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Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J. Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. Foods 2024; 13:1236. [PMID: 38672908 PMCID: PMC11049407 DOI: 10.3390/foods13081236] [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: 03/12/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142-157 °C for 0.116-6 s, followed by storage at 4 °C, 25 °C, and 37 °C. The results of the physicochemical properties of milk showed that the particle sizes and plasmin activities of all milk samples increased during storage at 25 °C, but age gelation only occurred in three treated samples, 147 °C/6 s, 142 °C/6 s, and 142 °C/3 s, which all had lower plasmin activities. Furthermore, the properties of formed gels were further compared and analyzed by the measures of structure and intermolecular interaction. The results showed that the gel formed in the 147 °C/6 s-treated milk with a higher C* value had a denser network structure and higher gel strength, while the 142 °C/6 s-treated milk had the highest porosity. Furthermore, disulfide bonds were the largest contributor to the gel structure, and there were significant differences in disulfide bonds, hydrophobic interaction forces, hydrogen bonds, and electrostatic force among the gels. Our results showed that the occurrence of gel was not related to the thermal load, and the different direct UHT treatments produced different age gels in the milk.
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Affiliation(s)
- Peipei Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Mengyuan Guo
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Wentao Qian
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Hongliang Li
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Menghui Wang
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Xiaojun Wei
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
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Wang X, Zhao Z. A mini-review about direct steam heating and its application in dairy and plant protein processing. Food Chem 2023; 408:135233. [PMID: 36535181 DOI: 10.1016/j.foodchem.2022.135233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/21/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
The world's requirement for plant protein consumption is increasing. However, their application in different foods is limited due to their low techno-functionality. Heating is the most widely used method to improve the functionality of proteins. Compared to indirect tubular or plate heating methods, direct steam injection heating (DSIH) can heat the sample much faster, thus modifying the structure and functionality of protein differently. It is used in the sterilization of milk to minimize the heat-induced denaturation of whey proteins and the loss of volatiles. By contrast, its application in producing plant protein ingredients is seldom. This review summarizes recent research using DSIH to process dairy- and plant-based proteins and proposes future research perspectives. DSIH is a promising technique for producing functional protein ingredients. It is of particular interest to overcome the techno-functional hurdles of plant protein blends using DSIH to improve their behavior in different food matrices.
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Affiliation(s)
- Xiuju Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Zhengtao Zhao
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China.
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3
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Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Coşkun Ö, Raak N, Corredig M. Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Anema SG, Lee SK, Klostermeyer H. Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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PRESTES AA, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
| | | | - Erick Almeida ESMERINO
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - Ramon SILVA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
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8
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Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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McCarthy NA, Magan JB, Kelleher CM, Kelly AL, O’Mahony JA, Murphy EG. Heat treatment of milk: effect on concentrate viscosity, powder manufacture and end-product functionality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Eisner MD. Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105145] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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11
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Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106757] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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12
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Warncke M, Kulozik U. Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior. Foods 2021; 10:foods10061361. [PMID: 34208341 PMCID: PMC8231227 DOI: 10.3390/foods10061361] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 11/16/2022] Open
Abstract
Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on a laboratory and pilot scale in rotor/stator systems (colloid mill and shear pump, respectively) and high-pressure homogenizers. The assessment criteria were on the one hand particle sizes as a function of shear rate, and on the other hand, the rennet gelation properties meaning gelling time, gel strength, structure loss upon deformation, and serum loss. Furthermore, the casein, whey protein, and casein macropeptide (CMP) recovery in the sweet whey was determined to evaluate the shear-, and hence, the particle size-dependent protein accessibility. We showed that insufficient powder rehydration prolongs the rennet gelation time, leading to softer, weaker gels, and to lower amounts of CMP and whey protein in the sweet whey.
