates remain under intestinal digestion conditions. This knowledge is important for a better understanding of the effects of hydrolysates.
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Affiliation(s)
- Mensiena B G Kiewiet
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University of Groningen, University Medical Center Groningen, Hanzeplein 1, 9700 RB Groningen, The Netherlands.
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23
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Akbari A, Bamdad F, Wu J. Chaperone-like food components: from basic concepts to food applications. Food Funct 2018; 9:3597-3609. [DOI: 10.1039/c7fo01902e] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of chaperone-like molecules on food protein functionality and food quality.
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Affiliation(s)
- Ali Akbari
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G2P5
| | - Fatemeh Bamdad
- Faculty of Pharmacy and Pharmaceutical Sciences
- University of Alberta
- Edmonton
- Canada T6G 2E1
| | - Jianping Wu
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G2P5
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24
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Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.012] [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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25
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Nguyen BT, Chassenieux C, Nicolai T, Schmitt C. Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Li M, Auty MA, O’Mahony JA, Kelly AL, Brodkorb A. Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Nguyen BT, Nicolai T, Chassenieux C, Schmitt C, Bovetto L. Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate. Biomacromolecules 2016; 17:3800-3807. [DOI: 10.1021/acs.biomac.6b01322] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bach T. Nguyen
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | | | - Boris Jacquette
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | - Taco Nicolai
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | | | - Christophe Schmitt
- Food Science and Technology
Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
| | - Lionel Bovetto
- Food Science and Technology
Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
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29
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Svanborg S, Johansen AG, Abrahamsen RK, Schüller RB, Skeie SB. Caseinomacropeptide influences the functional properties of a whey protein concentrate. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Martin AH, de los Reyes Jiménez ML, Pouvreau L. Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems. Food Chem 2016; 194:184-90. [DOI: 10.1016/j.foodchem.2015.07.077] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 07/17/2015] [Accepted: 07/18/2015] [Indexed: 11/19/2022]
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32
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Sturaro A, De Marchi M, Masi A, Cassandro M. Quantification of whey proteins by reversed phase-HPLC and effectiveness of mid-infrared spectroscopy for their rapid prediction in sweet whey. J Dairy Sci 2015; 99:68-76. [PMID: 26585472 DOI: 10.3168/jds.2014-9077] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Accepted: 09/15/2015] [Indexed: 11/19/2022]
Abstract
In the dairy industry, membrane filtration is used to reduce the amount of whey waste and, simultaneously, to recover whey proteins (WP). The composition of WP can strongly affect the filtration treatment of whey, and rapid determination of WP fractions would be of interest for dairy producers to monitor WP recovery. This study aimed to develop mid-infrared spectroscopy (MIRS) prediction models for the rapid quantification of protein in sweet whey, using a validated rapid reversed phase (RP)-HPLC as a reference method. Quantified WP included α-lactalbumin (α-LA), β-lactoglobulin (β-LG) A and B, bovine serum albumin, caseinomacropeptides, and proteose peptone. Validation of RP-HPLC was performed by calculating the relative standard deviation (RSD) in repeatability and reproducibility tests for WP retention time and peak areas. Samples of liquid whey (n=187) were analyzed by RP-HPLC and scanned through MIRS to collect spectral information (900 to 4,000 cm(-1)); statistical analysis was carried out through partial least squares regression and random cross-validation procedure. Retention times in RP-HPLC method were stable (RSD between 0.03 and 0.80%), whereas the RSD of peak area (from 0.25 to 8.48%) was affected by WP relative abundance. Higher coefficients of determination in validation for MIRS model were obtained for protein fractions present in whey in large amounts, such as β-LG (0.58), total identified WP (0.58), and α-LA (0.56). Results of this study suggest that MIRS is an easy method for rapid quantification of detail protein in sweet whey, even if better resolution was achieved with the method based on RP-HPLC. The prediction of WP in sweet whey by MIRS might be used for screening and for classifying sweet whey according to its total and individual WP contents.
