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Oriomah O, Noriega Fernández E, Sone I. Prior thermal and high-pressure processing alters the impact of high intensity ultrasound on reconstituted skim milk. ULTRASONICS SONOCHEMISTRY 2024; 109:107000. [PMID: 39074402 DOI: 10.1016/j.ultsonch.2024.107000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/06/2024] [Accepted: 07/19/2024] [Indexed: 07/31/2024]
Abstract
Reconstituted skim milk was subjected to heat treatment at 85 °C for 20 min or high pressure processing (HPP) at 400 or 600 MPa for 15 min with or without subsequent high intensity ultrasound (US) at 68 kHz, 500 W for 15 min at 30 °C. Untreated and treated samples were analyzed for particle size distribution, zeta potential, surface hydrophobicity, and concentration of total and surface sulfhydryl groups in addition to Native- and SDS-PAGE of serum phase upon ultracentrifugation and pH adjustment. Preceding heat- and HPP altered the impact of the subsequent US treatment, demonstrating process- and intensity-dependent exposure and burial of surface reactive sites on milk proteins respectively. US following HPP promoted sedimentation of HPP-dispersed serum casein fractions, while US following heat was directed mainly at the whey proteins originally bound to the micelles. The primary US effect on the untreated and treated milk proteins was at the molecular level.
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Affiliation(s)
- Oluyemi Oriomah
- Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Estefanía Noriega Fernández
- Department of Processing Technology, Nofima AS. Richard Johnsensgate 4, 4021 Stavanger, Norway; European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy
| | - Izumi Sone
- Department of Processing Technology, Nofima AS. Richard Johnsensgate 4, 4021 Stavanger, Norway.
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2
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Venkatram R, García-Cano I, Jiménez-Flores R. Reduction in the antigenicity of beta-lactoglobulin in whole milk powder via supercritical CO 2 treatment. J Dairy Sci 2024; 107:4216-4234. [PMID: 38460870 DOI: 10.3168/jds.2023-24565] [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: 12/18/2023] [Accepted: 02/02/2024] [Indexed: 03/11/2024]
Abstract
Cow milk allergy is a common phenomenon experienced in early childhood (<5 yr of age) with an average occurrence rate of roughly 2.5%. The most prevalent allergen in cow milk is believed to be β-LG. The objective of this study was to evaluate the use of hydrophobic supercritical CO2 (ScCO2) to modify the chemical structure β-LG, thus impairing its recognition by antibodies. Whole milk powder (WMP) was selected because of its closest compositional resemblance to bovine fluid milk and its applications in reconstitution and in the beverage (infant, toddler, and adult), confectionary, bakery, and meat industries. For this study, WMP was treated with food-grade CO2 at temperatures of 50, 63, and 75°C under operating pressures of 100, 150, 200, 250, and 300 bar. Proteins in WMP were examined using SDS-PAGE, western blot, and ELISA. Orbitrap Fusion liquid chromatography-tandem MS (LC-MS/MS) and periodic staining was performed to confirm post-translational modifications in β-LG. Functional properties of WMP before and after treatment were assessed by its solubility index, oil holding capacity, emulsion capacity and stability, zeta potential, particle size, and color analysis. SDS-PAGE of treated samples yielded fuzzy bands (variable mobility of molecules due to different molecular weights results in ill-defined bands) indicative of an increase in molecular weight, presumably due to chemical change in the protein, and demonstrated a maximum of 71.13 ± 0.29% decrease in the band intensity of β-LG under treatment conditions of 75°C/300 bar for 30 min. These changes were small with samples treated with heat only. Lighter, diffused bands were observed using western blot analysis. The ELISA tests proved that ScCO2 treatment specifically and significantly affected the antigenicity of β-LG with a reduction of 42.9 ± 2.83% and 54.75 ± 2.43% at 63°C/200 bar and 75°C/300 bar, respectively. Orbitrap fusion detected the presence of fatty acids and sugar moieties bound to β-LG and the latter was confirmed by periodic staining. Functional properties of ScCO2-treated milk powder yielded a decrease in solubility index and an increase in emulsion capacity of WMP was observed under ScCO2 treatment at 75°C/300 bar, with small and insignificant changes at other treatments producing a decrease in antigenicity. Color changes were small for most samples, except at 63°C/200 bar, where a significant increase in yellowness was observed. Zeta potential and particle size measurements indicated that most changes were temperature driven. This study demonstrates 2 approaches to mitigate β-LG antigenicity via fatty acid binding and lactosylation using hydrophobic ScCO2.
