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Wu J, Chen S, Van der Meeren P. Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods. Foods 2024; 13:2236. [PMID: 39063320 PMCID: PMC11275249 DOI: 10.3390/foods13142236] [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: 05/22/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
It is important to differentiate milk with different thermostabilities for diverse applications in food products and for the appropriate selection of processing and maintenance of manufacturing facilities. In this review, an overview of the chemical changes in milk subjected to high-temperature heating is given. An emphasis is given to the studies of traditional and state-of-the-art strategies for assessing the milk thermostability, as well as their influencing factors. Traditional subjective and objective techniques have been used extensively in many studies for evaluating thermostability, whereas recent research has been focused on novel approaches with greater objectivity and accuracy, including innovative physical, spectroscopic, and predictive tools.
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Affiliation(s)
- Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
| | - Simin Chen
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou 511436, China
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Ma G, Ma S, Du H, Li X, Tao Q, Hu Q, Xiao H. Interactions between intestinal microbial fermentation products of Pleurotus eryngii polysaccharide with gut mucus. Food Funct 2024; 15:1476-1488. [PMID: 38226839 DOI: 10.1039/d3fo04787c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Recently, Pleurotus eryngii (P. eryngii) polysaccharide (PEP) has received a lot of attention from many researchers as the primary active substance. The PEP influences the gut microbiota in several ways, including the interaction of fermentation products with the intestinal mucus layer (IML) and intestinal epithelial cells. Herein, we characterized interactions between the IML and PEP after degradation by the gut microbes. Our results showed that fermented P. eryngii polysaccharide (FPEP) can interact with intestinal mucus (IM), and this interaction can reduce the degree of molecular aggregation of polysaccharides. At the same time, the fermentation time of FPEP also affects the interaction between the two. SEM showed that the FPEP solution tended to aggregate into larger particles, while with the addition of IM, the FPEP molecules were dispersed. Particle size measurements unveil substantial differences in the fermented polysaccharides' particle size between the group with supplementary IM (0 hours of fermentation: 485.1 ± 11.3 nm) and the group without IM (0 hours of fermentation: 989.33 ± 21.3 nm). Remarkably, within the group with added IM, the particle size reached its maximum at 24 hours of fermentation (585.87 ± 42.83 nm). Additionally, turbidity assessments demonstrate that, during the 12-hour interaction period, the 24-hour fermented polysaccharides consistently exhibit the highest OD values, ranging between 0.57 and 0.61. This work investigates the interaction between FPEP and IM, predicting the adhesion of polysaccharides to IM. Meanwhile, this provides a theoretical basis for further studies on the absorption and transport pathways of PEP and provides a novel research viewpoint on intestinal digestion and absorption.
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Affiliation(s)
- Gaoxing Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Sai Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
| | - Xinyi Li
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qi Tao
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qiuhui Hu
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
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Ma S, Li X, Tao Q, Hu Q, Yang W, Kimatu BM, Ma G. The effect of in vitro digestion on the interaction between polysaccharides derived from Pleurotus eryngii and intestinal mucus. Food Sci Nutr 2024; 12:1318-1329. [PMID: 38370047 PMCID: PMC10867464 DOI: 10.1002/fsn3.3845] [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: 10/20/2023] [Revised: 10/31/2023] [Accepted: 11/02/2023] [Indexed: 02/20/2024] Open
Abstract
Pleurotus eryngii polysaccharides (PEPs) have been proven to display multiple activities through digestive system action, from which the digestion products should first interact with intestinal mucus (MUC), followed by the function of intestinal cells. Hence, possible interacting characterizations between MUC and in vitro simulated digestion products of P. eryngii polysaccharides (DPEPs) and PEP were carried out in the present study. Results showed that both PEP and DPEP could significantly interact with MUC. Moreover, digestion can modify the interaction between polysaccharides and MUC; the degree of interaction also changes with time incrementing. Viscosity could be decreased after digesting. According to the zeta potential and stability analysis result, the digestive behavior could be regular and stable between polysaccharides and MUC interactions. Following fluorescence and infrared spectra, the structure of polysaccharides and mucin might be changed by digestion between polysaccharides and MUC. The study indicates that the interaction formed between DPEP and MUC might indirectly impact the exercise and immune activities of polysaccharides and influence the transportation of other nutrients. Overall, our results, the absorption and transport pathways of PEP, can be initially revealed and may provide a novel research viewpoint on the active mechanism of PEP in the intestinal tract.
