1
|
Hou W, Ma X, Yu Z, Bari L, Jiang H, Du Q, Fan R, Wang J, Yang Y, Han R. Impact of ultrasonic and heat treatments on the physicochemical properties and rennet-induced coagulation characteristics of milk from various species. ULTRASONICS SONOCHEMISTRY 2024; 111:107084. [PMID: 39357213 DOI: 10.1016/j.ultsonch.2024.107084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 09/19/2024] [Accepted: 09/25/2024] [Indexed: 10/04/2024]
Abstract
This study investigates the effects of heat and ultrasonic treatments on the physicochemical parameters and rennet-induced coagulation properties of milk from a variety of species, including cow, goat, buffalo, and donkey. Milk samples were subjected to heat treatments at different temperatures (65 °C, 80 °C, 90 °C, 100 °C) and ultrasonic treatment at varying power levels (200 W, 400 W, 600 W, 800 W, 1000 W). The results revealed that changes in turbidity, particle size, zeta potential, secondary structure, and surface hydrophobicity were altered by both ultrasonic and heat treatments, as well as the kind of milk. Ultrasonic treatment of cow milk decreased α-helix content while increasing β-turn content. Under similar ultrasonic treatment, goat milk showed a considerable increase in β-sheet content, whereas β-turn and random coil contents decreased compared to control samples. Notably, the water-holding capacity of gels formed from all four types of milk increased significantly with the intensity of ultrasonic and heat treatments. The hardness of buffalo milk gels increased significantly after ultrasonic and thermal treatments, ranging from 63 °C for 30 min to 90 °C for 15 min, but the hardness of cow and goat milk gels increased in varying degrees compared to their control samples. Furthermore, gels from cow and goat milk had higher storage modulus (G') and loss modulus (G'') than those from buffalo and donkey milk, and changes in G' and G'' from the examined milk were altered by ultrasonic and heat treatments. These findings offer important insights into refining milk processing procedures to improve dairy product quality and usefulness.
Collapse
Affiliation(s)
- Wenjuan Hou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Xuli Ma
- China Certification & Inspection Group Shandong Co., Ltd, Qingdao 266109, Shandong, China
| | - Zhongna Yu
- Haidu.College, Qingdao Agricultural University, Laiyang 265200, Shandong, China
| | - Latiful Bari
- Food & Agriculture Research Division, Center for Advanced Research in Sciences, University of Dhaka, Dhaka 1000, Bangladesh
| | - Hongning Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| |
Collapse
|
2
|
Zhang S, Guo X, Deng X, Zhao Y, Zhu X, Zhang J. Modifications of Thermal-Induced Northern Pike (Esox lucius) Liver Ferritin on Structural and Self-Assembly Properties. Foods 2022; 11:foods11192987. [PMID: 36230063 PMCID: PMC9563589 DOI: 10.3390/foods11192987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
Ferritin, as an iron storage protein, regulates iron metabolism and delivers bioactive substances. It has been regarded as a safe, new type of natural iron supplement, with high bioavailability. In this paper, we extracted and purified ferritin from northern pike liver (NPLF). The aggregation stabilities, assemble properties, and structural changes in NPLF were investigated using electrophoresis, dynamic light scattering (DLS), circular dichroism (CD), UV–Visible absorption spectroscopy, fluorescence spectroscopy, and transmission electron microscopy (TEM) under various thermal treatments. The solubility, iron concentration, and monodispersity of NPLF all decreased as the temperature increased, and macromolecular aggregates developed. At 60 °C and 70 °C, the α-helix content of ferritin was greater. The content of α-helix were reduced to 8.10% and 1.90% at 90 °C and 100 °C, respectively, indicating the protein structure became loose and lost its self-assembly ability. Furthermore, when treated below 80 °C, NPLF maintained a complete cage-like shape, according to the microstructure. Partially unfolded structures reassembled into tiny aggregates at 80 °C. These findings suggest that mild thermal treatment (80 °C) might inhibit ferritin aggregation while leaving its self-assembly capacity unaffected. Thus, this study provides a theoretical basis for the processing and use of NPLF.
