1
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Mediwaththe A, Huppertz T, Chandrapala J, Vasiljevic T. Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods 2023; 12:4404. [PMID: 38137208 PMCID: PMC10742440 DOI: 10.3390/foods12244404] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Milk protein dispersions containing added cocoa powder (1.5% (w/w)) and sucrose (7% (w/w)) and varying levels of κ-carrageenan (0.01, 0.03, or 0.05% w/w) were subjected to combined heat treatment (90 °C/5 min or 121 °C/2.6 min) and shear (100 or 1000 s-1) to investigate the heat stability of milk proteins. The application of shear led to a notable reduction in non-sedimentable proteins, resulting in an increase in the average particle size and apparent viscosity of the dispersions, particularly at high concentrations of k-carrageenan and elevated temperatures. This indicates that shear forces induced prominent protein aggregation, especially at higher κ-carrageenan concentrations. This aggregation was primarily attributed to the destabilisation of micelles and presence of loosely bound caseins within the κ-carrageenan network, which exhibited increased susceptibility to aggregation as collision frequencies increased due to shear.
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Affiliation(s)
- Anushka Mediwaththe
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia; (A.M.); (T.H.)
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia; (A.M.); (T.H.)
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | | | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia; (A.M.); (T.H.)
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2
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Kaur S, Vasiljevic T, Huppertz T. Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates. Foods 2023; 12:3806. [PMID: 37893698 PMCID: PMC10606088 DOI: 10.3390/foods12203806] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The main aim of the study was to establish the impact of limited proteolysis by actinidin on the functionality of selected milk protein systems. The plant protease actinidin was used to produce hydrolysates (MPHs) from milk protein concentrate (MPC) and whey protein concentrate (WPC) to 0, 5, 10 or 15% of the degree of hydrolysis (DH) at an enzyme-to-substrate ratio of 1:100 (5.21 units of actinidin activity g-1 of protein). The functionalities assessed included solubility, heat stability, emulsification and foaming properties. In general, significant changes in the functionalities of MPH were associated with the extent of hydrolysis. Solubility of hydrolysates increased with increasing %DH, with WPC showing about 97% solubility at 15% DH. Emulsifying properties were negatively affected by hydrolysis, whereas heat stability was improved in the case of WPC (~25% of heat stability increased with an increase in DH to 15%). Hydrolysates from both WPC and MPC had improved foaming properties in comparison to unhydrolysed controls. These results were also supported by changes in the FTIR spectra. Further adjustment of hydrolysis parameters, processing conditions and pH control could be a promising approach to manipulate selected functionalities of MPHs obtained using actinidin.
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Affiliation(s)
- Surjit Kaur
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (S.K.); (T.V.)
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (S.K.); (T.V.)
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (S.K.); (T.V.)
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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4
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Al Kader H, Gill H, Truong T. Demineralisation and recovery of whey proteins from commercial full-fat salty Cheddar whey using size-exclusion chromatography. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Huellemeier HA, Eren NM, Ortega-Anaya J, Jimenez-Flores R, Heldman DR. Application of quartz crystal microbalance with dissipation (QCM-D) to study low-temperature adsorption and fouling of milk fractions on stainless steel. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.117004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Jeong EW, Park GR, Kim J, Yun SY, Imm JY, Lee HG. Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats. Food Sci Anim Resour 2021; 41:855-868. [PMID: 34632404 PMCID: PMC8460334 DOI: 10.5851/kosfa.2021.e42] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/29/2021] [Accepted: 08/05/2021] [Indexed: 11/29/2022] Open
Abstract
The present study was designed to investigate the effects of protein formula with different casein (C) to whey protein (W) ratios on dispersion stability, protein quality and body composition in rats. Modification of the casein to whey protein (CW) ratio affected the extent of protein aggregation, and heated CW-2:8 showed a significantly increased larger particle (>100 μm) size distribution. The largest protein aggregates were formed by whey protein self-aggregation. There were no significant differences in protein aggregation when the CW ratios changed from 10:0 to 5:5. Based on the protein quality assessment (CW-10:0, CW-8:2, CW-5:5, and CW-2:8) for four weeks, CW-10:0 showed a significantly higher feed intake (p<0.05), but the high proportion of whey protein in the diet (CW-5:5 and CW-2:8) increased the feed efficiency ratio, protein efficiency ratio, and net protein ratio compared to other groups. Similarly, CW-2:8 showed greater true digestibility compared to other groups. No significant differences in fat mass and lean mass analyzed by dual-energy x-ray absorptiometry were observed. A significant difference was found in the bone mineral density between the CW-10:0 and CW-2:8 groups (p<0.05), but no difference was observed among the other groups. Based on the results, CW-5:5 improved protein quality without causing protein instability problems in the dispersion.