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Affiliation(s)
- Rahul Venkatram
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210
| | - Israel García-Cano
- Department of Food Science and Technology, National Institute of Medical Sciences and Nutrition, Mexico City, Mexico 14080
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210.
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3
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Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing. Foods 2023; 12:foods12030480. [PMID: 36766009 PMCID: PMC9914712 DOI: 10.3390/foods12030480] [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: 12/21/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/21/2023] Open
Abstract
Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enriched α-Lactalbumin (α-La) fraction from bovine native whey concentrate. Different HPP treatment parameters were considered: initial pH (physiological and acidified), sample temperature (7-35 °C), pressure (0-600 MPa) and processing time (0-490 s). The conditions providing the best α-La yield and α-La purification degree balance (46.16% and 80.21%, respectively) were 4 min (600 MPa, 23 °C), despite the significant decrease of the surface hydrophobicity and the total thiol content indexes in the α-La-enriched fraction. Under our working conditions, the general effects of HPP on α-La and β-Lg agreed with results reported in other studies of cow milk or whey. Notwithstanding, our results also indicated that the use of native whey concentrate could improve the β-Lg precipitation degree and the α-La purification degree, in comparison to raw milk or whey. Future studies should include further characterization of the α-La-enriched fraction and the implementation of membrane concentration and HPP treatment to valorize cheese whey.
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Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Gharbi N, Marciniak A, Doyen A. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review. Compr Rev Food Sci Food Saf 2022; 21:4274-4293. [PMID: 35904187 DOI: 10.1111/1541-4337.13012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/17/2022] [Accepted: 07/03/2022] [Indexed: 01/28/2023]
Abstract
High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk proteins depending on factors such as the temperature, pH, concentration, decompression rate, cycling, composition of the medium and pressure level and duration. An in-depth understanding of the impact of these factors is important for controlling HHP-induced modification of milk proteins and the interactions within or between them, which can be applied to prevent undesired aggregation, gelation, and precipitation during HHP processing or to obtain specific milk protein modifications to attain specific protein properties. In this regard, understanding the influences of these factors can provide insight into the modulation and optimization of HHP conditions to attain specific milk protein structures. In recent years, there has been a great research attention on HHP-induced changes in milk proteins influenced by factors such as pH, temperature, concentration, cycling, decompression condition, and medium composition. Hence, to provide insight into how these factors control milk protein structures under HHP treatment and to understand if their effects depend on HHP parameters and environmental conditions, this review discusses recent findings on how various factors (pH, temperature, cycling, decompression rate, medium composition, and concentration) affect HHP-induced bovine milk protein modification. Practical Application: The information provided in this review will be very useful to anticipate the challenges related to the formulation and development of pressure-treated milk and dairy products.
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Affiliation(s)
- Negar Gharbi
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
| | - Alice Marciniak
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Alain Doyen
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
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Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions. Foods 2022; 11:foods11101383. [PMID: 35626953 PMCID: PMC9140544 DOI: 10.3390/foods11101383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/03/2022] [Accepted: 05/04/2022] [Indexed: 02/01/2023] Open
Abstract
The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.
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Risso D, Leoni V, Fania C, Arveda M, Falchero L, Barattero M, Civra A, Lembo D, Poli G, Menta R. Effect of industrial processing and storage procedures on oxysterols in milk and milk products. Food Funct 2021; 12:771-780. [PMID: 33393572 DOI: 10.1039/d0fo02462g] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Oxysterols are products of enzymatic and/or chemical cholesterol oxidation. While some of the former possess broad antiviral activities, the latter mostly originate from the deterioration of the nutritional value of foodstuff after exposure to heat, light, radiation and oxygen, raising questions about their potential health risks. We evaluated the presence of selected oxysterols in bovine colostrum and monitored the evolution of their cholesterol ratio throughout an entire industrial-scale milk production chain and after industrially employed storage procedures of milk powders. We report here for the first time the presence of high levels of the enzymatic oxysterol 27-hydroxycholesterol (27OHC) in concentrations of antiviral interest in bovine colostrum (87.04 ng mL-1) that decreased during the first postpartum days (56.35 ng mL-1). Of note, this oxysterol is also observed in milk and milk products and is not negatively affected by industrial processing or storage. We further highlight an exponential increase of the non-enzymatic oxysterols 7β-hydroxycholesterol (7βOHC) and 7-ketocholesterol (7KC) in both whole (WMPs) and skimmed milk powders (SMPs) during prolonged storage, confirming their role as reliable biomarkers of cholesterol oxidation over time: after 12 months, 7βOHC reached in both SMPs and WMPs amounts that have been found to be potentially toxic in vitro (265.46 ng g-1 and 569.83 ng g-1, respectively). Interestingly, industrial processes appeared to affect the generation of 7βOHC and 7KC differently, depending on the presence of fat in the product: while their ratios increased significantly after skimming and processing of skimmed milk and milk products, this was not observed after processing whole milk and milk cream.