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Fan N, Shewan HM, Smyth HE, Yakubov GE, Stokes JR. Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106478] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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14
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Graf B, Hehnke S, Neuwirth M, Hinrichs J. Continuous microwave heating to inactivate thermophilic spores in heating-sensitive skim milk concentrate. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Dynamic model to predict heat-induced protein denaturation and fouling in a Direct Contact Steam Condensation process. CHEMICAL ENGINEERING SCIENCE: X 2020. [DOI: 10.1016/j.cesx.2020.100075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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17
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Dumpler J, Huppertz T, Kulozik U. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. J Dairy Sci 2020; 103:10986-11007. [PMID: 33041027 DOI: 10.3168/jds.2020-18605] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th century to simulate commercial sterilization, and these methods have since been standardized. Heat stability studies have been motivated by different objectives during that time, addressing different processing issues and targets in the framework of available technology, legislation, and consumer demand. Although milk hygiene has improved during the last couple of decades, rendering milk less sensitive to coagulation, different standard methods suffered from poor comparability of results, even when comparing results for the same milk sample, indicating that unknown procedural steps affect heat stability. The prediction of heat stability of concentrated milk from the heat stability results of the corresponding unconcentrated milk for rapid quality testing purposes has been difficult, mainly due to different experimental conditions. The objective of this study is to review literature on heat stability, starting from studies in the early 20th century, to summarize the vast number of studies on compositional aspects of milk affecting heat stability, and to lead the way to the most recent work related to compositional changes in concentrates produced by membrane concentration and fractionation, respectively. Particular attention is paid to early and most recent developments and findings, such as the application of kinetic models to predict and limit protein aggregation to assess and describe heat stability as a temperature-time-total milk solids continuum.
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Affiliation(s)
- Joseph Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - Thom Huppertz
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands; Food Quality and Design, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising-Weihenstephan, Germany
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Abril Bonett JE, de Sousa Geraldino P, Cardoso PG, de Freitas Coelho F, Duarte WF. Isolation of freshwater microalgae and outdoor cultivation using cheese whey as substrate. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101799] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102453] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.08.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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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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22
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Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Interrelations between consecutive process steps: Using the example of the displacement of dispersions subsequently to the filtration. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Li C, Ma Y, Li H, Peng G. Exploring the nanofiltration mass transfer characteristic and concentrate process of procyanidins from grape juice. Food Sci Nutr 2019; 7:1884-1890. [PMID: 31139403 PMCID: PMC6526635 DOI: 10.1002/fsn3.1045] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/03/2019] [Accepted: 04/07/2019] [Indexed: 11/17/2022] Open
Abstract
In order to separate procyanidins from grape juice at room temperature, a separation prediction model was established based on nanofiltration. The mass transfer coefficient was positively correlated with the initial concentration. Nanofiltration performance of procyanidins was affected by filtration conditions, membrane properties, and molecular states. The correlation between mass transfer coefficient and initial concentration was established based on the linear equations of the rejection and mass transfer coefficient. The rejection of procyanidins predicted with the mass transfer model was in accordance with the experimental value, and the antioxidant activity was preserved effectively. The mathematical model could predict the rejection of procyanidins. The nanofiltration technology for procyanidin separation from grape juice was characterized by fast separation, low energy consumption, and zero oxidization loss. The nanofiltration technology could greatly improve the utilization efficiency of food products and decrease the energy consumption.