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Affiliation(s)
- Eun Woo Jeong
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - Gyu Ri Park
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - Jiyun Kim
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - So-Yul Yun
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea,Corresponding author : Hyeon
Gyu Lee, Department of Food and Nutrition, Hanyang University, Seoul 04763,
Korea. Tel: +82-2-2220-1201, Fax: +82-2-2292-1226, E-mail:
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8
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Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106249] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Halabi A, Deglaire A, Hennetier M, Violleau F, Burel A, Bouhallab S, Dupont D, Croguennec T. Structural characterization of heat-induced protein aggregates in model infant milk formulas. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105928] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Christiansen MV, Pedersen TB, Brønd JN, Skibsted LH, Ahrné L. Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109922] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Mohammadi M, Jafari SM, Hamishehkar H, Ghanbarzadeh B. Phytosterols as the core or stabilizing agent in different nanocarriers. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Shin S, Kim HS, Kim MI, Lee J, Park HG, Kim J. Crowding and confinement effects on enzyme stability in mesoporous silicas. Int J Biol Macromol 2020; 144:118-126. [DOI: 10.1016/j.ijbiomac.2019.12.034] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 12/02/2019] [Accepted: 12/04/2019] [Indexed: 11/26/2022]
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13
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Chuang CC, Wegrzyn TF, Anema SG, Loveday SM. Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Ranadheera C, Liyanaarachchi W, Dissanayake M, Chandrapala J, Huppertz T, Vasiljevic T. Impact of shear and pH on properties of casein micelles in milk protein concentrate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.090] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Bogahawaththa D, Bao Chau NH, Trivedi J, Dissanayake M, Vasiljevic T. Impact of selected process parameters on solubility and heat stability of pea protein isolate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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17
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Singh J, Prakash S, Bhandari B, Bansal N. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions. Food Res Int 2019; 116:103-113. [DOI: 10.1016/j.foodres.2018.12.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/15/2018] [Accepted: 12/22/2018] [Indexed: 10/27/2022]
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18
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Mediwaththe A, Bogahawaththa D, Grewal MK, Chandrapala J, Vasiljevic T. Structural changes of native milk proteins subjected to controlled shearing and heating. Food Res Int 2018; 114:151-158. [DOI: 10.1016/j.foodres.2018.08.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 07/24/2018] [Accepted: 08/02/2018] [Indexed: 10/28/2022]
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19
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Silva M, Zisu B, Chandrapala J. Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios. ULTRASONICS SONOCHEMISTRY 2018; 49:268-276. [PMID: 30122466 DOI: 10.1016/j.ultsonch.2018.08.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/24/2018] [Accepted: 08/11/2018] [Indexed: 06/08/2023]
Abstract
Casein and whey proteins respond differently to ultrasound treatment depending on the individual protein fraction and the delivered energy density. The main aim of this study was to determine the sonication-induced physiochemical and structural changes of protein solutions with varying casein to whey protein ratios as a function of processing time at 20 kHz ultrasound. Four different casein:whey protein ratios (80:20, 60:40, 50:50, 40:60) were prepared. Upon sonication, there was a reduction in particle size of the 80:20 and 60:40 ratios, but the particle size of 50:50 and 40:60 increased. Milk protein solutions with higher portion of caseins produced more hydrophobically driven aggregates while whey protein-rich milk protein solutions produced more disulphide mediated aggregates during sonication. Primarily, β-lactoglobulin was involved in the hydrophobic aggregation process and β-lactoglobulin, bovine serum albumin and κ-casein participated in the disulphide aggregation process at all ratios.