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Affiliation(s)
- D Risso
- Soremartec Italia Srl, Ferrero Group, Alba, CN, Italy.
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8
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Ghaderi S, Hesarinejad MA, Shekarforoush E, Mirzababaee SM, Karimpour F. Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum. Food Sci Nutr 2020; 8:5571-5579. [PMID: 33133559 PMCID: PMC7590265 DOI: 10.1002/fsn3.1834] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/26/2020] [Accepted: 07/27/2020] [Indexed: 11/09/2022] Open
Abstract
The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on the functional properties of aqueous dispersions of Alyssum homolocarpum seed gum (AHSG). In this regard, the rheological properties, foam stability, and emulsion stability of the HHP-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the HHP-treated gums had more gel-like behavior than viscous-like behavior (storage modulus > loss modulus) at designated pressures. When AHSG was treated by HHP, both elastic (G') and viscous (G″) moduli were increased compared to the native AHSG. The native- and HHP-treated gums exhibited a shear-thinning (pseudoplastic) behavior. Furthermore, the pressure levels have a significant effect on consistency coefficient, flow behavior index, and yield stress (p < .05) of AHSG. The results showed that the HHP-treated gums lead to improve the foam and emulsion stability of AHSG. Finally, we assume that HHP-treated AHSG improves texture in the food materials.
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Affiliation(s)
- Sajad Ghaderi
- Faculty of Health and Nutrition Yasuj University of Medical Sciences Yasuj Iran
| | - Mohammad Ali Hesarinejad
- Department of Food Processing Research Institute of Food Science & Technology (RIFST) Mashhad Iran
| | | | - Seyyed Mahdi Mirzababaee
- Department of Food Machinery Design Research Institute of Food Science & Technology (RIFST) Mashhad Iran
| | - Farzad Karimpour
- Social Determinants of Health Research Center Yasuj University of Medical Sciences Yasuj Iran
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9
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Kiełczewska K, Jankowska A, Dąbrowska A, Wachowska M, Ziajka J. The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104607] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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10
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Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102192] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Nassar KS, Zhang S, Lu J, Pang X, Ragab ES, Yue Y, Lv J. Combined effects of high-pressure treatment and storage temperature on the physicochemical properties of caprine milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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de Castro P, Sollich P. Critical phase behavior in multi-component fluid mixtures: Complete scaling analysis. J Chem Phys 2018; 149:204902. [DOI: 10.1063/1.5058719] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Pablo de Castro
- Disordered Systems Group, Department of Mathematics, King’s College London, WC2R 2LS London, United Kingdom
| | - Peter Sollich
- Disordered Systems Group, Department of Mathematics, King’s College London, WC2R 2LS London, United Kingdom
- Institut für Theoretische Physik, Georg-August-Universität, 37077 Göttingen, Germany
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14
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Liu J, Zamora A, Castillo M, Saldo J. Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Leu M, Marciniak A, Chamberland J, Pouliot Y, Bazinet L, Doyen A. Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration. J Dairy Sci 2017. [PMID: 28647330 DOI: 10.3168/jds.2017-12774] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Ultrafiltration (UF) is largely used in the dairy industry to generate milk and whey protein concentrate for standardization of milk or production of dairy ingredients. Recently, it was demonstrated that high hydrostatic pressure (HHP) extended the shelf life of milk and improved rennet coagulation and cheese yield. Pressurization also modified casein micelle size distribution and promoted aggregation of whey proteins. These changes are likely to affect UF performance. Consequently, this study determined the effect of skim milk pressurization (300 and 600 MPa, 5 min) on UF performance in terms of permeate flux decline and fouling. The effect of HHP on milk proteins was first studied and UF was performed in total recycle mode at different transmembrane pressures to determine optimal UF operational parameters and to evaluate the effect of pressurization on critical and limiting fluxes. Ultrafiltration was also performed in concentration mode at a transmembrane pressure of 345 kPa for 130 or 140 min to evaluate the decline of permeate flux and to determine fouling resistances. It was observed that average casein micelle size decreased by 32 and 38%, whereas β-lactoglobulin denaturation reached 30 and 70% at 300 and 600 MPa, respectively. These results