Collapse
Affiliation(s)
| | | | | | | | | | - Jian Zhang
- Correspondence: ; Tel.: +86-189-9773-1657
| |
Collapse
|
3
|
Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
4
|
Zhang L, Zhou R, Zhang J, Zhou P. Heat-induced denaturation and bioactivity changes of whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105175] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
5
|
Real-time in-situ quantification of protein secondary structures in aqueous solution based on ATR-FTIR subtraction spectrum. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
6
|
Effects of metal ions on activity and structure of phenoloxidase in Penaeus vannamei. Int J Biol Macromol 2021; 174:207-215. [PMID: 33482212 DOI: 10.1016/j.ijbiomac.2021.01.112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 01/10/2021] [Accepted: 01/17/2021] [Indexed: 11/24/2022]
Abstract
Phenoloxidase (PO) is a typical metal enzyme, which requires metal ions as prosthetic groups to enable the full exertion of its activity. To study how metal ions affected the activity and structure of PO enzymes, while providing reference materials for in-depth investigations, we examined the effects of different metal ions (Cu2+, Zn2+, Mg2+, Ca2+, and Ba2+) on their activities. Furthermore, Cu2+ and Mg2+ were selected for further investigation through UV spectra, intrinsic fluorescence spectroscopy, AFM, and FTIR. It was revealed that Cu2+ had a more obvious effect on PO compared to Mg2+. The PO could be activated when the concentrations of Cu2+ and Mg2+ were lower than 10-3 and 10-2 mol/L, respectively, and maximum PO activities (182.14% and 141.02%) were observed at 10-4 mol/L concentrations of Cu2+ and Mg2+. When the concentrations of Cu2+ and Mg2+ were higher than 10-2 and 10-1 mol/L, the activities PO were inhibited. The results of the UV-vis and fluorescence spectra revealed that Cu2+ shaped the tertiary structure of PO, whereas the effect of Mg2+ was slight. The AFM results demonstrated that high concentrations of Cu2+ and Mg2+ resulted in PO aggregation. FTIR analysis indicated that the total content of PO α-helices and β-sheets decreased with higher concentrations of Cu2+ and Mg2+.
Collapse
|
7
|
Li XY, Cheng M, Li J, Zhao X, Qin YS, Chen D, Wang JM, Wang CF. Change in the structural and functional properties of goat milk protein due to pH and heat. J Dairy Sci 2019; 103:1337-1351. [PMID: 31785880 DOI: 10.3168/jds.2019-16862] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 10/02/2019] [Indexed: 01/11/2023]
Abstract
This study was carried out to investigate the effects of pH and heat on the structure and function of milk proteins by comparing goat milk treated under different pH and temperature conditions. The results showed that pH had a significant effect on the thermal stability of goat milk proteins, and the proteins were least thermally stable at pH 7.7. Except for the pH 6.9 goat milk, the surface hydrophobicities of the milk proteins at various pH values reached their maxima at 85°C. The particle size, zeta potential, and content of regular secondary structure also decreased significantly at 85°C, and the turbidity of milk proteins under alkaline pH conditions was lower than that under acidic conditions. It was concluded that alkaline conditions resulted in better emulsion stability and oil-holding capacity, and acidic conditions offered better foaming ability, foam stability, and water-holding capacity for goat milk protein during heat processing. It can also be seen that 85°C was the key temperature for milk proteins after changing the pH of the milk. This paper provides a theoretical basis for optimizing the processing conditions for goat milk and the applications of goat milk proteins.
Collapse
Affiliation(s)
- X Y Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - M Cheng
- Qingdao Research Institute of Husbandry and Veterinary, Qingdao, China, 266100
| | - J Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - D Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - J M Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China, 271018
| | - C F Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353.
| |
Collapse
|
8
|
Gélébart P, Riaublanc A, Famelart MH, Jonchère C, Beaumal V, Anton M, Garnier C. Protein aggregates modulate the texture of emulsified and acidified acid milk gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
9
|
Li H, Yang C, Chen C, Ren F, Li Y, Mu Z, Wang P. The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels. Molecules 2018; 23:molecules23071632. [PMID: 29973558 PMCID: PMC6100453 DOI: 10.3390/molecules23071632] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 06/30/2018] [Accepted: 07/01/2018] [Indexed: 12/03/2022] Open
Abstract
In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.
Collapse
Affiliation(s)
- Hongliang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Chang Yang
- Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China.
| | - Chong Chen
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Beijing 100083, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zhishen Mu
- Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China.