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Affiliation(s)
- Mayumi Silva
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Bogdan Zisu
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
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20
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Kharlamova A, Nicolai T, Chassenieux C. Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Liyanaarachchi W, Vasiljevic T. Caseins and their interactions that modify heat aggregation of whey proteins in commercial dairy mixtures. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Bogahawaththa D, Buckow R, Chandrapala J, Vasiljevic T. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Mediwaththe A, Chandrapala J, Vasiljevic T. Shear-induced behaviour of native milk proteins heated at temperatures above 80 °C. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Akbari A, Bamdad F, Wu J. Chaperone-like food components: from basic concepts to food applications. Food Funct 2018; 9:3597-3609. [DOI: 10.1039/c7fo01902e] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of chaperone-like molecules on food protein functionality and food quality.
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Affiliation(s)
- Ali Akbari
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G2P5
| | - Fatemeh Bamdad
- Faculty of Pharmacy and Pharmaceutical Sciences
- University of Alberta
- Edmonton
- Canada T6G 2E1
| | - Jianping Wu
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G2P5
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25
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Bogahawaththa D, Chandrapala J, Vasiljevic T. Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.017] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Raynes JK, Day L, Crepin P, Horrocks MH, Carver JA. Coaggregation of κ-Casein and β-Lactoglobulin Produces Morphologically Distinct Amyloid Fibrils. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2017; 13:1603591. [PMID: 28146312 DOI: 10.1002/smll.201603591] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 12/20/2016] [Indexed: 06/06/2023]
Abstract
The unfolding, misfolding, and aggregation of proteins lead to a variety of structural species. One form is the amyloid fibril, a highly aligned, stable, nanofibrillar structure composed of β-sheets running perpendicular to the fibril axis. β-Lactoglobulin (β-Lg) and κ-casein (κ-CN) are two milk proteins that not only individually form amyloid fibrillar aggregates, but can also coaggregate under environmental stress conditions such as elevated temperature. The aggregation between β-Lg and κ-CN is proposed to proceed via disulfide bond formation leading to amorphous aggregates, although the exact mechanism is not known. Herein, using a range of biophysical techniques, it is shown that β-Lg and κ-CN coaggregate to form morphologically distinct co-amyloid fibrillar structures, a phenomenon previously limited to protein isoforms from different species or different peptide sequences from an individual protein. A new mechanism of aggregation is proposed whereby β-Lg and κ-CN not only form disulfide-linked aggregates, but also amyloid fibrillar coaggregates. The coaggregation of two structurally unrelated proteins into cofibrils suggests that the mechanism can be a generic feature of protein aggregation as long as the prerequisites for sequence similarity are met.