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Affiliation(s)
- Sai Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Xinyi Li
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qi Tao
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qiuhui Hu
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Wenjian Yang
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Benard Muinde Kimatu
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
- Department of Dairy and Food Science and TechnologyEgerton UniversityEgertonKenya
| | - Gaoxing Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
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Chen M, Pan Q, Wu B, Wang H, Yi Y, Xu W, Guo D. Effect of Fenugreek ( Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat. Foods 2023; 12:4482. [PMID: 38137286 PMCID: PMC10742523 DOI: 10.3390/foods12244482] [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: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The effect of fenugreek (Trigonella foenum-graecum L.) seed extracts (FSEs) on the structure of duck myofibrillar protein (MP) oxidation was researched via particle size, zeta potential, Fourier transform infrared (FTIR), fluorescence spectroscopy, SDS-PAGE, and scanning electron microscopy (SEM) in the Fenton oxidation system. FSE (0.3 mg/mL) could scavenge 58.79% of the hydroxyl radical and possessed good antioxidation. FSE could retard the oxidation of MP, and the carbonyl formation and total sulfhydryl loss of MP decreased by 42.00% and 105.94%, respectively, after 4.67% of FSE treatment. SDS-PAGE results showed that 0.67% and 2.67% of FSE decreased the strength of the myosin heavy chain (MHC) and actin bands of the oxidized MP, respectively. The FSE changed the secondary structures of the MP and promoted the unfolding of the MP structure and the transformation from α-helix to β-turn. When treated with 0.67% of FSE, the hydrophobicity of the MP declined by 26.14%, and solubility was improved by 37.21% compared with the oxidation group. After 0.67% of FSE treatment, the particle size and zeta potential of the MP returned to the level of the blank group. Scanning electron microscopy revealed that FSE improved the apparent morphology of the MP. Overall, FSE had positive effects on the antioxidation of the duck MP, and it could improve the structure and characteristics of the MP. It is hoped that FSE could be considered as a natural antioxidant to retard the oxidation of the MP in meat products.
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Affiliation(s)
- Mingyue Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Qingmei Pan
- Hongan County Public Inspection and Testing Center, Hongan 438400, China;
| | - Binbin Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Hongxun Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Yang Yi
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Danjun Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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Liu H, Li J, Wang F, Sun X, Liu D, Wang Z, Gong H. Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation. Food Res Int 2023; 173:113275. [PMID: 37803587 DOI: 10.1016/j.foodres.2023.113275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Myosin is an ideal binding receptor for aroma compounds and its functional properties are easily affected by glucose. The study comprehensively clarified the effects of glucose glycation-induced structural modifications of myosin on its binding ability with furan derivatives, including 2-methylfuran, 2-furfural, and 2-furfurylthiol. The results demonstrated that the binding levels of furan derivatives were obviously affected by the glycation levels of myosin due to the changes of myosin structure and surface. The increased glycation levels caused the unfolding of myosin structure and accelerated the aggregation, as were exhibited by the data of zeta potential, particle size, microstructure, and secondary structure. The glycated myosin with wrinkled surfaces favored the significant increase of hydrophobic interactions (31.59-69.50 μg), the more exposure of amino acid residues (3459-6048), the formation of free sulfhydryl groups (16.37-20.58 mmol/104g) and hydrogen bonds. These key (non)covalent linkages accounted for the generation of glycated myosin-odorants complex, including 2-furfurylthiol (29.17-47.87 %), thus enhancing the resultant binding ability as evidenced by the free furan derivatives concentrations, fluorescence quenching and molecular docking simulation analysis. The glycated myosin for 8 h bound highest concentrations of furan derivatives. The results will provide comprehensive data on the retention of aroma compounds in meat products.
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Junke Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | | | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
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6
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Markers and Mechanisms of Deterioration Reactions in Dairy Products. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09331-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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7
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Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Qi B, Yang S, Zhao Y, Wang Y, Yang X, Chen S, Wu Y, Pan C, Hu X, Li C, Wang L. Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods. Gels 2022; 8:gels8030162. [PMID: 35323275 PMCID: PMC8951826 DOI: 10.3390/gels8030162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023] Open
Abstract
The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range. Using optimized conditions, samples with different DS were prepared, and the physicochemical properties of unmodified and carboxymethyl agars prepared by microwave and conventional methods were compared. Carboxymethylation significantly changed the physicochemical properties of the agar, improving gel transparency and reducing dissolution temperature, gel strength, gel hardness, molecular weight, and molecular size; DS was the key factor. Specifically, higher DS values resulted in greater changes. The microwave-assisted method significantly shortened the reaction time and preserved molecular weight, gel strength, and texture hardness of the agar. Therefore, as an environmentally friendly method, microwave-assisted synthesis shows great promise for producing carboxymethyl agar.