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
- Beijing Laboratory of Food Quality and Safety, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China.
| |
Collapse
|
10
|
The effect of aggregation into fractals or microgels on the charge density and the isoionic point of globular proteins. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
11
|
Nyemb K, Guérin-Dubiard C, Pézennec S, Jardin J, Briard-Bion V, Cauty C, Rutherfurd SM, Dupont D, Nau F. The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.011] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
12
|
Andoyo R, Guyomarc'h F, Burel A, Famelart MH. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
13
|
In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese. Int J Food Microbiol 2014; 197:98-107. [PMID: 25589362 DOI: 10.1016/j.ijfoodmicro.2014.12.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 12/09/2014] [Accepted: 12/14/2014] [Indexed: 11/20/2022]
Abstract
Thirty-six microorganisms (twenty-one bacteria, twelve yeasts and three fungi) were isolated from surface-ripened cheeses and subjected to in vitro digestive stress. The approach mimicked gastric and/or duodenal digestion. Lactobacillus rhamnosus GG, Escherichia coli Nissle 1917 and Saccharomyces boulardii were used as reference strains. We studied the microorganisms grown separately in culture medium and then included (or not) in a rennet gel. The microorganisms' immunomodulatory abilities were also assessed by profiling cytokine induction in human peripheral blood mononuclear cells (PBMCs). The loss of viability was less than 1 log CFU/mL for yeasts under all conditions. In contrast, Gram-negative bacteria survived gastric and/or duodenal stress well but most of the Gram-positive bacteria were more sensitive (especially to gastric stress). Inclusion of sensitive Gram-positive bacteria in rennet gel dramatically improved gastric survival, when compared with a non-included cultured (with a 4 log CFU/mL change in survival). However, the rennet gel did not protect the bacteria against duodenal stress. The PBMC cytokine assay tests showed that the response to yeasts was usually anti-inflammatory, whereas the response to bacteria varied from one strain to another.
Collapse
|
14
|
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]
|
15
|
Chever S, Guyomarc'h F, Beaucher E, Famelart M. High-protein fat-free acid milk gels: Control of protein composition and heat treatment. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.02.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
16
|
Heat stability of yak micellar casein as affected by heat treatment temperature and duration. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0173-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
17
|
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
18
|
|
19
|
Barbé F, Ménard O, Gouar YL, Buffière C, Famelart MH, Laroche B, Feunteun SL, Rémond D, Dupont D. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability. Food Chem 2014; 143:1-8. [DOI: 10.1016/j.foodchem.2013.07.100] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Revised: 06/28/2013] [Accepted: 07/19/2013] [Indexed: 12/14/2022]
|
20
|
Famelart MH, Le NHT, Croguennec T, Rousseau F. Are disulphide bonds formed during acid gelation of preheated milk? Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12174] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
21
|
Le Feunteun S, Barbé F, Rémond D, Ménard O, Le Gouar Y, Dupont D, Laroche B. Impact of the Dairy Matrix Structure on Milk Protein Digestion Kinetics: Mechanistic Modelling Based on Mini-pig In Vivo Data. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1116-6] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
22
|
Barbé F, Ménard O, Le Gouar Y, Buffière C, Famelart MH, Laroche B, Le Feunteun S, Dupont D, Rémond D. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chem 2012. [PMID: 23194515 DOI: 10.1016/j.foodchem.2012.09.022] [Citation(s) in RCA: 132] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
This study aimed to determine the kinetics of milk protein digestion and amino acid absorption after ingestion of four dairy matrices by six minipigs: unheated or heated skim milk and corresponding rennet gels. Digestive contents and plasma samples were collected over a 7 h-period after meal ingestion. Gelation of milk slowed down the outflow of the meal from the stomach and the subsequent absorption of amino acids, and decreased their bioavailability in peripheral blood. The gelled rennet matrices also led to low levels of milk proteins at the duodenum. Caseins and β-lactoglobulin, respectively, were sensitive and resistant to hydrolysis in the stomach with the unheated matrices, but showed similar digestion with the heated matrices, with a heat-induced susceptibility to hydrolysis for β-lactoglobulin. These results suggest a significant influence of the meal microstructure (resulting from heat treatment) and macrostructure (resulting from gelation process) on the different steps of milk proteins digestion.
Collapse
Affiliation(s)
- Florence Barbé
- INRA UMR 1253, Science et Technologie du Lait et de l'œuf, 65, rue de Saint Brieuc, 35000 Rennes, France
| | | | | | | | | | | | | | | | | |
Collapse
|
23
|
Morand M, Dekkari A, Guyomarc'h F, Famelart MH. Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.03.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
24
|
Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.10.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|