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Affiliation(s)
- Jared K Raynes
- CSIRO Agriculture and Food, Werribee, Victoria, 3031, Australia
| | - Li Day
- AgResearch Limited, Grasslands Research Centre, Tennent Drive, Palmerston North, 4442, New Zealand
| | - Pauline Crepin
- École Nationale Supérieure de Chimie, Biologie et Physique, Bordeaux, 33607, France
| | - Mathew H Horrocks
- Proteostasis and Disease Research Centre, School of Biological Sciences, University of Wollongong, Wollongong, New South Wales, 2522, Australia
| | - John A Carver
- Research School of Chemistry, The Australian National University, Acton, Australian Capital Territory, 2601, Australia
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28
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Nishanthi M, Vasiljevic T, Chandrapala J. Properties of whey proteins obtained from different whey streams. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Nur M, Ramchandran L, Vasiljevic T. Tragacanth as an oral peptide and protein delivery carrier: Characterization and mucoadhesion. Carbohydr Polym 2016; 143:223-30. [PMID: 27083363 DOI: 10.1016/j.carbpol.2016.01.074] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Revised: 01/20/2016] [Accepted: 01/31/2016] [Indexed: 11/18/2022]
Abstract
Biopolymers such as tragacanth, an anionic polysaccharide gum, can be alternative polymeric carrier for physiologically important peptides and proteins. Characterization of tragacanth is thus essential for providing a foundation for possible applications. Rheological studies colloidal solution of tragacanth at pH 3, 5 or 7 were carried out by means of steady shear and small amplitude oscillatory measurements. Tragacanth mucoadhesivity was also analyzed using an applicable rheological method and compared to chitosan, alginate and PVP. The particle size and zeta potential were measured by a zetasizer. Thermal properties of solutions were obtained using a differential scanning calorimetry. The solution exhibited shear-thinning characteristics. The value of the storage modulus (G') and the loss modulus (G″) increased with an increase in angular frequency (Ω). In all cases, loss modulus values were higher than storage values (G″>G') and viscous character was, therefore, dominant. Tragacanth and alginate showed a good mucoadhesion. Tragacanth upon dispersion created particles of a submicron size with a negative zeta potential (-7.98 to -11.92 mV). These properties were pH dependant resulting in acid gel formation at pH 3.5. Tragacanth has thus a potential to be used as an excipient for peptide/protein delivery.
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Affiliation(s)
- M Nur
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, PO Box 14428, Melbourne 8001, Australia; Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, 65145 Malang, Indonesia
| | - L Ramchandran
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, PO Box 14428, Melbourne 8001, Australia
| | - T Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, PO Box 14428, Melbourne 8001, Australia.
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30
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Luo X, Vasiljevic T, Ramchandran L. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate. J Dairy Sci 2016; 99:1083-1094. [DOI: 10.3168/jds.2015-9842] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 10/19/2015] [Indexed: 11/19/2022]
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31
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Laiho S, Ercili-Cura D, Forssell P, Myllärinen P, Partanen R. The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Qomarudin Q, Orbell JD, Ramchandran L, Gray SR, Stewart MB, Vasiljevic T. Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Rahaman T, Vasiljevic T, Ramchandran L. Conformational changes of β-lactoglobulin induced by shear, heat, and pH-Effects on antigenicity. J Dairy Sci 2015; 98:4255-65. [PMID: 25912859 DOI: 10.3168/jds.2014-9010] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Accepted: 03/17/2015] [Indexed: 11/19/2022]
Abstract
Structural modifications influence the immune-reactivity of food proteins. We investigated effects of pH (3, 5, 7), temperature (80, 100, 120°C), and shear (100, 500, and 1,000 s(-1)) on conformational changes (monitored by surface hydrophobicity, total thiol content, Fourier transform infrared spectroscopy, and gel electrophoresis) and their relation to antigenicity (determined by indirect ELISA) of β-lactoglobulin (β-LG). Overall, heating at low pH (3) caused unfolding of proteins and fragmentation due to partial acid hydrolysis and thereby exposed β-strands that contributed to appearance of some hidden epitopes, resulting in higher antigenicity. Heating at pH 5 and 7 decreased the allergenic response due to covalently bonded molecular polymerization and aggregation, which destroyed or masked some epitopes. Shear alone had no effect on the antigenic response of β-LG but may have an effect in combination with pH or temperature. Overall, heating β-LG solutions to 120°C at pH 5 with shearing (100-1,000 s(-1)) resulted in minimal antigenicity. Structural modifications of β-LG via denaturation or disulfide- or thiol-mediated interactions can either enhance or decrease its antigenicity.
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Affiliation(s)
- Toheder Rahaman
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Lata Ramchandran
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia.
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