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Affiliation(s)
- Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China
- Correspondence: (S.Y.); (Y.Z.)
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Correspondence: (S.Y.); (Y.Z.)
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Lunan Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Hangzhou PuYu Technology Development Co., Ltd., Hangzhou 311300, China
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11
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Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Akkerman M, Johansen LB, Rauh V, Sørensen J, Larsen LB, Poulsen NA. Relationship between casein micelle size, protein composition and stability of UHT milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104856] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Nair PK, Corredig M. Time-dependent aggregation of casein micelle concentrates. J Dairy Sci 2021; 104:92-101. [DOI: 10.3168/jds.2020-18493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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Şimşek B, Gün İ, Ekinci MB. Effects of plasmin and plasminogen on textural biochemical and microbiological properties of clotted cream. J Food Saf 2018. [DOI: 10.1111/jfs.12554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bedia Şimşek
- Department of Food Engineering, Faculty of EngineeringSuleyman Demirel University Isparta Turkey
| | - İlhan Gün
- Burdur Food, Agriculture and Livestock Vocational High School, Burdur Mehmet Akif University Burdur Turkey
| | - Melike Baran Ekinci
- Department of Food Engineering, Faculty of EngineeringBurdur Mehmet Akif University Burdur Turkey
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Pandalaneni K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties. J Dairy Sci 2018; 101:9714-9724. [DOI: 10.3168/jds.2018-14781] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
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17
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O'Connell A, Kelly AL, Tobin J, Ruegg PL, Gleeson D. The effect of storage conditions on the composition and functional properties of blended bulk tank milk. J Dairy Sci 2016; 100:991-1003. [PMID: 27988127 DOI: 10.3168/jds.2016-11314] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 10/21/2016] [Indexed: 11/19/2022]
Abstract
The objective of this study was to investigate the effects of storage temperature and duration on the composition and functional properties of bulk tank milk when fresh milk was added to the bulk tank twice daily. The bulk tank milk temperature was set at each of 3 temperatures (2, 4, and 6°C) in each of 3 tanks on 2 occasions during two 6-wk periods. Period 1 was undertaken in August and September when all cows were in mid lactation, and period 2 was undertaken in October and November when all cows were in late lactation. Bulk tank milk stored at the 3 temperatures was sampled at 24-h intervals during storage periods of 0 to 96 h. Compositional parameters were measured for all bulk tank milk samples, including gross composition and quantification of nitrogen compounds, casein fractions, free amino acids, and Ca and P contents. The somatic cell count, heat stability, titratable acidity, and rennetability of bulk tank milk samples were also assessed. Almost all parameters differed between mid and late lactation; however, the interaction between lactation, storage temperature, and storage duration was significant for only 3 parameters: protein content and concentrations of free cysteic acid and free glutamic acid. The interaction between storage temperature and storage time was not significant for any parameter measured, and temperature had no effect on any parameter except lysine: lysine content was higher at 6°C than at 2°C. During 96 h of storage, the concentrations of some free amino acids (glutamic acid, lysine, and arginine) increased, which may indicate proteolytic activity during storage. Between 0 and 96 h, minimal deterioration was observed in functional properties (rennet coagulation time, curd firmness, and heat stability), which was most likely due to the dissociation of β-casein from the casein micelle, which can be reversed upon pasteurization. Thus, this study suggests that blended milk can be stored for up to 96 h at temperatures between 2°C and 6°C with little effect on its composition or functional properties.
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Affiliation(s)
- A O'Connell
- Teagasc, Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Dairy Science, University of Wisconsin-Madison, Madison 53706
| | - A L Kelly
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - J Tobin
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - P L Ruegg
- Department of Dairy Science, University of Wisconsin-Madison, Madison 53706
| | - D Gleeson
- Teagasc, Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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Lee YK, Ahn SI, Chang YH, Kwak HS. Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage. J Dairy Sci 2015; 98:5841-9. [PMID: 26162797 DOI: 10.3168/jds.2014-9105] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2014] [Accepted: 05/11/2015] [Indexed: 11/19/2022]
Abstract
The current study was carried out to investigate the dispersibility of powdered oyster shell (POS), nanopowdered oyster shell (NPOS), and Zn-activated nanopowdered oyster shell (Zn-NPOS) in milk and to determine effects of adding oyster shell on the physicochemical and sensory properties of milk during storage at 4°C for 16 d. To ensure dispersibility, 10% (wt/vol) oyster shell was added to distilled water and stirred at 800 rpm for 2 h, and then the emulsifier 0.5% polyglycerol monostearate (PGMS) was added and stirred continually for 24 h. The particle sizes of POS, NPOS, and Zn-NPOS were 180μm, 389 nm, and 257 nm, respectively. The pH values of all milk samples ranged from 6.62 to 6.88 during storage, and the zeta-potential of milks with NPOS and Zn-NPOS added were more stable than that of milk with POS in low concentrations (0.5 and 1.0%, vol/vol) during storage. The L and a color values of the milks were not significantly influenced by treatment; however, the b value (yellow-blue color) significantly increased during storage after adding POS, NPOS, or Zn-NPOS. Sensory analysis revealed that sedimentation score significantly increased with POS-supplemented milk, but the NPOS- and Zn-NPOS-supplemented milks did not show sedimentation until after 8 d of storage. Based on the data obtained, we conclude that dispersible nanosized oyster shell at concentrations of 0.5 and 1.0% (vol/vol) could be supplemented to milk without significant adverse effects on physicochemical and sensory properties.