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Affiliation(s)
- Cunyu Li
- College of PharmacyNanjing University of Chinese MedicineNanjingChina
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationNanjingChina
| | - Yun Ma
- The Forth Hospital of Taizhou CityTaizhouChina
| | - Hongyang Li
- College of PharmacyNanjing University of Chinese MedicineNanjingChina
| | - Guoping Peng
- College of PharmacyNanjing University of Chinese MedicineNanjingChina
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationNanjingChina
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Singh J, Prakash S, Bhandari B, Bansal N. Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Kelleher CM, Tobin JT, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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27
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Li C, Ma Y, Li H, Peng G. Concentration of Polyphenolic Compounds from Grape Seed by Nanofiltration Technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Abstract
In order to evaluate the applicability of nanofiltration (NF) polyphenols determined by total phenolic compounds content with application of Folin method in grape seed extract, response surface analysis methodology was used to analyze the concentration process with the indices of membrane fouling and antioxidant activity. In addition to the influencing factors of molecular weight cut-off (MWCO) of NF membrane, procyanidin concentration and pH value, the evaluation index of procyanidin rejection was taken into account for the process optimization by Box-Behnken response surface method on the basis of single factor test. According to Box-Behnken central composite experiment design, the optimal conditions were obtained as follows: NF MWCO of 400 Da, 27.66 μg/mL procyanidins, and pH 5.20. The predicted rejection of procyanidins under the optimum conditions was 97.17% and the experimental value was 96.36 ± 0.87%, which was in accordance with the predicted value. The experimental value of total polyphenolic content (TPC) was 91.09 ± 0.46%. The antioxidant activity was increased about 2.24 times and the antioxidant activity was correlated with the procyanidin content. Moreover, it was easy to clean membrane fouling. The NF was an effective method for concentrating polyphenolic compounds from grape seed extracts without the loss of polyphenolic compounds. The agricultural product utilization was improved greatly and the power consumption was decreased by the NF technology.
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Kieferle I, Hiller K, Kulozik U, Germann N. Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions. J Colloid Interface Sci 2018; 537:458-464. [PMID: 30469114 DOI: 10.1016/j.jcis.2018.11.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 11/12/2018] [Accepted: 11/12/2018] [Indexed: 10/27/2022]
Abstract
As the processability of fresh and reconstituted milk protein concentrates crucially depends on their rheological properties, a considerable amount of studies focuses on this topic. By means of a direct comparison, we are the first to clearly show that distinct rheological differences can exist between fresh and reconstituted milk protein concentrates under standard and processing conditions. We show that reconstituted milk protein concentrates made from commercial milk protein powders exhibit higher viscosities than fresh ones. Furthermore, we found that during intense shearing, the reconstituted milk protein concentrates undergo a loss of structure, which manifests itself in a significant viscosity decrease. The inverse effect can be observed for fresh milk protein concentrates. Besides these differences, the reconstituted milk protein concentrates exhibit gel-like properties above a certain protein content. We attribute these observations to protein-protein interactions in the milk protein powder, which are induced by manufacturing and/or storing conditions. Our results demonstrate that rheological properties of fresh and reconstituted milk protein concentrates are quantitatively not invariably interchangeable. Thus, the purpose of this article is to emphasize the necessity for researchers and engineers to take into account the rheological particularities of different milk protein concentrates prior to usage.
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Affiliation(s)
- I Kieferle
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
| | - K Hiller
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - U Kulozik
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - N Germann
- Fluid Dynamics of Complex Biosystems, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
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Dumpler J, Peraus F, Depping V, Stefánsdóttir B, Grunow M, Kulozik U. Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12501] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Joseph Dumpler
- Chair for Food and Bioprocess Engineering; Technical University of Munich; Weihenstephaner Berg 1 85354 Freising Germany
| | - Felicitas Peraus
- Chair for Food and Bioprocess Engineering; Technical University of Munich; Weihenstephaner Berg 1 85354 Freising Germany
| | - Verena Depping
- TUM School of Management; Technical University of Munich; Arcisstraße 21 80333 Munich Germany
| | - Bryndís Stefánsdóttir
- TUM School of Management; Technical University of Munich; Arcisstraße 21 80333 Munich Germany
| | - Martin Grunow
- TUM School of Management; Technical University of Munich; Arcisstraße 21 80333 Munich Germany
| | - Ulrich Kulozik
- Chair for Food and Bioprocess Engineering; Technical University of Munich; Weihenstephaner Berg 1 85354 Freising Germany
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31
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Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0304-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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