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Affiliation(s)
- Alba Sturaro
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Antonio Masi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Martino Cassandro
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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33
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Selection of downstream steps by analysis of protein surface property: A case study for recombinant human lactoferrin purification from milk of transgenic cow. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.05.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.10.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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36
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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37
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Current ways to modify the structure of whey proteins for specific functionalities—a review. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0190-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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38
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Sturaro A, Penasa M, Cassandro M, Varotto A, De Marchi M. Effect of microparticulated whey proteins on milk coagulation properties. J Dairy Sci 2014; 97:6729-36. [PMID: 25151883 DOI: 10.3168/jds.2014-8157] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Accepted: 07/11/2014] [Indexed: 11/19/2022]
Abstract
The enhancement of milk coagulation properties (MCP) and the reuse of whey produced by the dairy industry are of great interest to improve the efficiency of the cheese-making process. Native whey proteins (WP) can be aggregated and denatured to obtain colloidal microparticulated WP (MWP). The objective of this study was to assess the effect of MWP on MCP; namely, rennet coagulation time (RCT), curd-firming time, and curd firmness 30 min after rennet addition. Six concentrations of MWP (vol/vol; 1.5, 3.0, 4.5, 6.0, 7.5, and 9.0%) were added to 3 bulk milk samples (collected and analyzed during 3 d), and a sample without MWP was used as control. Within each day of analysis, 6 replicates of MCP for each treatment were obtained, changing the position of the treatment in the rack. For control samples, 2 replicates per day were performed. In addition to MCP, WP fractions were measured on each treatment during the 3 d of analysis. Milk coagulation properties were measured on 144 samples by using a Formagraph (Foss Electric, Hillerød, Denmark). Increasing the amount of MWP added to milk led to a longer RCT. In particular, significant differences were found between RCT of the control samples (13.5 min) and RCT of samples with 3.0% (14.6 min) or more MWP. A similar trend was observed for curd-firming time, which was shortest in the control samples and longest in samples with 9.0% MWP (21.4 min). No significant differences were detected for curd firmness at 30 min across concentrations of MWP. Adjustments in cheese processing should be made when recycling MWP, in particular during the coagulation process, by prolonging the time of rennet activity before cutting the curd.
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Affiliation(s)
- A Sturaro
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Cassandro
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Varotto
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
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39
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The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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40
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Nguyen NH, Wong M, Guyomarc'h F, Havea P, Anema SG. Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Croguennec T, Leng N, Hamon P, Rousseau F, Jeantet R, Bouhallab S. Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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43
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Liang Y, Patel H, Matia-Merino L, Ye A, Golding M. Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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45
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Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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Conway V, Gauthier SF, Pouliot Y. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:364-372. [PMID: 23244578 DOI: 10.1021/jf304309g] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The oxygen radical absorbance capacities (ORAC) and metal chelating capacities (MCC) of protein concentrates prepared from buttermilk and cheese whey by ultrafiltration were compared with those of skim milk protein. Samples were also heat-denatured and hydrolyzed by pepsin for 2 h followed by trypsin for 3 h. The highest MCC was obtained for hydrolyzed skim milk protein. ORAC values ranged from 554.4 to 1319.6 μmol Trolox equivalents/g protein, with the highest value obtained for hydrolyzed buttermilk protein. Liquid-phase isoelectric focusing (IEF) of this hydrolysate yielded peptide fractions with lower ORAC values. LC-MS analysis of the hydrolyzed skim milk and buttermilk proteins and IEF fractions of the latter showed that peptides derived from milk fat globule membrane proteins, primarily butyrophilin, could be responsible for the superior antioxidant activity of buttermilk. These results suggest overall that hydrolyzed buttermilk protein could be used as a source of natural antioxidants.
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Affiliation(s)
- Valérie Conway
- STELA Dairy Research Center and Institute of Nutraceuticals and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada G1V 0A6
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47
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Sáiz-Abajo MJ, González-Ferrero C, Moreno-Ruiz A, Romo-Hualde A, González-Navarro CJ. Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry. Food Chem 2012; 138:1581-7. [PMID: 23411284 DOI: 10.1016/j.foodchem.2012.11.016] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2012] [Revised: 09/28/2012] [Accepted: 11/07/2012] [Indexed: 11/25/2022]
Abstract
β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products.
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Affiliation(s)
- María-José Sáiz-Abajo
- Centro Nacional de Tecnología y Seguridad Alimentaria - CNTA, Ctra NA-134, km 53, 31570 San Adrián, Navarra, Spain.
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48
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49
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Nguyen NHA, Wong M, Anema SG, Havea P, Guyomarc'h F. Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2337-2342. [PMID: 22296036 DOI: 10.1021/jf205297p] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Low concentrations of a disulfide reducing agent were added to unheated and heated (80 °C for 30 min) skim milk, with and without added whey protein. The reduction of the β-lactoglobulin and κ-casein disulfide bonds was monitored over time using electrophoresis. The distribution of the proteins between the colloidal and serum phases was also investigated. κ-Casein disulfide bonds were reduced in preference to those of β-lactoglobulin in both unheated and heated skim milk (with or without added whey protein). In addition, in heated skim milk, while the serum κ-casein was reduced more readily than the colloidal κ-casein, the distribution of κ-casein between the two phases was not affected.
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Affiliation(s)
- Nguyen H A Nguyen
- Institute of Food, Nutrition and Human Health, Massey University, Albany, North Shore Mail Centre, Auckland, New Zealand
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50
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Morand M, Guyomarc’h F, Pezennec S, Famelart MH. On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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