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Affiliation(s)
- Y K Lee
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
| | - S I Ahn
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
| | - Y H Chang
- Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
| | - H S Kwak
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
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Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0202-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Rauh VM, Sundgren A, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Luo X, Ramchandran L, Vasiljevic T. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0192-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6852-60. [PMID: 24964203 DOI: 10.1021/jf502088u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.
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Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre , Rørdrumvej 2, DK-8220 Brabrand, Denmark
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Cattaneo S, Stuknytė M, Pellegrino L, De Noni I. Targeted peptides for the quantitative evaluation of casein plasminolysis in drinking milk. Food Chem 2014; 155:179-85. [DOI: 10.1016/j.foodchem.2014.01.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2013] [Revised: 12/09/2013] [Accepted: 01/18/2014] [Indexed: 10/25/2022]
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Preservative action of 11S (glycinin) and 7S (β-conglycinin) soy globulin on bovine raw milk stored either at 4 or 25 °C. J DAIRY RES 2013; 80:174-83. [PMID: 23473420 DOI: 10.1017/s0022029913000095] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Considerable inhibitory antibacterial actions were exerted by the soybean 11S subunit comparable with nisin on the proliferation of total viable count, Pseudomonas count and Enterobacteriaceae count in bovine milk stored at 4 or 25 °C for 30 d and 48 h, while 7S and lysozyme were much less effective. The maximum magnitudes of bacterial reduction by 11S and nisin were in the range 2-4 log CFU/ml. The proliferation of 3 pathogenic bacteria (Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7) artificially inoculated into raw milk stored at 4 or 25 °C were particularly and significantly (P<0.05) reduced by 11S subunit and nisin (0.5% w/v), but only slightly by 7S and moderately by lysozyme. Lactose consumption, acidity development and casein degradation during storage of bovine raw milk were attenuated during storage at 4 or 25 °C and sensorial traits were better maintained by supplementation with 11S (0.5% w/v). 11S subunit may be used a safely food preservative, if permitted.
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Osman A, Mahgoub S, El-Masry R, Al-Gaby A, Sitohy M. Extending the Technological Validity of Raw Buffalo Milk at Room Temperature by Esterified Legume Proteins. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00768.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. Osman
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
| | - S. Mahgoub
- Microbiology Department Faculty of Agriculture; Zagazig University; Zagazig 44511 Egypt
| | - R. El-Masry
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
| | - A. Al-Gaby
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
| | - M. Sitohy
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
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Proteolysis of casein micelles by Pseudomonas fluorescens CNRZ 798 contributes to the destabilisation of UHT milk during its storage. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0019-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Moslehishad M, Ezzatpanah H. Transmission Electron Microscopy Study of Casein Micelle in Raw Milk with Different Somatic Cell Count Levels. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802713156] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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HACHANA Y, KRAIEM K, PAAPE MJ. Effect of Plasmin, Milk Somatic Cells and Psychrotrophic Bacteria on Casein Fractions of Ultra High Temperature Treated Milk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.79] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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29
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Su R, He Z, Qi W. Pancreatic hydrolysis of bovine casein: Changes in the aggregate size and molecular weight distribution. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.078] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gaucher I, Mollé D, Gagnaire V, Gaucheron F. Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.04.007] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Qi W, Su R, He Z, Zhang Y, Jin F. Pepsin-Induced Changes in the Size and Molecular Weight Distribution of Bovine Casein During Enzymatic Hydrolysis. J Dairy Sci 2007; 90:5004-11. [DOI: 10.3168/jds.2007-0230] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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