were directly related to UF performance because initial permeate fluxes in total recycle mode decreased by 25% at 300 and 600 MPa compared with nonpressurized milk, critical flux, and limiting flux, which were lower during UF of milk treated with HHP. During UF in concentration mode, initial permeate fluxes were 30% lower at 300 and 600 MPa compared with the control, but the total flux decline was higher for nonpressurized milk (62%) compared with pressure-treated milk (30%). Fouling resistances were similar, whatever the treatment, except at 600 MPa where irreversible fouling was higher. Characterization of the fouling layer showed that caseins and β-lactoglobulin were mainly involved in membrane fouling after UF of pressure-treated milk. Our results demonstrate that HHP treatment of skim milk drastically decreased UF performance.
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Affiliation(s)
- Mathilde Leu
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Julien Chamberland
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Yves Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada.
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16
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de Castro P, Sollich P. Phase separation dynamics of polydisperse colloids: a mean-field lattice-gas theory. Phys Chem Chem Phys 2017; 19:22509-22527. [DOI: 10.1039/c7cp04062h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Strong theoretical evidence shows that dense colloidal mixtures phase-separate in two stages and the denser phase contains long-lived composition heterogeneities.
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Affiliation(s)
- Pablo de Castro
- Disordered Systems Group
- Department of Mathematics
- King's College London
- London
- UK
| | - Peter Sollich
- Disordered Systems Group
- Department of Mathematics
- King's College London
- London
- UK
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17
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Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins. Food Chem 2015; 187:354-63. [DOI: 10.1016/j.foodchem.2015.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 02/08/2015] [Accepted: 04/13/2015] [Indexed: 11/24/2022]
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18
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Sørensen H, Mortensen K, Sørland GH, Larsen FH, Paulsson M, Ipsen R. Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Bravo FI, Felipe X, López-Fandiño R, Molina E. Skim milk protein distribution as a result of very high hydrostatic pressure. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Baier D, Schmitt C, Knorr D. Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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High-pressure treatment of milk in industrial and pilot-scale equipments: effect of the treatment conditions on the protein distribution in different milk fractions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1902-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Bravo FI, Molina E, López-Fandiño R. Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction. J Dairy Sci 2012; 95:6293-9. [PMID: 22981575 DOI: 10.3168/jds.2012-5490] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Accepted: 07/29/2012] [Indexed: 11/19/2022]
Affiliation(s)
- F I Bravo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, 28049 Madrid, Spain
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23
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Al-Nabulsi A, Shaker R, Osaili T, Clark S, Harte F, Barbosa-Cánovas G. Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.494758] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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25
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Liu CM, Zhong JZ, Liu W, Tu ZC, Wan J, Cai XF, Song XY. Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization. J Food Sci 2011; 76:E341-7. [DOI: 10.1111/j.1750-3841.2011.02134.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Lu X, Schmitt D, Chen S. Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02262.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Venir E, Marchesini G, Biasutti M, Innocente N. Dynamic high pressure–induced gelation in milk protein model systems. J Dairy Sci 2010; 93:483-94. [DOI: 10.3168/jds.2009-2465] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2009] [Accepted: 10/29/2009] [Indexed: 11/19/2022]
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28
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Udabage P, Augustin MA, Versteeg C, Puvanenthiran A, Yoo JA, Allen N, McKinnon I, Smiddy M, Kelly AL. Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.08.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Orlien V, Boserup L, Olsen K. Casein micelle dissociation in skim milk during high-pressure treatment: Effects of pressure, pH, and temperature. J Dairy Sci 2010; 93:12-8. [DOI: 10.3168/jds.2009-2244] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2009] [Accepted: 10/06/2009] [Indexed: 11/19/2022]
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